Curry Paste

Curry flavours have been widely adopted by Hong Kong cooks. However, they are prepared in the French style, achieving the fragrant aroma of curry but avoiding the overwhelming pungent spiciness of Indian and Thai dishes. The most frequently used curry is in the form of prepared paste. It has a better curry flavour than the powdered variety because the spices are mixed with oil and chillies. Be sure to get the Indian variety, often labelled Madras, which is generally the best. You can find it at some supermarkets and at many ethnic shops. Kept refrigerated after opening, the curry paste keeps indefinitely.