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Tag: chinese

  • Delicious Meatless Spicy Peanut Noodle

    Delicious Meatless Spicy Peanut Noodle

    This vegetarian peanut noodle is so easy to make and RIDICULOUSLY delicious. The perfect umami slurp that’s meatless.

    veggie peanut butter noodles

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    My summer is never complete without making this vegetarian spicy peanut noodle with cooling cucumber. Imagine a nutty and tangy peanut noodle pasta served with a refreshing cucumber and sesame oil salad on top. This dish is the epiphany of what life is all about!

    Back a few years ago when I was teaching cooking classes in Mexico, this vegetarian Spicy Peanut Noodle with cooling cucumber recipe was one of my students’ favourite recipes. Till this day I have past students of mine messaging me and telling me this recipe had stuck with them for a long time and they are now feeding their children with the exact same recipe.

    It’s a humble experience knowing I’ve gifted them something that is now being passed down as a family meal. And now I want everyone to have the same experience as all my students once had.

    This recipe is easy and very good for a fast-paced family who are always on the go. It’s also a kid-friendly meal, minus the spice. My kids love this a lot and occasionally request it. If you know a child who loves peanut butter sandwiches and you can’t get them to eat anything else, this is what they need in their life. You will not struggle with time using this recipe!

    peanut noodles

    How Does It Taste?

    It is spicy, tangy, nutty, and thick. You can serve it hot or cold — the options are yours. In the summer I make it with less sauce so it just lightly coats the noodle. I bring it to picnic trips and road trips. Then I top it off with some cold cucumber sesame oil salad.

    In the winter I like it more hot and with more of the sauce to warm around the noodle, almost like a noodle soup. Sometimes I ladle a hot cup of chicken stock into the sauce so it thins out and turns it into a noodle soup. The recipe is super versatile.

    What Noodles Should I Use?

    Original Chinese noodles will do. DragonMall Wu Mu Noodles are a good option. They cook very easily and coat the peanut sauce well. They remind me a lot of how Shandong noodles are made and taste.

    If you don’t have access to these noodles you can make your own! I have my 3 minute homemade ramen noodle recipe here if you’re interested in going the extra mile. Regular spaghetti noodles also work if neither option is available — not the authentic style, but we do what we have to do. You could also try pairing this sauce with a simple noodle base like this spinach pasta for a creative variation.

    peanut noodle recipe

    Why You Will Love This Meatless Recipe

    • Easy Meal – it takes only 30 minutes to make this meal! You make your sauce all in the blender, toss it with some hot noodles, and lay the cucumber sesame oil salad on top.
    • Vegetarian and Vegan – Looking for a meatless meal that’s still delicious and cooling for summer and into fall? This recipe is perfect for something cooling to eat in the summer.
    • Have it hot or cold – yes, you can make it cold for summer days or hot for colder weather. There is no season preference.
    • It’s super tasty – in the sauce there’s soy sauce, garlic, peanut butter, and black vinegar. It has a super umami taste and a slurp of this bad boy is unreal.
    • The best slurp experience – who doesn’t love noodles? You’re going to get the best slurp experience with these noodles because they’re packed with flavour and spiciness you’ll truly enjoy. Then we add the cucumber salad to cool your tongue.

    vegan spicy peanut noodles

    How to Make the Spicy Peanut Noodle Sauce

    The sauce is made purposefully easy because we want to make it hassle free. Here are the simple steps:

    • In your blender add: soy sauce, peanut butter, garlic, ginger, sesame oil, peppers, vinegar, dark soy sauce, and chicken stock.
    • Cook the noodles as instructed. You do not need to rinse the noodles in water. The starch from the cooked noodles will help make the sauce thicker and coat it better.
    • Toss the sauce and noodle together.

    vegan thai peanut noodles

    How to Make the Cucumber Salad

    Easy and delicious cucumber salad. I use it to garnish the top of the noodles. Once you make it make sure to serve it immediately.

    • Wash the cucumbers, and slice off the ends. Using a vegetable peeler, start to slice it lengthwise to get these thin beautiful slices. Put them in a strainer to let the excess water run off.
    • Give them a good pat with a paper towel and soak up any excess water.
    • Toss the cucumber ribbons with sesame oil, salt, and sesame seeds.
    • Garnish on top of the noodles and try to build and fluff it up as high as possible on the noodle.

