Answers to Everyday Questions : Does anyone know a good recipe for Chinese-style curry sauce?

Does anyone know a good recipe for Chinese-style curry sauce?

8 Responses to “Does anyone know a good recipe for Chinese-style curry sauce?”

1. Scooby Doo said :
   May 28th, 2010 at 12:47 pm

   sorry don’t know of any recipoes but you can get good chinese style curry sause from a chinese supermarket, it comes in blocks like oxo cubes but bigger and you just add hot water.
2. Bakaneko said :
   May 28th, 2010 at 1:02 pm

   Curry is Indian no matter how you look at it 🙂

   Even the curry Chinese restaurants serve is Indian by origin..

   A curry that’s only curry by name , and has a different origin are the yellow, red and green Thai curry’s .
   Those are very nice but taste quite different to the curry most people are used to..

   Recipes below.

   edit:
   For pete’s sake ! look at shortie’s answer , he’s chinese and works in a chinese restaurant , and uses “curry power” which is indian ! now stop giving me thumbsdown , lol !
3. originalkippyj said :
   May 28th, 2010 at 1:16 pm

   I’m not sure what store-bought tastes like because I haven’t seen it in Michigan. However, a very tasty sauce we like is made with equal parts brown sugar (not demerara), tamari (dark soy) and a sprinkle of Chinese 5-spice powder. It needs to be simmered for a minute or two to get the sugar to melt. It also makes a very good glaze for sticky pork ribs or chicken wings.
4. SmahtePanz said :
   May 28th, 2010 at 1:36 pm

   Try http://www.allrecipes.com or http://www.Epicurious.com, both have great recipes. I’ve never made curry sauce from scratch, but I’ve used these sites to get recipes for other dishes and have been pleased with them. Good luck.
5. Chicky said :
   May 28th, 2010 at 1:40 pm

   Chinese-style Spicy Tofu with pork:) YUMM!!

   Ingredients:
   6 green onions
   3 cloves garlic, minced
   1-inch piece fresh ginger, peeled and minced

   Sauce:
   2 teaspoons chili bean paste
   1/2 cup reduced fat, low-sodium canned chicken broth
   1 teaspoon oyster sauce
   1 tablespoon soy sauce
   1 tablespoon sake
   1 teaspoon sugar
   2 teaspoons cornstarch dissolved in 2 teaspoons water
   About 1 teaspoon sesame oil
   2 tablespoons canola or other neutral oil
   1/2 pound ground pork
   2 packages (14 ounces each) soft tofu, drained
   3 cups hot cooked rice

   Cooking directions:
   Ready the sauce ingredients. Measure the chili bean paste into a small bowl. In another small bowl, stir together the chicken broth, oyster sauce, soy sauce, sake, and sugar. Set the bowls near the stove. Have the cornstarch-water mixture and the bottle of sesame oil near the stove as well.

   Place a wok or large frying pan over high heat. When it is hot, add the canola oil and swirl the pan to coat the bottom and sides with the oil. When the oil is very hot, add the garlic and cook, stirring constantly with a spatula so it doesn’t burn, until fragrant. Then add the ginger and minced green onions, stir well, and reduce the heat to medium. Add the ground pork and continue to stir constantly, breaking up the pork and integrating it with the other ingredients. When the pork is just cooked, after about 2 minutes, add the chili bean paste and pour in the stock mixture. Using the spatula, combine all the ingredients well with the sauce.

   Place the tofu in the pan and, using the edge of a ladle or a spoon, cut it into large chunks. Cook over medium heat until the tofu is heated through, about 2 minutes. Stir the watercornstarch mixture to recombine, pour it slowly into the pan, and then stir gently until the liquid in the pan thickens and becomes glossy, about 1 minute. Drizzle in a little sesame oil and garnish with the reserved green onion tops.

   Spoon the tofu-and-pork mixture into a serving bowl or onto a platter, family style, and serve each diner a bowl of rice. Or, spoon the mixture over individual bowls of rice and serve.

   Look the picture here. DELICIOUS!
   http://www.epicurean.com/featured/chinese-style-spicy-tofu-with-pork-recipe.html
6. stezmond said :
   May 28th, 2010 at 1:46 pm

   best one i had was a powder from my local spar now called premier its brill
7. shortie said :
   May 28th, 2010 at 1:53 pm

   This is the one I use its close to the curry sauce used here in Chinese take aways
   BASIC CHINESE CURRY SAUCE

   1oz Marg
   1oz Flour
   1 dsp Curry Powder
   1-2 tsp Chilli Powder
   1 pt Stock
   1-2 Onions
   Mushrooms

   Melt the marg stir in flour, curry powder and chilli powder
   Gradually stir in stock and bring to the boil whisking until smooth
   Add cooked meat, veg or prawns simmer for 15 mins add large pieces of onion and mushrooms simmer for 5-10 mins
8. louisesept1970 said :
   May 28th, 2010 at 2:09 pm

   Chinese Restaurant Curry

   Ingredients

   450g Chicken, beef, lamb etc?cut into small pieces
   1 teaspoon soft brown sugar
   1 tablespoon light soy sauce
   1 tablespoon Chinese rice wine
   1 tablespoon cornflour
   3 tablespoons seasoned oil
   0.5 teaspoon chopped garlic
   1 medium onion finely chopped
   2 tablespoons mild curry powder
   Stock or water
   1 teaspoon salt
   1 tablespoon dark soy sauce
   1-2 teaspoons chilli sauce

   Method

   Marinate the chicken/meat in the sugar, light soy sauce, wine and cornflour for 25-30 minutes.
   Heat the oil in a wok or pot, lightly brown the garlic and onion over a low heat, add the curry powder, mix and allow it to brown, then add a little stock or water to make a smooth paste by stirring constantly.
   Now add the chicken/meat pieces and cook on a high heat for about 5 minutes, stirring constantly to prevent it from sticking to the bottom of the pan.
   ?Add the salt, dark soy sauce and just enough stock or water to cover; reduce heat, cover and braise until chicken/meat is tender and cooked through. Chicken takes about 25-30 minutes; pork and lamb need 45-50 minutes whilst beef will take 60-65 minutes.
   ?Finally add the chilli sauce and blend well before serving.