Yau's gluten free Chinese curries are simply packed with fabulous flavour.
We call it a sauce because it's ready to use straight from the jar but it is in fact more paste-like in texture and well suited to marinating.
Where other Chinese curries contain mostly wheat, we use creamed coconut for boith texture and flavour. The coconut combines with our own mix of 14 different spices to deliver that restaurant curry taste.
The easiest way to enjoy the great flavours in the curry sauce is simply to add one or two tablespoons per person to your stir-fries. It's as happy with chicken as it is with beef, lamb or pork.
The best way to get the full flavour into your meat is to use as a marinade. Overnight is best but if time is short then a couple of hours will still work well. A 300g jar is enough to cope with up to 1.5kg of meat and we recommend using chicken wings, drumsticks or thighs. There's no need to add anything else and you can even marinate and freeze to use up any unfinished sauce.
Cook marinated meat in a hot oven (200C) for around 25-30 minutes. Serve with Yau's Thai Style Satay Sauce for an incredible combination of flavours.
If you like your chips covered in curry sauce, then add half a tin of coconut milk (200ml) or creme fraiche / natural yoghurt to one jar of Chinese Curry Sauce and reheat either in a pan or in the microwave. Transfer to a suitable container and heat on high for 2 minutes, stirring occasionally.
The resulting sauce is runny enough to find its way into the deepest pile of chips, yet still packs enough flavour to leave you wanting more.