Goldfish Brand Chinese Curry Sauce Concentrate, 405g

Product Information

Thai curry refers to a broad category of dishes that consist of meat and/or vegetables cooked in a creamy, vibrantly spiced coconut milk-based sauce, usually served with rice. Coconut Milk. To achieve the ideal consistency while keeping things light, we’re using a combination of full-fat coconut milk and light coconut milk. If you prefer a richer curry, you can use entirely full fat. NOTE: The most important part of this recipe is that you get the correct curry sauce concentrate. The one mentioned "Goldfish Brand" can be found in Tesco as well as a lot of Chinese Supermarkets (Wing Yip etc). I found this to be exactly the same as was used in my local Take-Away

This fish curry is made much the same traditional way by sautéing onions, ginger garlic, tomatoes & ground spices. Later this onion tomato masala is simmered to cook down the ingredients & bring out the flavors.

Chinese Curry Paste Concentrate 405g by Goldfish

Curry leaves impart a unique flavor to the dish. Do not use dried curry leaves. It is okay not to use them or simply use a Indian bay leaf. I can safely say there will now always be a Goldfish Curry Sauce Concentrate in my cupboard so I will always be able to whip up a delicious meal. Heat the curry paste with the onion, garlic, ginger, and spices. Whisk in the coconut milk, potatoes, fish sauce, peanut butter, and salt. Garam Masala is an Indian spice blend that is easily available in Asian stores. I do not have a recommended brand for that because I make my own following this recipe – Garam masala. It is important to use a flavorsome masala as it is the key ingredient that flavors your dish. Thai Red Curry Paste. This ingredient is key to the deep, rich flavor of the Massaman curry. It’s a flavor powerhouse that can’t be substituted.

This recipe is easily adaptable & you can play around with the ingredients. If you love tamarind in your Fish curry, feel free to add some while you make the curry. You can also squeeze some lemon juice before serving. To use amchur, add it at the finishing stage. The color of the curry depends upon the type of curry paste used to make it. Each curry type has its own unique flavor profile.In one pan I sweated off some onions, added peppers, mushrooms, spinach and cooked potatoes. Gently fried them until cooked. Then added in half of the sauce I prepared. One curry finished.In a second pan I cooked mince meat, with onions, potatoes and a handful of peas. When cooked I added the rest of the sauce. Husbands curry finished. For us it was perfect as I always have to make two curries. A meat one for the husband and a veggie one for me. With the base being so easy to make, it didn’t take any extra time to make up the two curries. Add the Onion. Depending on how Chrunchy you like your Onion, and I like it chunchy, I add for about 1 minute Massaman curry and Panang Curry are unique in that they are made with dried spices, whereas red, yellow, and green curry pastes are made with fresh ones.