American Chinese / Cantonese Recipe
Curry Chicken, Beef, or Shrimp
Chinese restaurant curry dishes use a mild curry sauce with onions, peppers, and chicken, beef, shrimp, tofu, or mixed protein.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | American Chinese / Cantonese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 12 oz chicken, beef, shrimp, or tofu
- 1 onion, sliced
- 1 bell pepper
- 1 cup celery or potatoes, optional
- 2 teaspoons curry powder
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 cup stock or water
- 1 tablespoon cornstarch slurry
- Neutral oil
Method
- Stir-fry protein until nearly cooked.
- Remove if needed.
- Cook onion and vegetables until slightly softened.
- Add curry powder and fry briefly.
- Add soy sauce, sugar, and stock.
- Return protein.
- Thicken lightly and serve with rice.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.