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