The preparation time when using Tony’s Own Curry Paste is literally SECONDS.
The cooking time for meat though, is extremely variable.
My curry paste will gradually thicken as it cooks. When using meats such as beef, lamb, pork or chicken on the bone which can take some time to cook, care must be taken that the sauce does not dry out, by occasionally adding more liquid.
On the other hand, when using small pieces of chicken, 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.