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Chinese Curry Sauce

Chinese Curry Sauce

Obviously most folk would just go to a takeaway and buy a tub of Chinese Curry Sauce. But that’s not an option for Sue as it invariably contains Gluten. So last night we had a bit of a Special Fried Rice gig and Sue cobbled this together to go with it. I’d challenge anybody to tell it apart from the plastic tub version!

Ingredients:-

4 Tsp of Cornflour
1 Tsp of Curry Powder
½ Tsp of Chinese five Spice
¼ Tsp of Ground Ginger
¼ Tsp of Garlic Powder
2 Tsp of Gluten free Soy Sauce
2 Tsp of Chilli Sauce
240Ml of Vegetable Stock
1 Tbsp of Butter / Margarine
1 Tsp of Lemon Juice

Method:-

(1) Mix half of the Cornflour with the dry spices in a bowl.
(2) Melt the Margarine in a pan and add the Cornflour mix.
(3) Keep stirring over a low heat to create a roué.
(4) Slowly add the Stock stirring all the time.
(5) Add a little of the Stock to the remaining Cornflour in a jug and stir well.
(6) Add this to the pan along with the Lemon Juice, Soy Sauce and Chilli Sauce and cook gently until thickened.

I know I’m pretty disgusting, but I had some of the, now set, sauce with the left over Special Fried Rice for breakfast this morning!

 

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All and Herbs, Spices, Rice Noodles etc. for a little less than £20 - This little lot will last us months....

We’re not adverse to popping into unpromising looking shops, in fact it’s a bit of a hobby when we get out! We’ve used this shop a couple of times when we’ve had hospital appointments as it’s a bit out of the way to pop in regularly. ‘Bigger isn’t always better’ isn’t appropriate here – If we’re going to use these pulses anyway why not get the 1Kg bags for the same price as the supermarket would charge for 200g? We also managed to get some Pappadoms to fry or microwave as required. When we do Chinese we often spend £1 for a pack of 10 and usually don’t manage to eat them all.

But the prize here is the Tamarind concentrate. (Not in the picture - sorry) We’re cobbling together a Pork loin recipe for tonight…...

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