Katsu Curry Bowl

Katsu Curry Bowl
Katsu Curry Bowl
Katsu Curry Bowl
Katsu Curry Bowl


Prep time
15 mins
Cooking time
30 mins
Serves 4
7cm ginger piece
1 tsp golden caster sugar
3 tbsp rice wine vinegar
170g green beans
400ml coconut milk
300g breaded cooked chicken
250g cooked rice
1 red chilli, to serve (optional)
6 tbsp Katsu Curry Paste

Cooking Method

  1. Heat the oven to 180°C /fan 160°C /gas 4. Peel and chop the ginger into matchsticks. Tip into a small bowl with the caster sugar and rice wine vinegar and leave to pickle

  2. Fry four tablespoons of Katsu Curry Paste in a frying pan until fragrant, then tip in the coconut milk. Simmer for 10 minutes until thickened

  3. Put the breaded chicken onto a baking sheet and put in the oven for 20 minutes until crisp. Blanch a pack of fine beans in boiling salted water for 2 minutes and drain.

  4. Tip into the sauce and pour over the crispy chicken. Serve rice, the ginger and red chilli.

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