    To thinly cut the cucumber I am using the Vegetable Spiralizer to cut my cucumber perfectly.

    vegan peanut noodle bowl

    Ingredients

    Your Favourite Chili Oil

    If you have a favourite Asian chilli oil and don’t have much opportunity to use it, this is the time! This meatless peanut noodle goes well with any Asian chilli oil. Slather it in the soup or just add a small spoon on top. Whatever portion is perfect here.

    Peanut Butter

    I like to use smooth peanut butter. Chunky peanut butter is fine too. We are adding everything to the blender so the texture of peanut butter doesn’t matter here. For a sesame-forward variation, try tahini as a substitute — it gives the sauce a slightly nuttier depth.

    Salted Mustard

    This is a must for this dish. Do not skip it. Lots of the unknown umami flavour is from here. Pickled mustard is a bit strange in flavour on its own, but when added to other things like soup, it adds lots of dimensions of flavour!

    cold thai peanut noodles

    Soy Sauce

    To give this sauce the umami flavour, we are adding soy sauce. Uncooked soy sauce has a strong and special umami flavour that’s going to lift this sauce into its glorious taste.

    Ginger

    A small finger-tip size ginger helps round out the flavour of the sauce. We are using fresh ginger, not the dry powder form.

    Garlic

    Adding a couple cloves of garlic makes this sauce very tasty. If two is too much for your taste, just add one.

    Sesame Oil

    The toasty taste of sesame oil tells you right away this is an Asian dish! You have the option to add it in the blender or when you toss the noodle and sauce together.

    Vegetable Stock / Chicken Stock

    I give these two options because we all have different dietary restrictions. I love the taste of vegetable stock whether it is store-bought or homemade — I’d much prefer homemade if you ask me. When it is winter and I need to add more protein or bone-brothy goodness for the kids, I will add my homemade chicken stock. Store-bought chicken stock or chicken powder also works.

    Chinese Black Vinegar

    This is a common ingredient in Chinese cooking. We are adding a little bit of vinegar to get that tangy flavour. Black vinegar is a good option here.

    Cabbage

    To thicken and add texture to the sauce, we are adding some pre-boiled chopped cabbage. A pure liquid sauce to coat the noodles is not enough. To add some elegance and texture, we are adding cabbage and salted mustard.

    thai peanut noodles recipe

    Love noodle dishes? Try our homemade pesto gnocchi for another satisfying pasta night.

    Frequently Asked Questions

    Can I make this peanut noodle gluten-free?

    Yes! Swap regular soy sauce for tamari or a certified gluten-free soy sauce, and use rice noodles instead of wheat noodles. The flavour profile stays the same.

    Can I add protein to this meatless noodle?

    Absolutely. Tofu, edamame, or a soft-boiled egg all work beautifully. For non-vegetarians, shredded rotisserie chicken or sauteed shrimp are great additions.

    How long does the peanut sauce keep?

    Store leftover peanut sauce in a sealed jar in the refrigerator for up to 5 days. It will thicken as it chills — thin it back out with a splash of warm water or vegetable stock before using.

    Can I make this dish ahead of time?

    Make the peanut sauce and cucumber salad up to one day ahead and store them separately. Cook the noodles fresh when ready to serve for the best texture.

    What is Chinese black vinegar and can I substitute it?

    Chinese black vinegar (Chinkiang vinegar) has a deep, malty-sweet tang. The closest substitute is a mix of balsamic vinegar and a splash of rice vinegar. Regular rice vinegar on its own also works but the flavour will be lighter.

    Is this recipe suitable for kids?

    Yes, with adjustments. Simply omit or reduce the chilli oil and peppers for the kids’ portion. The base peanut sauce is kid-friendly and many children love the nutty noodle flavour.

