Korma Curry

Laksa Curry Recipe

Ingredients needed:

1 jar LAKSA CURRY PASTE

500g of your choice of protein, tofu or vegetables

1 can (400ml) of coconut cream

3 cups of chicken or vegetable stock

1 tbsp of soy sauce, fish sauce or belacan (dried shrimp paste)

A hand full of fresh coriander, mint, chilli

Lime to garnish

Method:

1. Sauté protein or vegetables along with the paste in a large saucepan until golden brown.

2. Add coconut cream, stock, soy sauce, fish sauce or belacan and bring to boil for 10 minutes until ingredients are cooked to perfection.

3. Pour over your favourite noodles.

4. Garnish with handfuls of coriander, mint, chilli and a squeeze of lime.

Rejoice these flavours!

Tomatoes, onion, Australian canola oil (GMO free), lemongrass, water, fresh roasted spices, garlic, galangal, radish, ginger, salt, raw sugar, vinegar.

When prepared

Servings per packet: 8
Serving size: 30 grams

Dollop a few tablespoons of our paste to your favourite fried rice or noodles for an extra flavour kick. Marinade your protein or vegetables for a Malaysian twist or stir through some coconut yoghurt for a delicious dipping sauce. Create a delicious tempeh curry with the laksa paste and serve with steamed. Add extra coconut cream or stock for milder kid friendly version and add pasta shells. Add to your pumpkin soup for a spicy kick.

Yellow Curry Recipe

Ingredients needed:

1 jar YELLOW CURRY PASTE

1kg of your choice of protein, tofu or vegetables

1 can (400ml) of coconut milk

1 tbsp of fish sauce or soy sauce (optional)

A handful of fresh coriander

Squeeze of fresh lime to garnish

Method:

1. Sauté protein or vegetables along with the paste in a saucepan until golden brown.

2. Add coconut milk, 1/2 cup of water, fish sauce or soy sauce and cook over medium heat for 15 minutes until ingredients are cooked to perfection.

3. Garnish with handfuls of coriander and a squeeze of fresh lime.

Serve over steamed rice or your favourite noodles. Brighten up your palate with this flavour boost!

Tomatoes, onion, Australian canola oil (GMO free), lemongrass, fresh roasted spices, water, galangal, garlic, raw sugar, vinegar, salt, ginger, pandan, kaffir lime.

Servings per packet: 8
Serving size: 30 grams

Add paste to any curry to add depth of flavour. Stir-fry with chickpeas and vegetables for an aromatic side dish. Use as a marinade with all your favourite ingredients.

Add to your veg and protein before roasting for one pan oven roast. Add spoonfuls to your veggie soup or barley stew for a spicy twist. Excellent smeared on wraps and sandwiches with pickles. Create a raita with a tablespoon of paste and yoghurt and fresh cucumbers.

Rendang Curry recipe

Ingredients needed:

1 jar RENDANG CURRY PASTE

1kg of your choice of protein, tofu or mushrooms

1 can (400ml) of coconut milk

4 tbsp of toasted desiccated coconut

A handful of fresh coriander

Chilli to garnish

Method:

1. Sauté protein, tofu or mushrooms along with the paste in a saucepan until golden brown.

2. Add coconut milk and cook on medium heat for 20 minutes.

3. Add toasted coconut and cook for another 15 minutes until ingredients are tender.

4. Garnish with fresh coriander and chilli.

Serve decadently over steamed rice. Devour immediately!

Tomatoes, onion, Australian canola oil (GMO free), fresh roasted spices, water, lemongrass, radish, garlic, galangal, ginger, salt, vinegar, tamarind, pandan, kaffir lime, raw sugar.

When prepared

Servings per packet: 8
Serving size: 30 grams

Marinade your protein or vegetables for a Malaysian twist or stir through some coconut yoghurt for an excellent dressing over grilled meat and vegetables. This fragrant curry can be cooked in the pressure cooker or slow cooker for delicious results. Add desiccated coconut to thicken the curry or ground almonds or cashews for a hit of protein.

Sambal Curry Recipe

Ingredients needed:

1 jar SAMBAL CURRY PASTE

1kg of your choice of protein, tofu or boiled eggs

1 can (400ml) of diced tomatoes

1 tsp of fish sauce or soy sauce (optional)

A handful of fresh coriander

Lime to garnish

Method:

1. Sauté protein, tofu or eggs along with the paste in a saucepan until golden brown.

2. Add can tomatoes, 1/2 cup of water, fish sauce or soy sauce and cook on medium heat for 15 minutes until ingredients are cooked to perfection.

3. Garnish with handfuls of fresh coriander and a squeeze of lime.

Serve decadently over steamed rice or roti. Chilli lovers can celebrate with this spicy boost!

Water, onion, raw sugar, Australian canola oil (GMO-free), whole chillies, radish, vinegar, tamarind, salt.

When prepared

Servings per packet: 8
Serving size: 30 grams

Make this the perfect side to your Nasi Lemak. Excellent dolloped as a side to any meal, added to stir-frys, marinades and curries for a chilli flavour pop. Cook with coconut milk for a Sri Lankan twist or smear on pizzas, wraps or burgers. Add into your spaghetti or marinara for an extra spicy Italian dish. Mix with coconut yoghurt to make a punchy salad dressing.