Chinese Curry Paste - Takeaway Curry Paste - How to make Chinese Takeaway Curry Paste
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- Опубликовано: 1 авг 2021
- Easy to make Chinese Takeaway Curry Paste - helps you bring the takeaway home!
This is a real recipe used to make Chinese Takeaway Curry Paste - yes I know there are many variations - this paste delivers on taste and it keeps well - can be frozen.
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ABOUT RIK
Rik's passion is Asian Food, Indian, Chinese and ESPECIALLY Thai. Travelling to Asia in 1995 - started the love affair of Asian cuisine.
Having chopped many a kilo of onions and working up to the pans in Indian (Bangladeshi) and Chinese takeaways and restaurant helped secure a little knowledge.
Living in Thailand for the last 17 years has helped discover and understand delicious Thai and Asian recipes, street foods and ingredients.
Rik likes nothing more than being on a bustling market or looking around street food stalls, being inspired and taking ideas back to the kitchen.
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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2 litres Oil - veg etc as per choice
1 kg onions
350g Garlic
200g Ginger
Small handful star anise
3-4 pieces of cinnamon
3 Black Cardamon
Small handful orange dried peel
6 bay leaves
600g curry powder (madras)
¼ cup of salt
½ cup of sugar
1 ½ tbsp chili - or as hot as you like
½ cup turmeric
1 kilo All purpose flour
1 litre coconut milk
3 ripe bananas
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Amazing receipe coming from a Chinese person myself… my friend’s parents owns a Chinese takeaway and does it exactly the same way including the banana. 👍👍👍
Thank you Tony appreciate your comment - it was how I was shown all those years ago when I worked in takeaway. Best, Rik
I used watch the Chinese takeaway guy make the curry paste and used make a stock first with about 10 chicken carcasses & spices…. Then he would make the past separate and add the reduced stock I don’t if that would be the right way……
I love cooking Chinese, but I've never heard of Chinese curry!! Need to try this
Made this today, halved the recipe. Must say this is spot on! Made chicken curry with the paste and family loved it. Half paste is in the freezer and the other half in a container topped with oil in the fridge. Got a feeling I am going to be making weekly chinese curry from now on! Thanks mate. 👍
Good stuff - Its the only way Ive had Chinese takeaway curry for years!
Have u put the bananas as well ? Is it really not odd?
I've been after this recipe for ages, thanks Rik. Just what I was after.
Hope you enjoy, Thank you. Best, Rik
Looks spot on -- thanks for sharing!
Oh WOW! That looks great, Rik!. Thank you for sharing the recipe!
Thank you -hope you are keeping safe
Just made the curry paste , then tried it WOW was fantastic only made half the recipe but still makes plenty , thanks for recipe
This is fantastic which I will do. I cook for the deep freeze every few weeks. Make food prep so much easier
Thank you. Best, Rik
Absolutely brilliant idea. Love it!
Amazing, def going to make this. I will half the quantity. Thanks so much for taking the time to share. ❤️🙏🏴
Thank you. It does make quite a lot. Best, Rik
Fantastic! I have been looking for a no faff chinese curry recipe for ages, and of course the curry paste recipe. Many thanks :)
Hope you enjoy. Thank you. Best, Rik
Seasoning a large pot of hot oil is a new technique for me. I do bloom spices in oil and re hydrate dried ground garlic & onions. Always more to learn!
Thank you. Best, Rik
Thanx! 🙂👍😋
Master class in Chinese curry paste, thanks Rik. Ive been enlightened, never knew bananas went into it, often wondered where the sweet originated from in the curry.
Thank you. Best, Rik
Wow
Thank you. Best, Rik
This going to make so many good curries for people. Yum!
Cheers
Wow 👏👏👏👏
Thank you. Best, Rik
Wow love every recipe you made..love it so very much more blessing to your program from here Florida love your channels.
Thank you. Love to Florida. Best, Rik
I'm gobsmacked. Brilliant recipe.
