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hong kong style curry
prelude: i cook by heart and not by measurement, so these are pretty rough but it'll definitely get you close enough!
ingredients:
- produce: carrots, potatoes, onions, shallots, garlic, green onions to garnish (optional)
- protein: fish balls or/and chicken (parboil), quail eggs (add at the end!)
- spices and sauces for the currypaste: start: hk curry paste (3:1), 沙茶paste (1:1), chu hou (柱侯) paste (1:1), tumeric (1:1), shaoxing wine (eyeball this mf), thai chilies
- end: oyster sauce (3:1), soy sauce (1:1)
directions:
- peel all of your produce. i like cutting my carrots, potatoes, and onions big! mince shallots and garlic smol.
- sweat your shallots/garlic and then add your start mix of spices and pastes to sweat even harder over low heat.
- add a few glugs of shaoxing wine to loosen and shine.
- then add all of your produce and protein. (note: if you are using chicken, make sure to parboil it before this step)
- add boiling water and cover for an hour or until potato/carrot texture is to your liking!
- add oyster sauce and soy sauce to taste.
- my dads a hater but adding coconut milk at the end would taste really good. also tastes better after resting in the fridge overnight
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