Curry Paste (Chinese Takeaway Style)
Make takeaway style curry sauce anytime you choose with this Chinese takeaway style curry paste recipe! Perfect for chicken, beef or vegetable Chinese curry, or simply with fried rice or chips.
Servings 20 portions
Ingredients
- 400 ml sunflower oil
- 1 onion, sliced
- 1 carrot, sliced
- 1 celery stalk, sliced
- Indian bay leaf (tej patta)
- 2 whole star anise
- 1/4 cinnamon stick
- 4 cloves garlic, sliced
- 3 tablespoons tinned fruit cocktail
- 1 teaspoon sea salt
- 2 teaspoons caster sugar
- 1/4 teaspoon MSG
- 1 teaspoon turmeric
- 1 1/2 teaspoons mild chilli powder
- 1/4 teaspoon smoked garlic powder
- 1/4 teaspoon Chinese 5-spice
- 50 grams creamed coconut block
- 120 grams curry powder (Eastern Star is good)
- 300 grams plain flour
Instructions
- Add 400 ml sunflower oil, 1 onion, sliced, 1 carrot, sliced, 1 celery stalk, sliced, Indian bay leaf (tej patta), 2 whole star anise and 1/4 cinnamon stick to a pot over a medium-high heat. Once sizzling, reduce the heat to low and fry for 10 minutes. Add 4 cloves garlic, sliced and fry for a further 20 minutes.
- Remove the bay leaf, star anise and cinnamon stick. Add 3 tablespoons tinned fruit cocktail, 1 teaspoon sea salt, 2 teaspoons caster sugar, 1/4 teaspoon MSG, 1 teaspoon turmeric, 1 1/2 teaspoons mild chilli powder, 1/4 teaspoon smoked garlic powder and 1/4 teaspoon Chinese 5-spice. Mix well. Blend the mix with a stick blender until completely smooth. Add 50 grams creamed coconut block and stir well for 1-2 minutes until fully melted. Add 120 grams curry powder and mix well.
- Add 300 grams plain flour 1/3 at a time, mixing well after each addition until the flour is well incorporated with the oil and the spices. The mix will become thick and harder to stir as more flour is added. Continue cooking over a medium heat for a further 45 minutes, stirring and mixing occasionally. Give your curry paste plenty of love and attention at this stage. As the spices and flour cook out, oil will start to come through the curry paste.
- Allow the curry paste to cool completely before packing flat for the freezer (this saves on freezer space). The frozen mix will remain soft enough so you can take one portion at a time.
Video
Notes
To make 1 portion of Chinese curry sauce with this paste.
Add 50g of curry paste to a pot. Add 225ml light (low salt) chicken or vegetable stock, 1/4 teaspoon sea salt, 1/4 teaspoon of caster sugar and 1/4 teaspoon MSG. Mix well over a low to medium heat, stirring well until the sauce thickens and is piping hot. Add a little water if the sauce becomes too thick, or cook it for longer or add more curry paste if it becomes too thin.
If a smoother sauce is desired the sauce may be passed through a fine sieve before serving.
If using stock that is already quite salty, the additional salt may not be necessary.