Thanks Mike. Best, Rik
Hi Rik ,made this paste this afternoon, l halved all the ingredients, then made a special curry ,beef prawns chicken and mushrooms peas and onion, tastes just like the take away, bang on. Some will go in't fridge the rest freezer , thanks for a brilliant recipe.......next the madras paste....tar mate 😀❤
Thanks, Terry. I have this paste in the freezer - I have to have the Chinese curry buzz regularly. Easy too with the paste already made. Best, Rik
Only found you and subbed a few days ago, so far just tried the sweet and sour sauce, 👍 Outstanding!!! Can't wait to try this one! Thanks!
Awesome! Thank you! Thanks for the sub!,. Best, Rik
Best one i have seen yet. Will give this a try
Cheers Chris - Best, Rik
Hi - I really enjoyed watching this video, always wondered how it was done. Brilliant :) thank you
Thank you. Best, Rik
You should sell this stuff at farm shops/markets etc!!!!! Yum.
Sounds like a plan. Best, Rik
You can already buy it in chinese supermarket or cheaper in bulk from chinese wholesaler, it lasts a long long time, without refrigeration.
Absolutly Brilliant!! 😋👍👍
Thank you, Best, Rik
Definitely giving this a try rik. Save me a fortune in Chinese curry's. Thanks from south yorkshire pal 👍 👌 👏 😀
Eh up lad - Pleasure - Seems like us Yorkies like a Chinese Currry. Best, Rik
@@BackyardChef tha reyt theer mi owd cocker 😂😂😂😂👍👌
The coconut and banana was a surprise, never had even a hint that there is that in Chinese style curry.
Thank you 😋 Best, Rik
Perfect
Thanks Andi
Perfect! I'm making this paste today, and will be freezing what I don't use. Tonight's meal is chips, sausages and rice. This'll make my Saturday night quick meal just a little tastier.. Looking forward to having it with a decent piece of meat and rice for a nice dinner.
Thank you. Yes freeze in portion sizes. Best. Rik
Great recipe, thanks! I halved it and figure I have enough paste for 18 meals!
Could do with a leaflet with all the ingredients, would never have believed how you made it, it looks very good, thank you.Sheila & Patrick.
Thank you 😋 Best, Rik
Great video! This is top notch
Thanks a ton! Best, Rik
Hello Ric I am a new subscriber just done your curry paste and made beef curry can't believe I have took so long to find this superb look forward to cooking more thanks for your time for showing us all Bill
Cheers, Bill. Thanks for the sub too! Hope you find more recipes to make. Best, Rik
An easy way to make a Chinese flavoured curry is to just cook a standard chicken curry with a mild curry power, fry off the usual onions, ginger and garlic. Add your meat, some coconut cream, a dash of chinese cooking wine, some MSG and most importantly some Chinese five spice powder.
Yes - fantatsic - but that is not a Chinese takeaway curry paste. Best, Rik
One tip is to run the flower, when adding, through a fine mesh/sieve so lumps are not formed.
Is it?
I make but no thick paste..I put 1kg flour
That banana coconut milk was a surprising twist. Seems more like a Thai style curry rather than Chinese that way. I'm definitely going to give this a try.
You can see similar in this recipe: ruclips.net/video/el9JWSB8G2M/видео.html&
Love the recipes but please stop saying (Guys)
These videos are bloody marvellous.!!!
For someone as ignorant as i in the mysterious art of cooking, your skill and openness at taking the confusion and "how to" out of cooking is a revaluation.
......cheers .and all the best.
You are welcome., Frank sharing is a good thing. I learn everyday on here from folks. I love it. Best, Rik
Rik made this and love it so thought I would make it a tad hotter so added some of your vindaloo paste and it’s a fusion curry delight they work amazingly together for a really chefs special curry of Chinese and Indian curry 👌
Wow interesting. Best, Rik
awwesome thanks buddy
No problem 👍Thank you. Best, Rik
Great curry paste, Rik, thank you. I must say that you have great patience answering the same questions over and over, don’t see why people can’t read the description! 🙈
Thanks, Danny. Yes it would be nice! Not to worry eh - I think it may be the speedy world we live in - write and wait for an answer. Thanks again. Best, Rik
Brilliant.
