Malaysian Meat Curry Paste.
Recipes and Serving Suggestions
Beef/Lamb/Chicken/Mutton Curry (Serves 4)
2 kg stewing steak, mutton, lamb or chicken cut into large chunks.
1 tin coconut milk or 1 tin of tomatoes
Half a jar of meat curry paste
Salt (The paste contains salt so taste and add more if needed according to your taste.
1. Put the meat, paste, coconut milk (or tinned tomatoes) into a saucepan.
2. Cook on medium heat. If you are using tougher cuts of meat, then add some water if the liquid is drying out, and continue to cook until the meat is tender and the sauce is to your desired consistency.
3. Once cooked, garnish with chopped coriander and serve with Basmati rice, naan or pitta.
Note: Malaysian tend to put potatoes in some of their curry's which may seem rather odd, but its worth a try.
Chicken and Spinach Curry
The method for making chicken curry is exactly as the meat and mutton one above.
The variation is in the cooking times as chicken tenderises quicker, and the addition of spinach. I've used frozen spinach in this recipe, but feel free to use fresh.
The main thing to remember is that the spinach should only be added when the meat is nearly tender. Add the spinach too early and you will end up with a soggy mess!