Chinese Curry Sauce Recipe

If you’ve ever craved that rich, aromatic, and slightly spicy curry sauce from your favorite Chinese takeaway, you’re in for a treat. This easy homemade Chinese curry sauce recipe brings those familiar flavors straight to your kitchen. Made with simple pantry ingredients and ready in just minutes, it’s perfect for pairing with chicken, chips, rice, noodles, or even vegetables.

Chinese Curry Sauce Recipe

Recipe by Chef Sadat KhizarCourse: SauceCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Chinese Curry Sauce Recipe

Ingredients

• 1 tablespoon vegetable oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 teaspoon fresh ginger, grated

• 1 tablespoon curry powder

• 1 tablespoon plain flour

• 1 teaspoon turmeric

• 1 teaspoon soy sauce

• 1 teaspoon sugar

• 1 ½ cups (375 ml) chicken stock or vegetable stock

• 1 teaspoon cornstarch mixed with 2 teaspoons water

• Salt and pepper, to taste

Directions

• In a small saucepan, heat the vegetable oil over medium heat.
• Add the chopped onion and cook for 2–3 minutes until soft and translucent. Add the minced garlic (and grated ginger), and cook for another 1 minute.
• Stir in the curry powder, turmeric, and plain flour. Cook for 1 minute to form a paste and cook out the raw flour taste.
• Slowly pour in the chicken or vegetable stock while stirring constantly to avoid lumps. Add the soy sauce and sugar. Stir well to combine.
• Bring the sauce to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until it thickens slightly.
• If you want a thicker sauce, stir in the cornstarch slurry (cornstarch + water) and simmer for another 1–2 minutes.
• Taste and add salt and pepper as needed. Blend the sauce for a smooth texture, or serve as-is with your favorite stir-fries, chips, chicken, or tofu.

Recipe Video

Serving Suggestions

This Chinese curry sauce is incredibly versatile. Here are some tasty ways to serve it:

• With chips – Classic Chinese-style curry and chips combo.
• Poured over chicken or tofu – Great with grilled, fried, or stir-fried proteins.
• Stirred into fried rice or noodles – Instantly adds depth and spice.
• With vegetables – Pour it over steamed broccoli, carrots, or bell peppers.
• As a dipping sauce – Perfect for spring rolls, tempura, or dumplings.

Saving Suggestions

To save leftovers or prep ahead:

• Refrigerate: Store in an airtight container in the fridge for up to 4 days.
• Freeze: Pour into freezer-safe containers or bags and freeze for up to 3 months.
• Reheat: Warm gently in a saucepan or microwave, adding a splash of water if it thickens too much.

FAQs

Q: Can I make this sauce vegan?
A: Yes! Just use vegetable stock instead of chicken stock, and ensure your soy sauce is vegan-friendly.

Q: What curry powder should I use?
A: Chinese or mild Madras curry powder works best. Avoid overly spicy blends unless you prefer more heat.

Q: Can I add coconut milk?
A: While not traditional, adding a splash of coconut milk gives the sauce a creamy twist.

Q: How do I make it spicier?
A: Add a pinch of chili flakes, cayenne pepper, or a dash of hot sauce to increase the heat level.

Q: Can I blend the sauce?
A: Absolutely! Use a hand blender for a smooth, takeaway-style texture.