Thank you. Best, Rik
Hi Ric,, im making this soo soon, what a timesaver it is,, thanks so much Ric. Will let you know how it came out, Thx Ric
Thank you. Best, Rik
Hi Rick, great stuff:-) I’m going to attempt a half portion of this paste today, is there anything you would change if you made again?
Hi Christopher - no mate I make it this way all the time - have done for 20 yrs except the 1 litre of coconut milk that can along a little later but wouldn't miss it out
Hello Rik! My kind of food! Glad I found your channel. How did you get started?
Hi Daithi glad to have you here
Thanks for putting the measurements up 👍
Hi Ritchie..no worries it is a longish list as you can see..makes a great paste. Best, Rik
@@BackyardChef Its easy to print out the ingredients as a checklist
Thanks
Where can I find the measurements ?
@@lisadaly9878 At top click ...more and its on the comments
Wow, that looks promising. I've made my own curry paste once, but it was really hot, and it lacked something, I believe that it must have been the abseence of banana and coconut milk.
i made a disastrous attempt at it as well.they wanted to flush it all down the toilet but they were worried that it might lower the tone of the sewers.they ended up contacting NASA to have the atrocity shot into space!
hiya got your book and i like your recipes.. can I use an electric blander to blend it all together instead if stirring it.
I don't have a book - yes you can. Best, Rik
crikey i must check whose book I bought as I was sure it was yours but if you dont have one it couldent be... But you should do one.. your recipes are very good and easy to follow. Appologies and thanks.
Hi Rick, another great video. When flour is called for in my Chinese meals I usually use potato starch, could this be used in this recipe. Thanks
No. making a paste not a batter. Thank you. Best, Rik
Hi Rik, I’m in the process of making this. Looked at a few videos but adding the banana intrigued me so plumped for yours. Another I watched mentioned straining the paste or sauce as it would be gritty, do you have to do anything similar with this? 🤷♂️
Thanks in advance & keep up the good work 👌🏻
No I do not strain anything. The banana adds a subtle flavour in there - you wont notice it. To be honest the curry paste is fantastic - Ive used it in the restaurant and I make all the time for my curries. Its easy to make up any curry with the paste. Best, Rik
@@BackyardChef thanks for reply. I’m thinking if spices & flour cooked out properly it shouldn’t be gritty. 👍🏼
Another brilliant recipe. I live out in the sticks so nothing on hand for me just home cooking and a beer.
Hope you enjoy. Identical paste mate - use it with the curry recipes - perfect takeaway Chinese. Best, Rik
Very nice, i think when i get round to this, the coconut banana milk, ill cook that down first in a separate pot, then add it
Good idea. Best, Rik
Fantastic recipe Rick, btw do you know how to make Si Krok
Thank you. Great suggestion. Bet, Rik
Chinese chippie eat ya heart out 😊
Thank you. Best, Rik
Hi rik im going to try and make this do u have the mesurements fo the ingrediants please? Thanks
Hi Steven - full list in description. Best, Rik
Superb 😊
Thank you! Cheers! Best, Rik
Cheers to you bud , such a nice fella without the b……… t more power to your elbow 🙃
@@DobermanDave531 Thank you. Best, Rik
Subscribed from Belgium.
thanks for the sub! Thank you. Best, Rik
Another one I’ve got to make:-) Question, what brand of curry powder are you using? Makro have a small selection but what is the difference apart from the price?
Hi Christopher the brand is from a company called suanthai - its an orange and yellow packet. Hope that helps. This brand definitely is close to a Malaysian curry powder i find i works best. Hope this helps mate best, Rik
Christopher feel free to scale it down if you wish but you know i tend to make enough to last a while - it freezers very well. That's how I'm able to have Takeaway curries every week. Just filmed Chicken Curry up in a day or so
Great video,looks amazing, I’m going to try it. Can I ask though? I cant stand the taste of coconut. If I leave out the coconut milk will it make much of a difference or will it be too spicy/hot?
