|S&B Golden Curry. It comes in a whole range of spiciness levels, so you can pick what works for you. I never had any trouble finding it in Thatcher or Rexburg, but only one of the three stores here carries it.|
1 onion, diced
2 cups water, unless you're using a pre-made sauce in which case you don't need water (start with a little less than this and add more if you decide you want it)
A little oil or butter for stir-frying
Veggies, we use carrots and bell peppers, but you could also but celery or anything else you've got laying around.
Rice (start this cooking when you start your curry and they should be done around the same time)
If you're doing this with already cooked meat it's pretty simple, here's What to Do:
Stir fry your veggies until they are crisp/tender (meaning they're mostly soft, but still have some crispness left in them, you don't want mush). Add the meat and water (or sauce if using a bottled variety, if you are than you are done now) and bring to boil.
|Waiting for my water to boil.|
Serve over warm rice or noodles and you're ready to go.
For cooking this with raw meat:
Stir fry your meat and veggies until your onions are just starting to brown. Add the water and bring to a boil. Reduce heat, cover and simmer until meat is done. Break apart your curry seasoning and add to skillet. Simmer a few minutes to thicken and then serve over rice.