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Recipe: Chinese Curry

Chances are if you buy curry sauce in a chip shop or takeaway, the curry concentrate comes from Wing Yip.  Here you can create your own chip shop curry with very little effort.  Delicious served with sticky Japanese rice.  For a creamier curry, stir in a little fresh cream or coconut cream at the end.


454g lean pork or chicken (cut into large cubes)
1 white onion (finely chopped)
60g button mushrooms (quartered)
2 stalks spring onions (cut into 3cm lengths)
2 heaped tbsp Wing Yip Curry Concentrate Chinese
300 – 350 ml water or chicken stock
2 tbsp vegetable oil

Cooking Method

Serves 3-4

Heat oil in a pot and gently sauté the chopped onion until they start to caramalise.

Add the meat to the pot a little at a time in order to seal the cubes of meat evenly.

Add about 100ml water, cover and cook the meat on low heat, stirring occasionally.  Add more water if necessary.

In a large bowl, mix curry concentrate with remaining water until it is a smooth paste.

When meat is cooked add the curry mixture and cook on medium heat for a further 5 minutes.  

Add the mushrooms and spring onions to the pot.

At this stage you might need to add a little more water to make up the consistency of curry you require.

Serve with plain rice, chips or with a jacket potato.