A fiery paste great for slow cooking, stir frying and marinating beef, lamb, pork, chicken or diced vegetables. Simply add some vinegar and water, slow cook it and sprinkle some palm sugar towards the end. Or combine with yogurt, salt and lemon juice to make a gorgeous marinade for chicken, fish, prawns or veggie kebabs. SILVER MEDAL WINNER 2019 RASWA Perth Royal Food Awards Class 10: Curry Pastes SILVER MEDAL WINNER 2017 Australian Food Awards (AFA) Class: Chilli
