Hong Kong–Style Curry
港式咖喱
A rich, aromatic curry crafted from a blend of wet and dry spices — slow-cooked to perfection in the tradition of Hong Kong's vibrant culinary scene.
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
- Blend all wet ingredients (shallots, sweet onion, Thai chili, garlic) until smooth.
- In a cold pan with cold oil, slowly sauté the blended mixture over low heat until fragrant and the onion softens.
- 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.
- Transfer the curry base to a container and refrigerate. It keeps well and can be used for multiple meals.
- In a separate pan, heat oil and sauté the fresh aromatics until fragrant.
- Add your protein. Splash in some rice wine or Shaoxing wine along the edges of the pan.
- Stir in the curry mixture ingredients to coat evenly.
- 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.
- 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！