Red Spicy Curry

Ingredients (5 servings)

As needed (adequate amount for frying)
Onion (roughly chopped) 200 g / 7 oz
Vegetable oil
1 Tbsp
Korean red chili pepper powder 2 Tbsp
Tomato (canned, diced) 1 (400 g)
50 ml
Hot water
400 ml
S&B Golden Curry Sauce Mix 92g
1 pack
Cilantro (chopped)
40 g
Rice (cooked)
As needed
【A】 Chicken thigh (3-4 cm cubes) 600 g / 1.5 lbs.
Soy sauce 1/2 Tbsp
Honey 1 Tbsp
Vinegar 1 Tbsp
Garlic (grated) 1/2 tsp
Korean red chili pepper powder 1/2 tsp
【B】 Flour 40 g
Corn starch 30 g
【Garnish】 Carrot (thinly sliced) As needed
Red onion (sliced) As needed
Broccoli sprouts As needed
Fresh red chili pepper As needed
Pine nuts As needed


  1. Cut the chicken thigh into 3-4 cm cubes.
    Toss the chicken with 【A】 until evenly coated. Add the beaten egg and mix well. Add 【B】 and mix together.
  2. Heat the oil to 170-180 ℃ (338-356℉) and fry the chicken.
  3. Roughly chop the onion.
  4. Heat the oil in a pan over medium heat and stir-fry the onion until wilted. Add the Korean red chili pepper powder and cook.
    Add the canned tomatoes and ketchup, then bring to a boil. Add the hot water and simmer for 5-6 min.
  5. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until sauce mixes are completely melted.
    Turn on the heat again and simmer until the sauce thickens for 5 min.
    Add the fried chicken and bring to a boil. Add the chopped cilantro.
  6. Place the rice on a plate with 【5】. Garnish with the carrot, red onion and sprouts. Sprinkle with the pine nuts.
    Enjoy with the fresh red chili peppers as desired.