This sticky, thick and spicy paste is absolutely addictive. Best slow cooked with chunky beef, veal, lamb shoulders or free range chicken or duck on the bone. For vegetarians and vegans this paste pairs wonderfully with vegetables such as potatoes, sweet potato, eggplant or pumpkin. GOLD MEDAL WINNER 2019 RASWA Perth Royal Food Awards Class 10: Curry Pastes BRONZE MEDAL WINNER 2017 Australian Food Awards (AFA) Class: Chilli
