Wagamama Raisukaree Recipe

Wagamama Raisukaree Recipe is a popular stir fry dish recipe found at many Japanese restaurants as well as Wagamama. The Raisukaree dish consists of fish meat, vegetables, and a sauce inspired by wagamamas. The protein can be anything like chicken breasts or shrimp, while the veggies can be anything like mushrooms or bell peppers.

The curry used in this dish is called Raisukaree curry, and Wagamama Raisukaree Recipe is quite famous in the United Kingdom. It is a simple and relatively easy-to-make dish perfect for a quick and easy dinner meal.

Raisukaree (ライスカレー) in Japanese cuisine refers to “rice curry,” a popular dish that combines Japanese-style curry with rice. Japanese curry, distinct from its Indian counterpart, is typically milder, thicker, and has a slightly sweet flavor. It is made from a blend of spices, including turmeric, which gives it a characteristic yellow color, but the blend is less intense and complex than those found in South Asian curries.

I love to eat food from Wagamama, and I craved this dish today, so I decided to make it at home. I am sharing the homemade special Wagamama ginger chicken recipe and nama spicy tuna recipe this post.

The Raisukaree curry is a mild coconut and citrus curry prepared with prawns or Chicken breasts. Today I will be using prawns for Wagamama Duck Donburi Recipe. The prawns that I will be using for this dish are tiger prawns. Chicken raisukaree recipe uses chicken as the meat ingredient.

Raisukaree origin has its roots in Thailand. It has many similarity to Thai food culture.

Another famous prawn dish offered at wagamamas is the Wagamama Prawn Ramen.

Wagamama Raisukaree Recipe Ingredients:

• 150 grams deveined prawns (use Tiger Prawns)
• 2 medium-sized red onions, finely chopped
• 2 thin slices of garlic
• 1/2 teaspoon of red chilli
• 1 teaspoon salt to taste, plus extra for seasoning the prawns
• Two tablespoons of vegetable oil
• 400 ml of water
• 1 red capsicum/red pepper
• 1 green capsicum
• sesame seeds
• 2 teaspoons of Thai red curry paste
• 2 spring onions
• 3/4 teaspoon of lime juice
• 400 ml coconut milk
• 1 teaspoon fish sauce
• 1 chicken stock cube

Step-by-step Instructions for making Wagamama Raisukaree Recipe:

1. The first step is to wash and clean the prawns. Next, it is vital to de-vein the prawns. Use a sharp knife and carefully pierce the prawns at their heads without cutting into them. After that is done, place the prawns in a bowl for seasoning.
2. The second step is to season the prawns. The amount of seasoning is 150 grams of prawn. Add 1/2 teaspoon of paprika, 1/4 teaspoon of white pepper, and some salt to taste.
3. The third step is to mix the prawns well with the seasoning ingredients and set them aside. Let the prawns marinate aside in the bowl with the seasoning ingredients for half an hour. Seasoning of prawns helps enhance the flavor of the prawns and helps soften them.
4. The fourth step is to prepare the raisurakee curry. For the preparation of the raisurakee curry, the first step is to dice the onions and place them in a small bowl. Also, it is essential to keep all the other ingredients ready so that it helps to speed up the cooking process.
5. The fifth step is to heat the wok before adding the oil. Add 2 teaspoons of oil to the heated wok and let the oil heat for 1 to 2 minutes. Now add the diced red onion to the wok. The wok is a hollow semi-spherical black steel pan used for frying the food. Fry the onion.
6. The sixth step is to saute the diced onions in the oil for 2 minutes until the onion becomes translucent and golden brown. Once the onions are fried, add one teaspoon of ginger garlic paste. Now add in two spoons of Thai red curry paste. You can buy this product from the store. Leave it for 2 minutes and simmer the heat. The Thai curry paste will turn into a thick sauce now.
7. The seventh step is to add coconut milk to the heated pan. Add one tin or 400 ml of coconut milk. Add in half a teaspoon of salt. Stir it with a wooden spoon and simmer for 5 minutes over low heat. Close the wok with a lid and let the gravy heat for 10 minutes.
8. The eighth step is to add one teaspoon of fish sauce and one teaspoon of white pepper powder. Add 3/4 teaspoon of lime juice. The fish sauce helps to enhance the flavour of the curry. It is essential to add one chicken stock cube at the end. Leave the pan on medium heat until the gravy thickens. The chicken stock cubes melt and provide the meat flavour to the gravy.
9. The ninth step is to add the veggies to the gravy. In the meantime, make the veggies ready. Take half red pepper, chop them nicely, and put them in a bowl. Take half green capsicum and chop them as well. Now finely dice two spring onion tops and place them in a separate bowl. I take a handful of mangetout, i.e., around 20 grams, and don’t chop them. I will be using one red chilli for this dish, which I will sprinkle at the end. Chop the chili as well.
10. The tenth step is to add the seasoned prawns we prepared at the start. You can see that the gravy has thickened a bit by now. Now add the seasoned prawns. Make sure you cook the prawns until it turns pink. Close the heated gravy for 5 minutes on medium heat. You will see the prawns have turned pink.
11. The eleventh step is to add the vegetables. Add the red and green chopped capsicums once you see the prawns have cooked. Add the veggies by the end, so they are still quite crunchy. Add the chopped spring onions and mangetouts. Let it cook for two to three minutes.
12. Once the gravy is thickened well, turn the heat off. Now let us serve the curry with rice. Let the curry cool down a little before you serve it. The serving process is straightforward! Take a bowl, add some boiled rice and add some roasted sesame seeds to the boiled rice. I have cooked some fragrant jasmine sticky rice for the curry.

