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.

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.

Notes

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！