The Curry Collection

Butter Chicken Recipe

Ingredients needed:

1 jar BUTTER CHICKEN CURRY PASTE

1 kg of chicken, plant-based protein or vegetables

1 can (400ml) diced tomatoes

1 cup of fresh thickened cream or coconut cream

1 tbsp tomato paste

1 tbsp of butter

A handful of Fresh coriander

Whole nuts to garnish

Method:

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

2. Add tomatoes, cream, tomato paste and butter and cook over medium heat for further 20 minutes until ingredients are cooked, tender and sauce thickened.

3. Garnish with fresh coriander and handfuls of whole nuts.

4. Serve hot over steamed rice or with some tasty garlicky naan bread.

Even your Indian friends will be impressed!

Onion, tomatoes, Australian canola oil (GMO-free), water, garlic, tomato paste, fresh roasted spices, salt, vinegar, ginger, raw sugar.

When prepared

Servings per packet: 8
Serving size: 30 grams

Butter Chicken Roast- add all the ingredients into a roasting pan with potatoes, chickpeas and vegetables for a one pan oven-roast. Excellent served with roti wraps, salad and yogurt raita.

Vegan option: Replace chicken for chickpeas, mushroom, eggplant or veggies for a hearty Indian curry.

Dairy free option: substitute butter and fresh cream for coconut oil and coconut cream. 

Add tablespoons of the paste to your favourite meatball/kofta recipe for juicy results. Mix paste with yoghurt and tomato paste to create a delicious tandoori marinade for your favourite ingredients. Slow cooker, oven and very kid friendly...

Thai Green Curry Recipe

Ingredients needed:

1 jar THAI GREEN CURRY PASTE

1 kg of your choice of protein, tofu or vegetables

1 can (400ml) of coconut milk

1 tbsp of fish sauce or soy sauce

1 fresh lime

A handful of fresh basil

Coriander 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.

3. Cook over medium heat for 15 minutes until ingredients are cooked to perfection.

4. Garnish with a squeeze of fresh lime, handfuls of basil and coriander.

Serve decadently over steamed rice or your favourite noodles. A paradise in Thailand awaits you...

Onion, tomatoes, Australian canola oil (GMO-free), water, lemongrass, raw sugar, fresh roasted spices, garlic, galangal, basil, coriander, vinegar, kaffir lime.

Product does not contain shellfish or fish sauce.

When prepared

Servings per packet: 8
Serving size: 30 grams

Add a few tablespoons of our paste to your favourite noodles or stir-fry to create a fresh tasty dish. Mix paste with coconut yoghurt for a delicious dip to be drizzled over grilled prawns or vegetables.

Add a dollop of coconut oil and fresh spinach for a decadently green curry.

Add a few dollops to your next stir fry for a thalicious flavour boost.

Vegan option: Substitute meat for tofu and veggies. Eggplant, corn, capsicum, snow peas, broccoli, cauliflower are great vegetable additions to this curry. Add the veggies in varying times, to create different texture profiles in your curry.

Thai Red Curry Recipe

Ingredients needed:

1 jar THAI RED CURRY PASTE

1 kg of your choice of protein, tofu or vegetables

1 can (400ml) of coconut milk

1 tbsp of fish sauce or soy sauce

1 fresh lime

A handful of fresh basil

Coriander to garnish

Method:

1. Sauté protein, tofu 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.

3. Cook over medium heat for 15 minutes until ingredients are cooked to perfection.

4. Garnish with handfuls of basil, coriander and a squeeze of fresh lime.

5. Serve generously over steamed rice or your favourite noodles.

Let the tantalizing flavours of the tropics dance in your mouth. Thailand awaits you...

Onion, tomatoes, Australian canola oil (GMO-free), lemongrass, water, fresh roasted spices, garlic, vinegar, raw sugar, salt, galangal, ginger, kaffir lime.

Product does not contain shellfish or fish sauce.

When prepared

Servings per packet: 8
Serving size: 28.75grams

Thai Red Curry Laksa: transform this dish into a laksa bowl with the addition of coconut milk, stock of preference along with your favourite seafood, tofu, veggies, bean sprouts, noodles and garnishing of fresh lime, mint and coriander leaves.

Add dollops of this paste to your next pumpkin soup with coconut milk, to add an exotic Thailicious twist.

Vegan option: Replace meat with tofu, broccoli and veggies.

Satay Peanut Curry Recipe

Ingredients needed:

1 jar SATAY PEANUTS CURRY PASTE

1 Kg of your choice of protein or vegetables

1 onion

1 can (400ml) of coconut cream

Chilli (optional)

A handful of coriander

Lime to garnish

Method:

1. Heat oil in a pan over medium heat, add onion and cook until soft and lightly golden.

2. Add protein or vegetables and shimmer for 5 minutes.

3. Reduce heat to low flame, add curry paste and chilli along with coconut cream, still well.

4. Stir for 5-10 minutes until sauce is thick; or until the protein or vegetables are tender.

5. Garnish with coriander and a squeeze of lemon juice.

Peanut butter lovers, we got you covered.

Onion, tomatoes, Australian canola oil (GMO free), raw sugar, peanuts (17%), lemongrass, vinegar, fresh roasted spices, ginger, salt. 

Contains: Peanuts.

When prepared

Servings per packet: 8
Serving size: 30 grams

Add on absolutely anything. Pizzas, wraps, burgers or your favourite cheese toastie. Excellent served on grilled chicken satays, BBQ meats or tofu skewers. This sauce is excellent as a marinade or stir-fry with meat, vegetables or noodles. Mix with 1 cup of yoghurt or coconut yoghurt for a delicious dip or salad dressing. The perfect sauce for a delicious gado gado salad. Moreish on its own or dolloped on top of absolutely anything you desire!