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Create your ultimate fakeaway at home with this easy Chinese Curry Paste recipe.Jump to Recipe
One of my all-time favourite comfort food is a Chinese takeaway. So it was a no-brainer to try to recreate some takeaway dishes at home. I mastered homemade budget stir-fries and sauteed noodles while paying off debt. But I perceived from-scratch curry paste as too much work. I didn’t know the process, but it seemed like a ton of hassle.
But recently, during a moment of lockdown madness, I decided to make my own Chinese curry paste. And it was glorious. Almost worth being in lockdown for that day. Almost.
And the best part? It wasn’t a ton of hassle, not at all. It was super quick, simple, and tasted so much better than our usual takeaway! The paste required very little prep, the recipe made a lot of portions for the freezer, and it costs pennies. I’m a homemade curry paste convert.
Now, I won’t go back to tubs and packets of ready-made Chinese curry sauce.
For one, making your own Chinese curry paste is incredibly easy- a little bit of chopping, in with a few spices, blend, and store. That’s it. It fills your freezer with lots of portions, ready for a quick mid-week meal, a weekend fakeaway, or a spicy marinade.
For two, it is so cheap to make your own. This Chinese curry recipe works out at a mere 30p per portion. Cook up with stir-fried chicken and veg, or pour on top of chips, and you can get your takeaway fix for a fraction of the cost.
And for three, this Chinese curry paste is absolutely banging. Delish. The stuff of fakeaway dreams.
What is Chinese Curry Sauce Made Of?
This recipe is a mix of fresh ingredients (onion and garlic), dried spices (curry powder, tumeric, and ground ginger), along with sugar, chicken stock and soy sauce.
It’s a fairly healthy version of your local takeaway, and costs pennies to knock up in bulk. There are no artificial preservatives added and can be frozen and thawed when ready to cook.
How Do You Make Curry Paste From Curry Powder?
Curry powder needs a few additions to transform it into a paste. Onion and garlic act as a base, the spices add colour and depth of flavour, soy sauce and sugar balance the taste, and chicken stock helps to bind the mix into a paste when blended.
As there are several varieties of processed Chinese curry paste on supermarket shelves, it’s easy to think that these are a good alternative to making your own. But try this recipe, and you’ll see how easy curry paste is to whip up, and it’ll take your next fakeaway to a whole new level!
What Can I Make With Chinese Curry Paste?
This paste is served best as part of a Chinese chicken curry, with homemade egg fried rice, and some spring rolls on the side. This was the first thing I made with this paste. It did not disappoint!
But this Chinese curry paste recipe is so versatile, that there’s a ton of ways to serve it. We tried it with leftover Sunday roast beef, on jacket potatoes (with cheese- a strange, but glorious, combination), to make curried hummus, and tossed into some roasted cauliflower. Oh, and never underestimate the power of curried mayo for dipping chips into.
This Chinese curry paste recipe is great for jazzing up old favourites, like roasted vegetables, or chicken thighs. It’s an incredibly cheap way to get some flavour into an otherwise bland mid-week meal. So what are you waiting for? Let’s get curry-ing! (Not a word, but it should be.)
Chinese Curry Paste Recipe: The Breakdown
This recipe makes 12 large portions of paste. The full recipe takes 1 hour 10 minutes to make, and costs £3.54. That works out at a bargainous 30p per portion.
2 tbsp vegetable oil
4 onions, peeled and sliced
8 cloves of garlic, minced
80g curry powder (I go for medium here, but it comes down to personal preference. If you are a lemon and herb Nandos type-of-person, stick to mild)
20g ground ginger
1.6l chicken stock, made up according to package instructions
50ml light soy sauce
Put the oil into a large pan and place on a medium heat. Add the onions and fry for about 8 minutes until soft, stirring throughout. Then, add the garlic and fry for a further minute.
Add the curry powder, turmeric, ground ginger and sugar. Allow to cook for a minute or two, until the spices are toasted and the mixture is dry.
Then, pour in the chicken stock and soy sauce, and allow to simmer for 20-30 minutes. Stir occasionally to ensure everything is evenly mixed.
Once cooked, allow the mixture to cool slightly, and then pour it into a food processor or blender, and blend until smooth. ***Warning: the turmeric may give your blender a yellow-ish tinge.***
The blender I use is linked here (I can highly recommend it as part of many bulk cook recipes as it comes with several handy attachments for slicing, grating and pureeing). A smoothie maker or Nutri-Bullet will also do the trick.
Once blended, taste the paste to adjust the season, if necessary. Add soy sauce for a saltier kick, and more sugar to sweeten.
Then, portion it up and it’s ready to freeze.
My freezer-friendly storage containers are these perfect Pyrex ones as they come with robust lids that are great for stacking without spillages. And thankfully, they didn’t turn yellow during storing!
When you are ready to use your paste, simply allow to thaw for a few hours. Then add to your dish during cooking. As the consistency is paste-like, adding water while cooking the paste will transform it into a curry.
Chinese Curry Paste
- Food Processor
- Freezable Containers
- 2 tbsp vegetable oil
- 4 onions peeled and sliced
- 8 cloves garlic minced
- 80 g curry powder
- 40 g turmeric
- 20 g ground ginger
- 5 g sugar
- 1.6 l chicken stock made up according to packet instructions
- 50 ml light soy sauce
My dish of choice was this better-than-takeaway homemade Chinese chicken curry packed with fresh veggie goodness. I simply pan-fried diced chicken and vegetables with a spritz of spray oil, and added the paste and water to thin. Then I served it with brown rice. For added flair, a packed of prawn crackers on the side take this dish into proper feel-good food territory.
Enjoyed this recipe? Check out this fakeaway recipe for Beef Burrito Bowls!
Let me know in the comments below what you’d serve this Chinese curry paste with.