Here’s another one Casey P. sent me from Hong Kong – thanks again! There are lots of different kinds of curry in the work – British, Indian, Malaysian, Korean, Japanese – I’m sure there are more as well. Well, Japanese curry is what we have here. It tends to be on the sweeter, mild side, usually leaving the spicy elements behind. Let’s give this one a peek.
#1897: Nissin Cup Noodle Massaman Curry
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