Ingredients
- I love to use curry paste in many of my recipies.A bit of curry paste transforms any dish into something exotic and wonderful.
- Be sure to start with small amounts at first and adjust to taste. As you use it more often you will learn how much to add to each dish.
- Curry paste blends very well as a last minute addition to dishes unlike curry powder.
- I use it in recipies for chicken, beef, lamb and fish when I just want a change in flavour. I also use it in soups such as chicken,and veggie, especially squash or pumpkin.
- I add it to beef or chicken gravy on occasion when serving a simple roast of beef or chicken or making chicken pot pie. Alternately you can rub it onto the beef before roasting.It is very tasty when added to your favourite BBQ sauce for ribs, chicken, burgers, etc.
- A tiny bit of curry paste is yummy when adding to the fat as you saute shrimp or any other stir fry dish,including tofu.
- You can also add it to flavour rice. Simply saute the raw rice for a minute or 2 before adding the boiling water.
- Curry paste is also delicious in any savory recipe that calls for coconut milk.
- You can also blend a tiny but into scrambled eggs when you 'melt' it in the frying pan just before adding the eggs.
- Once you have tried curry paste you will never go back to the powder. It is so versatile, bursting with flavour and blends easily into any dish.
- Bon Appetit
- Sasha
Directions
See above
See container
Print this recipe
Submitted 10/6/08.
Source: My own ideas.
Submitted By: Sasha Olsson
Curry Paste instead of Curry Powder