S&BGolden Curry Mix, Medium Hot, 3.5-Ounce Boxes (Pack of 12)

This is one of my favorite things to make on fairly regular basis , easy and not bad for you. ranging from instant small things, or low , slow cooking for several hours for large batches. The medium hot is actually fairly mild to me . Personal taste may vary thou. Enough spice to be pleasant and not over whelming. I have introduced this to several people and they all enjoy it very much , buying their own so they can make it as well . I make it in several ways , often times with only some of the vegetables normally used , often times adding lemon grass and fresh ginger. Another great feature is a fairly wide range of ingredients that can be used. Often times i add some shaved apple toward the end if its too spicy for those of us here more sensitive to spicy type of food, ( just kids mostly) .

I love this stuff! So happy I can buy it here in bulk at an affordable price. It is delish. It is not always available at my local grocery stores, and when it is, it is very pricey. Arrived on time and as advertised. If you haven't tried this, you should! The men in my family love it! Maybe a bit spicey for the little kids in our family. The medium hot is just how I like it, a lot of flavor, with a little kick of spicey heat. I have had people tell me that they didn't like spicy things, but love this. I have found this variety makes everyone happy.

i've bought this before. twice before the first time i bought a while back and wasn't sure how to make it so i left it alone. something told me to try it out so instead of miss reading the directions, i went on Youtube and found a video by a guy called 'runnyrunny999' he teaches people how to make various japanese dishes. this was one of them.all though he uses a differen't brand of curry in the tutorial, he said you can use any kind of curry block (roux) i didn't have a lot of what he had in his tutorial so i improvised. i used Honey Ginger and Garlic. with my onions, green peppers and carrots, using ground beef making it how i would make spaghetti meat overly salting the meat some by accident but when i added the potato at the end, it balanced everything right up...i called everyone and told them to try it.the second time i was on the phone, my friend was rushing me and i wasn't paying attention. so when i went to eat it it was FAR too salty, i forgot to had the ginger and garlic, (i add garlic to everything even toast in the morning) and a few other things and it turned out horrible. my rice was over cooked and everything the onions in the rice were under nasty too much garlic powder. i was very annoyed... wasn't my best day.overall this stuff is amazing. i absolutely love it. and will continue to by... Hamburger helper got nothing on this.all it is is curry roux in block form. some come in past form. it's basically flower oil and seasonings. you would add this at the end after everything else is already cooked in stews and some recipes that require a thick sauce if you know how to make it using other seasonings and what not. gumbo makers know what i'm talking about.fry meat and onions first until cooked with season (to taste a little more than you usually like your meat). then add green peppers with carrots (green peppers hold a lot of water so add them after the onions and meat are cooked other wise the meat will boil. its not bad or anything it just takes longer for it to cook.) once the green peppers are 'wilted' then add your water. about 1-3(depending on the amount of servings you're making) McDonald's large plastic cups of water an bring to a boil as best as you can. once it's boiling add potatoes (2-4 depending on the amount of servings you want) diced in big chunks, let simmer until you can stick a fork into them like an and under baked potato. (taste the water and add more salt if needed) then add the Curry roux/block/paste sir until melted. i add honey at this point two tbsp if in a medium size amount of servings and a tsp of cinnamon.then let simmer and thicken once thickened bring take off heat and serve over rice. (i find jasmine rice adds a little something to the flavor of the over all dish i also cook my rice with chopped onions mixed in.)i hope this helps for those who are interested in buying this product... (at such a large quantity) it really is good and i hope you enjoylove haku#9

I make this for dinner once a week and I haven't met anyone that doesn't enjoy it. Personally I pressure cook some chicken, leave in the juices, add a pack of this with my veggies and cook it under pressure for another 5-7 mins. Turns out great over rice and reheats for lunches for up to a week. I have tried the other versions of this mild and hot, mild just doesn't have enough flavor and hot is a little too much for me.

This has always been a hit at my house. I toss in quite a few vegetables and make a hearty stew with it. The reason I'm only giving it 3 stars is because of the MSG which folks should know about.

Makes easy to make a delicious curry!!

My son introduced this curry mix to me. I love it so much that I regularly cook it with chicken potatoes carrots and other variety of veggies that I may have on hand on a bed of rice. To me this is comfort food. Great for a cold rainy night.

I used to live in Japan and was turned on to this curry there. This tastes the same and is really good. With potatoes, carrots, celery, and chicken or beef over white rice is a tasty and healty meal.