Anyone use Curry Sauce? As in, the type you'd get in a fast food joint?

msg (and lots of really useful Asian ingredients and foods) are available for cheap from Dublin via asiamarket.ie

I buy msg and other stuff I can’t get locally there. Very fast shipping as well to be fair to them!

ah to hell with this I’m making curry tomorrow 🤣

OP, you might try adding sugar perhaps if you have not been. I see some recipes call for it with a Chinese curry sauce.

Katsu curry sauce does not curry chips make.

As I said earlier, you are trying to make Chinese takeaway style curry sauce with completely the wrong ingredients.

It is not so simple as just find the brand of paste or powder as I explained all places worth a shite are making the sauce their own way with the package paste just a time saver (usually also saving money).

You will never make a good curry sauce using a paste/powder and boiling water. You might, possibly, make a nice tasting sauce, but certainly not a good one.

Use vegetable or chicken stock instead for some additional flavour and seasonings, try adding some white wine, coconut milk is absolutely vital (and actually you might find coconut milk to dilute the paste being very nice).

chinese curry also tends to use sugar to neutralise some of the spice and add some sweetness. Adding some extra onions, ginger and garlic and coriander would also help improve the flavour. If you want to blend the sauce so it’s not lumpy you can without affecting the flavour.

I wasn’t just messing when I said you should honestly just sit with the sauce and really think about how it tastes when you’re eating it. Try some cold as well you can taste things better when they’re cold.

I think you’ll be unlikely to replicate a particular places sauce to a T without their recipe though to be honest. Like little details even such as the pot or wok they use might be “seasoned” due to repeated use, even sometimes the order in which steps are completed is absolutely vital. Some bakers and chefs will only make a dish in the same order each time.

Anyway, I think you’d have some luck if you try find some Chinese curry recipes online that might match the flavour you’re looking to achieve. I haven’t personally had the sauce you refer to so unfortunately I can’t help you there but I am happy to make some sauces tomorrow and give you my opinion on which one is the closest to a “Chinese takeaway” vibe. Might help you narrow it down!

I think you’ve misunderstood me if you think I am criticising using powders and pastes per the packet directions, I don’t really care what you eat to be honest.

I am just pointing out to sugar rush who is far beyond just after a decent curry sauce, but it appears he is attempting to almost replicate a takeaways (and I think a particular one at that), you won’t find a curry sauce off the shelf that matches it. That’s just the end of it

Okay, your point is? Are you honestly going to tell me that you can make a better sauce by using a prepackaged paste and water than a Chinese restaurant can with more than that?

Would you happily sit and pay for a curry in a Chinese knowing it’s the exact same thing you make at home? Without an iota of creativity or personal touch added?

I can’t say I would be. I often make curry for myself from a McDonnell powder and some water if I’m not arsed. I wouldn’t stick it on the menu in work though.

if you want to get upset by my choice of words, I’ll put it another way, you can make a decent sauce with just powder and water, but you can’t make a bloody good sauce. Simple as that.