Chinese Curry Paste - Takeaway Curry Paste - How to make Chinese Takeaway Curry Paste

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.
#chinesecurrypaste #chinesetakeawaycurry #chinesetakeawaycurrypaste
Taking Cooking food back to basics.
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/ backyardchef
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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
Music
Artist: The Whole Other
Title: Baby We Did It
Free Download: bit.ly/2CZhI00
You're free to use this song in any of your videos
My Camera gear
Sony A6400 and kit lens 3.5 - 5.6 16-50
GOPRO Hero Black 9
My car an old Toyota Vigo 17 yrs old.
Editing software Davinici Resolve

[@tonygoshive785]

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. 👍👍👍

[@BackyardChef]

Thank you Tony appreciate your comment - it was how I was shown all those years ago when I worked in takeaway. Best, Rik

[@kd3446]

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……

[@paulinewayland713]

I love cooking Chinese, but I've never heard of Chinese curry!! Need to try this

[@brettwilletts]

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. 👍

[@BackyardChef]

Good stuff - Its the only way Ive had Chinese takeaway curry for years!

[@amta5420]

Have u put the bananas as well ? Is it really not odd?

[@pixie3760]

I've been after this recipe for ages, thanks Rik. Just what I was after.

[@BackyardChef]

Hope you enjoy, Thank you. Best, Rik

[@juliegeorge8533]

That was fascinating Rik.

[@BackyardChef]

Thank you. Best, Rik

[@leonskum.5682]

You should sell this stuff at farm shops/markets etc!!!!! Yum.

[@BackyardChef]

Sounds like a plan. Best, Rik

[@KM-pq7jk]

You can already buy it in chinese supermarket or cheaper in bulk from chinese wholesaler, it lasts a long long time, without refrigeration.

[@stephenreadman7245]

Just made the curry paste , then tried it WOW was fantastic only made half the recipe but still makes plenty , thanks for recipe

[@juliegeorge8533]

Yes I was thinking that halving the recipe would probably still make a fair bit.

[@terrybrennan2545]

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 😀❤

[@BackyardChef]

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

[@SURYZCOOKINGFARMING]

Oh WOW! That looks great, Rik!. Thank you for sharing the recipe!

[@BackyardChef]

Thank you -hope you are keeping safe

[@joaniemarjoriemarriott342]

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!

[@BackyardChef]

Thank you. Best, Rik

[@dannycreedon1915]

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! 🙈

[@BackyardChef]

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

[@franklettering]

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.

[@BackyardChef]

You are welcome., Frank sharing is a good thing. I learn everyday on here from folks. I love it. Best, Rik

[@canaan_perry]

Looks spot on -- thanks for sharing!

[@philipatkinson7039]

Definitely giving this a try rik. Save me a fortune in Chinese curry's. Thanks from south yorkshire pal 👍 👌 👏 😀

[@BackyardChef]

Eh up lad - Pleasure - Seems like us Yorkies like a Chinese Currry. Best, Rik

[@philipatkinson7039]

@@BackyardChef tha reyt theer mi owd cocker 😂😂😂😂👍👌

[@beebees4680]

Amazing, def going to make this. I will half the quantity. Thanks so much for taking the time to share. ❤️🙏🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@BackyardChef]

Thank you. It does make quite a lot. Best, Rik

[@joallen5173]

Fantastic! I have been looking for a no faff chinese curry recipe for ages, and of course the curry paste recipe. Many thanks :)

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@patrickanthonybutler3969]

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.

[@BackyardChef]

Thank you 😋 Best, Rik

[@gailcullinan349]

This is fantastic which I will do. I cook for the deep freeze every few weeks. Make food prep so much easier

[@BackyardChef]

Thank you. Best, Rik

[@pixie3760]

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.

[@BackyardChef]

Thank you. Yes freeze in portion sizes. Best. Rik

[@elsagispin2231]

Wow love every recipe you made..love it so very much more blessing to your program from here Florida love your channels.

[@BackyardChef]

Thank you. Love to Florida. Best, Rik

[@owenyexley7290]

Great recipe, thanks! I halved it and figure I have enough paste for 18 meals!

