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Chinese Curry Sauce (Takeaway Style)

Chinese Curry Sauce

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

  • 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.

About Debs

Debbie Warner has written 7 posts on this blog.

An english girl, living in Spain & addicted to cooking.

8 Comments

  1. 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!

  2. The colour is all wrong. It’s supposed to be more green.

  3. 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.

  4. Ithink if you use Turmeric instead of Paprika it will look greener and the taste shouldn’t change too much if at all.

  5. 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 :)

  6. 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.

    • 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!

  7. 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.

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