Delicious Chinese Curry Recipe

Recipe of chinese curry

Recipe of chinese curry Chinese curry recipe is yet another tempting and delightful dish from Chinese cuisine. Not so heavy yet very appetizing! I love Chinese food and this recipe is something which I love to combine with my bowl of plain rice.

It is very delicious as it has a colorful mix of vegetables that are cooked in the sauces to provide the authentic Chinese taste and aroma.  Even my son is crazy for this dish; he loves to have this delectable curry scooped over noodles. Believe me its taste is very delicious and sure to make you craving for more.

Today I am going to share with you the making of this recipe with a wonderful tweak. I am also going to share with you the secret of making Chinese curry paste. So friends, let us quickly note down the ingredients and detailed procedure of making this recipe.

I am sure that once you try this recipe your family is going to love for this and you are sure to make it over and over again.  My version of this recipe is vegetarian and fully laden with different kinds of veggies. Hence taste and health is undoubtedly guaranteed!

Chinese Mixed vegetable curry
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4-6 persons

Ingredients

To Make Chinese Mixed Vegetable Curry

500g of tofu (cut in 2 cm cubes or slices)
2 large potatoes, boiled and cut into pieces
1 cup of Red and Green bell Pepper, chopped
2 Onions, medium sized, thinly sliced
1 inch piece of Ginger, thinly sliced
2 Garlic cloves, minced
1/2 teaspoon of Red Chilli Powder (optional)
1/4 cup of Tomato Ketchup
2 tsps low-sodium Soy Sauce
3 tsp of freshly prepared curry paste
Salt to taste
2-3 cups of water
5 tsps of Peanut or any cooking oil

To Make The Curry Paste

2 tsps of cooking oil
1 teaspoon of clove and black pepper powder, freshly ground
1 teaspoon of red Chilli powder
2 tsp of ginger and garlic, minced
1 tbsp. plain flour
2 tsp. HOT Bolst’s curry powder
Salt to taste
2 tsp. sweet paprika powder
2 cups water or as required
1/2 onion, thinly sliced
3 tbsp. tomato purée

For Garnishing

½ cup of greens of spring onions (finely chopped)

Preparation Of Curry Paste

In a wok or a non-stick pan, heat oil and add minced ginger and garlic. Sauté for about 30 seconds or until they turn aromatic. Add sliced onions and cook until they are translucent. Meanwhile take a bowl and mix curry powder and plain flour and keep aside.

Now that onions are cooked add curry powder and flour mixture and allow it to cook for not more than 20-30 seconds else the flour is likely to get burn. Stirring continuously, add paprika, freshly ground clove and black pepper powder, salt and chilli powder to the bubbling mix.

Slowly add water to the flour mixture to get the right consistency like that of a sauce, stir continuously. Finally add tomato purée and bring it to boil. Then, lower down the heat and simmer for about 5-10 minutes. Turn the heat off. Your basic curry sauce is ready to cook a curry.

Preparation For Making Chinese Curry

Take all the vegetables and wash them nicely. Then chop them into medium cubes and keep aside. In a deep pan or wok, heat 2 tsps of oil over a high heat. Add minced ginger, garlic along with onions and stir fry for about half a minute or until they turn lightly brown but not burnt. Remove from the wok in a plate and set aside.

How To Proceed

Heat the remaining oil in the same pan. Add tofu cubes, freshly prepared hot curry paste and mix well. Stir fry for about 1-2 minutes on medium high heat. Now add tomato ketchup, soy sauce, little salt and water. Cook for another 2-3 minutes.

Now add cubes of red and green bell pepper, boiled potatoes, red chilli powder to the mixture and bring it to a boil. Reduce the heat and cover the pan with a lid. Let it simmer for another 10-15 minutes or until it reaches to the right consistency. Add more water if required.

Open the lid and add the fried ginger, garlic and onions to the curry. Again cover and let it simmer for another 4-5minutes. Switch of the gas. Your scrumptious Chinese curry is ready to relish! Transfer it into serving bowls. Garnish with finely chopped spring onions and serve piping hot. You can enjoy it over rice or noodles. YUM!

Tips:

1. You can use vegetable or chicken stock instead of water.
2. Adjust the seasonings as per your choice.
3. Add little salt as soy sauce contains enough salt.
4.  It is better to taste the seasoning before serving the dish.
5. While working on a high flame, make sure you are stirring continuously to avoid burning of vegetables.

Variations

You can add your favorite veggie or the vegetables you want your family or kids to eat. Try adding broccoli, cabbage, long beans, bean curd, eggplant, lemon grass, okra, shallots, peas or fruits like pineapple chunks etc.

Try adding different sauces like fish sauce, dark soya sauce, Schezuan sauce, Hoisin sauce, green chilli sauce etc enhance the flavor of your curry. You can add the Garlic paste, to get more taste of garlic in the gravy. Also you can add Chinese vinegar or balsamic vinegar to your curry to bring that zing to your curry. This zesty curry can be made in different ways and there is lot of space for different ingredients as well.

I have used tofu but you can use dried shrimp, chicken breasts, meat chunks or beef as well, if you are non-vegetarian lover. Use your own ideas and make your curry of a different style and see how it works wonders for you and your family.

While making the curry paste, proportions may vary, that is the reason all Chinese curries does not tastes exactly the same. There are lot of restaurants that use various types of Massaman or curry pastes but they can never be as good as the home made version.  I have presented my version and now it’s your turn. So, feel free to experiment and use different ideas to pep the flavors and make your own unique Chinese curry.

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