Eat Well

A case for curry

It might be something you only eat in a dish at a Thai restaurant. Perhaps you buy it in a jar from the supermarket or maybe it’s an embedded part of your culinary stable. Curry paste — a blend of spices and herbs made into a paste as the base for a curry — is an integral element of South-East Asian cuisine that many of us tantalise our tastebuds with here in Australia.

The mix of spices, fresh herbs and aromatics are traditionally pounded together in a mortar and pestle to make a paste. The specific ingredients used, however, vary from culture to culture. “Indian curry pastes are predominately made from

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Eat Well

Eat Well13 min lettiCookbooks, Food, & Wine
7-a-day
For a long while now the World Health Organization has been recommending five portions of fruit and vegetables per day. However, in the last few years, research has shown that if you can increase that to seven portions a day (with one portion equalli
Eat Well1 min lettiCookbooks, Food, & Wine
Brought To Life By Pana Organic
Roasted macadamias mixed into a creamy white cacao. Crunchy. Creamy. Moreish. Seriously addictive without the guilt. Made with 36 per cent cacao, coconut milk, maple syrup and roasted hazelnuts. One of Pana Organics’ creamiest, crunchiest chocolate
Eat Well11 min letti
Low-kilojoule Pasta Meals
Recipe / Jacqueline Alwill This sauce is for those who have children who refuse to eat tomatoes, or who can’t eat them themselves. It’s vegetable-rich and full of hearty Italian flavours, while staying low in kilojoules too. Serve with a chickpea or