    Spicy peanut noodles topped with cucumber ribbons and chili oil

    Meatless Spicy Peanut Noodle

    This Meatless Spicy Peanut Noodle recipe is a delicious bowl of slurp! Spicy, nutty, and tangy. A favourite among kids and adults. Print Recipe Pin RecipePrep Time:25 minsCook Time:15 minsCourse: Main CourseCuisine: ChineseKeyword: Spicy Meatless Peanut NoodleServings: 5 people

    Ingredients

    Peanut Sauce

    • 3 tbsp smooth peanut butter or tahini
    • ½ cup soy sauce
    • 2 cups vegetable stock
    • 2 garlic clove
    • ¼ inch fresh ginger
    • 1 tbsp chinese black vinegar
    • 500g Dried Asian noodles
    • 2 tbsp minced pickled mustard do not blend with the sauce
    • 1 tsp sesame oil
    • 1 tsp chilli oil

    Cucumber Salad

    • 2 medium size cucumber
    • 1 tsp sesame oil
    • 1 tsp sesame seed
    • ½ tsp sea salt add only when you're ready to serve

    Cabbage Side

    • ¼ small cabbage
    • 1 tsp salt
    • ½ litre water

    Instructions

    To Make Peanut Sauce

    • In a blender add the peanut sauce, soy sauce, vegetable stock, garlic, ginger, and black vinegar. Blend until smooth.

    To Make Cucumber Salad

    • Using the vegetable spiralizer, attach the cucumber and spiralize the cucumber into ribbons. Toss it with some sesame oil. Salt: do not add the salt until you're ready to serve. Salt will quickly turn the cucumber into mush.

    To Make the Cabbage Side

    • Take the food processor and add roughly cut cabbage into the machine. Pulse it a few times and turn it completely "on" to finely chop the cabbage. Add the chopped cabbage to boiling water with salt for 5 minutes. Strain the water and set it aside.

    Assemble the Noodle Soup

    • Meanwhile, cook the asian noodles you like. See package for instructions. Set the noodle aside in the bowl.
    • In a pot, add the peanut sauce and bring it to a boil. Add the minced pickled mustard, and cabbage. Cook for about 5 minutes. Test the soup for saltiness. If you think it's too salty, add some water to dilute it. Alternatively you can add non-salted vegetable broth as well.
    • Ladle the hot soup on to the noodles and add the cucumber salad on top.
    • Garnish with some salt on top of the cucumber salad (if desired), sesame seeds, sesame oil, and chili oil. Serve immediately.
  • Authentic Mapo Tofu Recipe: Generational Family Recipe

    Authentic Mapo Tofu Recipe: Generational Family Recipe

    Mapo tofu is the smell of home. One whiff of doubanjiang frying in hot oil with garlic and black beans and I am instantly transported back to a small cafeteria in Vancouver, eating a hot bowl of spicy tofu over steamed rice while wearing a white and orange ski jacket, completely broke, and completely happy. This is that recipe — the one my mom confirmed, the one a Chinese fast-food chef taught me, and the one that still makes bad days feel better.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Vegetarian Mapo Tofu

    This recipe is super versatile. It is already vegetarian as written. For a gluten-free version, use tamari instead of soy sauce, and a doubanjiang, cooking wine and black vinegar labelled gluten-free. You can make it soupier or starchier by adjusting the slurry, and you can dial the spice level up or down by using more or less doubanjiang and chili oil.

    This pairs beautifully with our Steam Preserved Vegetables with Pork or our Traditional Hong Kong Curry Chicken for a full Cantonese-style dinner spread.

    Why You Will Love This Mapo Tofu Recipe

    • Simple with easy instructions — there is a reason mapo tofu appears on every Chinese fast-food menu. It is fast, it is easy, and the results are authentic with only a few key sauces.
    • Reheat-friendly — the flavour is still exceptional after a day in the fridge. It reheats perfectly in the microwave — ideal for days when you need to be out the door quickly.
    • Authentic Cantonese home cooking — if you are looking for genuine Cantonese home-style cooking, mapo tofu is one of the most iconic and comforting recipes in that tradition.

    Ingredients

    Doubanjiang (Chili Bean Paste)

    • Why it is non-negotiable: Doubanjiang is the soul of this dish. It is a fermented paste made from broad beans, chili, and salt — deeply savoury, spicy, and complex. No other ingredient replicates its umami depth. There are spicy and non-spicy varieties; spicy is traditional. The Juan Cheng brand in the red plastic jar is the gold standard for home cooks.

