My favorite Curry ,is the japanese boxes a hot not killer ….i add onions & garlic to a liter of Chix stock, then add the 1/4 piece of the curry paste…very good quality from most brands tried !

Sautee some onion slices, add a little ginger & garlic and some sliced tomato. On low heat let is cook till the onion & tomatoes soften. Put it in the blender to puree it and then pour it back in the cooking pot. Now you can add the curry sauce and let it simmer, add salt and some water as desired.

I don’t often use those products as I am a former chef and cooked indian food, but did help a friend one time with a Patak’s paste, for me I like heat so vindaloo is my fave, but all the people who have answered are correct, I like to do the same with or without a paste, slowly cooking the onions, ginger, garlic and chili’s, adding the paste or my doctored up curry powder, cooking to blend the flavours ( you can add flour to thicken later), now if it is a meat curry or your veg, add it and coat the meat/veg with the base, then add the chopped tomato’s, potato’s or other veg (like canned chickpeas or kidney beans), stock/coconut milk or both, simmer, and then serve with rice, I like to slow cook mine so it absorbs the flavours, thickening if needed.

At the end, I add nuts, coconut or chopped coriander for an added bit of tang.

How do you make curry sauce from a jar of curry paste?

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