Leave it out. No problem. Best, Rik
Rik I have made 25% and frozen the paste in an ice cube tray - normal sized ice cubes. It has given me 24 curry paste bombs. For the full recipe that would give me 96 bombs. As soon as frozen I pop the cubes into a sealed bag and can take them out as needed. I estimate two cubes per serving. Is that about right? That would mean 48 servings from your 2L recipe. Regards from BKK.
Sounds great - you could do 3 cubes its shouldn't require anymore though. Well done for making. Best, Rik
keep the onions and use it curry , gives it extra flavour and saves waste
Looks Just Devine. ?
Thank you. Best, Rik
Hi pal looks good were can I buy that curry powder saunthai curry powder from looked everywhere iv got madras but like look of the tai one thanks you for the vids
Where are you based?
Suan Thai Curry Powder 500 g สวนไทย ผงกะหรี่ 500 กรัม รหัสสินค้า
@@BackyardChef Lancashire thanks for reply I did it today with madras East and curry powder it was very grainy The taste was good though i’m blaming the curry powder I used lol
@@bigballscall3708 Hey mate - yes probably the powder - this powder out here in Thailand is very fine. Can you buy a Malaysian Curry Powder in one of the Asian stores back there - that willl work or any other fine powder
@@BackyardChef ok that do thank you for that
Hi Rick
Do you use vegetable oil?
Also is it plain flour you use?
Thanks for video
Eugene
Hi Eugene All purpose flour and Oil of choice veg - palm - whatever but not olive oil. Best, Rik
Looks good. Thumbs up. I'll try that, but why not add the coconut banana mix earlier and cook it all at once. Cooking twice ???
Try it mate and let me know your result, Best, Rik
How hot/spicy would you say this curry is? Great video! New subscriber!
No spice as such - its a gentle curry sauce very much UK Chinese takeaway
Just wondering, once you've made the paste... is there a simple recipe to make a chicken curry with it? Like does it need just stock and water or is oil needed too?
Hi Danny if you are looking for something on the site if you go where the eye glass is and type it may bring up. For curry like this ruclips.net/video/GGtdzn9S7rg/видео.html best, Rik
I used watch the Chinese takeaway guy make the curry paste and used make a stock first with about 10 chicken carcasses & spices…. Then he would make the past separate and add the reduced stock I don’t if that would be the right way…..
I wonder if I could do this style of paste with like a base gravey for Indian food ?
Also the would use a small portion of the paste to make a portion for delivery’s but would then add another ladle of oil corn starch to thicken it with wich ever meat was ordered and veg….
Yes it contains a Shed load of oil but tasted beautiful & remember moderation is the key only have takeaways once every 2-3 months
Thank you 😋 Best, Rik
Hi Rik (all /others that are in the know), this looks awesome... Can you make this gluten free? change the flour to a rice flower or chick pea flour? would the taste be same/similar... look forward to hearing from you. Cheers!
To be honest I never tried. I would think the rice flour could make it too thick and chick pea flour - would it leave that underlying bitter taste - I'm not sure. Best, Rik
Looks good that 🙂 is it easy to turn it into curry sauce for chips?
Easy! Thank you 😋 Best, Rik
Hi Rik, would this curry paste freeze at all or does it go to a more liquid state on defrosting?
Best
Neil
It freezers very well. I have it portioned in the freezer. Thank you. Best, Rik
You just can’t beat bbq grilled food. That looks quality thx. This weekend… Mrs and daughter went to see ‘Kings of Leon’ at the Racecourse Wrecsam. BBQ Monday evening, cymru lamb leg steaks and caramelised onion and black pepper beef burgers with some spice! 👍🏻
Sounds like top nosh Mike. Best, Rik
where did you get that coconut milk from?