    Doubanjiang Chili Bean Paste

    Dried Fermented Black Beans

    • Why they matter: These small preserved beans add a deeply savoury, earthy, slightly funky flavour that amplifies the doubanjiang without competing with it. They dissolve partially into the sauce and create an irreplaceable base note. Do not skip them or substitute with regular black beans — the fermented flavour is essential.

    Szechuan Peppercorns (optional)

    • Why they create the authentic numbing heat: The legendary “ma la” (numbing-spicy) profile of Mapo Tofu comes from Szechuan peppercorns. They create a unique tingling, almost electric sensation on the tongue that is completely different from regular chili heat. Grind them fresh and sprinkle on top just before serving.

    Szechuan Peppercorns

    Silken or Soft Tofu

    • Why texture matters here: Silken or soft tofu has a creamy, delicate texture that absorbs the sauce beautifully. Medium-firm tofu is the maximum firmness to use — anything firmer will not have the characteristic melt-in-your-mouth quality. Cut into 3/4-inch cubes and handle gently throughout cooking.

    Pro Tips

    Do Not Over-Stir

    Over-stirring will break the tofu and turn a beautiful cubed tofu stew into a murky mash. Use a slotted spoon and do slow, gentle circular stirs. Never use a fork or anything sharp.

    The Slurry Is Your Friend

    The cornstarch slurry (1 tsp cornstarch dissolved in 1/2 cup room-temperature water) thickens the sauce and coats every cube of tofu. Add it after the tofu and stir gently only once or twice — the sauce will tighten beautifully as it simmers.

    Also note: step 3 in the instructions should read “In a hot wok or pan” — “I’m a hot wok” in the original is a typo.

    Frequently Asked Questions

    Is this recipe actually Cantonese or Sichuan?

    Mapo Tofu originates from Sichuan province and is traditionally made with ground pork and Sichuan peppercorns. This version is a Cantonese adaptation — the way it has been cooked in Hong Kong-style homes and restaurants for generations. It is vegetarian, slightly less numbing, and uses a thicker sauce. Both are delicious and authentic within their respective traditions.

    Can I add ground pork to this recipe?

    Yes. Brown 100–150g of ground pork in the wok before adding the doubanjiang and black beans. The pork adds richness and protein and is how the traditional Sichuan version is made. Cook the pork until no longer pink, then proceed with the sauce as written.

    Why is my sauce not thickening?

    The slurry needs to reach boiling temperature to activate the cornstarch. Make sure the heat is turned up high enough for the pan to bubble after you add the slurry. If the sauce is still thin after 2 minutes of gentle simmering, mix another 1/2 tsp cornstarch with a tablespoon of cold water and add it to the pan.

    Can I make mapo tofu ahead of time?

    Yes. The sauce can be made up to 2 days ahead and stored in the refrigerator. Add freshly cut tofu when you reheat, as previously cooked tofu tends to become spongy. Reheat over medium-low heat and stir very gently.

    What is a good substitute for Chinese cooking wine?

    Dry sherry is the closest substitute and works very well. Mirin (Japanese rice wine) can also work but is sweeter — use a little less. If you want a non-alcoholic option, replace with chicken broth or vegetable stock plus a few drops of rice vinegar for acidity.

    How do I know when the tofu is heated through?

    When the sauce begins to bubble gently around the edges of the tofu, the tofu is heated through. At this point, turn the heat to low, cover with a lid, and cook for 10 minutes. The tofu will absorb the sauce and the flavours will deepen significantly.

    Authentic Mapo Tofu: The Way My Mom Made It

    Ma Po tofu is probably the easiest introduction to Chinese home cooking. It’s a delicious dish that will tickle all your taste buds, and my version is meat-free (the traditional one uses pork). It’s a warm, cozy dish for those colder days, like a warm tofu blanket that wraps your soul. Always served with a warm bowl of jasmine rice, it’s the kind of dish that makes you feel like you’re winning again in life, even on a bad day.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings: 4 people
    Calories: 220
    Ingredients Method

