Chinese curry sauce

    10 min

    I made this recipe because I couldn't find a Chinese type curry recipe that was quick and simple. Use as a base for Chinese-style chicken curry or an accompaniment to rice or chips.

    767 people made this

    Serves: 4 

    • 3 chicken stock cubes
    • 1½ pints boiling water
    • 3 tablespoons cornflour (mixed with sufficient cold water to make a paste)
    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • ½ teaspoon Chinese five spice powder
    • ½ teaspoon ground ginger
    • ¼ teaspoon mild chilli powder
    • 2 teaspoons mild curry powder
    • Salt and pepper to taste

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. In a large jug, mix stock cubes with boiling water and stir until they have dissolved. Add cornflour paste and stir until thick.
    2. Stir in oyster sauce and soy sauce. Add five spice powder, ground ginger, chilli powder and curry powder. Mix well; season to taste. Use as a base sauce for curry.

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    Reviews in English (8)


    A very simple and quick recipe. I used a third of each ingredient to make enough for two people.  -  23 Jun 2013


    Great simple Chinese curry sauce, low fat and easy to follow. I added a little low fat coconut milk to give it a lovely creamy boost.  -  12 Feb 2015


    Like things spicy so made this using hot chilli powder and curry powder. used it to accompany Duck and Prawn fried rice, using leftover roast duck from Christmas, best leftover dish ever! Well thought out quick recipe using store cupboard staples!  -  30 Dec 2014