Katsu curry sauce is a beloved staple of Japanese cuisine, known for its rich, savory flavors and comforting aroma. Whether you’re enjoying it at your favorite restaurant or recreating it at home, this golden curry sauce brings a touch of warmth to any meal. If you’ve ever wondered how to make katsu curry sauce from scratch, you’ll be delighted to learn how simple and rewarding it can be.
In this recipe, we’ll guide you through an easy katsu curry sauce that’s perfect for pairing with crispy breaded chicken or hearty vegetables. Whether you’re using ingredients from Aldi or experimenting with your own spin on a Yo! curry sauce, this homemade version is both versatile and delicious. By the end, you’ll have a flavorful sauce that rivals anything you’d find on the shelves of Sainsbury’s or a Japanese diner.
You can also try  Prawn Toast Recipe.
BEST Japanese Katsu Curry Sauce Recipe: Rich & Creamy Sauce
Easy Katsu Curry Sauce Recipe
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon plain flour
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 400ml chicken or vegetable stock
- 200ml coconut milk
- 1 medium carrot, grated
- Salt and pepper, to taste
Instructions:
- Prepare the base:
Heat the vegetable oil in a medium-sized pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant. - Add spices:
Sprinkle the curry powder, turmeric, and garam masala over the onions. Stir well to coat the mixture evenly, and cook for 1-2 minutes to release the flavors. - Thicken the sauce:
Add the flour to the pan and mix thoroughly to create a paste-like consistency. Gradually pour in the stock while whisking to avoid lumps. Let it simmer for 5 minutes, allowing the sauce to thicken. - Incorporate flavor:
Stir in the soy sauce, honey, grated carrot, and coconut milk. Simmer the sauce gently for 10 minutes, stirring occasionally, until it becomes rich and creamy. Season with salt and pepper to taste. - Blend and finish:
For a smoother texture, use an immersion blender or transfer the sauce to a blender and process until silky. If you prefer a chunkier texture, leave it as is. - Serve and enjoy:
Pour the katsu curry sauce over crispy breaded chicken, tofu, or vegetables. Pair it with fluffy steamed rice for a complete and satisfying meal.
This easy katsu curry sauce recipe is perfect for weeknight dinners or special occasions. It’s versatile, flavourful, and sure to impress your family and friends.
Ingredients
Servings 4
- Amount Per Serving
- Calories 720kcal
- % Daily Value *
- Total Fat 45g70%
- Total Carbohydrate 60g20%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Customizable Texture:
For a silky smooth sauce, blend it thoroughly with an immersion blender. If you prefer a chunkier texture, skip the blending step and leave the ingredients as they are. - Storage Tips:
Store leftover katsu curry sauce in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Reheat gently over low heat, adding a splash of water or stock to loosen the consistency if needed. - Adjusting Spice Levels:
If you like your curry spicier, add a pinch of chili powder or cayenne pepper. For a milder version, reduce the curry powder slightly and balance it with more coconut milk. - Pairing Ideas:
This sauce pairs perfectly with breaded chicken (katsu), tofu, roasted vegetables, or even grilled fish. Serve with steamed rice or noodles for a complete meal.
How to Make a Vegan Version:
To make this recipe vegan:
- Replace the chicken or vegetable stock with vegetable stock.
- Use maple syrup or another plant-based sweetener instead of honey.
- Ensure your curry powder and soy sauce are vegan-certified.
The rest of the recipe remains the same, making it a quick and easy vegan-friendly adaptation.
Allergens & Dietary Information:
- Common Allergens:
- Soy: Present in soy sauce. Substitute with coconut aminos if needed.
- Gluten: Soy sauce may contain gluten. Use a gluten-free soy sauce or tamari to make the recipe gluten-free.
- Coconut: Coconut milk is used. Substitute with oat cream or cashew cream if you’re allergic to coconut.
- Dietary Suitability:
- Vegetarian: The original recipe is vegetarian-friendly when paired with vegetable stock.
- Vegan: Follow the vegan substitution tips above.
- Gluten-Free: Use gluten-free soy sauce and ensure other ingredients are certified gluten-free.
- Low-Sodium Option:
Opt for low-sodium stock and soy sauce to reduce the sodium content if you're monitoring your salt intake.
This recipe is versatile and easily adaptable for various dietary needs, making it a go-to for family dinners or gatherings!
Frequently Asked Questions
No, katsu sauce and curry sauce are different. Katsu sauce is a tangy and sweet condiment, while katsu curry sauce is a rich, spiced sauce served with breaded meats or veggies.
Katsu curry sauce has a mild, savory flavor with hints of sweetness and spice. It’s creamy, aromatic, and pairs well with crispy, breaded dishes.
Katsu curry paste typically contains curry powder, ginger, garlic, onions, and a thickener like flour, combined with liquid ingredients like stock and coconut milk.
Katsu curry is generally mild, but the spice level can be adjusted. Add more chili powder for heat or use less curry powder for a milder flavor.
Yes, katsu curry sauce freezes well. Store it in an airtight container for up to 3 months. Reheat with a little water or stock to adjust the consistency.
Use gluten-free soy sauce or tamari and ensure the curry powder and stock are gluten-free. Substitute plain flour with gluten-free flour.
Katsu curry can be a balanced meal when paired with vegetables and served in moderation. Use light coconut milk or reduce oil for a healthier version.
It’s best served over breaded chicken, tofu, or vegetables, along with steamed rice. You can also use it as a dipping sauce or with noodles.
Yes, substitute coconut milk with oat cream, cashew cream, or regular milk if you don’t need a dairy-free option. It may alter the flavor slightly.