Best Chinese Curry Recipes

CHINESE CHICKEN CURRY

Steps:

• Toss the chicken pieces in the cornflour and season well. Set them aside.
• Fry the onion in half of the oil in a wok on a low to medium heat, until it softens - about 5-6 minutes - then add the garlic and cook for a minute. Stir in the spices and sugar and cook for another minute, then add the stock and soy sauce, bring to a simmer and cook for 20 minutes. Tip everything into a blender and blitz until smooth.
• Wipe out the pan and fry the chicken in the remaining oil until it is browned all over. Tip the sauce back into the pan and bring everything to a simmer, stir in the peas and cook for 5 minutes. Add a little water if you need to thin the sauce. Serve with rice.

CHINESE CHICKEN CURRY RECIPE BY TASTY

Steps:

• Heat up 2 tablespoons of oil on low to medium heat.
• Sear the chicken until the outside turns golden brown. Season with salt and pepper.
• Take out the chicken, make sure you don't clean the pot or you'd wipe away some deliciousness!
• Add another tablespoon of oil, fry the onions, carrots, and potatoes until soften.
• Add the chicken back in with the water. Bring to a boil then simmer for 10 minutes with the lid on.
• Add in the peas and curry paste, stir well.
• Serve with rice.
• Enjoy!

CHINESE CHICKEN CURRY

Steps:

• Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
• Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
• Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.

ADRIEL'S CHINESE CURRY CHICKEN

Steps:

• In a bowl, mash the yellow curry paste with about 2 tablespoons of chicken broth to help dissolve the paste; whisk in remaining chicken broth, sugar, curry powder, salt, light soy sauce, and coconut milk. Set aside.
• Heat a wok or large skillet over high heat for about 30 seconds; pour in the oil. Let the oil heat until shimmering, about 30 more seconds. Stir the chicken, garlic, and ginger into the hot oil; cook and stir until the chicken has begun to brown and the garlic and ginger are fragrant, about 2 minutes. Stir in the onion and potatoes, toss all ingredients in the hot oil, and pour in the sauce mixture. Bring the sauce to a boil, reduce heat, and cover the wok. Simmer until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.

LILY KWOK'S CHINESE CHICKEN CURRY

Steps:

• SAUCE:.
• Heat the oil or ghee in a heavy based pan or wok over high heat. Add the onion and stir fry for 3 minutes, or until starting to soften, but not brown.
• Add the ginger, garlic and chillies and continue stir-frying for 30 seconds and then reduce heat to very low and leave to cook, stirring occasionally, until the onion is completely soft, but nothing browns.
• Stir in the turmeric, cumin, coriander, chili and curry powders and continue cooking very gently for 5 minutes. Don't burn the spices or they will taste acrid; sprinkle on a few drops of water if you're worried. Remove the pan from the heat and allow to cool a little.
• Put the water into a food processor or blender, then add contents of the pan. Blend until everything is very smooth, then add both flours and blend again. Put the pureed mixture back into the pan and simmer for 20-30 minutes (longer the better) over a very low heat, stirring occasionally. Add a little hot water if it starts to catch, but the idea is to gently fry the sauce so that it darkens in colour to an orangey brown. Once you have a thick paste, gradually stir in the stock and simmer until the sauce has reduced.
• CHICKEN:.
• Season the cornflour and toss the chicken strips in this to coat them. Heat the oil in a large fry pan over high heat. Add the chicken and stir-fry for a couple of minutes, until they turn white. Add the onion and the peas and stir-fry a few minutes more. Then stir in the curry sauce and heat until everything is hot.

CHINESE SHRIMP CURRY

Steps:

• In a small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.
• In wok or heavy skillet, heat 1 teaspoon oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.
• Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.
• Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.
• Makes 4 servings.

CHINESE CURRY CHICKEN

Steps:

• Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Season to taste with salt and freshly ground pepper.

