Chinese Curry Sauce (Takeaway Style)
Whilst I was more than happy with the original version of this Chinese curry sauce, there was something bugging me. Mainly the little bits of garlic and ginger. I wanted a smooth sauce, so here’s my new and improved version!
I hope you like it. Please leave your comments to let me know what you think!
- 2tbs plain flour
- 2tsp mild curry powder
- ½ tsp ground ginger
- 1 ¼ tsp garlic powder
- 1tsp sweet paprika powder
- 1tsp chilli powder
- 2tbs vegetable oil
- 400ml hot beef stock
- salt to taste
Put the flour, curry powder, ground ginger, garlic powder, paprika and chilli powders in a bowl and mix well.
Heat a little vegetable oil in a pan. Remove from heat, add the flour mixture and stir well.
Mix in a little of the hot beef stock, and continue adding in stages and mixing well after each addition, until a lump free sauce is achieved.
Put back on heat and bring to a boil, simmering for 1-2 minutes. Add more stock if a runnier sauce is required.
Give it a little taste and add salt if required.