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S&B Golden Curry Extra Hot 220g
S&B Golden Curry Extra Hot 220g
- An authentic Japanese curry roux block, crafted for rich flavor.
- Delivers an intense and fiery heat, perfect for extra hot curry enthusiasts.
- Conveniently pre-portioned into blocks for easy dissolution and quick preparation.
- Contains 220g, providing a generous base for multiple savory curry dishes.
Unleash the flavor of Japan & Korea: S&B Golden Curry Extra Hot 220g!
Unleash Intense Heat
S&B Golden Curry Extra Hot delivers a powerful and invigorating spice experience, crafted for those who truly appreciate a fiery kick.This authentic Japanese curry roux is meticulously blended to provide exceptional pungency that awakens the palate.Each bite offers a thrilling journey into bold flavour and substantial heat, perfect for elevating any meal with memorable, exhilarating warmth.Rich Aroma and Deep Flavor
Beyond its intense spiciness, S&B Golden Curry Extra Hot boasts a complex and well-rounded flavor profile.The initial fiery sensation is expertly balanced with a deep, savory umami base, derived from a careful selection of spices, vegetables, and savory ingredients.This harmonious blend creates a rich, aromatic sauce that perfectly complements various meats and vegetables, offering satisfying depth beyond mere heat.How to Enjoy
To prepare a delicious curry, sauté your preferred meat and vegetables.Add water, bring to a boil, then simmer until tender.Break the S&B Golden Curry Extra Hot roux into pieces and add to the pot, stirring until dissolved.Simmer gently for a few more minutes until the curry thickens to your desired consistency.Serve hot with rice or noodles for an intensely flavorful and satisfying meal.Best Before, Important Information
MHD: 12.06.2026
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Nutrition & Ingredients
| Energy | 1965 kJ/ 468kcal |
| Fat - of which saturated |
26g 16g |
| Corbohydrate - of which sugar |
49g 9.8g |
| Protein | 7.1g |
| Natrium (Salt) | 11.4g |
WHEAT flour, palm oil, rapeseed oil, salt, curry powder, sugar, monosodium glutamate, disodium inosinate (E631), disodium guanylate, caramel (E150), cayenne pepper extract, celery seeds, MUSTARD.
Details & Importer
Manufacturer: SB
Kim´s Asia Import - Export GmbHTalstraße 11441516 GrevenbroichDeutschland
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Frequently asked questions
What is the ideal way to prepare the curry roux blocks for best consistency?
For a smooth, lump-free consistency, break the roux blocks into smaller pieces before adding them to your cooked ingredients and hot water. Stir continuously over low heat until they are completely melted and the sauce thickens. Avoid adding them all at once to cold liquid.
What is the recommended cooking time for vegetables and meat before adding the roux, to ensure they are tender but not overcooked in the final curry?
Brown meat thoroughly, then simmer with vegetables in water for approximately 15-20 minutes, or until the toughest ingredients like carrots and potatoes are tender but still hold their shape. The roux will thicken the sauce, but the initial simmering ensures proper cooking.
How can I reduce the "extra hot" spiciness level of this curry without significantly altering the Golden Curry flavor profile?
To mellow the heat, incorporate dairy products such as a splash of milk, cream, or a dollop of plain yogurt after the curry has finished cooking. Coconut milk is also an excellent option for tempering spiciness while adding a subtle richness. A small amount of honey or sugar can also balance the heat.
When serving Golden Curry, which noodle type, udon or somen, pairs better with its rich, thick sauce, and why?
Udon noodles are generally a better pairing for Golden Curry's thick, rich sauce. Their chewy texture and substantial thickness hold up well against the hearty curry, allowing the sauce to cling effectively. Somen, being thin and delicate, can easily get lost in the sauce.
What type of Japanese pickled ginger (gari vs. beni shoga) best complements the strong, spicy flavor of Golden Curry Extra Hot?
Beni shoga (red pickled ginger) is typically recommended to complement spicy Japanese curries. Its stronger, more pungent flavor and firmer texture provide a refreshing contrast to the richness and heat of the Extra Hot Golden Curry, whereas gari (sushi ginger) is milder and sweeter.
