港式咖喱汁Hong Kong Street Curry Sauce

Prep 10 min·Cook 25 min

1. 1You're here
   Step 1.

   Finely chop the onion, shallots and garlic. Bash the lemongrass with the back of the cleaver and cut it into 5 cm lengths; chop the chilli.

   150 g Onion4 pieces Shallots4 cloves Garlic1 stalk Lemongrass1 piece Red chilli

   Knife work
2. 2
   Step 2.

   Heat the oil in a pot over medium-low heat and fry the onion and shallots until soft and lightly golden.

   3 tbsp Cooking oil150 g Onion4 pieces Shallots

   5 minStir-fry
3. 3
   Step 3.

   Add the garlic, lemongrass and chilli and fry for 1 minute until fragrant.

   4 cloves Garlic1 stalk Lemongrass1 piece Red chilli

   Stir-fry
4. 4
   Step 4.

   Turn the heat to low, add the curry powder and stir constantly for 1–2 minutes until it smells toasty.

   3 tbsp Curry powder (Hong Kong or Malaysian style)

   Stir-fry

   Mum's tip媽媽小貼士

   Frying the powder in oil is what gives street curry its depth. If it looks dry, add a little more oil; if it scorches, it turns bitter.
5. 5
   Step 5.

   Pour in the water, add the sugar, salt and light soy, and simmer uncovered on low heat, stirring now and then.

   500 ml Water1½ tbsp Sugar1 tsp Salt1 tbsp Light soy sauce

   15 minSauce making / reducing
6. 6
   Step 6.

   Pick out the lemongrass. Stir in the coconut milk and evaporated milk and bring back to a gentle simmer.

   1 stalk Lemongrass100 ml Coconut milk50 ml Evaporated milk

   Mum's tip媽媽小貼士

   Do not boil hard once the milk is in, or it can split.
7. 7
   Step 7.

   Mix the cornflour with the slurry water, then drizzle it in while stirring until the sauce coats the back of a spoon. Taste and adjust with salt or sugar.

   1½ tbsp Cornflour3 tbsp Water (for the slurry)1 tsp Salt1½ tbsp Sugar

   Sauce making / reducing