VINDALOO

 

Use our Vindaloo Paste to make Beef , Chicken or Prawn Vindaloo

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To make Beef Vindaloo  serves 4-6 / Cooking time 1½ hrs         

                     

1/3 jar (100g) Vindaloo Paste, 700g diced beef (chuck), 2 tbsp oil, 100g can diced tomatoes,1½ cups water

 

Heat oil in non stick saucepan.  Add the beef and cook for a few minutes.  Add the curry paste and cook for another 2 minutes.  Add tomatoes and ½ water.  Simmer for 10 minutes then add remaining water.  Continue to simmer for 1 hour adding extra water as needed.  Curry is cooked when meat is tender and sauce has reduced. 

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To make Chicken Vindaloo  serves 4-6 / cooking time 20mins

 

1/3 jar (100g) Vindaloo Paste, 700g diced chicken, 2 tbsp oil, 400g coconut milk.

 

Heat oil over medium heat and add chicken.  Cook for 3 minutes.  Add the paste and fry gently for 2 minutes, then add coconut milk. Simmer for 10 minutes until chicken is tender and sauce has thickened slightly.

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To make Prawn Vindaloo  serves 4-6 / Cooking time 20 mins         

                     

1/3 jar (100g) Vindaloo Paste, 700g peeled raw prawn, 2 tbsp oil, 400ml coconut milk

 

Heat oil over medium heat.  Add paste and fry for 2 minutes, then add ½ the coconut milk.  Cook for a minute then add the prawns.  Cook for a further 2 minutes and add remainder of coconut milk.  Reduce heat and simmer for 10 minutes or until prawns are cooked and sauce has thickened slightly.

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