Our curry pastes are super easy to use 
 
now you can make your favourite curry dishes at home

VINDALOO

 

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

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. 

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.

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.

 

KORMA

 

LAMB OR CHICKEN KORMA - WHAT'S YOUR FAVOURITE ?

CHICKEN KORMA  serves 4-6 / cooking time 20min

3 tbsp(100g) Korma Paste, 700g diced chicken, 2 tbsp oil, 400ml coconut cream

 

Heat oil in a non stick pan or wok and add chicken.  Cook for a few minutes, then add paste.  Fry for 2 minutes then add wáter.  Simmer for 5 minutes, then add coconut cream.  Simmer for 3 more minutes until sauce has thickened.   

LAMB KORMA  serves 4-6 / cooking time 1hr

 

3 tbsp (100g) Korma Paste, 700g diced lamb, 2 tbsp oil, 400ml coconut cream, 1/2 cup water

Heat oil in a non stick pan and brown lamb.  Once browned, add paste and fry for 2 minutes then add water and half the coconut cream.  Simmer for about an hour or until lamb is tender.  Adding the remaining coconut cream as needed during cooking.  

 

 

BURGERS

 

MOST OF OUR FLAVOURS HAVE BEEN TESTED IN MINCE BURGERS

AND ARE ALL WINNERS 

My kids favourite is BUTTER CHICKEN BURGERS

Whatever flavour you go with, the recipe is simple....

2 tbsp of paste 

500 g mince (beef, chicken, lamb)

handful of dried breadcrumbs 

Mix it all together and shape into patties and cook!