DELIGHTFUL COCONUT BEEF CURRY WITH CHINESE SNOW PEAS

Steps:

• In a medium bowl, mix flour, curry powder, chili powder, red pepper flakes and red pepper. Add beef; toss to coat.
• In a large nonstick skillet, heat oil over medium-high heat.
• Add coated beef to skillet and brown all sides of meat, turning constantly, for about 5 minutes.
• In a slow cooker, add coconut milk, potatoes, bell pepper and onion soup mix. With a slotted spoon, transfer cooked beef to slow cooker. Stir to mix thoroughly.
• If you want the carrots to be very soft, add them at this time. If you prefer crisper carrots, wait until 1 hour of cooking time remains and then add the carrots.
• Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 3 hours until the mixture is bubbling.
• In a sauté pan, heat oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
• To serve, place beef curry on top of rice and spoon with sauce. Place snow peas on top of plate.

THAI GREEN CURRY PASTE WITH PORK AND CHINESE OKRA

Steps:

• PREPARATION-.
• De-bone the pork loin and cut up into bite size pieces, set aside.
• Cut the long Chinese Okra vegetable in half and then cut away the tough outer skin, the cut into bite size pieces, set aside, and/or clean, cut up and use other vegetables.
• Chop up the basil leaves and leave several whole pieces(4 plus) for garnish, set aside.
• Use a small not very hot pepper, remove the seeds, cut up, set aside.
• Chop the anchovies into small pieces, set aside.
• .
• COOKING INSTRUCTIONS-.
• Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
• Add ½ to ¾ cup of the coconut milk, lower heat and simmer for several minutes.
• Add the pork, until thoroughly cooked.
• Add the basil leaves, hot pepper, anchovies, sugar, peanut butter and simmer a few minutes more.
• Place hot soup into individual bowls and garnish with a whole basil leaf or two.
• Serve with rice and enjoy!
• .
• NOTES-.
• Using 1 tablespoon Thai Curry Paste is hot enough, more will make it very hot and also if you use a hot pepper as well. You can also marinate the pork with lime juice and chopped up garlic for several hours or overnight in the refrigerator... this will tenderize the pork.

MALAYSIAN CHINESE CHICKEN AND POTATO CURRY

Steps:

• Marinate chicken legs in 2 T salt and 3 T curry powder.
• Mash 5 T curry powder, ginger, garlic, and chilies into a chili paste. (Include 5 candlenuts if you can get them.).
• Peel and chop potato, and deep fry in some oil until half cooked.
• Heat an empty wok until smoking, add 1/2 cup of oil and fry shallots until golden and aromatic.
• Add curry paste and stir to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange color when cooked.
• Add the marinated chicken pieces and stir-fry until it is half cooked - this is to seal in the chicken juices and make the chicken fragrant and tasty.
• Next, add the potatoes, onions, and lemon grass. Add a bunch of curry leaves as well if you can get them. Stir for two minutes.
• Pour in 3 3/4 c coconut milk. Make sure that the coconut milk is enough to just cover the chicken and potatoes.
• Bring to a boil, then lower the heat to medium and simmer the curry for 25 to 30 minutes, until the chicken is tender and the potatoes soft. Remember to stir the curry often to prevent burning. Add a little water if the curry appears to be drying up.
• When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut loses flavor while boiling, so adding some at the last minute enhances the flavor.
• Serve with bread or rice.

THAI RED LOBSTER CURRY WITH CHINESE BLACK RICE

Steps:

• Please bear-in-mind, these are just approximations. you can vary the ingredients & cooking times to vary your taste.
• firstly, peel the garlic cloves, but leave whole. place the peeled garlic cloves onto an oven tray, drizzle with a little olive oil & place in a pre-heated oven - 180degrees; gas mark 4 - for 15-20 minutes approx', or until the garlic has become golden & caramelised.
• next, prepare the thai red curry sauce. in a large, non-stick saucepan, heat up a little olive oil until hot. add the thai red curry paste to the pan & stir. add the tins of coconut milk & the fish sauce & stir well. bring the sauce to the boil & then reduce the heat. simmer uncovered for 15-20 minutes approx', or until the sauce has reduced & thickened.
• whilst the sauce is thickening, in a large non-stick frying pan, saute off the shitaki mushrooms, roasted garlic cloves, diced red pepper, baby carrots, halved broccoli florets & the peas in a little olive oil, for 3 minutes approx'.
• add the fresh lobster meat & continue to saute for a further 3-5 minutes approximately.
• add the thickened sauce to the lobster & vegetables in the pan & season to taste. stir well & then bring to the boil. reduce the heat once again & then simmer for a further 5 minutes approx', or until the lobster meat has been lightly poached in the sauce.
• to serve, stir a knob of butter through the cooked chinese black rice - cooked using instructions on the packet - until thoroughly melted through. place the rice into a rammekin dish & press down firmly to mould the shape. out-turn the rice onto the centre of a warmed serving bowl. pour the thai red lobster curry around the rice.
• garnish with a lobster head placed on top of the rice & a dusting of shredded thai basil.

