Recipes to use Patak's curry paste
April 1, 2015 8:34 AM Subscribe
Due to circumstances beyond my control, I now am the proud owner of a jar of Patak's Madras Curry Paste (hot) and a jar of Patak's mild curry paste (coriander and cumin sauce base). I only have one recipe that uses the Madras Hot Curry Paste. Hoping someone on MeFi might be able to help out with recipes to use them up. I'm open to meat or vegetarian options, and have no allergies/diet restrictions. (Things that go well with rice appreciated.)
FYI, I'm not an instinctive cook (sigh), so while thoughts like ... use it with vegetables ... are helpful, things more approaching an actual recipe would be better.
FYI, I'm not an instinctive cook (sigh), so while thoughts like ... use it with vegetables ... are helpful, things more approaching an actual recipe would be better.
Fry a couple onions until soft. Add 1-2T garlic and ginger paste. Add 1-3T Pataks. Add lots of veg (eggplant, potato, carrots, anything!). Add some water and cover for steaming effect. Add can of coconut milk! Serve with steamed rice or thin with more water and eat as a soup.
On preview- same idea as above!
posted by maya at 8:46 AM on April 1, 2015 [2 favorites]
On preview- same idea as above!
posted by maya at 8:46 AM on April 1, 2015 [2 favorites]
There are step-by-step recipes on the Patak's website for these products, too.
posted by Iris Gambol at 8:47 AM on April 1, 2015 [3 favorites]
posted by Iris Gambol at 8:47 AM on April 1, 2015 [3 favorites]
Patak's website provides lots of pepsiblue recipes utilizing your product.
posted by Karaage at 8:48 AM on April 1, 2015 [2 favorites]
posted by Karaage at 8:48 AM on April 1, 2015 [2 favorites]
I LOVE the Pataks Madras curry paste! yum yum yum.
I keep it pretty simple though.
Fry 1 large onion in a frying pan
Add whatever meat you fancy - with me, it's usually chicken
Brown the meat on all sides, but you don't need to worry about it being fully cooked at this stage
now, add two big tablespoons of the curry paste (I like mine HOT - YMMV)
stir around and coat all meat and onion
add a tin of crushed tomatoes
fill the empty jar with water and add that to the pot
stir everything well
add a lid and let the curry simmer for about 40 mins, stirring occasionally
just before serving, you can add a dash of plain yoghurt to cool things off if you like
You should end up with a delicious saucy curry, fabulous served with rice!
posted by JenThePro at 8:48 AM on April 1, 2015 [1 favorite]
I keep it pretty simple though.
Fry 1 large onion in a frying pan
Add whatever meat you fancy - with me, it's usually chicken
Brown the meat on all sides, but you don't need to worry about it being fully cooked at this stage
now, add two big tablespoons of the curry paste (I like mine HOT - YMMV)
stir around and coat all meat and onion
add a tin of crushed tomatoes
fill the empty jar with water and add that to the pot
stir everything well
add a lid and let the curry simmer for about 40 mins, stirring occasionally
just before serving, you can add a dash of plain yoghurt to cool things off if you like
You should end up with a delicious saucy curry, fabulous served with rice!
posted by JenThePro at 8:48 AM on April 1, 2015 [1 favorite]
Soften a chopped onion in oil (fry gently).
Add cubed uncooked chicken to the softened onion & fry until golden.
Add half a a jar of the miracle that is Patak's and stir it in.
Add a big can of Italian tomatoes with juice.
Cook, stirring, for 40 minutes.
The whole shebang freezes brilliantly in the unlikely event you have any left after dinner.
The last time I made it for British friends visiting us in NY (it turned out brilliantly as usual), my friends asked for the recipe. I had a a tv advert moment: "..it's not MY recipe...it's Patak's!"
posted by Jody Tresidder at 8:56 AM on April 1, 2015 [2 favorites]
Add cubed uncooked chicken to the softened onion & fry until golden.
Add half a a jar of the miracle that is Patak's and stir it in.
Add a big can of Italian tomatoes with juice.
Cook, stirring, for 40 minutes.
