katsu curry paste

katsu curry paste

we've put an icon in a jar so you can enjoy the flavours of our most legendary curry from home. with a base of ginger, turmeric + curry spice, this classic curry paste makes just about any dish better


recreate our famous vegan yasai katsu curry at home with our katsu curry paste

shop wagamama katsu curry paste aubergine 1 sweet potato 1 flour 2 tbsp panko breadcrumbs 100g coconut milk 200ml cooked rice 250g vegetable oil 75ml


1. fry the finely chopped onion, garlic, + chilli in vegetable oil until soft. ensure the pan is on a low to medium heat to avoid burning anything 2. add your spices + cook on a low to medium heat until fragrant 3. add the flour to the pan + cook it off a bit, it's this roux which will make your sauce deliciously thick + silky 4. add the stock bit by bit, stirring as you go, followed by your coconut milk. finish with your sugar + soy sauce. leave to simmer 5. strain through a sieve to make it super smooth 6. toss the chopped veg in flour 7. coat in the batter you have created from the 50g of flour and 150ml water + then toss in panko crumbs 8. fry evenly on both sides until crisp 9. to serve, generously heap the rice onto your plate, add the fried vegetables, add a little dressed salad on the side + pour the curry sauce on top 10. + enjoy

tips, tricks + hacks

for a katsu marinade add water for a 1:1 ratio, coat protein in paste and refrigerate for 2 hours stir a spoonful into your favourite soup


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