Mix about a third of the jar with a cup of water or stock in a saucepan and bring to the boil. Add approx. 350 g. (serves 2) of meat and simmer until tender (If desired, the meat may be browned first). At least some of the cooking time it should be left uncovered to allow sauce to thicken.
More water may be added if necessary to prevent from drying out, or more paste added to thicken the sauce.
Try adding extra ingredients such as sultanas, (especially nice with lamb or pork), apple, capsicums etc.
For a richer and more luxurious sauce, all or part of the water may be substituted with cream or yoghurt.
A “Thai” style will be achieved by using coconut milk or cream.