The whole shebang freezes brilliantly in the unlikely event you have any left after dinner.
The last time I made it for British friends visiting us in NY (it turned out brilliantly as usual), my friends asked for the recipe. I had a a tv advert moment: "..it's not MY recipe...it's Patak's!"
posted by Jody Tresidder at 8:56 AM on April 1, 2015 [2 favorites]
This is remarkably easy. While making any recipe you are fond of that would benefit from curry taste, reach for the mild and add a teaspoon or two to taste. If you want some zippy heat, reach for the hot and do the same.
I love, love love Matouk's and own the fieriest of their hot sauces, which I judiciously add to taste whenever making a dish with Indian/Pakistani overtones.
posted by bearwife at 8:59 AM on April 1, 2015
I love, love love Matouk's and own the fieriest of their hot sauces, which I judiciously add to taste whenever making a dish with Indian/Pakistani overtones.
posted by bearwife at 8:59 AM on April 1, 2015
This may sound bizarre and is no way authentic Indian cooking, but I like to eat the stuff on a bagel with cream cheese. Just spread a light layer of the paste on top of the cheese.
posted by dlugoczaj at 9:02 AM on April 1, 2015 [4 favorites]
posted by dlugoczaj at 9:02 AM on April 1, 2015 [4 favorites]
Best answer: Also, here are some good candidates to add some of your paste to:
Quick chickpea curry:
Ingredients:
1 1/2 cups cooked chickpeas or 1 (15 ounce) can no-salt-added or low sodium chickpeas, drained
1/2 cup no-salt-added or low-sodium vegetable broth
1 1/2 cups diced tomatoes
1 teaspoon garlic powder
2 teaspoons curry powder
1/3 cup unsweetened dried coconut
1 10-ounce box or bag frozen chopped spinach
Instructions:
In a large saucepan, add all ingredients except spinach. Bring to boil over high heat, cover and cook over medium heat for 5 minutes. Add frozen spinach, break up blocks of spinach with fork, cover, and continue cooking until the spinach is cooked, about 5 more minutes. Stir well before serving.
Cauliflower and pea curry:
Ingredients:
3 garlic cloves, minced
1 medium onion, chopped
1 small carrot, grated
2 teaspoons minced fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 head cauliflower, cut into florets
1 1/2 cups chopped fresh tomatoes
1 cup fresh or frozen green peas
1/4 cup water
1 tablespoon fresh lemon juice
Instructions:
Water saute garlic, onion and carrots until tender. Add ginger, curry powder and cumin and saute an additional minute. Add cauliflower, tomatoes, peas and water. Cover and simmer for 7 minutes or until cauliflower is tender, adding more water if needed to adjust consistency.
Stir in lemon juice.
posted by bearwife at 9:05 AM on April 1, 2015 [2 favorites]
Quick chickpea curry:
Ingredients:
1 1/2 cups cooked chickpeas or 1 (15 ounce) can no-salt-added or low sodium chickpeas, drained
1/2 cup no-salt-added or low-sodium vegetable broth
1 1/2 cups diced tomatoes
1 teaspoon garlic powder
2 teaspoons curry powder
1/3 cup unsweetened dried coconut
1 10-ounce box or bag frozen chopped spinach
Instructions:
In a large saucepan, add all ingredients except spinach. Bring to boil over high heat, cover and cook over medium heat for 5 minutes. Add frozen spinach, break up blocks of spinach with fork, cover, and continue cooking until the spinach is cooked, about 5 more minutes. Stir well before serving.
Cauliflower and pea curry:
Ingredients:
3 garlic cloves, minced
1 medium onion, chopped
1 small carrot, grated
2 teaspoons minced fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 head cauliflower, cut into florets
1 1/2 cups chopped fresh tomatoes
1 cup fresh or frozen green peas
1/4 cup water
1 tablespoon fresh lemon juice
Instructions:
Water saute garlic, onion and carrots until tender. Add ginger, curry powder and cumin and saute an additional minute. Add cauliflower, tomatoes, peas and water. Cover and simmer for 7 minutes or until cauliflower is tender, adding more water if needed to adjust consistency.