Its from a company called AROYD
Hi Gary from the UK here grate video very interesting and informative keep them coming, looking forward to making it myself please can you let me know the quality of ingredients
Will do. Gary there is a full list in the description. Like this: 2 litres Oil - veg etc as per choice
1 kg onions
350g Garlic
200g Ginger
Small handful star anise
3-4 pieces of cinnamon
3 Black Cardamon
Small handful orange dried peel
6 bay leaves
600g curry powder (madras)
¼ cup of salt
½ cup of sugar
1 ½ tbsp chili - or as hot as you like
½ cup turmeric
1 kilo All purpose flour
1 litre coconut milk
3 ripe bananas
Best, Rik
@@BackyardChef thank you for your reply and the recipe
Can you use fresh orange peel ? Can’t seem to find dried one
Yes - you can just cut the orange into quarters and chuck it in - the dried is more intense flavour that is all. Best, Rik
You can also save your orange peels, scrape off as much pith as you can and then store them in a paper bag. You can force the peel flat on the edge of a chopping board and slice along it to get rid of the pith if you're half decent with a knife. I dry lots of peel for brewing wheat beers.
Takeaway Curry Paste - How to make Chinese
Thank you. Best, Rik
Did I miss a list of the amount of each ingredient, it does help.
Jim all in the description. Best, Rik
Just done half a batch. It seems slightly powdery/flour taste. Any ideas? I’ve mixed it correctly etc.
I had the same issue with mine but it wasn't this recipe. I think it's just too much flour. Still looking for the perfect curry recipe!
Either too much flour or didn't cook long enough so you still taste the raw flour. Watch the chef. He stirred quite a long time after adding flour with very low flame.
Not long enough cooking I'm sure. Best, Rik
Great video mate, can you give me the weights and measurements of ingredients for Chinese curry paste please 😊
There is a full ingredient list in the description. Thank you. Best, Rik
Rik does the Orange peel have to be dried, x
No not really - Thank you. Best, Rik
Save all the hassle just buy Mayflower curry paste you can’t beat it for a couple of £
That's ok if you are in the UK. Thank you. Best, Rik
Thanks for this. How would you describe what type of curry paste that is? Is it "Yellow" curry, "Creamy curry" or ?
Chinese Takeaway Curry Paste
@@BackyardChef OK. I am looking for what might be similar in terms of already-prepared off the shelf paste or sauce, since I am not equipped to make my own. I had some Curried Fried Rice once that was chinese fried rice with a thick top layer of curried sauce - it was delicious and I wanted to find something similar.
@@m.thomas2589 There are many supermarket packets of readymade its getting the one with the flavour you like to be honest! Even the Java, Vermont or Golden curry roux blocks can make a great curry sauce. Just cook them in stock and a little sugar - reasonable substitute!
@@BackyardChef many thanks.
@@m.thomas2589 Pleasure
That looks spot on, I buy already in the tub, but want to make my own.but me and the misses find the madras to hot , I make a lot of Indian curry , but never Chinese curry, and with the Indian curry we don`t add chili,
So instead of madras could we get the same effect in colour and taste using another type of curry powder,?
Malaysian Curry powder is good. Best, Rik
Did you add the onions, ginger and garlic in it? I did not see that part?
03:38
Which curry powder do you use?
I use Malaysian. Best, Rik
That is exactly how to make it in the chinese way. Someone tag uncle rodger 😂
Thank you. Best, Rik
We love curry but as we've aged we are less attracted to the heat. On a rating of 1 to 5, 5 being the hottest, what would you rate this paste? And what would we need to do to bring it to a 1 to 2 level?
2. and then it could be tasty with no heat at all. Don't put any chili in. Best, Rik
What vegetable oil do you find in Thailand?
Paul, there are a few. Mostly palm oil though. Best, Rik
@@BackyardChef I never see vegetable oil just sunflower, palm and coconut
I'm going to attempt this paste but I'm unsure of what kind of flour was used? Anyone know ?
