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Comment by delbel | Hacker News Reader

I eat pre-mixed Thai curry paste from this brand called "Mae Ploy" with coconut oil, powdered coconut milk, meat (either chicken or beef) and vegetables. There's about five different flavors and for $8 you get a 2 pound bucket of it I have never actually been able to finish one in less than a year.

Turns out I can eat an amazing very low carb meal for about $2 a day and 2-3 minutes of meal prep. It's currently my "meal for life".

If there is a Japanese pre-mixed curry for sale, let me know!

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there are lots of premixed Japanese curry blends. Start off with Golden Curry roux blocks, and then you might want to branch out to other brands like Vermont Curry (tastes of apple and honey, its right there on the package!). Its actually even lazier dish than Mae Ploy because all you add it water. You dont even need to have coconut milk in the pantry.

Came here to shill roux blocks too. Learned about them just a month ago. Easy to prepare and great flavor!

https://www.google.com/search?hl=en&q=カレー%20ルー

They should be available at any shop that sells Japanese or Asian food

S&B Golden Curry

That sounds delicious, I love how much flavour is packed in Thai curry paste. But how can you make a fully cooked curry in 2-3 minutes?

Thai curry is cooked quickly, usually in a wok. Japanese curry, in contrast, is usually simmered for a long time. The latter is to thicken and soften the meat and vegetables. Thai curry’s consistency is managed by using more or less coconut milk vs the actual paste. And the meat and vegetable pieces are cut much smaller so they cook almost instantly.

Depends on the recipe a traditional Rogan Josh should be marinated for 24-48 Hours.

I also tend to do tika in a wok if I am doing a curry then simmer the cocked chicken in the wok to finish it off.

We were discussing Thai curry. There are some dishes cooked in Thailand that are marinated or slow cooked, but curries aren’t. Southern curries are cooked a little longer. But it’s common to get e.g., massaman curry in Thailand with undercooked potatoes.

I am embarrassed to admit this but I use a microwave-safe ceramic dish with lid for steaming vegetables. I put two to four tablespoons of coconut oil and 4 tablespoons of curry paste. I heat it up for 30 seconds and mix it and add coconut milk powder. Then I fill it with frozen vegetables and nuke it for 10-15 minutes.

The frozen chicken breasts are cooked in toaster oven for 45-75 minutes at 400f in a cast iron flat plate skillet. I usually start the microwave when this is done, because again I am very lazy and need to run another 20 amp circuit to that spot of the kitchen.

I cut up the cooked chicken and put it in the bowl when it is finished. I have it timed so everything is perfectly cooked. Probably the most offensive and lazy way of cooking this dish, quick and about $2.25 total including frozen chicken, frozen vegetables, paste, coconut oil, and milk. You could add $.13 for about 1kw for electricity to be fair.

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