I Made It Print. Note that the only curry base ingredients you do not want to add at this time are the potatoes and edamame. This recipe is going to be your staple. For a slightly richer taste, use butter or ghee instead of oil. Saute the vegetables until tender, about 6-7 minutes. Serve the Vietnamese chicken curry with steamed rice or French bread. Defrost 24 hours in the refrigerator and reheat in the pot. To save time, you can skip over the instructions for making your own curry roux and use premade commercial curry cubes, instead. Make homemade Japanese curry roux – You can buy an S&B Golden Curry Sauce Mix (no meat contained) and use the half box for this recipe, but I highly recommend making the roux from scratch at home! {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/96\/Make-Japanese-Curry-Step-1-Version-2.jpg\/v4-460px-Make-Japanese-Curry-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/9\/96\/Make-Japanese-Curry-Step-1-Version-2.jpg\/aid4216897-v4-728px-Make-Japanese-Curry-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"