Curry Paste Recipe

How to use your curry paste

Serves 5-6

75-100g curry mix, this will be approx. madras hotness

(35-50g for a milder curry)

1 kg meat/fish

400 ml coconut milk or 250ml water (tinned tomatoes also good as an alternative)


For meat, place all ingredients in the pan, bring to the boil and simmer with lid on.  Cook until meat cooked through.  As simple as that!  Sauce can be thinned with extra coconut milk/water, or thickened by reducing or using corn flour according to taste. For chicken, I prefer to use chicken pieces and cook on the bone for approx. 40 minutes (skin and extra fat removed).  Still works well with breast of chicken.

If cooking fish, I usually fry some onion first and then add the curry mix and coconut milk to make the sauce and cook for 5 minutes.  Then add the fish or prawns till cooked through.

Extra vegetables can be added according to individual taste