    Ingredients
      

    SLURRY
    • 1 TSP cornstarch
    • ½ cup room temperature water
    SAUCE
    • 3 TBSP canola or vegetable oil
    • 2-2.5 TBSP tablespoons doubanjiang link
    • 1 TBSP dried fermented black bean link
    • 2 TBSP garlic minced
    • 1 TBSP favourite chili oil (optional)
    • 1.5 TBSP soy sauce link
    • 1 TBSP Chinese cooking wine link
    • 2 TSP black vinegar link
    • ½ TSP brown sugar
    • 1 pound soft tofu 1 package
    • 1 stalk of green onions chopped
    • ½ TSP sesame oil link

    Method
     

    1. Prepare your tofu by slicing them into small cubes – 3/4-inch cubes. Set aside. 
    2. Prepare your slurry by mixing all the ingredients together. Set aside. 
    3. I’m a hot wok or pan, add oil. Fry the doubanjiang, black beans, garlic and ginger together until fragrant – 3 minutes.
    4. Slowly add the chili oil, soy sauce,  honest wine, black vinegar and sugar. Let it cook for another 5 minutes.
    5. Turn the heat to medium low and carefully add the tofu. Stir in the slurry and slowly with a spoon and try not to break the tofu.
    6. When the pan starts to bubble, turn the heat to low and put a lid on it and cook for 10 minutes.
    7. Serve with scallion on top and drizzle sesame oil on top. Serve with warm steamed rice. 
  • Cantonese Steamed Chicken with Goji Berries

    Cantonese Steamed Chicken with Goji Berries

    Three simple ingredients — chicken, goji berries, and black fungus — steamed together until the flavors meld. It is a classical Cantonese dish that has been in Chinese families for generations, and once you taste it you will understand why. Clean and genuinely delicious.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Steamed chicken with goji berries, carrot and onion in a white bowl

    Goji berries have been in my kitchen for as long as I can remember. I grew up in a Chinese household.

    Goji Berries and Black Fungus

    Goji berries are sweet and mild. When autumn comes, goji berries go straight into the chicken noodle soup.

    The black fungus in this recipe has a satisfying chewy texture that my kids somehow love more than the chicken itself.

    Ingredients

    Goji Berries

    • Why they are essential: In this dish they soften during steaming into tender, subtly sweet morsels that absorb the savory chicken juices — the combination is genuinely beautiful.

    Buy dried goji berries at any Asian supermarket. Online, organic dried goji berries are reliable and easy to keep on hand.

    Chicken Breast (or Any Cut)

    • Why breast works well: It steams quickly, stays moist with the goji berry juices, and keeps this dish clean and light. You can substitute legs, drumsticks, or a mix of cuts — they all work and all come out delicious. The longer cook time for bone-in pieces (around 30–35 minutes) actually intensifies the flavor.

    steamed chicken goji berries with black fungus

    Professional Tips for a No-Fail Dish

    Pro Tip 1 — Steam in a Pot or Instant Pot

    You can use a stovetop bamboo steamer or a steamer basket over a pot of boiling water. A bamboo steamer is the traditional tool and imparts a very subtle woody fragrance. For modern convenience, an Instant Pot works equally well: fill with water, place the steamer basket inside, set the dish on top, seal, and steam for 25 minutes on the Steam setting. I have the Instant Pot Duo 7-in-1 and use it for this dish regularly.

    Pro Tip 2 — Keep the Marinade Simple

    The marinade is just salt and sesame oil. That is all you need. The simplicity is intentional — this dish is about the natural flavors of the chicken and goji berries, not masking them. Sesame oil adds a nutty depth that anchors the whole dish. Toss, let sit 10 minutes, then steam.

    Pro Tip 3 — Skim the Fat

    After steaming you will see a thin layer of chicken fat floating on the surface of the cooking liquid. Skim it off with a slotted spoon before serving. Removing it lets the goji berry sweetness shine through more clearly.

    Pro Tip 4 — Serve Warm, Always

    In Chinese tradition, everything is served warm — not hot, not cold. Serve this with a bowl of plain steamed rice and a cup of hot tea.

    Frequently Asked Questions

    How do I know when the chicken is fully cooked?

    Chicken breast steamed for 20–25 minutes at medium-high heat will be cooked through. Use a meat thermometer — the internal temperature should reach 165°F (74°C). Bone-in pieces may need 30–35 minutes. The flesh should be opaque white throughout with no pink near the bone.