[@billfishburn2091]

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

[@BackyardChef]

Cheers, Bill. Thanks for the sub too! Hope you find more recipes to make. Best, Rik

[@jasonrichardson4795]

Hi - I really enjoyed watching this video, always wondered how it was done. Brilliant :) thank you

[@BackyardChef]

Thank you. Best, Rik

[@Revamp-Roadtrips-NI]

Best one i have seen yet. Will give this a try

[@BackyardChef]

Cheers Chris - Best, Rik

[@lee30332]

Wow 👏👏👏👏

[@BackyardChef]

Thank you. Best, Rik

[@lilliankeane5731]

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.

[@BackyardChef]

Thank you. Best, Rik

[@cyberknife1902]

Absolutly Brilliant!! 😋👍👍

[@BackyardChef]

Thank you, Best, Rik

[@thecuttingsark5094]

Wow

[@BackyardChef]

Thank you. Best, Rik

[@Trailtraveller]

One tip is to run the flower, when adding, through a fine mesh/sieve so lumps are not formed.

[@BackyardChef]

Is it?

[@ganimireddyramuramu-wc5je]

I make but no thick paste..I put 1kg flour

[@whitebeardskitchen6473]

Absolutely brilliant idea. Love it!

[@Mike-rf5tz]

I'm gobsmacked. Brilliant recipe.

[@BackyardChef]

Thanks Mike. Best, Rik

[@eliot2283]

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.

[@catharrowsmith4355]

Love the recipes but please stop saying (Guys)

[@rectify2003]

Thanks for putting the measurements up 👍

[@BackyardChef]

Hi Ritchie..no worries it is a longish list as you can see..makes a great paste. Best, Rik

[@rectify2003]

@@BackyardChef Its easy to print out the ingredients as a checklist Thanks

[@lisadaly9878]

Where can I find the measurements ?

[@rectify2003]

@@lisadaly9878 At top click ...more and its on the comments

[@paulharris7950]

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!

[@BackyardChef]

Awesome! Thank you! Thanks for the sub!,. Best, Rik

[@Outdoorshuntingshooting]

The coconut and banana was a surprise, never had even a hint that there is that in Chinese style curry.

[@BackyardChef]

Thank you 😋 Best, Rik

[@rf5210]

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.

[@BackyardChef]

Yes - fantatsic - but that is not a Chinese takeaway curry paste. Best, Rik

[@vBDKv]

This going to make so many good curries for people. Yum!

[@BackyardChef]

Cheers

[@justintaylor6842]

awwesome thanks buddy

[@BackyardChef]

No problem 👍Thank you. Best, Rik

[@pixie3760]

Chinese chippie eat ya heart out 😊

[@BackyardChef]

Thank you. Best, Rik

[@DobermanDave531]

Superb 😊

[@BackyardChef]

Thank you! Cheers! Best, Rik

[@DobermanDave531]

Cheers to you bud , such a nice fella without the b……… t more power to your elbow 🙃

[@BackyardChef]

@@DobermanDave531 Thank you. Best, Rik

[@user-ye9tj2nm6j]

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.

[@BackyardChef]

Sounds great - you could do 3 cubes its shouldn't require anymore though. Well done for making. Best, Rik

[@bluemoonspring8125]

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

[@BackyardChef]

Thank you. Best, Rik

[@DaGabbaGangsta]

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

[@BackyardChef]

Good idea. Best, Rik

[@benphillips7503]

Hi slow to the show here 😂 Brilliant video and a New subscriber mate do you know a rough temperature to keep the oil at whilst frying everything off ? Thanks

[@BackyardChef]

Sorry, I don't. I just get on with it and fry. Thank you. Best, Rik

[@m0gga]

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

[@BackyardChef]

No. making a paste not a batter. Thank you. Best, Rik

[@gyorgykiszli4269]

Another brilliant recipe. I live out in the sticks so nothing on hand for me just home cooking and a beer.