CHINESE CURRY CHICKEN

Steps:

• Heat the vegetable oil in a deep frying pan and add the garlic and ginger. When they begin to smell fragrant, add the onions.
• Stir until they have gone soft, then remove to a platter.
• Turn up the heat on the pan and - if necessary - add a little more oil.
• Add the chicken and leave on the heat without stirring for as long as you can bear.
• When the chicken smells delicious and is starting to achieve a nice brown crust, you can stir briefly to brown the other side.
• The more patient you are, the more flavor the chicken will have.
• Once the chicken is browned to your satisfaction, put the garlic, onion and leek mixture back in the pan.
• Stir in the curry powder and let the mix cook for a few minutes to bring out the flavor of the curry.
• Stir in the coconut milk and the soy sauce.
• Add the carrots and allow to simmer for five minutes.
• Then add the peas.
• Simmer for five minutes and then add the broccoli and tomatoes.
• Bring the mixture back to heat and simmer for another 8-10 minutes, until the broccoli goes bright green and the rest of the vegetables are tender. Serve over steamed rice immediately.

CHINESE TUNA WITH CURRY CHIVE MAYONNAISE

Steps:

• For mayo, combine all ingredients in a steel bowl and stir until completely incorporated. Refrigerate for later use.
• For marinade, add all ingredients in a steel bowl and stir until well combined; let sit for 2 hours for flavors to blend.
• Marinate tuna steaks in marinade for 2 hours. Grill tuna on high heat for 2 minutes on each side (do not overcook, or tuna will become dry).
• Place mayo in a plastic bag, cut off the bottom corner of bag and squeeze sauce across grilled tuna in a "zig zag" pattern.

CHINESE CURRY NOODLES

Steps:

• In a bowl, toss the meat with the soy sauce.
• Heat a wok or a heavy skillet over medium-high heat. Add 1 teaspoon of the oil and heat until hot, about 20 seconds. Add the meat and cook, breaking up any lumps, until it loses its pink color. Remover with a handled strained or slotted spoon and drain in a colander. Wipe out the wok.
• Add the remaining oil and reheat the wok over high heat until hot, about 20 seconds.
• Add the onions and stir-fry until soft and translucent, about 3 to 4 minutes.
• Add the curry powder and stir-fry until fragrant, about 10 seconds.
• Add the fragrant sauce, water chestnuts, and peas and bring to a boil, stirring constantly to prevent lumps, until the sauce thickens.
• Add the meat and the noodles and toss lightly to mix.
• Transfer to a platter and serve immediately.

CHINESE CHICKEN CURRY

Steps:

• Heat 2 Tbsp oil in heavy pot over high heat for about 30 seconds. Add garlic and fry until brown. Add onions and stir-fry for another 3 minutes.
• Remove onions and set aside.
• Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
• Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.

CHINESE CURRY

Steps:

• Fry off onions in a little oil until softening then add mushrooms. Meanwhile mix the curry concentrate with boiling water a little at a time until you have the desired consistency (you dont need a lot, a little goes a long way), you will need around about just over a pint of made up sauce. If you are using beef or chicken, fry off with the onions. If prawns or seafood are being used, add with the mushrooms, as they take a shorter time to cook. Add the curry sauce and the frozen peas (no need to cook as the heat of the sauce will do that for you). Taste for seasoning, if it tastes a little bland it will need a pinch of sugar, not salt por pepper. It all depends on what make of sauce it is, they all come up a bit different. If you want a hotter sauce you could add some cayenne pepper.
• Tip
• You can get the chinese style curry paste concentrate from asian supermarkets. Everyone lives near one, just google your nearest. I get most of my meat and seafood in my local one as they are better quality and 10 times cheaper than the supermarkets.