Chinese Curry Sauce Recipe
Easy Chinese curry sauce at home! Smooth, savoury, gently spiced and brilliant poured over chips, chicken, rice or veg.
Servings: 4
Ingredients
- 1 tsp oil
- 1 tsp garlic powder
- 2 tbsp mild curry powder - go medium or hot if you like it hotter
- ½ tsp Chinese five spice
- 1 tsp turmeric
- 1 tsp sugar
- ½ tsp salt
- 480 ml (2 cups) chicken stock
- 60 ml (1/4 cup) full-fat milk
Optional - cornflour slurry to thicken
- 1 tbsp cornflour (cornstarch in USA), mixed with 2 tbsp cold water
Instructions
- Heat the oil in a saucepan over a low-medium heat.1 tsp oil
- Add the garlic powder, curry powder, Chinese five spice, turmeric, sugar and salt. Fry, stirring often for 1 minute.1 tsp garlic powder, 2 tbsp mild curry powder, 1/2 tsp Chinese five spice, 1 tsp turmeric, 1 tsp sugar, 1/2 tsp salt
- Stir in the stock, bring to the boil and simmer gently for 10 minutes.480 ml (2 cups) chicken stock
- Stir in the milk.60 ml (1/4 cup) full-fat milk
- If you'd like to thicken the curry, ensure the sauce is simmering and pour in the cornflour slurry slowly, stirring all the time, until the sauce thickens.1 tbsp cornflour (cornstarch in USA), mixed with 2 tbsp cold water
- Turn off the heat and serve.
Notes
Can this curry sauce be made ahead and refrigerated?
Yes, this recipe can be made ahead, then cooled, placed in an airtight container and refrigerated for up to 3 days.
Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
Can I freeze Chinese curry sauce?
Yes, make the recipe, then cool, place in an airtight container and freeze.
Defrost overnight in the refrigerator, then reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
Nutritional information is approximate, per serving (this recipes serves 4 - approx 120ml/half-a-cup per serving), Defrost overnight in the refrigerator, then reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout. You may need to add a splash of stock or water to loosen up the sauce upon reheating.
Nutrition
Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 777mg | Fiber: 1g | Sugar: 2g
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