Chinese Curry.

[ummmm]

Does anyone cook them?

I've just made the sauce for one. It tastes like a Chinese curry but doesn't have the same texture. What do they do to make the sauce so smooth? Anyone know?

[barkingmad]

I use Chinese curry paste - exactly the same stuff that the Chinese restaurants use. I get it from Wing Yip, a huge Chinese supermarket in Birmingham that sells both online and face to face in their shop. Follow the instructions on the pack and you really can't go wrong. Oh, add roughly chopped onions, sauted in butter to the sauce AFTER the sauce has thickened, plus what ever meat you fancy. If it becomes too thick, reduce gradually with water. Don't allow your onions to over cook and go too soft. Once you get the basic curry right you can experiment by making it hotter with extra chilli powder, extra salt, or additional veg. Left over mashed potato is great when blended into the mix as well.

[tamborine]

Mix dry spices with oil to a paste. Fry paste, add garlic, onions, veg & meats (pre boiled) or fish/prawns etc. nb all should cook only 10mins or else paste burns