THE ULTIMATE REMPAPA CURRY

This curry recipe works with any of our spice pastes and goes well with just about everything. Feel free to change things up with the seasons, mood and occasion.

Serves 4 generously, or up to 6

2 tbsp coconut or any neutral oil
1 jar of Rempapa spice paste
400ml coconut milk
two big pinches of fine sea salt, to taste

Whatever ingredients you like, for example:
6 chicken thighs on the bone
300g king prawns
a drained tin of chickpeas
a block of firm tofu or handful of tofu puffs
and/or a large handful of your favourite vegetables (two, if you’re making a vegetable curry!)

To finish
something fresh, like coriander or basil or lime zest
something crunchy, like toasted dessicated coconut or peanuts
something to soak it up, like rice or noodles or roti prata

Over medium heat, gently fry Rempapa in oil till fragrant - about 5 minutes.
Add the coconut milk and fill up the empty coconut milk tin with water - a full tin for a looser curry, half a tin for a thicker one. Season with salt and bring to a simmer.
Stir in your choice of ingredients into the curry, adding the vegetables a bit later so they stay crisp. Let the curry bubble away gently, till the ingredients are cooked.
Finish with fresh herbs and roasted peanuts/ coconut, and serve with steamed rice/ noodles/ roti.