    Can I use fresh goji berries instead of dried?

    Dried goji berries are preferred in this recipe. They rehydrate during steaming and release their flavor into the cooking liquid. Fresh goji berries are rarely available outside of China, but if you find them, use the same quantity.

    What is black fungus and where do I find it?

    Black fungus (wood ear mushroom / Auricularia auricula) is a dried edible mushroom used widely in Chinese cooking. It has a satisfying chewy texture and mild flavor. Find it dried at any Asian supermarket. Soak in warm water for 20 minutes before use.

    Can I make this dish for children?

    Yes. The flavor is gentle, and the goji berries are sweet enough for kids to enjoy. My children love the black fungus in particular.

    Can I add other herbs to the steam?

    Yes. Common additions include Chinese red dates (2–3 pieces), dried longan fruit, and wolfberries. These are the same herbs used in the goji berry, red date and Chinese yam tea.

    Steam Chicken Goji Berries

    Steamed Chicken with Goji Berries

    Easy steamed chicken with goji berries. A classical Cantonese dish.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Course: Main Course
    Cuisine: Chinese
    Calories: 240
    Ingredients Equipment Method

    Ingredients
      

    Chicken Marinate
    • 2 organic chicken breast skinned and cubbed
    • 1 tbsp canola oil
    • 1 tsp sea salt
    • 2 tsp corn starch
    The rest
    • 1 carrot sliced thinly
    • ½ white onion sliced thinly
    • 7-10 dried goji berries
    • 1 tsp sea salt
    • 1 tsp sesame oil
    • 1 tbsp soya sauce

    Equipment

    • steamer / Instant Pot

    Method
     

    To Marinate the Chicken
    1. Combine all the ingredients together well, and set aside to marinate on the counter top for 10-15 minutes.
    Putting Everything Together
    1. Sliced the carrots and onions, and add it with the chicken in the vessel you want to steam the dish in. I suggest a bowl that can hold liquid. After steaming, you'll notice the steam water has dropped some in the bowl and makes a delicious sauce on top.
    2. Add the remaining seasoning: salt and sesame oil. Add the goji berries on top. Mix and combine everything well.
    3. Using a regular steam:
      Wait until the steamer is ready and the water is boiling. Put the dish in and the lid on top. Steam on medium heat for 30-35 minutes.
    4. Using an Instant Pot:
      Set machine to 'Steam' on high heat for 25 minutes. Place the steamer basket and add the dish in. Make sure you use a round high bowl as the regular flat round plates don't fit. You want to have gaps between the bowls so the steam can come up and easy access for you to lift the plate out when it is done. Put the lid on and set to 'Seal'.
    5. When the time is up, you can release the vale. Lift the plate up, and drizzle the soy sauce on top. Serve with white rice.

    If you enjoy Chinese-inspired recipes, explore the Goji Berry, Red Date and Chinese Yam Tea and Steam Preserved Vegetables with Pork.

  • Traditional Hong Kong Curry Chicken

    Traditional Hong Kong Curry Chicken

    If you have ever craved a curry that is creamy, lightly spiced, and packed with the comforting flavours of lemongrass and coconut, this Traditional Hong Kong Curry Chicken is exactly what your table needs. Passed down through Cantonese kitchens and perfected in Hong Kong cafes, this is the dish that turns a regular weeknight into something memorable.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Hong Kong curry chicken

    Hong Kong Style

    In Hong Kong, curry is called 港式咖喱雞 (Cantonese: gong sik ga lay gai). From all the different versions of curry I’ve tasted, Hong Kong curry is on the mild side.

    Though Hong Kong curry is mild, it is still super tasty with hints of lemongrass and coconut cream. I would say it’s the tropical getaway in the curry world. The lemongrass gives a citrus lift, and the island flavour of the coconut cream adds a tropical creaminess to the crowd of flavour. It’s no wonder curry plays a strong role in Cantonese cuisine.

    Even though you’ve never visited Hong Kong or lived there, you can still find Hong Kong style curry anywhere with a large Chinese community — at Asian cafeterias, fast food stores, restaurants, and especially at Hong Kong cafe restaurants. Besides the variety of curry you can find, you can also find a variety of meats like chicken or beef (called 港式咖哩牛腩). Vegetarian is also an option.