Stir in lemon juice.
posted by bearwife at 9:05 AM on April 1, 2015 [2 favorites]
I make this easy red lentil dhal about once a week, and it uses a couple of tablespoons of curry paste.
It makes a LOT of dhal. You might want to halve the recipe the first time you make it.
posted by burntflowers at 10:20 AM on April 1, 2015
It makes a LOT of dhal. You might want to halve the recipe the first time you make it.
posted by burntflowers at 10:20 AM on April 1, 2015
I add a tablespoon or so of curry paste to ordinary tuna salad. It's fucking great.
posted by showbiz_liz at 10:23 AM on April 1, 2015 [1 favorite]
posted by showbiz_liz at 10:23 AM on April 1, 2015 [1 favorite]
You can use this to braise whatever meat and veg you have around.
Ingredients:
One onion, diced
minced garlic (1 or 2 cloves)
1 lb of boneless meat (chicken is what I prefer), chopped into bite-sized pieces
a few cups of chopped veggies (best to use something "hardy" like eggplant, zucchini, carrots, etc. If you want to use leafy greens, wait until the end to add them)
Tablespoon of tomato paste
Can of tomatoes (26 oz if you want it soupy, 14 oz if you want it less so)
Oil
Something creamy (yogurt, coconut milk/cream, actual cream from milk)
Heat your oil in a good, large pan or dutch oven on medium-high, until the oil is shimmering. Add your meat and let sit for a few minutes, until it's browned on the bottom. Flip the pieces and let them brown on the other side. Remove the meat. Add some more oil and your veg. Cook the veg until it starts to soften (will take longer for eggplant than zucchini, for instance). Remove your veg.
Add more oil (yes, there is a lot of oil here). Add onions and cook until translucent - it's ok if they get a bit browned but you don't want them burnt. Add paste, cook for a minute or two until fragrant. Add garlic and then immediately pour in tomatoes (nothing worse than burnt garlic). Turn down the heat and let it sit for 10-20 minutes. At this point, if you like your curry smooth and have a stick blender, blend it all up.
Turn the heat back up to medium and add the meat and veg back in. Let it cook until the meat is cooked through (test one piece after about 10-15 minutes). Add as much or as little cream/yogurt/coconut milk as you want.
Note: the tomato paste is so key. One time I forgot it and it was the blandest/saddest curry I have ever eaten.
posted by lunasol at 10:25 AM on April 1, 2015
Ingredients:
One onion, diced
minced garlic (1 or 2 cloves)
1 lb of boneless meat (chicken is what I prefer), chopped into bite-sized pieces
a few cups of chopped veggies (best to use something "hardy" like eggplant, zucchini, carrots, etc. If you want to use leafy greens, wait until the end to add them)
Tablespoon of tomato paste
Can of tomatoes (26 oz if you want it soupy, 14 oz if you want it less so)
Oil
Something creamy (yogurt, coconut milk/cream, actual cream from milk)
Heat your oil in a good, large pan or dutch oven on medium-high, until the oil is shimmering. Add your meat and let sit for a few minutes, until it's browned on the bottom. Flip the pieces and let them brown on the other side. Remove the meat. Add some more oil and your veg. Cook the veg until it starts to soften (will take longer for eggplant than zucchini, for instance). Remove your veg.
Add more oil (yes, there is a lot of oil here). Add onions and cook until translucent - it's ok if they get a bit browned but you don't want them burnt. Add paste, cook for a minute or two until fragrant. Add garlic and then immediately pour in tomatoes (nothing worse than burnt garlic). Turn down the heat and let it sit for 10-20 minutes. At this point, if you like your curry smooth and have a stick blender, blend it all up.
Turn the heat back up to medium and add the meat and veg back in. Let it cook until the meat is cooked through (test one piece after about 10-15 minutes). Add as much or as little cream/yogurt/coconut milk as you want.
