Nov 06, 2025 22:00:00

House Foods' red curry, the reddest in history, combines the intense umami of shrimp with a hot, spicy aroma.

In addition to the whitest curry in House Foods' home roux curry history, '

White Curry ,' and the blackest curry, ' Black Curry ,' the reddest home roux curry in House Foods' history is ' Red Curry .' It is characterized by its 'rich and rich taste with the umami of shrimp and spices,' and I was really curious about what the reddest curry tasted like, so I tried eating it to see for myself.

140g Red Curry, Medium Spicy | Product Catalog Top | House Foods
https://housefoods.jp/products/catalog/cat_1,curry,roux,red.html

The 'Red Curry' package has a bright red design and is medium spicy.

The instructions on the back included instructions on how to make it: all you need are shrimp and onions.

Ingredients include edible oils and fats, wheat flour, curry powder, salt, sugar, rice flour, shrimp flavor powder, starch, dextrin, tomato powder, cumin, onion powder, turmeric, garlic powder, protein hydrolysate, shrimp extract, dill, green chili pepper, tomato ketchup-style seasoning, chili pepper, mustard seeds, yeast extract, and whey powder.

If you make it according to the amount indicated, one serving will have 202 kcal, but this does not include the calories from the rice.

This is what's inside the box.

The roux appears to be a slightly lighter brown color than regular curry roux.

I prepared 300g of shrimp and one onion.

This time I bought black tiger shrimp with the shell on, so I peeled and deveined each one, but if you don't want to bother, peeled shrimp should also work. Cut the onion into thin slices about 5mm thick.

Add 1 tablespoon of salad oil to a frying pan and heat over medium heat.

Once it's hot, add the onions. To preserve the color of the roux, do not burn the onions, but stir fry them slowly while stirring with chopsticks.

Once the onions are soft and translucent, add the shrimp.

Shrimp turns red when cooked.

After lightly frying the shrimp, pour in 400ml of water.

Set the heat to low to medium and bring to a boil.

Scum will come out quickly, so skim it off.

After boiling for about 5 minutes, turn off the heat and add the roux.

Turn off the heat and stir well to dissolve the roux completely.

Once the roux has dissolved, reduce the heat to medium-low and simmer, stirring constantly, for about 10 minutes.

Serve over white rice.

This is it. It smells like curry and has a distinctive spice aroma, but it's different from the commonly known spice curry. The 'red' in red curry comes from the color of the roux, and it certainly has a stronger reddish color compared to regular curry, and is closer in color to hayashi rice than curry.

Upon tasting it, the ingredients include shrimp-flavored powder and shrimp extract, and the ingredients are filled with real shrimp, so the main flavor is definitely shrimp. It contains no beef, pork, or chicken, and has a very clear flavor, with the umami of shrimp clearly present. The seasoning allows you to fully enjoy the shrimp, so it seems like it would be fine without any seafood other than shrimp, such as seafood mix. There's a fragrant spice, and the spiciness comes later, but the sweetness of the onion makes it mild, with just enough heat to warm you up. An editorial staff member who tried it commented, 'The combination of spices and the umami of shrimp makes it more like a nostalgic taste, reminiscent of a shrimp chili I've had at a Chinese restaurant rather than a curry.'

'Red Curry' can be purchased at supermarkets nationwide and on Amazon.co.jp. At the time of writing, the price was 1,460 yen (tax included) for a pack of five.

Amazon | House Red Curry, Medium Spicy, 140g x 5 [Fun-looking red curry roux for everyday cooking] [For seafood] | House | Curry roux online store