Donate SIGN UP

Chinese Curry.

Avatar Image
ummmm | 16:02 Tue 26th Mar 2013 | Food & Drink
22 Answers
Does anyone cook them?

I've just made the sauce for one. It tastes like a Chinese curry but doesn't have the same texture. What do they do to make the sauce so smooth? Anyone know?
Gravatar

Answers

21 to 22 of 22rss feed

First Previous 1 2

Best Answer

No best answer has yet been selected by ummmm. Once a best answer has been selected, it will be shown here.

For more on marking an answer as the "Best Answer", please visit our FAQ.
I use Chinese curry paste - exactly the same stuff that the Chinese restaurants use. I get it from Wing Yip, a huge Chinese supermarket in Birmingham that sells both online and face to face in their shop. Follow the instructions on the pack and you really can't go wrong. Oh, add roughly chopped onions, sauted in butter to the sauce AFTER the sauce has thickened, plus what ever meat you fancy. If it becomes too thick, reduce gradually with water. Don't allow your onions to over cook and go too soft. Once you get the basic curry right you can experiment by making it hotter with extra chilli powder, extra salt, or additional veg. Left over mashed potato is great when blended into the mix as well.
Mix dry spices with oil to a paste. Fry paste, add garlic, onions, veg & meats (pre boiled) or fish/prawns etc. nb all should cook only 10mins or else paste burns

21 to 22 of 22rss feed

First Previous 1 2

Do you know the answer?

Chinese Curry.

Answer Question >>