How Curry Became a Japanese Naval Tradition

Re:How Curry Became a Japanese Naval Tradition by temp0876456 on Friday October 26, 2018 @02:02AM (#18307096)

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.

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Re:How Curry Became a Japanese Naval Tradition by C1sc0cat on Friday October 26, 2018 @07:29AM (#18308291)

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.

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Re:How Curry Became a Japanese Naval Tradition by temp0876456 on Friday October 26, 2018 @09:11AM (#18308824)

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.

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