TOTAL TIME (PREPPING & COOKING)

Stove top - 50 minutes

Thermomix - 50 minutes

Slow cooker - varies

 

YIELD

Approx 1 lt of curry sauce to go with 1.2 kg raw meat, seafood or vegetables.

 

SAUCE INGREDIENTS

70 ml sunflower oil

1 sachet Chilli Farm's coconut tamarind curry spice mix

80 g tamarind paste

400 g coconut milk powder

800 ml water

 

Slow cooker

• Cooking with the meats REDUCE the water to 600 ml.

 

Note

1.Please be aware Chilli Farm's spice mix sachet includes salt.

2.The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.

 

STOVE TOP COOKING INSTRUCTIONS

Build up the curry flavour by adding ingredients at various intervals of cooking process. Cook the meats/veggies separately then simmer in the sauce. Prepare full sauce recipe and freeze surplus in portions to suit your needs. Scroll down for information on cooking meats or vegetables.

 

1.Gather all ingredients.

2.Heat oil in a sauce pan.

3.Add spice mix sachet and cook on low flame until oil comes to top. If it is sticking to the pan then add a little water from the total water amount from the recipe.

4.Add coconut milk powder, tamarind paste and water cook until small bubbles start to raise.

5.Switch off the flame, stir well rest it on closed lid for 10 minutes.