For a traditional style curry, 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 2-4) of meat (raw or pre-browned) and simmer until tender.
Allow some of the cooking time for your curry to be left uncovered to allow sauce to thicken.
More water can be added if necessary to prevent the curry from drying out, or more paste can be added to thicken the sauce.
Try adding other ingredients such as sultanas, which is 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.
Here are some other variations you can also try:
A Thai style will be achieved by using coconut milk. A butter chicken style curry can be achieved by using butter, cream and our very own tomato Kasaundi Sauce.