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Best Chinese Takeaway Curry Sauce

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Step 1

Combine cassia bark, vegetable oil, carrot, cloves, bay leaves, curry leaves, lime leaves, crushed cardamom pods, sliced orange, sliced ginger, crushed lemongrass, crushed garlic, chopped star anise, chopped celery, chopped leek, and chopped onion in a large pot.

For this step · 25 servings

5 g cassia bark, about 3-5 g, personal preference
3½ l vegetable oil
1 carrot, giant, or 2 normal sized
2 tsp cloves
10 g bay leaves
3 g curry leaves, dried (fresh better if available)
15 g lime leaves, fresh
5 g cardamom pods, crushed
1 orange, whole, sliced
100 g ginger, sliced
3 stalks lemongrass, crushed
3 garlic, crushed (amount for large batch)
30 g star anise, chopped, dried 2-3 hours
3 stalks celery, chopped
1 leek, chopped
1 onion, chopped