Tofu Raisukaree Recipe Link

3 Easy Tips while cooking Wagamama Raisukaree Recipe:

• The first tip while making this dish is to source all the ingredients needed for this recipe and have them available at your disposal before starting the cooking process.
• The second tip is to bake the meat instead of frying them in the pan. Try using one pan if possible. The baking process helps provide the meat with a crispy outer texture while having a slice of soft meat.
• The third tip while preparing this recipe is not to over fry the vegetables because the vegetables lose their crunchy texture when overcooked.

Health Facts and Calories in Wagamama Raisukaree Recipe:

Wagamama Raisukaree Recipe uses white rice, fresh vegetables, garlic, ginger root, and organic duck thighs. This nutritious dish has only 1144 calories per serving, 49 g total fat out of which saturated fat is 12g and trans fat is 0g, 129 g carbohydrate, and 45 g protein per serving(Source). It is also rich in dietary fiber, Vitamin A and E, and manganese. It is also a healthy dish when consumed in moderate amounts.

Share this cookng recipe with your friends and family, if you liked this post.

Add some sesame seeds to the curry to give it a healthy look.

Here is a link to the chicken raisukaree curry recipe.

In conclusion, I would like to say that the wagamama raisukaree recipe is a fantastic way to enjoy your favorite rice and gravy in a new and unique way. Not only is it easy to make, but it also provides a fun and interactive experience for all involved. I encourage you to give it a try and see for yourself just how amazing it can be!

Here are the various wagamama recipes. They also provide the wagamama recipe book pdf.

Wagamama Raisukaree Recipe

Wagamama Raisukaree Recipe is a popular stir fry dish recipe found at many Japanese restaurants as well as Wagamama. It is a simple and relatively easy-to-make dish perfect for a quick and easy dinner meal.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Japanese

Servings 2 people

Calories 569 kcal

Equipment

• 1 steel wok
• 1 steel spoon

Ingredients

  

• 150 grams deveined prawns use Tiger Prawns
• 2 medium-sized red onions finely chopped
• 2 thin slices of garlic
• 1/2 teaspoon of red chilli
• 1 teaspoon salt to taste plus extra for seasoning the prawns
• Two tablespoons of vegetable oil
• 400 ml of water
• 1 red capsicum/red pepper
• 1 green capsicum
• sesame seeds
• 2 teaspoons of Thai red curry paste
• 2 spring onions
• 3/4 teaspoon of lime juice
• 400 ml coconut milk
• 1 teaspoon fish sauce
• 1 chicken stock cube

