Bread…. who needs it, Pasta… never really liked you much anyway, Milk…. meh…

While embracing the Paleo lifestyle there have not been many things that I have really really really missed eating, BUT OMG I have really missed a big bowl of Japanese Curry or Karē Raisu !

Here in Australia you can find this wonderful dish just about anywhere, and recently the big supermarkets have been stocking the Japanese Curry roux blocks so you can make it at home as well.

The only problem with Japanese Curry or the Japanese Curry Roux blocks is they are most definitely not paleo friendly, their main ingredient being wheat flour.

So let’s make our own Paleo Japanese Curry / Karē Roux!

First of all this is how you make the roux/sauce, what you do with it is completely up to you but for some inspiration we like to serve it as paleo katsu karē which is basically just cauliflower rice, breaded and oven baked chicken served with a big ladle of the curry sauce and some fresh vegies, delicious!

You will need to get your hands on a tin of S&B Curry powder, you can find it in most Asian stores these days.S-B Curry

This makes enough roux for 4 meals.

To use the roux/sauce I just follow the following instructions, works perfectly all the time!

  1. Heat some oil in a medium saucepan.
  2. Add the onion to the pan. Fry gently on a low heat until lightly browned.
  3. Add 800 ml of water and bring to boil. Reduce the heat to medium, simmer for 5 minutes.
  4. Remove the pan from the heat to cool the soup for 3 minutes, then add 120gm of curry roux to the pan.
  5. Bring the sauce to boil then reduce the heat to low and simmer for 5 minutes. Keep stirring constantly while it is simmering to avoid burning the sauce.
Paleo Japanese Curry – Karē !

Recipe type: Sauce
Cuisine: Japanese
Serves: 8
Prep time:
Cook time:
Total time:

Totally paleo and mind blowingly easy recipe for Japanese Curry Karē sauce/roux – Paleo Japanese Curry – Karē !
  • 6 Tbs Ghee
  • ½ cup Tapioca Starch (or Rice Flour if you don’t mind using it)
  • 6 Tbs S&B Curry powder
  • 3 Tbs Garam Masala
  • 3 Tbs Tomato Sauce (for those speaking the Queens) / Ketchup for you Americans!
  • 2 Tbs Worcestershire Sauce
  • 1 Tbs Honey
  • 1 tsp Salt

  1. Mix together the curry powder, garam masala and tapioca starch.
  2. Melt the ghee in a saucepan over a medium heat.
  3. Stir in the curry/starch mixture with a whisk. Continue whisking for around 3 minutes, making sure the mixture is free of lumps.
  4. Stir in the tomato sauce, Worcestershire sauce, honey, sea salt.
  5. Simmer, stirring constantly until it turns into a thick paste.
  6. Remove from the heat and let cool and place into freezable containers.
  7. Enjoy!



Katsu Curry