    Like all the different versions of curry you can find in the world, the difference is in the spice blend. If you’re in the Hong Kong area, I’ve heard Choi Hop Lee 財合利 in Hong Kong (Wanchai) is the place to find authentic Hong Kong flavour — they make their own Hong Kong curry powder and paste.

    History of Hong Kong and Curry

    When you travel to Hong Kong, you will find people from all parts of the world. Once upon a time, Hong Kong was renowned as the financial hub of Asia. During the colonial years, the British government mobilized many Indian and Nepalese soldiers to Hong Kong. They brought over their food and spices and began the curry expansion in the city. It became popular to serve curry in restaurants to cater to the new community of people.

    Though the traditional curry brought over by Indians was strong in flavour, Hong Kong mellowed it down and made it sweeter to fit the local palate. They used coconut cream to help cut the spice, and incorporated Malaysian curry paste — more adaptable and favoured by the local population.

    Why You’ll Love This Recipe

    • Irresistibly delicious — this curry has lemongrass, turmeric, onion, and coconut milk. It has all the tropical sweet and savoury taste that is mouthwatering. The smell of the curry is not strong, but soft and tropical.
    • Easy to make — sauté the onion, add the marinated chicken, and let it simmer in chicken stock. The last 5 minutes of cooking, add in the coconut milk. Sounds easy? Because it is!
    • Still tastes great the next day — some food is best served fresh, but this curry is great the next day. Reheat and serve.

    Ingredients

    Curry Powder

    There are many different kinds of curry powder out there. Each country in Asia has their own flavour and heat level. For this recipe, I like to use Madras Curry Powder — the flavour leans more Chinese than Indian and it’s perfect for this dish.

    • Why it matters: Curry powder is the backbone of the entire dish. Using a quality powder with turmeric, cumin, and coriander makes all the difference in depth of flavour.

    Lemongrass

    Using lemongrass in curry is a Malaysian style that Hong Kongers love. Lemongrass gives off a tropical, vibrant taste and really brightens the entire dish.

    • Why it matters: Lemongrass is what separates Hong Kong curry from other regional curries. It adds a citrus, almost floral lift that balances the richness of the coconut cream.

    Coconut Milk

    The thickness of coconut cream makes the sauce less watery. The flavour of coconut adds sweetness that counteracts the strong spices in the curry, creating a balanced palate. Always add coconut cream when the dish is almost done — never boil it.

    • Why it matters: Coconut milk is the finishing touch. It rounds out the spice, adds body, and delivers that creamy tropical colour. Use a quality brand like Chaokoh Coconut Milk for best results.

    Evaporated Milk

    This is a secret weapon ingredient. Many Cantonese cooks (my grandfather included) add evaporated milk into the curry for a subtle dairy sweetness. Not too much — just enough to balance the spice and salt and give the curry more depth.

    • Why it matters: This is the ingredient that distinguishes Hong Kong curry from other Asian curries. It adds a creamy richness that is different from coconut milk alone.

    Professional Tips to Get Your Curry Tasting Like a Real Hong Kong Style Cafe

    Pro Tip #1 — Fry the Potatoes First

    I love frying the potatoes before adding them to the curry. All Hong Kong curry has potatoes — it’s a must. Frying the potatoes helps them hold together in the stew and prevents them from breaking up into starchy clumps.

    Pro Tip #2 — Make the Roux

    Roux is a cooked mixture of flour and fat. It is how we thicken the soup base. In classic French cooking the fat is butter, but in Hong Kong cooking oil is typically used. Do not walk away from this step — the roux burns fast.

    Pro Tip #3 — Do Not Boil the Evaporated Milk and Coconut Cream

    Evaporated milk and coconut cream should never reach boiling point. That is why these two ingredients are added at the very end. They are meant to offset the strong spice flavour and balance the dish.

    If you love Cantonese chicken recipes, also check out my Classic Hainanese Chicken and Soy Sauce Chicken (Cantonese Style) — two dishes that pair beautifully alongside this curry.

    Hong Kong curry chicken

    Frequently Asked Questions

    What makes Hong Kong curry different from Indian or Thai curry?