Instructions

 

• The first step is to wash and clean the prawns. Next, it is vital to de-vein the prawns. Use a sharp knife and carefully pierce the prawns at their heads without cutting into them. After that is done, place the prawns in a bowl for seasoning.
  150 grams deveined prawns
• The second step is to season the prawns. The amount of seasoning is 150 grams of prawn. Add 1/2 teaspoon of paprika, 1/4 teaspoon of white pepper, and some salt to taste.
  1 teaspoon salt to taste
• The third step is to mix the prawns well with the seasoning ingredients and set them aside. Let the prawns marinate aside in the bowl with the seasoning ingredients for half an hour. Seasoning of prawns helps enhance the flavor of the prawns and helps soften them.
• The fourth step is to prepare the raisurakee curry. For the preparation of the raisurakee curry, the first step is to dice the onions and place them in a small bowl. Also, it is essential to keep all the other ingredients ready so that it helps to speed up the cooking process.
• The fifth step is to heat the wok before adding the oil. Add 2 teaspoons of oil to the heated wok and let the oil heat for 1 to 2 minutes. Now add the diced red onion to the wok. The wok is a hollow semi-spherical black steel pan used for frying the food. Fry the onion.
  Two tablespoons of vegetable oil
• The sixth step is to saute the diced onions in the oil for 2 minutes until the onion becomes translucent and golden brown. Once the onions are fried, add one teaspoon of ginger garlic paste. Now add in two spoons of Thai red curry paste. You can buy this product from the store. Leave it for 2 minutes and simmer the heat. The Thai curry paste will turn into a thick sauce now.
  2 medium-sized red onions, 2 thin slices of garlic
• The seventh step is to add coconut milk to the heated pan. Add one tin or 400 ml of coconut milk. Add in half a teaspoon of salt. Stir it with a wooden spoon and simmer for 5 minutes over low heat. Close the wok with a lid and let the gravy heat for 10 minutes.
  1/2 teaspoon of red chilli
• The eighth step is to add one teaspoon of fish sauce and one teaspoon of white pepper powder. Add 3/4 teaspoon of lime juice. The fish sauce helps to enhance the flavour of the curry. It is essential to add one chicken stock cube at the end. Leave the pan on medium heat until the gravy thickens. The chicken stock cubes melt and provide the meat flavour to the gravy.
• The ninth step is to add the veggies to the gravy. In the meantime, make the veggies ready. Take half red pepper, chop them nicely, and put them in a bowl. Take half green capsicum and chop them as well. Now finely dice two spring onion tops and place them in a separate bowl. I take a handful of mangetout, i.e., around 20 grams, and don't chop them. I will be using one red chilli for this dish, which I will sprinkle at the end. Chop the chili as well.
  1 red capsicum/red pepper, 1 green capsicum, 2 spring onions, 3/4 teaspoon of lime juice
• The tenth step is to add the seasoned prawns we prepared at the start. You can see that the gravy has thickened a bit by now. Now add the seasoned prawns. Make sure you cook the prawns until it turns pink. Close the heated gravy for 5 minutes on medium heat. You will see the prawns have turned pink.
  400 ml of water, 400 ml coconut milk
• The eleventh step is to add the vegetables. Add the red and green chopped capsicums once you see the prawns have cooked. Add the veggies by the end, so they are still quite crunchy. Add the chopped spring onions and mangetouts. Let it cook for two to three minutes.
  2 teaspoons of Thai red curry paste, 1 teaspoon fish sauce, 1 chicken stock cube
• Once the gravy is thickened well, turn the heat off. Now let us serve the curry with rice. Let the curry cool down a little before you serve it. The serving process is straightforward! Take a bowl, add some boiled rice and add some roasted sesame seeds to the boiled rice. I have cooked some fragrant jasmine sticky rice for the curry.
  sesame seeds

Keyword raisukaree recipe, wagamama raisukaree recipe

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