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NO-FUSS CURRY PASTES

Updated: Sep 20, 2019

As much as I love the idea and process of doing things old school (i.e. greasing up the bingo wings and grinding out a curry paste with the mortar and pestle), the reality is that AIN'T NOBODY GOT TIME FOR THAT NO MORE.


Stank has been a saviour in this department!


Using Stank Sauce as one of the key base ingredients of a curry paste has actually made it possible to whip up a properly satisfying, warming and quick after-work curry.


The following is a simple guide to building your own paste blend, while the Ingredient Pairings section will give you some ideas on which ingredients really work with the pastes. Follow to the T or experiment.*


* Maybe have your UberEats on standby if you're doing the latter.

WHAT GOES IN?


Bare Basics Base (good ratio for 1L of stock and 200ml coconut curry)

1 medium to large onion

4 cloves garlic

2" ginger

1 tbsp Stank Sauce of your choice

1 tbsp turmeric


For a Malaysian-style Rendang Curry (good ratio for 1L of stock and 200ml coconut curry)

Add to the above:

2 stalks of lemongrass

2 tbsp Ayam brand curry powder

2" peeled galangal root

2 tsp palm sugar

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At the frying stage, throw these tasty extras in:

2 star anise

4 cardamom pods

1 cinnamon stick

INGREDIENT PAIRINGS

The Bare Basics Curry makes for a deeeelicious chicken or vegetarian curry.

Either way, try with one or all of the following:

Carrot

Cauliflower

Long beans

Savoy cabbage

Tofu, lightly panfried

Grilled or lightly panfried white fish, served on the side with vegetarian version.


Malaysian-style Rendang is typically done as a thick and slow-cooked beef curry, but would also work with lamb. You can add potatoes, if you wish, but for this one we prefer leaving it meat-only and serving with a side of simple, stir-fried Asian veg.


Enjoy both curries above with roti prata or steamed basmati rice.

GENERAL CURRY COOKING GUIDE

Whiz up your paste ingredients with a tablespoon or so of oil until thick and ... pasty.


Heat 1-2 tbsp of oil in your pot or wok and fry the paste until aromatic.


TIP: fry about a half cup of coconut milk on high heat at this stage, combining well with your paste, for max flavour.


Throw in meat (you can lightly flour your meat to thicken the curry slightly) and brown, before adding vegetables and stock. If you're doing a vegetarian version, try panfrying firm tofu lightly and adding it to the curry towards the end of the sit & simmer stage.


Bring to boil, then lower to simmer for at least 30 minutes. Leave uncovered to reduce/thicken if too watery.


Salt or add soy sauce to taste as you go.


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We love using the 'Hot' Stank Sauce in our curries - a great way of adding more flavour without overdoing the heat.

Bare Basics Curry (vegetarian version) plated up with a lightly panfried baby snapper fillet - yum!