LouieNep Food

(by Lorraine) During a recent trip to the local deli, I came upon the Asian Home Gourmet collection of “spice pastes”. Since I’m always willing to try convenience ingredients such as this, I purchased a pack of their Indian Vindaloo Curry spice paste. From the package:

A famous hot curry from Goa, South-west India. It is well spiced with red chillies, garlic and vinegar.

Instructions on the packet said to stir fry the paste with chopped onions, add bite-sized deboned chicken, some chopped up tomatoes, and simmer in broth for about 20 minutes. But because we had some leftover roast lamb from the night before, and because we were out of tomatoes, here’s what I did:

Stir fry the paste with about half a cup of chopped white onions, add in bite-sized chunks of deboned chicken and lamb, add about a cup of coconut cream (we used the tinned type, but you can reconstitute some from powder as well, just make sure to make it thick), a few tablespoons of olive oil, and simmer for 20 minutes.

Served with some mango chutney and a cucumber-sesame seed salad, t was absolutely delicious. Louie would have preferred it a little hotter, so maybe next time we’ll add some fresh chilies. In any case, we can’t wait to try out Asian Home Gourmet’s other spice pastes.. and writing about our results here!

This entry was posted on Wednesday, April 21st, 2004 at 7:15 pm and is filed under Quick Exoticism. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.