Note: the tomato paste is so key. One time I forgot it and it was the blandest/saddest curry I have ever eaten.
posted by lunasol at 10:25 AM on April 1, 2015
I have used it to marinade chicken in the fridge for 24 hours, then roast the whole lot for however long. it was better with the oldskool Pataks tho, the tinned stuff was a lot more flavourful
posted by glasseyes at 11:23 AM on April 1, 2015
posted by glasseyes at 11:23 AM on April 1, 2015
Not a recipe, but I've found their curry paste way too vinegary in the past - if I'm cooking with it, I'll usually add additional sugar and salt to balance this out.
This might be a quirk of the UK paste, though - I don't know if the US recipe is different.
posted by terretu at 11:31 AM on April 1, 2015
This might be a quirk of the UK paste, though - I don't know if the US recipe is different.
posted by terretu at 11:31 AM on April 1, 2015
Add a little to any creamy "salad" recipe, such as chicken salad or egg salad.
Add to chicken noodle soup (store bought or homemade).
Add with oil to diced vegetables before roasting in the oven.
posted by bgrebs at 12:04 PM on April 1, 2015
Add to chicken noodle soup (store bought or homemade).
Add with oil to diced vegetables before roasting in the oven.
posted by bgrebs at 12:04 PM on April 1, 2015
Response by poster: Labels say product of the U.K., just distributed in the U.S., so I'm thinking the formula may be the same in both places? (I like vinegar anyway ...)
posted by gudrun at 1:52 PM on April 1, 2015
posted by gudrun at 1:52 PM on April 1, 2015
Best answer: The Pumpkin Hotpot I give a recipe for here works with any curry paste.
posted by lollusc at 4:28 PM on April 1, 2015
posted by lollusc at 4:28 PM on April 1, 2015
Patak's brands are the bomb.
Here's something quick, cheap and dirty...
Pick-up a pound or so of pre-made chicken salad at the deli counter of your local supermarket (bear with me...honest) Get a bunch of seedless purple grapes (or golden raisins!) while you're at it.
Once home, dump the chicken salad into a large bowl. Slice a bunch of the grapes in half and add them to the chicken salad. Now, plop a dollop of the Patak's into the mix and gently combine. Put the mix back into the original chicken salad container, cover, and let it sit in the fridge for at least a day.
It's a quick and easy curried chicken salad. Not gourmet, but damned good in its own way. Great on any sort of "artisan" cracker.
posted by Thorzdad at 6:02 AM on April 2, 2015
Here's something quick, cheap and dirty...
Pick-up a pound or so of pre-made chicken salad at the deli counter of your local supermarket (bear with me...honest) Get a bunch of seedless purple grapes (or golden raisins!) while you're at it.
Once home, dump the chicken salad into a large bowl. Slice a bunch of the grapes in half and add them to the chicken salad. Now, plop a dollop of the Patak's into the mix and gently combine. Put the mix back into the original chicken salad container, cover, and let it sit in the fridge for at least a day.
It's a quick and easy curried chicken salad. Not gourmet, but damned good in its own way. Great on any sort of "artisan" cracker.
posted by Thorzdad at 6:02 AM on April 2, 2015
Response by poster: All helpful, thanks, I marked best the ones that happen to suit my particular taste the most closely.
posted by gudrun at 7:51 AM on April 7, 2015
posted by gudrun at 7:51 AM on April 7, 2015
This thread is closed to new comments.
Frying pan on the burner. Medium heat.
Add some oil--olive or veg, doesn't matter. Couple of tablespoons. Throw in some chopped/crushed/sliced garlic and some chopped tomatoes. Cook until the garlic is golden. Add a couple tablespoons of the paste and cook until the smell is beating you in the face. Add some diced chicken and/or eggplant, a cup of white wine. Cook until the wine is basically gone. Then add a can or two--depending on the size of your pan and how many people you're cooking for--of coconut milk, stir it about. Turn the heat down to medium-low, and leave to simmer until thickened and the chicken (if using) is cooked through.
Serve over rice.
This isn't 'authentic' Indian food, and it's delicious.
posted by feckless fecal fear mongering at 8:43 AM on April 1, 2015 [5 favorites]