I was thinking of making myself a traditional pub snack of chips with curry sauce for a change.

The chips are easy but I live out in the countryside and getting Thai curry sauces is no problem and Indian style curry sauce is not on the horizon.

Does anybody have an idea how I can do it?

Just use a Panang curry sauce, lovely.

Just use a Panang curry sauce, lovely.

Agreed! Really good substitute.

• 1 onion
  
• 1 apple, peeled
  
• 1 tablespoon curry powder
  
• 2 tablespoons oil
  
• 2 tablespoons flour
  
• 20 ounces water
  
• 1 tablespoon tomato puree or 1 tablespoon tomato paste
  
• pepper
  
• lemon juice
  

Directions:

1. 
   1
   Chop the onion and apple and fry with the curry powder in the oil until tender.
   
2. 
   2
   Stir in the flour, cook for 2 minutes and then remove from the heat and add the water, tomato purée, pepper and lemon juice to taste.
   
3. 
   3
   Simmer for 15 minutes.
   
4. 
   4
   Store refrigerated.
   

Thanks for the replies guys

The Panang curry sauce mis is no problem as I have some of that.

Whistleblower's recipe looks very interesting and I think I will give that a go this week.

20 oz of water is 591 ml and I have a jug for measuring and even the spoons as I make my own bread in a breadmaking machine.

massaman paste, water and cream

add in some chuncks of onion chicken and peas and you have a chinese takeaway style curry uk chinese that is, lovely with chunky chips

The herb/herb mix you want is called PON CULLEY (i've spelt it as i hear it phonetically)

It's what Thais call Indian curry powder.

Ask your missus - it's what you're looking for.

The herb/herb mix you want is called PON CULLEY (i've spelt it as i hear it phonetically)

It's what Thais call Indian curry powder.

Ask your missus - it's what you're looking for.

That will be this one.

^That's the puppy

Thanks for the replies guys

The Panang curry sauce mis is no problem as I have some of that.

Whistleblower's recipe looks very interesting and I think I will give that a go this week.

20 oz of water is 591 ml and I have a jug for measuring and even the spoons as I make my own bread in a breadmaking machine.

Sometimes I add some Cayenne pepper too.

haven't tried the recipe, i would suggest using mustard oil for the oil component, if you can find it.

Rudie... yes the Thai yellow curry mixes are essentially madras type curries. However in Thai, its more closely pronounced "pong gari" ( ผงกะหรี่ ) [curry powder]

haven't tried the recipe, i would suggest using mustard oil for the oil component, if you can find it.

Rudie... yes the Thai yellow curry mixes are essentially madras type curries. However in Thai, its more closely pronounced "pong gari" ( ผงกะหรี่ ) [curry powder]

If you look at the picture posted you can clearly read the Thai writing that says,

ผงกะหรี่.

OP doesnt say what type of curry he wants, I use the Hand Number One brand, this is clearly written on the label in English.

This gives a flavour similair to what is referred to as a Yellow Curry in most Brit places in Thailand.

Do not confuse a yellow curry in Thai places, this can refer to Gaeng Som which is a totally different flavour.

Thank you for the ideas.

The flavour of the curry is not as important as the feedback that I see here.

Now I have a better idea I can experiment to find the best taste for me.

I have the massaman and panang pastes plus yellow Thai curry paste and I think I saw some pon gari curry powder in the kitchen if SWMBO hasn't used it.

I also have some red and green Thai curry pastes but I think they may be a bad idea.

I even have some real potatoes that I can turn into bigger chips and I did a beer batter a while ago and made scalloped potato in batter which tasted very nice.

haven't tried the recipe, i would suggest using mustard oil for the oil component, if you can find it.

Rudie... yes the Thai yellow curry mixes are essentially madras type curries. However in Thai, its more closely pronounced "pong gari" ( ผงกะหรี่ ) [curry powder]

If you look at the picture posted you can clearly read the Thai writing that says,

ผงกะหรี่.

OP doesnt say what type of curry he wants, I use the Hand Number One brand, this is clearly written on the label in English.

This gives a flavour similair to what is referred to as a Yellow Curry in most Brit places in Thailand.

Do not confuse a yellow curry in Thai places, this can refer to Gaeng Som which is a totally different flavour.

This would be the same as used in the dish 'crab in curry powder'? If so, it would indeed be quite close to the flavour of the curry sauce served with chips in the UK.

Thank you for the ideas.

The flavour of the curry is not as important as the feedback that I see here.

Now I have a better idea I can experiment to find the best taste for me.

I have the massaman and panang pastes plus yellow Thai curry paste and I think I saw some pon gari curry powder in the kitchen if SWMBO hasn't used it.

I also have some red and green Thai curry pastes but I think they may be a bad idea.

I even have some real potatoes that I can turn into bigger chips and I did a beer batter a while ago and made scalloped potato in batter which tasted very nice.

That's the spirit, keep experimenting.

See if you can befriend a Thai chef so you can learn the fundamentals of Thai cooking too.