Paramount curry paste

Preparation info
  • Makes

    150 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

This paste, another of my interpretations using the principles of curry-making, is a staple at the Restaurant and at home. To make a curry, I cook this paste into coconut milk with a few roasted tomatoes and then sharpen it with some tamarind liquid. For a hotter curry, add 2 tablespoons Chilli Jam to the paste before cooking.