The ubiquitous Nonya Curry Paste. The all rounder in Nonya cooking. Use it to create curries, spice up stir fried noodles (hello Char Kway Teow), stir fried seafood (prawns, clams or pippies) or veggies (great with okra, eggplant, zucchini and tomatoes). Simmer with potatoes, peas and a dash of coconut milk to create a filling for pies. Use it as a finishing baste for grilled seafood.
TO COOK A CURRY: Add the paste to 1.5kg of chicken (or tofu or vegetables), then sauté in a hot oiled pan. Stirring constantly, add 700ml of coconut cream and 300g of boiled potatoes. Cook through, simmer and serve with rice or roti and achar pickles.
Made with locally sourced ingredients. Vegan Friendly. Preservative free. Gluten, nut and dairy free.
INGREDIENTS: Hot Chillis, Onion, Turmeric ginger, Coriander, Cumin, Mixed Spice (Cinnamon, Nutmeg & Cloves), Fennel Seeds, Sea Salt.
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