Post B4JsG8LKnJjFdqHVlA by deltelta@raru.re
 (DIR) More posts by deltelta@raru.re
 (DIR) Post #B4JsG8LKnJjFdqHVlA by deltelta@raru.re
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       When I make curry🍛 at home, I usually don't use commercially available curry roux products, but sometimes I get a craving for that type of curry. However, the problem is the medium-melting point fats that make up a significant portion of the ingredients. Since S&B has discontinued its affordable and palm oil-free roux, this Tobu private brand product has become my last line of defense.https://www.tobustore.co.jp/news_release/uploads/417/news-20250627.pdf
       
 (DIR) Post #B4JsG8e7fSl2a74W2q by p@raru.re
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       Green curry ftw@deltelta
       
 (DIR) Post #B4JufodcsaNFxuD9eq by deltelta@raru.re
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       @p I can't make green curry myself, and the common canned versions are too spicy and too sweet, so I gradually stopped eating them.
       
 (DIR) Post #B4Juz9se7poVLhSa24 by p@raru.re
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       I just buy the tubs of paste so you can use as much as you want @deltelta
       
 (DIR) Post #B4Jy3zpZDViZUV1BvU by p@raru.re
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       this onehttps://www.amazon.de/-/en/dp/B00PZLXTB6/I usually get 3 or so and it lasts me for a year@deltelta