Curry-Ginger Oil


Chef Ming Tsai, owner of Blue Ginger restaurant and host of the television show Simply Ming, says canola oil is one of his most-used kitchen staples.


“Canola oil is extremely versatile,” he says. “Its light texture, neutral taste and high heat tolerance make it an ideal kitchen staple. Canola oil can be used for stir-frying, sautéing, baking and deep frying, as well as in marinades, salad dressings and sauces.”

Today’s recipe is a flavored oil, made by steeping intense ingredients like fresh ginger and curry powder in oil. The safest, easiest way to create one is to heat the oil with the flavoring ingredients at a low temperature for the amount of time a recipe specifies.

Tsai’s Curry-Ginger Oil is a delicious base for an organic stir-fry. After you prepare it, store it in the refrigerator, where it will remain fresh for one month.

Curry-Ginger Oil

Makes 1 quart

  • 1 quart canola oil
  • 1/2 cup peeled and minced fresh ginger
  • 1 cup Madras curry powder

In large, heavy saucepan, combine canola oil with ginger. Heat over medium heat until canola oil is fragrant and ginger just begins to color, about 8 minutes. Remove from heat. Cool completely, about 20 minutes.

Place large, heavy sauté pan over medium heat. Add curry powder to dry skillet and toast, stirring, until curry powder smokes slightly, 8 to 10 minutes. Whisk in ginger and canola oil. Remove from stove and cool completely, 30 to 40 minutes.

Transfer canola oil and spices to 1- to 1½-quart glass jar, scraping pan well. Allow mixture to stand until canola oil and curry powder have separated completely, about 4 hours or overnight in refrigerator. Oil is now ready to use. Store in refrigerator.

Recipe adapted from Simply Ming.Photo by Tim Lynch courtesy of

Simply Ming. 

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