KATSU CURRY

A classic Japanese-style pork tonkatsu curry featuring crispy golden pork cutlet served over rice with a rich, thick curry sauce. Paired with a fresh, crunchy slaw, it creates a satisfying balance of comforting and vibrant flavours. Hearty, flavour-packed, and easy to prepare, it’s the perfect complete meal for lunch or dinner.

Ingredients:

¼ cup AFR Katsu Curry Noodle Sauce

Frozen katsu fillet (Pork or chicken)

2–3 Tbsp cold water

½ tsp cornflour 

1 cup cooked rice

1–2 cups thinly sliced lightly pickled carrot (or shredded cabbage)

Thinly sliced spring onion

Lemon wedge

Method:

Cook your frozen pork katsu according to the packet instructions. While your katsu is cooking, using a saucepan, mix katsu curry noodle sauce, water and cornflour. Cook mixture over medium heat for 2–3 minutes, stirring until thickened.

Slice the pork katsu fillets and place on top the rice and pour over your katsu curry sauce. serve with a side of pickled carrots and lemon wedge, garnish with spring onion.

Notes:

  • For extra crispiness, finish katsu under the grill for 2–3 minutes.

  • Pork katsu can be substituted for chicken katsu (or protein of your choice).

  • Can use potato starch in place of cornflour.