This is a great versatile paste. I use it as my stirfry paste for noodles, veggies, and in potatoes for curry puff fillings. To cook: Add the paste to 1.5kg of chicken (or tofu or vegetables), then sauté in a hot oiled pan. Stirring constantly, add 700ml of coconut cream and 300g of boiled potatoes. Cook through, simmer and serve with rice or roti and achar pickles.
Packed with locally sourced ingredients, preservatives free, no artificial colours or flavors, gluten, nut, dairy free and vegan friendly.
I never thought I'd be cooking for anybody but my kids. My funny kids inspire me and in every part of my life. I've learned you could say from scratch how to mother the 4 of them and to cook. Ugly food and co was born from the heart of my home around the kitchen table.
