For the most delicious curry, you want about 1/4 of a jar of paste per person. Why not try marinating your meat, fish or e paste before cooking for extra flavour?
For a meat or veg curry, heat a splash of oil, then add the paste and diced meat or roughly chopped root veg, and fry for about 5 minutes, before adding tomatoes, passata or coconut milk with a splash of stock to make your sauce. Stir in pulses.
if using, and simmer until tender and cooked through, stirring in leafy or delicate veg for the last few minutes. Ensure food is piping hot throughout before serving.
For a fish, prawn or tofu curry, put a splash of oil in a hot pan, add the paste and fry for 20 seconds. Stir in tomatoes passata or coconut milk with a splash of stock to make your sauce. When the sauce is simmering and tasting delicious add chunks of fish or tofu, or prawns and any leafy or delicate veg, and simmer until tender and cooked through. Ensure food is piping hot throughout before serving.
To give it a veg boost, stir a handful of frozen peas or spinach into your sauce for the last few minutes.