Chinese Curry Sauce 1 x 405g (2024)

FAQs

How to use Chinese curry sauce concentrate? ›

Add one part curry sauce concentrate (100g) to three parts hot water (300g), bring to the boil and simmer on the hob for approximately 2 minutes whilst stirring continuously for the perfect curry sauce. Serve with fish and chips, make into a tasty curry or use as an ingredient in a multitude of different dishes.

In my experience, chip shop curry sauce is milder and a little fruitier. I find Chinese curry sauce also has a more complex flavour when it comes to the actual curry flavour, often using things spices garam masala, turmeric and sometimes cumin. Other flavourings can also include soy sauce and ginger.

If necessary, thin the sauce down with extra stock or water. You will not need to add any more spice. Adding dairy is an ideal way to dull down the heat in hot spicy food. Try serving spicy curries with a dollop of plain yoghurt or serve that spicy soup with a hearty pour of cream or sour cream.

Adding a little water can restore the balance. Yes, it “dilutes the flavour” but that may be desirable. Secondly, keeping the water content of your curry up to a consistent level (not too much, not too little) throughout the cooking process does ensure gentle cooking.

Filled to the brim with sweet and tangy spices, ginger, soy sauce and more, Chinese curry sauce tends to use curry powder and turmeric as well as Chinese five spice for an extra kick.

(heat 2/10)

An unusual and mild curry using a combination of curry spices, soy sauce and rice wine.

Japanese curry is relatively mild compared to its Asian counterparts because it is made of an harmonious blend of curry powder and spices in which no particular ingredient stands out. Slightly sweet ingredients such as sautéed onions, grated apples, carrots or honey are also usually added to add sweetness and umami.

Is Chinese curry sauce low carb? ›

Morrisons Chinese Curry Sauce (0.25 jar) contains 12g total carbs, 12g net carbs, 4.4g fat, 1g protein, and 93 calories.

A curry powder blend's nutritional benefits are enormous, from the antioxidants and anti-inflammatory properties to the digestive help and an improved microbiome. Pair that with its deliciously rich flavor, and it's tough not to want to eat this meal every day.

It depends on the type of curry you are making. Curry becomes runny if it has more water content, so cook it for few more minutes to let the water evaporate and curry turns thick(this also turns flavors stronger). Also make sure not to overcook the curry. If it is more runny usually I add 1 tablespoon of besan flour.

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

You can use foods like yogurt to get the curry to thicken. You can also add flour or corn starch. Simmering the curry for a few extra minutes can also get it reach the right consistency.

This is a solid block of sauce, to which you add water (or the other way around - but it is easier to judge correctly if you put what you require into a jug first then add just-boiled water. It is trial and error to get it how you like it).

Flavor a marinade or rub

The paste will add flavor and help to tenderize the meat as it cooks. The same goes for rubs: Thai curry pastes can be mixed with a little oil and used as a rub for grilled or roasted meats to add flavor and to tenderize them.

If you like your chips covered in curry sauce, then add half a tin of coconut milk (200ml) or creme fraiche / natural yoghurt to one jar of Chinese Curry Sauce and reheat either in a pan or in the microwave. Transfer to a suitable container and heat on high for 2 minutes, stirring occasionally.