Chinese curry sauce recipe?

Pretani

Too complicated for me, I buy mine. The best supermarket one I've came across is Maysan original curry concentrate.

Pink.

Hi rosie,

This thread should help with the curry sauce:

Chinese curry sauce recipe?

I'll add your thread to that one later to keep the replies together. For recipes this thread may help: Recipe Collection Thread (recipe board)

Pink

nosierosie

hi pink thanks very much for the link i did used to buy them from jack fultons 3 for £1 but bored with them ones now and fancy a change im going to have a look now and thanks very much

pmat

Tesco now sell Goldfish Chinese Curry Paste for £1.49!! It's the best concentrate around and with a few mushrooms, handful of frozen peas, a roughly chopped onion, some chicken/pork/prawns and ten minutes to spare you will have a chinese curry better than any take-away and made at a fraction of the cost.

http://www.tesco.com/superstore/xpi/0/xpi62139030.htm

http://www.mysupermarket.co.uk/Shopping/ProductDetails.aspx?Store=1&Product=95610

Daggit

Does anyone have a recipe for chicken curry so the sauce is just like you get from your locas chinese. I tried one tonight which started off with melting some marg and then adding curry pwd, chilli pwd ( I didnt have any so used paprika) flour and some stock. I thickened it with cornflour as a bit runny. Now it wasnt bad for my first attempt but it was too hot so could reduce the amount of curry pwd and chilli I put in it next time but just wondered if anyone had a recipe that they have used and thought...mmmm tasted like just from the takeaway

thanks for your time

tracy

EthelBloggs

a friend of mine owns a chinese restaurant and she said that the curry sauce they use is a concoction of about 20 ingredients including banana skins :eek: boiled up in a huge pot for hours and hours. No idea if it's true or not, she could have been pulling my leg, lol.

I'm interested in the recipe too tho

Kevie192

Hi all,

Sorry for resurrecting this old thread but I thought I may as well rather than posting a new one and being merged

I went to the local asian supermarket earlier and got some Goldfish curry paste. They had both the ordinary one and the hot one so I got one of each (they had the Madras one too but I didn't get that as I don't think it's what I'm after)...

Anyway, I just wondered which one would be most like the curry from the chinese? Do they tend to use the original or the hot?

Thanks,

Kevin x

hot.chick

I prefer the hot one - the madras isn't like an indian curry, it's a cinese one - they are all pretty similare to be honest.

Love them all, perfect chinese curry everytime!

Bronnie

EthelBloggs wrote: »

a friend of mine owns a chinese restaurant and she said that the curry sauce they use is a concoction of about 20 ingredients including banana skins :eek: boiled up in a huge pot for hours and hours. No idea if it's true or not, she could have been pulling my leg, lol.

I'm interested in the recipe too tho

it is true and can make a flavoursome curry paste....however, some chippies will use up the nasty old brown oil which is no longer an efficient frying medium for fish and chips and contains lots of minute burnt particles, when making up this big pan of curry paste.
Gives a good colour to the curry they will say (saves them money too!) :eek:

1820

danz0l wrote: »

OK guys we had takeaway (at home) tonight and it was almost perfect.

We marinated 220g rump steak (cut into bit size pieces) in the fridge over night

The marinate
2 tbsp Dark soy sauce
2 tbsp Chinese cooking wine
2 tbsp Corn flour

We also cooked 300 grammes of Long Grain Rice, cooled and popped in the fridge.

Today i cut up two large onions into chunks and around 6 closed cupped mushrooms, quartered.

I lined the wok in ground nut oil then fried the onions until just soft. Added the mushrooms and continued frying for around 2 to 3 minutes.

We then added the beef and continued to stir fry at high temperature. Finally we added some frozen peas (as many as you like) and 60ml of pre-made chicken stock. Cooking for a further two minutes.

We mixed up the goldfish Chinese Curry Concentrates as per instructions and poured over the curry, stirred and set aside (on a very low heat to keep warm).

For the rice we heated up a large frying pan and stir fried the pre cooked rice (the one we cooked last night) then added two beaten egg with added 2tsp Seasme oil and 1tsp salt. Fried at high heat until egg was cooked and served.

The meal was pretty good but the only downside was that because the beef had been marinated it was hard to really see if it was cooked. It was cooked through (i checked some by cutting) but unfortunately was a bit tough (is it possible i over fried it ??).

The curry sauce was more UK than Welsh takeaway style (which i prefer) as they use red curry around here. It tasted fab and really tasty and apart from the beef was a huge success.

We even made homemade oven scallops by cutting new potatoes in slices, then tossing in olive oil, mixed herbs and a small amount of curry powder.

Any ideas on why my beef was tough ?

I appreciate this is an old thread now did you get your beef texture sorted out as I think you know what you have done wrong....