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Chinese Curry Sauce (Takeaway Style)


By FOODFORFRIENDSYEAH! (Visit website)





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!



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.




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