Easy Japanese Beef Curry
Ilove that curries are made all over the world with a plethora of spices, vegetables, legumes, and proteins, from a saucy coconut milk-based Thai green curry to rich Indian lamb curry. While there are times I’m motivated to dedicate the time to making a slow-cooked curry, I turn to this easy Japanese beef curry on weeknights instead. Thanks to an ingredient shortcut and a package of ground beef, this comes together in just about 30 minutes and has a complexity of flavors that is just as satisfying as something that’s been simmering all day. I usually serve this homey curry over steamed white rice, but my favorite way to eat any leftovers is over chewy udon noodles or long ramen noodles.
Ingredients
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 1/4 teaspoons kosher salt, plus more as needed
- 1 (3.2-ounce) box S&B Golden Curry (Japanese curry sauce mix)
- 2 1/3 cups water
- 1 large Yukon Gold potato (about 8 ounces), peeled if desired and diced
- 1 medium carrot (about 6 ounces), peeled, halved lengthwise, and thinly sliced crosswise
- 2/3 cup frozen peas (do not thaw, optional)
- Steamed white rice, for serving
- Fukujinzuke (Japanese pickled radish), for serving (optional)
Instructions
- Heat a large saucepan over medium-high heat. Add 1 pound lean ground beef and 1 diced medium yellow onion. Season with 1 1/4 teaspoons kosher salt and cook, breaking up the meat with a stiff spatula into bite-size pieces and stirring occasionally, until the beef is cooked through, the onion is softened, and most of the released liquid has evaporated, about 7 minutes.
- Break up 1 (3.2-ounce) box Japanese curry sauce mix into a few pieces and add to the saucepan. Stir until the curry melts and coats the beef mixture. Stir in 2 1/3 cups water, 1 large diced Yukon Gold potato, and 1 thinly sliced medium carrot. Scrape up any browned bits from the bottom of the saucepan and bring to a boil.
- Reduce the heat to low. Cover and simmer, stirring halfway through, until the potatoes and carrots are tender and the flavors meld, 15 to 20 minutes total.
- Stir in 2/3 cup frozen peas if desired and cook uncovered until heated through, about 1 minute. Taste and season with more kosher salt as needed. Serve with steamed white rice and fukujinzuke if desired.
Recipe Notes
Japanese curry mix: This recipe uses a 3.2-ounce box from S&B Golden, but you can also buy Vermont Curry’s 8.1-ounce box and use 5 out of the 12 blocks.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.