CoCo Ichiban Curry!?
INGREDIENTS
S&B Golden curry sauce mix. It’s gotta be this, or the whole operation falls flat.
Oil, 1 tablespoon
Onion, 1/2 cup, chopped or sliced thin.
Pork, lean, 1 cup, sliced thin or cubed.
Water
Brown sugar
Salt
1. Heat a sauce pan, pour in the oil, and saute the onions.
2. Add the pork, salt moderately. Cook until they start to brown.
3. Drop the heat to medium-low. Break the curry mix (which come in blocks, like chocolate) into little pieces and mix in.
4. As the curry starts to melt, start adding water, starting with one cup.
5. When the curry is totally melted, add brown sugar sparingly, until it suits your taste. At this point, you can add more curry, more water, or more brown sugar.
6. Drop the heat to low, and simmer for 15-20 minutes.
7. Serve with white rice.
Some people like their curry spicy, so feel free to add red hot chili peppers (or any incendiary of your choice)if you wish. Also, you can add vegetables (diced potatoes, carrots, or asparagus spears) and meat (chicken, beef, shrimp). Coco’s serve theirs like pizzerias serve their pies - you can add as many “toppings” as you like.
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Edit: “I was also in Okinawa and CoCo’s was/is one of my favorite places to eat. After moving back to the states we have discovered a flavor that is extremely close to the CoCo’s flavor. If you buy the Vermont Curry packages (at most asian stores) and add 1 to 2 teaspoons of S&B curry powder about half way through. Do not cook the curry with the veggies like the directions say. Just make the sauce. Add the cheese or whatever topping you prefer. It’s not CoCo’s but it’s close. Thanks!”
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“The closest you can get to making CoCo’s at home is by using S&B curry (comes in blocks that look like chocolate). I melt one whole block in 2.5 to 3 cups of water, add cooked (to a crisp) bacon, a touch of brown sugar, and simmer for 10 minutes. Add more water as desired, because the curry tends to thicken.”
