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Chinese Curry Sauce (Chinese Takeaway Style)

Recreate a flavour packed takeaway classic with this Chinese curry sauce recipe. Perfect with fried rice and onions, chips and more!
Course Accompaniment, Sauce, Side Dish
Cuisine American Chinese, British Chinese, Chinese, Scottish Chinese
Keyword Chinese curry paste, Chinese curry sauce, curry, curry sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 portion
Calories 240kcal

Equipment

  • 1 Pot, Wok or Large Frying Pan

Ingredients

  • 50 grams Chinese curry paste
  • 225 millilitres light chicken stock
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon MSG
  • 1/4 teaspoon sugar

Instructions

  • In a pot, wok or frying pan, add 50 grams Chinese curry paste, 225 millilitres light chicken stock, 1/4 teaspoon sea salt, 1/4 teaspoon MSG and 1/4 teaspoon sugar. Heat on low-medium, whisking regularly until the sauce is bubbling hot and medium thick. For a thicker sauce, simmer longer or add more paste. For a thinner sauce, add a little more stock.
  • Transfer the Chinese curry sauce to a serving bowl. Serve with egg fried rice, chips and more.

Nutrition

Calories: 240kcal | Carbohydrates: 14.6g | Protein: 3.6g | Fat: 18g | Saturated Fat: 3.2g | Sodium: 830mg | Potassium: 180mg | Fiber: 1.2g | Sugar: 2.5g | Vitamin A: 1100IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg