PATAKS Paste Curry Vindaloo, 10 oz

one of my favs in Aussie could find it here .... love the paste and Vindaloo looking forward to some bloody nice chicken or lamb curry with my super hot reapers and homegrown turmeric ...... Americans do not know curries ..... ta m8y

Super flavor and aroma! You need to like curry and hot spice because this will set you back a step. I don't mind ghost pepper level heat, and this isn't that bad, but for those that aren't into the spice it's gonna be a lot. To temper it down a bit my wife uses plain yogurt to cut the heat on her serving, but she loves the flavor too. It's a great addition to plain rice and you can import a little into anything you could use a curry with.

I am a very recreational chef and if asked what my signature dish is, my husband would say ‘lamb vindaloo.’ I have been using Pataks for years and highly recommend it.

Sooo - I love chicken vindaloo - does this make a perfect vindaloo - no - does it make a reasonable vindaloo at home with ease yes - also this is only my first whack will be tweaking some laterRecipie I usedSauté up some chopped onionsSame pot add a pound chopped chickenSauté for a bitAdd in 8tbspns (like half a jar)Sauté a bit - like a minute or twoAdd in a cup or so of chicken brothAdd in a can of diced tomatoes 15ozSimmer for 30-60 minutes until it’s your desired thicknessProfitI also tossed in some taters with the tomatoes and brothNext time gonna add some cayenne or red pepp to increase the heatOtherwise def recommend for a easy home curry

I do some cooking from an Indian cookbook. The book has a recipe for vindaloo paste but it is easier to use this product instead.

My husband tried vindaloo curry for the first time whilst we were visiting England in August of this year. He loved it, and was craving more within weeks of us getting back to the US.I was wary of buying a paste, as I worried it would be complicated to make. We didn't get it quite right the first time, but it was still edible and (so my husband says) delicious. I do not like spicy foods, so he got to enjoy it all on its own.We were a bit unsure about the instructions at first, because the recipe is for shrimp curry and we wanted to make chicken curry. It was easy enough to adapt though. The first time we tried making this, we ended up accidentally burning the sauce prior to adding water. This filled the kitchen with a suffocating smell of curry that seemed to last for days! (Note that this only seemed to happen because we had burned the paste, in later attempts, it did leave a strong smell but nothing that an open window couldn't clear out within a few hours.)My husband still loved it though. He has a high spice tolerance, and we often struggle to find foods that are spicy enough for him. He said this was very spicy (and we only used the recommended amount).A single jar lasted my husband for about 4 meals, so although I thought it was pricey, just the one jar worked out being excellent value for money. I would recommend it.

I love Indian food. I own two Indian food cookbooks, but find the list of spices so daunting that I've never tried any of their recipes. I heard from a coworker that prepared Indian curry pastes were available at specialty stores, so I looked for them here at Amazon and was delighted to find Patak's curry pastes. The spice level is nice, for those of us who like our food hot and spicy, and you can always add more paste if you want more kick.Here are the ingredients: Vegetable oil, cilantro, salt, tamarind, water, cumin, turmeric, chile pepper, ground ginger, garlic powder, maize flour, spices, acetic acid, citric acid, lactic acid.And here is a basic recipe from the label:Shrimp Vindaloo, serves 21 medium onion, diced2 tbsp vegetable oil8 oz. fresh shrimp, peeled (or any other meat)3/4 cup water4 tbsp Patak's hot vindaloo curry paste1/2 cup diced canned tomatoeshot, cooked riceSaute onion in oil. Add shrimp and saute until pink. Stir in curry paste and cook about 1 minute. Add tomatoes and water. Simmer, uncovered until the shrimp is cooked, about 5 minutes. Serve over hot, cooked rice.I tried it with beef (which you'd never be able to order at an Indian restaurant) and simmered for 25 minutes, and it turned out pretty well. Not exactly restaurant quality, but very good for a prepared paste. I now keep Patak's paste and some tomatoes on hand, in case I want to whip up a quick, spicy dish using leftover roast chicken or beef. I look forward to trying the other Patak's pastes.

Makes a wonderful chicken vindaloo dinner. It has some heat but if you're a spice enthusiast and want to add a bit more kick without ruining the flavor, here's what I have found works the best:Dice up 1.5 pounds of chicken breast and cook it in a skilletPut half a jar of this sauce on the chicken, mix and cook for 3-5 minutes on medium heatIn a blender, add together 1 cup of cold water and 2-3 fresh habaneros. Blend until you're bored of blendingPour the water/habanero into the skillet, stir well and boil down until you get the consistency you want