[@BackyardChef]

Hope you enjoy. Identical paste mate - use it with the curry recipes - perfect takeaway Chinese. Best, Rik

[@RoscoM1969]

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 👌🏻

[@BackyardChef]

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

[@RoscoM1969]

@@BackyardChef thanks for reply. I’m thinking if spices & flour cooked out properly it shouldn’t be gritty. 👍🏼

[@stevebehan]

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 👌

[@BackyardChef]

Wow interesting. Best, Rik

[@tutorials9627]

Great video! This is top notch

[@BackyardChef]

Thanks a ton! Best, Rik

[@kd3446]

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

[@BackyardChef]

Thank you 😋 Best, Rik

[@777cpt]

Fantastic recipe Rick, btw do you know how to make Si Krok

[@BackyardChef]

Thank you. Great suggestion. Bet, Rik

[@irismaydenham7604]

Just made my second batch of this really nice paste. Question Rik, how long does it keep in the fridge please. I froze a lot of portions last time. Iris x

[@BackyardChef]

1 month. I always freeze. Thank you. Best, Rik

[@robertmolldius8643]

Thanx! 🙂👍😋

[@laponiec]

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.

[@motormouthalmighty]

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!

[@domenicaantje]

Subscribed from Belgium.

[@BackyardChef]

thanks for the sub! Thank you. Best, Rik

[@wwsuwannee7993]

Brilliant.

[@BackyardChef]

Thank you. Best, Rik

[@icemanknobby]

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?

[@BackyardChef]

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

[@mikeparto6565]

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! 👍🏻

[@BackyardChef]

Sounds like top nosh Mike. Best, Rik

[@garynicholls72]

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

[@BackyardChef]

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

[@garynicholls72]

@@BackyardChef thank you for your reply and the recipe

[@andisoshal3715]

Perfect

[@BackyardChef]

Thanks Andi

[@gordjohnson70]

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 ???

[@BackyardChef]

Try it mate and let me know your result, Best, Rik

[@user-ik1on4tj1u]

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?

[@BackyardChef]

Leave it out. No problem. Best, Rik

[@tomayrscotland6890]

Looks Just Devine. ?

[@BackyardChef]

Thank you. Best, Rik

[@daithi007]

Hello Rik! My kind of food! Glad I found your channel. How did you get started?

[@BackyardChef]

Hi Daithi glad to have you here

[@radarhunter7478]

Great video mate, can you give me the weights and measurements of ingredients for Chinese curry paste please 😊

[@BackyardChef]

There is a full ingredient list in the description. Thank you. Best, Rik

[@mehere3013]

keep the onions and use it curry , gives it extra flavour and saves waste

[@eugene650star]

Hi Rick Do you use vegetable oil? Also is it plain flour you use? Thanks for video Eugene

[@BackyardChef]

Hi Eugene All purpose flour and Oil of choice veg - palm - whatever but not olive oil. Best, Rik

[@EdithWeston]

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!

[@BackyardChef]

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

[@dannymac4719]

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?

[@BackyardChef]

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 kzbin.info/www/bejne/fXjXla2kbrhqqMk best, Rik

[@jimcrossan8180]

Did I miss a list of the amount of each ingredient, it does help.

[@BackyardChef]

Jim all in the description. Best, Rik

[@ColoradoKrone]

I had no idea how involved curry paste was.

[@BackyardChef]

Thank you. Best, Rik

[@piecetoyou8285]

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,?

[@BackyardChef]

Malaysian Curry powder is good. Best, Rik

[@handsomemann1]

Did you add the onions, ginger and garlic in it? I did not see that part?

[@BackyardChef]

03:38

[@icemanknobby]

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?

[@BackyardChef]

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

[@BackyardChef]

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

[@neilanthonyhaywardlewis8978]

Hi Rik, would this curry paste freeze at all or does it go to a more liquid state on defrosting? Best Neil

[@BackyardChef]

It freezers very well. I have it portioned in the freezer. Thank you. Best, Rik

[@roygress3598]

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?

[@BackyardChef]

2. and then it could be tasty with no heat at all. Don't put any chili in. Best, Rik

[@stevenphillips-pg8uv]

Hi rik im going to try and make this do u have the mesurements fo the ingrediants please? Thanks

[@BackyardChef]

Hi Steven - full list in description. Best, Rik

[@janey7340]

Can you substitute the flour with gluten free flour, or will it not work?

[@BackyardChef]

never tried. Best, Rik

[@brettwilletts]

How hot/spicy would you say this curry is? Great video! New subscriber!

[@BackyardChef]

No spice as such - its a gentle curry sauce very much UK Chinese takeaway

[@TheMissingnut]

hiya got your book and i like your recipes.. can I use an electric blander to blend it all together instead if stirring it.

