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Use 2 teaspoons of the paste per 250ml of stock. Infuse into coconut milk and stock to make a tradtional Malaysian laksa soup.
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An Asian pesto flavoured with chilli, coriander, mint, parsley, and lime juice - serve with soba noodles, as a condiment with grilled vegetables, toss through fried rice,...
A spicy eggplant pickle, mix with plain yoghurt and coriander leaves to make a dip, serve as a condiment with other spicy foods, delicious if used to finish a curry for an...
Moroccan inspired paste made from coriander, chilli, cumin, paprika, saffron, and lemon juice. Bake with fish, toss through couscous, season lamb or chicken and roast,...
Massaman curry paste 300g from Christine Manfield makes a complex, rich and spicy beef curry. Use 2 teaspoons per 100mls of coconut milk and serve with steaming rice.
Winter lemons preserved in rock salt and lemon juice. Discard the pulp and finely dice the skin. Add to a salad dressing, toss through pasta with herbs, add to grilled...
A robust and tantalising marinade of fresh Coriander and spices. Excellent with chicken, meat & seafood on the BBQ. Use 1 tbsp paste to 250g meat/seafood. If using...
Marinate 750g diced chicken thigh fillets, 5 tbsp paste and 1/2 a cup of natural yoghurt for 1 hour or overnight for best results. Stir-fry chicken on high heat until just...
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