How to make Chinese Curry Paste

I love to make curry paste’s to keep in the fridge or freezer because when you decide to make a curry it’s so much easier.

Basically you are just making a concentration of your favourite curry then add it to onions fish or meat and stock to make your curry.

One of my favourite curries is Chinese chicken curry, but then I adapted it to make a fish curry with coconut milk, it’s quite a gentle curry so as not to overpower the fish.

How to make Chinese Curry Paste

Makes 80 Gm Time 10 minutes

 

You will need

2 tablespoons – Mild Curry Powder

1 clove – Garlic (crushed)

2 teaspoons – Soft Brown Sugar

1 tablespoon – Light Soy Sauce

1 tablespoon – Chinese Rice Wine

1 teaspoon – Corn Flour

½ teaspoon – Salt

1 – thumb sized piece of Ginger (peeled and finely chopped)

Heat a little olive oil in a pan and gently fry the garlic and ginger for 2 or 3 minutes.

Add the corn flour sugar and curry powder, then mix into a dry paste and cook for about a minute.

Now add the soy sauce, rice wine and salt and mix into a thick paste.

It really is that quick and easy, transfer to a ramekin and keep in the fridge or freezer for later use or use straight away for this great fish curry.