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.
Mayonnaise and curry paste to taste is wonderful on chicken or ham.
Hardboil eggs and mash. Add butter mixed with paste to taste and serve over steamed asparagus tips.
Fry mince meat and add fried onion, chopped tomatoes, fresh coriander and curry paste to taste.
1 tin pie apples – mashed
1 tin chicken soup
1 tin cream
Curry paste to taste.
Heat and eat!