Peel the onion and garlic and chop very finely. Rinse the leek and chop only the white very finely. 2.
Heat the oil in a small saucepan and sauté the onion, garlic and leek until translucent. 3.
Add curry and sauté briefly. 4.
Add soy sauce, vinegar, ginger and clear soup and bring to a boil. 5.
Stir the cornstarch with a little water until smooth and thicken the sauce with it.
Season with sugar and salt and white pepper to taste.
Curry sauce is delicious with steamed, roasted or grilled poultry or pork. It also goes well with fish dishes.
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