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Curry Paste

By Richard Poynton - January 23, 2015

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Download the Curry Paste recipes.

One of our very best standbys is a bottle of curry paste. Use it in many ways.
Here are a few ideas.

Richard’s Instant Curry

1 onion – chopped, 2 Tsp fresh ginger – chopped.
1 Tsp fresh garlic – chopped. Fry together.
Add 1 Tsp curry paste, 1 tin Indian style tomatoes and 1/2 cup water.
Add sliced chicken breast and simmer till tender, approx 20 mins.
Adjust seasoning, add 1/2 cup chopped coriander leaves and 1 Tsp chutney.

Curried Mayonnaise

Mayonnaise and curry paste to taste is wonderful on chicken or ham.

Curried Eggs

Hardboil eggs and mash. Add butter mixed with paste to taste and serve over steamed asparagus tips.

Curried Mince

Fry mince meat and add fried onion, chopped tomatoes, fresh coriander and curry paste to taste.

Curried Soup

1 tin pie apples – mashed
1 tin chicken soup
1 tin cream
Curry paste to taste.
Heat and eat!

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.


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