I discovered the secret of this Hong Kong–Style Curry during a memorable food tour in the bustling streets of Hong Kong. This dish is a true celebration of flavor, where a rich, aromatic curry base is lovingly crafted from a blend of wet and dry spices. The slow, gentle cooking process allows every spice to release its full essence, creating a curry that is both robust and deeply nuanced. Whether you prefer chicken, beef, or fish balls, this curry brings together a symphony of ingredients and traditions that will transport you straight to the heart of Hong Kong’s vibrant culinary scene.
Ingredients
- (Double the amount for a larger batch!)
Steps
- Prepare the curry base by blending the wet ingredients (shallots, sweet onion, Thai chili, and garlic cloves) until smooth.
- In a cold pan with cold oil, slowly sauté the blended wet ingredients over low heat until fragrant and the onions begin to soften.
- Add the dry ingredients (cinnamon stick, star anise, bay leaves, dried orange peel, coriander seeds, dried chili peppers, cloves, cumin seeds, licorice slices, green cardamom, turmeric powder, dried flounder powder, and salt) into the pan. Stir-fry on low heat, adding a little oil whenever the mixture starts to dry out, until the spices fully release their aroma.
- Transfer the cooked curry base into a container and refrigerate. (This base can be used for multiple meals.)
- In a separate pan, heat oil and sauté the fresh aromatics (chopped onion, garlic, and ginger slices) until they become fragrant.
- Add your chosen protein to the pan. For chicken, stew for 15-20 minutes; if using beef, cook for over 1hr30min until tender. Splash in some rice wine or Shaoxing wine along the edges of the pan.
- Stir in the curry mixture ingredients (shacha sauce, oyster sauce, soy sauce, Chu Hou sauce, pre-made curry base, and sugar) to coat the protein and aromatics evenly.
- Pour in enough hot water or stock to just cover the ingredients. Bring the mixture 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 if desired.
Notes
This Hong Kong–Style Curry is a rich, aromatic celebration of spices and umami. The key is in the slow, low-heat process which 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. Enjoy this dish and feel free to adjust the seasoning to your taste. 这是我吃过的最好吃的港式咖喱,浓郁又美味!