[@BackyardChef]

I don't have a book - yes you can. Best, Rik

[@TheMissingnut]

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.

[@samluhar]

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

[@BackyardChef]

Full ingredient list in the description. Best, Rik

[@bsmrepairs]

Can you use fresh orange peel ? Can’t seem to find dried one

[@BackyardChef]

Yes - you can just cut the orange into quarters and chuck it in - the dried is more intense flavour that is all. Best, Rik

[@drunkulasretrofuntertainme4746]

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.

[@emlaustin]

Rik does the Orange peel have to be dried, x

[@BackyardChef]

No not really - Thank you. Best, Rik

[@samluhar]

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

[@BackyardChef]

all in description. Best, Rik

[@lisadaly9878]

I'm going to attempt this paste but I'm unsure of what kind of flour was used? Anyone know ?

[@BackyardChef]

All purpose in the description. Best, Rik

[@budah6651]

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👍

[@BackyardChef]

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

[@thomasvickers5605]

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.

[@bradleyhowe2705]

Just done half a batch. It seems slightly powdery/flour taste. Any ideas? I’ve mixed it correctly etc.

[@bicivelo]

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!

[@elizabeth78269]

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.

[@BackyardChef]

Not long enough cooking I'm sure. Best, Rik

[@babyslilylilyalice2561]

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.

[@BackyardChef]

Its not the same at all they are just trying to sell you anything as per usual in Thailand. Best, Rik

[@babyslilylilyalice2561]

Do you have madras powder recipe?

[@m.thomas2589]

Thanks for this. How would you describe what type of curry paste that is? Is it "Yellow" curry, "Creamy curry" or ?

[@BackyardChef]

Chinese Takeaway Curry Paste

[@m.thomas2589]

@@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.

[@BackyardChef]

@@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!

[@m.thomas2589]

@@BackyardChef many thanks.

[@BackyardChef]

@@m.thomas2589 Pleasure

[@leeclemson5026]

That is exactly how to make it in the chinese way. Someone tag uncle rodger 😂

[@BackyardChef]

Thank you. Best, Rik

[@DavidFrankland]

Looks good that 🙂 is it easy to turn it into curry sauce for chips?

[@BackyardChef]

Easy! Thank you 😋 Best, Rik

[@bigballscall3708]

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

[@BackyardChef]

Where are you based?

[@BackyardChef]

Suan Thai Curry Powder 500 g สวนไทย ผงกะหรี่ 500 กรัม รหัสสินค้า

[@bigballscall3708]

@@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

[@BackyardChef]

@@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

[@bigballscall3708]

@@BackyardChef ok that do thank you for that

[@thomasgraham5842]

coconutmilk was not a suprise , but the bananas were ! .

[@BackyardChef]

Thank you. Best, Rik

[@aflowers7548]

Curry powder recipe (madras ) . Which 1 kilo flour your using can you name it

[@BackyardChef]

Kite is the Brand its a blue bag in Thailand - Its All Purpose Flour

[@aflowers7548]

@@BackyardChef thank you curry powder recipe ( madras) please. Thank you

[@ViktoriaBoyarova]

Takeaway Curry Paste - How to make Chinese

[@BackyardChef]

Thank you. Best, Rik

[@michaelmcleary8566]

My wife is allergic to coconut, do you recommend a substitute?

[@BackyardChef]

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!

[@clikuk3719]

Save all the hassle just buy Mayflower curry paste you can’t beat it for a couple of £

[@BackyardChef]

That's ok if you are in the UK. Thank you. Best, Rik

[@hadeurmom5796]

where did you get that coconut milk from?

[@BackyardChef]

Its from a company called AROYD

[@paulwagstaff4172]

What vegetable oil do you find in Thailand?

[@BackyardChef]

Paul, there are a few. Mostly palm oil though. Best, Rik

[@paulwagstaff4172]

@@BackyardChef I never see vegetable oil just sunflower, palm and coconut

[@jh7078]

How long does this last in an airtight container in the fridge?

[@BackyardChef]

3 months easy and it freezers very well. Best, Rik

[@andywilson7999]

Which curry powder do you use?

[@BackyardChef]

I use Malaysian. Best, Rik