Another pataks fan here too - korma is my favourite, but rogan josh is good too. As someone else said, make sure you get the paste not the simmer sauce. I also add garlic and onion, sometimes ginger, as well as carrots, potato and spinach as well as chicken.
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01-03-2014 17:09 #11
01-03-2014 17:49 #12
Sharwood's madras paste was recently half-price at my supermarket, so I bought several jars. My method for slow cooker as follows:
Fry onion and capsicum (1 each per 500g of beef). Optionally fry beef if it's a fattier cut. Throw into slow cooker with can of crushed tomato and leave for 8 hours or so. An hour before serving (around the time you are preparing rice and any veg) take lid off an put cooker on high. Optionally add another sliced capsicum.
EDT: Forgot to mention, with can of tomatoes add enough water to just cover
Last edited by JohnC; 01-03-2014 at 17:56.
01-03-2014 18:00 #13
Absolutely, for Indian I'd recommend Pataks. I've never found another Indian paste that I like. Sharwoods in particular I think is horribly flavourless :P
Thai... I like Trident. These are a bit more difficult though, because what's easily avaiable varies hugely from state to state. Found a really nice one in Woolworths Byron Bay that I certainly can't find in Adelaide.
01-03-2014 18:04 #14
Thai I like to use Mai ploy brand. You can get tubs from Asian supermarkets or coles sell sachets of it. If you use a sachet, use half of it for 2people/1 can coconut cream.
Indian I use pataks pastes as well.
01-03-2014 18:48 #15
Another patak's fan. And Jamie Oliver recommends it too, so I guess it must be good.
We love korma but am looking for any new recipes for any curries if people are willing to share!
01-03-2014 19:08 #16Senior Member
- Join Date
- Jan 2014
Pataks is good.
Also Ayam Thai Massaman curry paste.
01-03-2014 19:51 #17Senior Member
- Join Date
- Feb 2014
Try making them yourself its not too hard my partner is Indian and I cook it with all the spices and there is a main body of spices that is used in all currys so you use them every time you cook.
01-03-2014 19:57 #18
01-03-2014 20:32 #19Senior Member
- Join Date
- Feb 2014
I will give me some time I will put it up
01-03-2014 20:56 #20
Agree that lots are better made from scratch (especially Thai stuff), but a jar's so easy My partner does Indian curries from scratch, daal's a regular. Can't share recipes though as I don't know what he uses.
For those who mentioned Ayam pastes - where do you buy yours from? I LOVE Ayam curry powder, but haven't seen the pastes in any of our local supermarkets or Asian supermarkets.
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