This is a great versatile paste. Use it as my stirfry paste for noodles, veggies, and in potatoes for curry puff fillings.
To cook: Add the paste to 1.5kg of chicken (or tofu or vegetables), then sauté in a hot oiled pan. Stirring constantly, add 700ml of coconut cream and 300g of boiled potatoes.
Cook through, simmer and serve with rice or roti and achar pickles.
Packed with locally sourced ingredients, preservatives free, no artificial colours or flavours, gluten, nut, dairy free and vegan friendly.
INGREDIENTS: Chilli (Hot), Onion, Turmeric ginger, Coriander, Cumin Mixed spice (cinnamon, nutmeg & cloves), Fennel seeds, Sea salt.
