Looking for an easy homemade curry sauce or curry paste recipe? We've got loads of simple recipes that are sure to become a family favourite on curry night!
I wanted to make my own Chinese curry sauce to stop myself spending a fortune at my local takeaway. It turned out really well! I served it over grilled chicken breasts with rice and peas on the side. I bet it's good over oven chips!
This is fast, delicious and very versatile. You can add pretty much anything to the sauce that isn't too strongly-flavored. I love putting in deep-fried tofu and a selection of veggies like mushrooms, carrots, mange tout and spinach, but you can add chicken, beef, firm-fleshed fish, prawns... anything! This recipe makes for a dish with a spicy kick, if you prefer mild food, reduce the amount of chillies. The sauce itself is vegan, so if you add tofu, you can have a delicious vegan meal.
This curry base is easy to make using only Indian spices which can be bought from most supermarkets. This can be used with any meat, poultry or vegetables you want and is easily frozen to be used when you need it. Read the tips below before you begin to ensure you get the best results for your taste buds.
This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great on a jacket potato.
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.
Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. Mix with your favourite meat or vegetables, and serve with basmati rice and naan.
A long time ago, an Indian lady taught me how to make this recipe. It's simple and tastes delicious with rice. You can use mutton instead of the chicken.
Homemade Thai curry paste really makes the difference and in my opinion is well worth the effort everytime. Go the whole hog and serve with freshly toasted coconut, coriander leaves and red chilli slices, to garnish.
This is a flavourful curry sauce from a recipe given to me by an Indian friend. It's great with chickpeas or vegetables. This sauce also freezes beautifully.
A scrumptious prawn curry, cooked from scratch. You can substitute in eggs for prawns, if you wish. Serve with freshly cooked rice and any flat bread of your choice.