    Hong Kong curry is much milder than Indian or Thai curry. It uses a blend of Madras-style curry powder, lemongrass (borrowed from Malaysian cooking), and coconut cream or evaporated milk to create a sweeter, creamier result. The heat is gentle enough for children, making it a true family dish.

    Can I use boneless chicken thighs instead of a whole chicken?

    Yes. Boneless thighs work very well and cut down on cooking time. Bone-in pieces are traditional and add more flavour to the sauce, but boneless thighs are a great weeknight shortcut. Cook until the internal temperature reaches 165°F (74°C).

    Can I make this recipe without potatoes?

    You can, but potatoes are a defining feature of Hong Kong curry. They absorb the sauce and add body to the dish. If you leave them out, the sauce will be thinner. You could substitute with sweet potato, taro, or butternut squash for a similar effect.

    What should I serve with Hong Kong curry chicken?

    Jasmine rice is the classic pairing — it soaks up the sauce beautifully. You can also serve it over rice noodles, or with a side of steamed bok choy or Chinese broccoli to round out the meal.

    Can I make this curry ahead of time?

    Yes — this curry is even better the next day once the flavours have had time to meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop and do not let it boil once you reheat, to preserve the coconut cream.

    Can I freeze Hong Kong curry chicken?

    Yes, though the potatoes can become slightly mealy after freezing. Freeze the curry without the potatoes if you plan to make a large batch, then add freshly cooked potatoes when reheating. The curry base freezes well for up to 2 months.

    Hong Kong Style Curry

    Delicious traditional Hong Kong style cafe curry chicken. Subtle flavour in spice, but still tons of flavour to leave an impactful meal. Also light and citrusy from lemongrass to fit any picky eater. It the perfect family meal option that keeps the dinner table warm and cozy. Print Recipe Pin RecipePrep Time:20 minsCook Time:30 minsCourse: Main CourseCuisine: ChineseKeyword: Cantonese CuisineServings: 4 people

    Ingredients

    Chicken Marinate

    • 1 whole chicken organic, free ranged
    • 2 tbsp turmeric powder
    • 1 tbsp salt

    Curry

    • ½ cup oil
    • 4-5 medium sized potatoes cut into medium size knobs
    • ½ white onion diced
    • 3 garlic cloves grated
    • 5 shallots chopped
    • 1 thumb-sized ginger sliced into thick slices
    • 3 red eye chili / red chili sliced
    • 2 tbsp Hong Kong curry powder / curry powder
    • 3 tbsp reserved oil
    • 2 tbsp flour
    • 2 lemongrass stalks
    • ½ cup water / chicken stock
    • ½ cup coconut cream
    • ½ cup evaporated milk
    • 2 TSP sea salt

    Instructions

    • Clean the inside and outside of the chicken. Pat dry. Cut the chicken into pieces. Separate the wings, legs, and breast. I like to debone the chicken and freeze the carcass for chicken soup later. Marinate the chicken in salt. Let it sit in the fridge.
    • In a large wok, add the 1/2 cup oil. When the wok is hot, add the potatoes and fry for about 5-8 minutes, or until you see the edges slightly brown. Place them on a plate with a paper towel.
    • With the same oil in the wok, use only 3 tbsp of oil and reserve the rest. Add the onion, garlic and shallots. When the onion is softened, add the ginger, chili, curry powder and turmeric. Fry until aromatic (3-5 minutes).
    • Add the chicken pieces and fry until the skin has color. Remember to stir constantly so it doesn’t stick to the bottom.
    • Once all the chicken is slightly browned, remove everything to a plate.
    • On the same pan, add in 3 tbsp of the reserved oil. Add the flour into the pan and fry until fragrant. Do not walk away from this step.
    • Once the flour is brown, take out your whisk and start to stir the flour around. Add the chicken stock while whisking the flour. Try to break up the flour in the chicken stock. You should not see any flour clumps at this point.
    • Add the chicken back to the pan, along with the lemongrass. Simmer on medium heat for 20-25 minutes.
    • For the last 5 minutes, add the evaporated milk, coconut cream, and salt to taste. Let it simmer on low for 5 minutes. Do not let it boil.
    • Serve with warm jasmine rice.