Curry Paste?

Teria

I usually buy a jars of korma sauce, which are 1.49 each, and get 2 meals out of them, but in Sainsbury's yesterday, i found korma paste instead for the same price. On the label it said that 1/4 jar would make a meal for 2, but I'm not really sure how to make it up.
Has anyone got any ideas? Usually I dilute the korma sauce with soya milk anyway, as my daughter doesn't like it too spicy.

princesstippytoes

Does it have instructions on the jar? I use Pataks curry paste and it says to brown the meat then coat it with the paste and add water. The amount of water depends on how many servings you want to make.

PTT

bluemoon_3

I use curry paste regularly, and a jar does about 3-4 meals for 2 people (that's a conservative estimate - it might actually do more). I use about 2-3 tablespoons of paste for the two of us and then add either a tin of chopped tomatoes, soya cream or coconut milk depending on what type of curry I'm making, along with some water.

Stephen_Leak

Rather than buy another jar, why not do it yourself. The separate chilli and spices allow you to "tweak" the heat and spiciness to your, and your daughter's, exact taste. They also last a lot longer and end up costing a lot less.

CHICKEN KORMA

Serves 2

INGREDIENTS

375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (½ a 400g tin) of plum tomatoes*
½ a teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water
100ml (½ a 200ml pot) of yoghurt
50g sachet of creamed coconut

METHOD

Chop the chicken into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.

Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use turkey instead of chicken. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

N9eav

Teria wrote: »

I usually buy a jars of korma sauce, which are 1.49 each, and get 2 meals out of them, but in Sainsbury's yesterday, i found korma paste instead for the same price. On the label it said that 1/4 jar would make a meal for 2, but I'm not really sure how to make it up.
Has anyone got any ideas? Usually I dilute the korma sauce with soya milk anyway, as my daughter doesn't like it too spicy.

Curry paste is not curry sauce!

It's the raw ingredients to add /start a curry. You usually use it to fry the meat in, which then cooks the spices in the paste. Other wise it will taste like it has grit in it. Many recipees on the net use curry paste and then you add your meat, onions, tomatoes etc....

nickyhutch

I'm making Jamie Oliver's chicken tikka masala (from ""Jamie's Dinners", not MOF) for tea tonight, and the HM paste, although well worth it, is a faff. I'm also making a huge quantity of the curry for a party next week. My question is if I make extra today to reduce the faff factor, and stick it in a tupperware in the fridge, will it be ok next week? It's olive oil, garlic, chilli, ginger and spices, so I can't see why not, but thought I'd ask the experts, just to be sure

Thank you for reading.

Buddingblonde

I am sure not only you can keep it in the fridge but I am sure you can freeze it too as long as it is not too oily (ie liquid running out of it).

nickyhutch

Thanks BB, even better!

83rachel

it will be fine in the freezer, if putting it in the fridge it will keep for about ten days as long as its airtight

rachbc

If you want to keep it in the fridge put it in a jar and just make sure the top has a layer of oil on keeping the air out

onetomany

can we have the recipe please?