How to use our curry pastes

 

Serves 5-6

1 tbsp paste (25g) for a mild-ish curry

2 tbsps (50g) paste for a medium spicy curry 

3 - 4 tbsps (75 - 100g) paste for a very spicy curry (think Madras) 

1 kg meat/fish

400 ml coconut milk or 250ml water

(400g tin of 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 and convenient as that! 

If preferred, to enhance the flavour of your chicken, lamb or beef, place the paste in the pan and soften on a low heat, then fry the meat in the paste until sealed (be careful not to burn the paste - do not cook on too high a heat). Once the meat is sealed stir in the coconut milk / water / tomatoes and cook until the meat is tender.  

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. This will not take long, dependent upon the thickness of your fish / size of your prawns; be careful not to overcook! 

Extra vegetables can be added according to individual taste