All purpose in the description. Best, Rik
My wife is allergic to coconut, do you recommend a substitute?
Michael the coconut obviously gives a mild flavour - miss it out altogther and use milk or milk powder (nice creamy effect) - just rememaber to cook it properly to avoid spoilage - unless you are going to freeze it then there is no problem!
I would of boiled all the first ingredients in water, took out the star anise, cinimon and bay leaves then added spices and boiled again and Blended for a oil free curry sauce.
Thank you 😋 Best, Rik
Let me know if you try it, then all those good things don't go to waste and no need for flour😊@@BackyardChef
@@BackyardChefsorry get rid of the cardomen and orange peel too
Dear sir I came up to your video . I don't understand names of couple of your ingredients. Could you please reply with all the names of ingredients written.
many thanks
Full ingredient list in the description. Best, Rik
How long does this last in an airtight container in the fridge?
3 months easy and it freezers very well. Best, Rik
Hi Rick.
I made your curry paste .
Do I have to leave it to ferment.
I tried it after 2 days.
It smells and looks like chinese curry.
But it's just bland.
Have I ruined it, in some way.
Keep up the great stuff👍
Wow - it shouldn't be bland - is there no flavour at all? OK looks like you may have to use the curry paste and add 1 tsp of curry powder - the problem now is it could turn bitter so becareful when cooking. The paste is obviously there to make it quick to cook the chinese curry - with the flour in the paste - thats the thickener. I would try the paste and add 1 tsp of curry powder. Just try that in a pan - a little oil and some chopped onion and if you like a couple bits of carrot - add the curry paste and your tsp of curry powder give that a quick cooking add some chicken stock - a cube in some water - see how it thickens and give it a taste - best, Rik
Just a thought, add some hot sauce when make sauce from paste. Not made a paste yet myself. I want a day when no one is in.
What kind of oil are you using Rik ?
Just use veg oil or here in Asia Palm oil and yes to those who complin about it - that's what there is more of in Asia. A neutral oil will do - you don't want to change the flavours. Best, Rik
@@BackyardChef thank you
Can you substitute the flour with gluten free flour, or will it not work?
never tried. Best, Rik
Approx how many portions does the recipe yield, please?
Martin funny enough ive just bagged and frozen 3 heaped tbsps per bag (HEAPED) and ive got 59. Obviously i haven't level spooned anything - hope that helps mate.
@@BackyardChef it does. Best I get busy! Thank you very much!
@@Martinwhynot Pleasure mate - i know you cook - so it will be easier for you - keep safe and enjoy!
coconutmilk was not a suprise , but the bananas were ! .
Thank you. Best, Rik
how do i find the ingredients for your recipes ?
Click on show more and scroll down the description - Best, Rik .
2 litres Oil
1 kg onions
350g Garlic
200g Ginger
Small handful star anise
3-4 pieces of cinnamon
3 Black Cardamon
Small handful orange dried peel
6 bay leaves
600g curry powder (madras)
¼ cup of salt
½ cup of sugar
1 ½ tbsp chili - or as hot as you like
½ cup turmeric
1 kilo flour
1 litre coconut milk
3 ripe bananas
Would it turn out like yours if I halved the ingredient measurements? I don't want to make as much as you did simply no space to store
@@lisadaly9878 Yes it would. Best, Rik
Secondly I did not find the quantity of curry powder , chilly powder, and other ingredients while you are making the curry paste.. please tell us all the ingredients name and quantity for oil and curry past.
Thanks
all in description. Best, Rik
Curry powder recipe (madras ) . Which 1 kilo flour your using can you name it
Kite is the Brand its a blue bag in Thailand - Its All Purpose Flour
@@BackyardChef thank you curry powder recipe ( madras) please. Thank you
I live in thailand and can not find madras powder but in indian stor they said garam masalar its same? i would think it might can used instead for chinese curry every chinese take away all difference.
Its not the same at all they are just trying to sell you anything as per usual in Thailand. Best, Rik
Do you have madras powder recipe?