If you’ve ever had Hong Kong-style curry at a cha chaan teng (Hong Kong café) or a local Cantonese restaurant, you know how uniquely fragrant, rich, and slightly sweet it tastes. Unlike Indian or Thai curries, Hong Kong curry has a mild heat, deep umami, and a subtle hint of sweetness, making it the perfect comfort food base for dishes like baked curry pork chop on rice, curried beef brisket, or even simple noodle soups.
This Hong Kong Curry Base is the foundation of all great Cantonese curries. Made with turmeric, cumin, star anise, licorice root, and warming spices, it creates an aromatic, flavorful oil that can be stored and used for multiple dishes. Once you make this versatile curry base, you’ll always have a quick and easy way to bring bold Hong Kong flavors to your cooking.
Tips for the Best Hong Kong Curry Base
🔥 Use freshly toasted spices – This enhances flavor and aroma.
🔥 Let the oil cool slightly before adding spices – Too hot, and it may burn the spices.
🔥 Store properly for freshness – Keep in an airtight container in the fridge or freezer.
🔥 Adjust spice levels to your preference – Add more chili powder for extra heat.
How to Use Hong Kong Curry Base
💡 Quick Curry Sauce – Add 2-3 tbsp of curry base to sautéed onions, garlic, and coconut milk for an instant Hong Kong-style curry sauce.
🍛 Baked Curry Pork Chop on Rice – The classic cha chaan teng favorite, made with this curry base!
🥩 Curried Beef Brisket – Slow-braise beef brisket in a sauce made with this spiced curry oil.
🍜 Curry Noodle Soup – Stir a spoonful of curry base into noodle broth for an extra layer of flavor.
Hong Kong Curry Base – The Essential Spice Blend for Cantonese-Style Curry
4
servings30
minutes40
minutesIngredients
- Spices for the Curry Base
40 g 40 turmeric
20 g 20 cumin, toasted and ground
4 g 4 star anise, toasted and ground
4 g 4 licorice root, toasted and ground
2 g 2 ginger powder
2 g 2 cinnamon, toasted and ground
2 g 2 cloves, toasted and ground
8 g 8 chili powder
- For the Curry Oil
220 g 220 peanut oil (or neutral oil, such as canola or vegetable)
Directions
- Toast & Prepare the Spices
- Measure out all the spices and place them in a bowl.
- In a dry pan over medium heat, toast the cumin, star anise, licorice root, cinnamon, and cloves until fragrant (about 1-2 minutes).
- Grind the toasted spices into a fine powder using a spice grinder or mortar & pestle.
- Add the turmeric, ginger powder, and chili powder to the mix.
- Infuse the Oil with Spices
- In a small pot, heat peanut oil over medium-high heat until it reaches 200°C (near smoking point).
- Turn off the heat and let the oil cool slightly to 170°C.
- Add the spice mix into the hot oil, stirring gently.
- Let the spices infuse in the oil as it cools to room temperature (about 30 minutes).
- Store & Use
- Transfer the curry oil mixture into a glass jar or airtight container.
- Store in the fridge for up to 2 weeks or freeze for long-term storage (up to 6 months).
- Use as needed for curries, rice dishes, or as a seasoning oil for stir-fries.
Why You’ll Love This Hong Kong Curry Base
✔ Authentic Cha Chaan Teng Flavor – The key to making Hong Kong-style curry at home.
✔ Long Shelf Life – Store in the freezer for months, ready to use anytime.
✔ Easy & Quick to Make – Only 10 minutes of active cooking for a deeply aromatic spice base.
✔ Versatile – Use it for curry rice, noodle soups, stir-fries, or even marinades.
