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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!
Serves 4
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.
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Simon
5 months ago
I think you need to use Chinese curry paste, not Indian…I have some Chinese “Madras” curry paste in my cupboard, haven’t tried it yet though. I think most places just buy the whole sauce in, I’d be interested to see what this is like, cheers for the recipe!
Steven Ip
5 months ago
The colour is all wrong. It’s supposed to be more green.
Yvonne Ioannou
4 months ago
I have been looking for a recipe for chinese curry sauce for years. I tried this recipe and I was very impressed. It tastes and looks just right. I add raw onions.
shell
4 months ago
Ithink if you use Turmeric instead of Paprika it will look greener and the taste shouldn’t change too much if at all.
Carol
4 months ago
Thanks for posting this recipe, I’ve made it a few times now and like most people tend to adapt it to my taste.
I substituted the paprika for fenugreek and added some sugar to sweeten it up a bit.
Tasty
Peter crampton
2 months ago
Made this.as per the recipe but we did not like it.It was nothing like any Chinese curry sauce I have ever had,it tasted very raw and harsh.Ended up throwing it away and opening a jar which was much nicer.To be honest,at £1.00 for a large jar enough for 4people it’s not really worth the effort.
Matt
2 months ago
Hi Peter, sorry you didn’t like the recipe. Hopefully you’ll find another one you like. The sweet and sour sauce is particularly good!
Tracy Collie
2 months ago
This is such a great recipe, I’ve made this about 5 times and is a home favourite. I fry onions in a separate pan and add them to the sauce at the last minute.