Asian Home Gourmet Indian Vindaloo Curry (50g)

Ingredients

• 1 packet Asian Home Gourmet Indian Vindaloo Curry Spice Paste (50g)
• 500g (1 lb) pork, chicken, beef, or lamb, cut into bite-sized pieces
• 2 tablespoons cooking oil
• 1 medium onion, sliced
• 1 medium potato, cut into cubes (optional)
• 1 cup (250ml) water or chicken stock
• ½ cup (125ml) coconut milk (optional, for a milder curry)

Instructions

1. Heat 2 tablespoons of cooking oil in a pot or deep pan.
2. Add the sliced onion and cook until softened.
3. Stir in the Vindaloo Curry Spice Paste and cook for 1–2 minutes until fragrant.
4. Add the meat and stir until evenly coated with the paste.
5. Add the potatoes (if using), water or stock, and bring to a boil.
6. Reduce the heat and simmer for 20–25 minutes, or until the meat is tender.
7. For a creamier, less spicy curry, stir in the coconut milk during the last 5 minutes of cooking.
8. Serve hot.