• Heat the butter over a low to medium-low heat in a small saucepan.
• When the butter is completely melted, add the flour.
• Stir to combine the butter and flour to make a brown roux as the base.
• Cook for 20–25 minutes over low heat, stirring constantly to prevent the roux from burning.
• Cook until the roux turns a light golden brown, or even a little darker for a nuttier flavour.
• Add the curry powder and honey to the roux.
• Cook and stir for 1 minute, then remove from the heat.
• Use the roux immediately or spoon into ice cube moulds.
• When cool, place in the freezer and then store the frozen cubes to use as needed.
• Use in any curry recipe that requires Japanese curry paste, or as a substitute for a curry spice blend in any other recipes, once liquid is added.
• Simmering over low heat for 5–10 minutes will thicken the liquid that the paste is added to.

Use 1 Cube per Cup or 2 Cubes per Pint of liquid in your recipe.