S&BGolden Curry Sauce Mix, Extra Hot, 8.4-Ounce

Love this stuff! If you like Japanese curry (not Indian curry, that is a totally different ass-melting beast), and are very lazy like me, this is what you've been looking for. I generally make it with chicken, onions, and a few carrots, and it turns out perfect every time. Put it over some rice and you're good to go. I actually have to hide it in the downstairs fridge to keep The Boy away from it. He'll just eat it until he pulls a Violet Beauregarde.If you're expecting the Extra Hot version to pack a wallop, you would be mistaken. Apparently the Japanese idea of extra hot is about a step above Taco Bell mild sauce. I spice it up to get the heat level up a notch or two.You can use any kind of meat, or hell, no meat if you're a vegan, and you won't be disappointed. I make the whole package which makes a ton, and freeze about half. Once I'm ready for more I pull it from the freezer, let it defrost in the fridge, and reheat it. It reheats great and may actually taste better the second time around since the spices have had a chance to seep in. Whatever combo you use, you won't be disappointed.

If you're a fan of Japanese curry and want something with a bit of a spicy kick, then this is curry roux/sauce mix for you. Cook up curry semi-regularly (every 4-6 weeks), so giving a try to the more intense blends available. At first taste/bowl this is almost on par with the hot version, but it does build-up, so be a little warned that it will catch up. Not as hot as curry from India or other Indio-Asian countries, but still pretty good for those trying to build up a tolerance if they want to go that path. Also this is the Japanese version, which makes up sauce/roux for twice the usual U.S. version (3.5 oz) sold box amount, so make sure to read the instructions and adjust accordingly for your ingredients. Not that I or others seem to mind, just means more tasty leftovers, especially on cold/rainy days. Definitely recommend this item as I can't find anything beyond the mild or medium-hot US versions here in the States and grocery stores, unless I make a special trip to an Asian market or similar establishments.

Super good when following the recipe on the back.

Even though this is labeled EXTRA HOT, but it's definitely not hot compared to most sriracha sauces, for example. If you want to make a REALLY hot curry, you can always add more of your own spices.Personally, I like to use an extra 3/4 cup of water. If you are watching your fat or salt intake, it would probably be a good idea to dilute somewhat. On the box label, it lists 7 of fat, 4.5 grams of saturated fat per serving.Otherwise, the taste of this mix is very good. Compared to Indian style curry, S&B Golden Curry is saltier, sweeter, and less spicy and thicker. It makes a delicious, tasty dish paired well with chicken, pork, or beef and rice.

I love Japanese style curry but it's so hard to find the extra hot roux, when I do it's the smaller packages for twice the price. This is perfect for any style of curry also I often just use leftover veggies and toss them in the cock pot with some beer and soy sauce and let it go for about 8hrs then toss a box of these in for the last 30 min and mix it all up. If you can get the 5 pk for an even better price.

First off, this curry is simple and easy to make, and it tastes great. Personally I use Beef or Chicken Broth instead of water depending on the meat of choice. My only complaint is their claim of extra hot. I couldn't tell the difference between this or the mild. Nor could my friends who find Ketchup spicy tell the difference. Very disappointing on that front.

I was told by someone that made some awesome chicken curry to the the extra hot because the hot was actually hotter. This one is perfect. You can't get a better tasting curry than this one in my opinion.

I tried two flavors from Golden Curry and I like this one very much. I do not think it is very spicy (but I really like spicy things). For people who do not like spicy things, (according to my mother) it is hot, but I didn't think it was very hot.––––––––––––––––––––This is how I cook it:1 cup long grain brown rice~1.5 cups of water1 curry cubeCover, bring to boil then simmer on low until it absorbs all the water.You don't really need to stir it much, but the cube wont break up well without help. I usually mix it up after it starts boiling. If it still isn't mixed well at the end, you can still mix it pretty well. Surface area is a good thing to have too.Some rice takes more water than other rice.. So if it isn't all the way done, just add a little more water and boil longer. So check before you take it off the burner. Undercooked just needs a little more water, much better than mush… You could also cook a little more rice if that is too much curry flavor, but this is my favorite. Just keep the rice at about 1:1.5 with water. I personally like 1 cube per cup of rice.