Asian Curry sauce

This was a experimental curry sauce which worked and made 2 jars (see recipe in this post)

Ingredients makes 2x 300g jars

  • ½ tsp organic raw sugar
  • 1 tsp garlic powder
  • 2 garlic cloves minced
  • 1 tsp dry ginger powder
  • 1cm fresh ginger diced
  • 2 Tb butter
  • 2 tbsp flour
  • 2Tb curry powder keens
  • 1Tb madras curry powder
  • 1tsp mustard powder
  • ½ tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp cardamom powder
  • 2 tsp cumin
  • 2 tsp Chinese 5 spice
  • 1/8 tsp Mexican chilli powder
  • 2Tb tomato puree
  • 1 Tb tomato sauce
  • 1/4 cup coconut milk
  • 1 1/2 cup chicken stock made fresh
  • 1 red shallot diced
  • 1 green shallot sliced
  • 1/2 tsp cocao nibs
  • sprinkle white pepper and sea salt lightly


slice Ingredients as listed

make a rue with butter and flour first then add spices in pot on low-medium heat,

Add remaining except coconut milk and stir well to combine and prevent it sticking to bottom. Add coconut milk, taste adjust seasoning if need be.

Then strain through fine sieve over jars or bowl to get a smooth curry.

Discard stuff in sieve.

Bottle the curry sauce with lids on in fridge until needed.

It can be used with chicken, pork, steak or vegetables.