I'm a huge fan of brown curry. Either alone, or topping tonkatsu, or as a soup with udon... brown curry rules!
There is just one problem: everywhere I try it, it's made from some sort of pre-made mix. If I make it at home, I am forced to use one of those "chocolate bar"-style mix packets, which are made with a ton of palm oil, a substance I abhor. They also contain a lot of corn starch or bleached flour, which I also avoid.
I'm trying to figure out how to make it without these mixes. I'm thinking chicken stock, a Patak's curry paste, and what else?
I want to be able to re-create the flavor of Japanese curry, but so far, I've had no luck. Any ideas, or recipe suggestions?