I'd love a recipe for chinese curry?

Question

you know the kind you get if you get a take a way etc.

Answer 1

You and me both, hun. Unfortunately the recipes ive ever tried haven't been up to standard.

Answer 2

I was going to look up Lily Kwok's one that was on the People's Cookbook a year or so back, but I see Quizard already linked it.

I have made this myself and can totally recommend it. A bit faffy perhaps, but so much better than any paste or pack from a chinese supermarket... and believe me I have tried a fair few of them over the years. It is just soooo good!

Lily Kwok was the grannie of the lady who brought it in... all home made and not a celeb chef creation or anything... just the real McKoy.

Answer 3

Type 'Maysan Curry paste'into comp and they sell it on ebay...it is in yellow wrapper....make up with whatever meat or veg you like in you take away. Happy eating!

Answer 4

our local takeaway uses curry paste to make up curry sauce

Answer 5

I haven't tried cooking this yet, but my brother tried it and said it is really close to a good take out curry. Here goes:

Chicken & Mushroom Chinese Curry.

Serves 2

2 tbsp sunflower oil

1 onion, finely chopped

1 tbsp ginger, grated

3 garlic cloves, sliced

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp Chilli powder

1/2 tsp ground coriander

1 tsp ground fenugreek

1 1/2 tsp curry powder

125ml water

2 1/2 tsp plain flour

2 1/2 tsp self raising flour

400ml chicken stock

Handful of mushrooms, sliced

200g leftover roast chicken

handful of peas

1) Gently fry onions for 3 min, add the ginger and garlic and fry for a further 30 seconds. Keep gently frying until onions have softened.

2) Stir in all the spices and fry for a further 5 mins. Add the water then blitz into a paste. Stir in the two flours until well combined.

3) Slowly simmer the puree for 20 min until you have a thick paste and it is dark mustard brown in colour.

4)Add stock, mushroom, chicken and peas. Simmer for 10 min until sauce begins to thicken.

Answer 6

you can get the curry sauce in tubs at a good quality chinese supermarket

Answer 7

whow!

love that!

Introduced to China by Indian monks, curry dishes are popular in Southern China. For best results, use an Indian curry powder (such as one of the hotter or milder Madras curry powders) in this beef curry recipe. Serves 3 to 4.

Prep Time: 30 minutes

Cook Time: 10 minutes

Ingredients:

1 pound flank steak

Marinade:

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon Asian sesame seed oil

1 1/2 teaspoons cornstarch

Other:

1/2 medium yellow onion

3/4 cup green peas

1/2 cup chicken broth

1 tablespoon dark soy sauce

1 thin slice ginger

2 - 3 tablespoons curry powder, to taste

2 -3 tablespoons water, as needed, to make a paste

1 teaspoon salt, or to taste

1/2 teaspoon sugar

2 tablespoons canola or peanut oil for stir-frying

Preparation:

1. Cut the beef across the grain into thin strips approximately 1 1/2 inches long and 3/4 inch wide. Add the marinade ingredients, adding the cornstarch last. Marinate the beef for 25 - 30 minutes.

2. While the beef is marinating, prepare the vegetables. Peel and chop the onion. Blanch the peas in boiling water for 1 minute. Rinse in cold water and drain thoroughly. Combine the chicken broth with the dark soy sauce and set aside.

3. Preheat the wok on medium-high heat (the wok is ready when a couple of drops of water sizzle when added to the wok). Add 2 tablespoons oil to the wok, drizzling to coat the sides. When the oil is sizzling, add the ginger. Cook for 2 – 3 minutes, until the ginger is browned. Discard the ginger.

4. Add the beef to the wok (to avoid overcrowding the wok, cook the beef in 2 batches if needed). Sear the beef for about 30 seconds, then stir-fry until it is about 80 percent cooked and changes color. Remove the beef from the wok. Turn the heat down to medium.

5. Add the onion to the wok. Let the onion cook for 2 minutes to brown, then add the curry powder. Add enough water to make a paste. Let the onion cook for a couple of minutes, then add the peas.

6. Add the beef. Return the heat to medium-high and add the chicken broth and dark soy sauce. Bring to a boil. Stir in the salt and sugar. Cook for about another 3 minutes and serve hot.

Answer 8

I found these:

Answer 9

Try this one -

Ingredients

• 2 tbs. oil

• 3 cloves garlic, chopped

• 1 inch piece ginger, peeled and chopped/pureed or thinly sliced

• 2 tbs. plain flour

• 2 tsp. curry powder (Madras or similar from Chinese grocers)

• 1/2 tsp. salt, adjust to taste

• 1/2 -1 tsp. chilli powder (depends upon how hot your curry powder is)

• 1 tsp. sweet paprika powder

Instructions

1. Mix curry powder and flour in a bowl and keep aside.

2. Heat oil.

3. Add ginger and garlic and stir fry for 1-2 minutes.

4. Add flour and curry powder mix and allow it to bubble.

5. Add salt, paprika and chilli powder. Stir.

6. Add enough water, a little at a time, to get sauce consistency. Bring to boil and simmer briskly for a few minutes. Turn the heat off. This is the basic curry sauce like the ‘take-away, shops and people generally buy it with chips/French fries, as a dipping sauce.

7. You can also use it to make take-away style curries. When you are ready to cook a curry, like chicken, prawns, pork or boiled potatoes etc., heat 1 tbs. oil in a wok, stir-fry the chicken/prawns/meat/potatoes and add the curry paste. Continue to stir-fry for a few minutes. Add a little water, if you want more gravy.

8. Serve hot, with rice or noodles.