SpiceTheWorldBreadcrumbs | Tofu Katsu Curry | Sticky Jerk Tofu with Mango Slaw | Spicy Thai Coconut Curry | Vegetable and Chickpea Korma | Tofu Korma | Kulfi | Panang Curry with Tofu | Chinese Curry Sauce |
Chinese Curry Sauce
SpiceTheWorld Chinese curry sauce just like what you get from your local take away
Serves 4-6 (Estimated) Rating 3/5
Prep Time 5 Minutes Cooking Time 10 Minutes
| Ingredients |
| 2 tsp Curry Powder |
| 30 g Plain Flour |
| 2 tbsp Vegetable Oil |
| 3 Garlic Cloves, finely chopped |
| 4 cm Ginger, puréed |
| 1 tsp Salt |
| 1 tsp Chilli Powder |
| 1 tsp Paprika |
| 700 ml Water |
| Method |
| Mix the curry powder and the flour in a bowl and put to one side. |
| Heat the oil in a wok or large pan |
| Add the ginger and garlic and stir fry for 1 minute. |
| Add the flour and curry powder mix and allow it to bubble stirring frequently |
| Add the salt paprika and chilli powder and stir well. |
| Add water a little at a time until the sauce is of the required consistency. |
| Bring to boil and simmer briskly for a few minutes. |
| Remove from the heat. |
| Serve. |