The preparation time when using Tony’s Own Curry Paste is literally SECONDS.
The spices in my curry paste naturally thicken the sauce as it cooks, which means that YOU can choose the consistency to suit your personal taste, simply by adding more liquid or paste.
When using meats such as beef, lamb, or pork which can take some time to cook you may need to occasionally add more liquid. On the other hand, when using small pieces of chicken, fish, prawns or other seafood which could only take a few minutes to cook through, I suggest that you cook the sauce for a while until it starts to thicken and the oil has started to float to the surface before they are added.
Remember also that leaving the lid on will reduce evaporation and greatly slow down the thickening process. This can be useful when cooking cheaper cuts which will need to be cooked for longer, but take the lid off towards the end of cooking to allow the thickening to continue.