I discovered the secret of this Hong Kong–Style Curry during a memorable food tour in the bustling streets of Hong Kong. The slow, gentle cooking process allows every spice to release its full essence, creating a curry that is both robust and deeply nuanced.

Hong Kong curry is its own tradition, distinct from both Japanese and Indian curry. Curry arrived in the city through maritime trade, and Cantonese cooks adapted it to local tastes and local ingredients. The result is generally more aromatic and spice-layered than Japanese curry, noticeably less sweet, and built on a base that is fried from scratch — a blended wet paste plus whole and ground spices — rather than dissolved from a roux block.

What makes this version unmistakably Hong Kong is the Cantonese pantry woven through it. Chu Hou sauce, the fermented soybean paste normally used for braising beef brisket, adds body and depth. Shacha sauce contributes its briny, dried-seafood savoriness. And a small amount of dried flounder powder supplies the quiet umami backbone found in so much of the city’s street food and curry houses.

💡 Tips

The key is the slow, low-heat process — it allows each spice to fully release its fragrance, creating a deeply layered flavor profile. Whether you’re reminiscing about vibrant cha chaan tengs or savoring a quiet meal at home, this curry encapsulates the essence of Hong Kong’s culinary heritage.

这是我吃过的最好吃的港式咖喱，浓郁又美味！

Why Fry the Curry Base Slowly in Oil?

Most of the flavor compounds in spices like turmeric, cumin, coriander seed, and cinnamon are fat-soluble, which means they need oil and time to fully open up. Starting the blended wet aromatics in a cold pan with cold oil, then keeping the heat low, lets the shallot and garlic cook gently without scorching, and gives the dry spices time to bloom rather than burn. Rushing this step over high heat is the fastest route to a curry that tastes raw in the center and bitter at the edges.

Why Make the Base Ahead?

The cooked curry base keeps well in the refrigerator and can season several meals, which is exactly how it is used in practice — more like a master paste than a single-use sauce. Resting also improves it: the sharper edges of the freshly fried spices mellow as they sit in the oil, so a curry finished from a day-old base often tastes deeper and more integrated than one cooked and served straight away.

Ingredients

Curry Base – Wet Ingredients:

• 70g shallots
• 80g sweet onion
• 8g Thai chili
• 30g garlic cloves

Curry Base – Dry Ingredients:

• 8g cinnamon stick
• 3g star anise
• 2g bay leaves
• 3g dried orange peel
• 10g coriander seeds
• 10g dried chili peppers
• 1g cloves
• 10g cumin seeds
• 3g licorice slices
• 3g green cardamom
• 25g turmeric powder
• 3g dried flounder powder
• 5g salt

Curry Mixture:

• 8g shacha sauce (沙茶酱)
• 5g oyster sauce
• 5g soy sauce
• 15g Chu Hou sauce (柱侯酱)
• 15g pre-made curry base
• 8g sugar

Fresh Aromatics:

• 1/2 onion, chopped
• 3–4 garlic cloves
• 3–4 slices ginger

Protein:

• 300–500g of your choice — chicken (15–20 min), beef (1h 30min+)

Instructions

1. Blend all wet ingredients (shallots, sweet onion, Thai chili, garlic) until smooth.
2. In a cold pan with cold oil, slowly sauté the blended mixture over low heat until fragrant and the onion softens.
3. Add all dry ingredients. Stir-fry on low heat, adding a little oil whenever the mixture dries out, until the spices fully release their aroma.
4. Transfer the curry base to a container and refrigerate. It keeps well and can be used for multiple meals.
5. In a separate pan, heat oil and sauté the fresh aromatics until fragrant.
6. Add your protein. Splash in some rice wine or Shaoxing wine along the edges of the pan.
7. Stir in the curry mixture ingredients to coat evenly.
8. Pour in enough hot water or stock to just cover. Bring to a boil, then cover and simmer until the protein is fully cooked and the flavors meld together.
9. Optional: add potatoes or daikon for extra texture.

Serving Suggestions

Serve over steamed jasmine rice, with the sauce pooling around the protein. Beef brisket is the classic cha chaan teng choice, and the Chu Hou sauce in the base makes it taste like a natural pairing. Potatoes and daikon, added during the simmer, soak up the curry beautifully. A side of blanched greens or a simple cucumber salad helps balance the richness.

Flavor Profile

Warm, layered spice over a turmeric-gold sauce — savory first, aromatic second, with a slow-building chili warmth.

Beneath the whole spices, the Chu Hou and shacha give the sauce a distinctly Cantonese depth, and the dried flounder powder hums quietly in the background, making everything taste fuller without announcing itself. The sauce is thick enough to coat rice, and the heat stays warming rather than aggressive.