Walkerswood spicy West Indian curry paste makes an aromatic and rich coconut curry. The curry paste blends West Indian spices, such as allspice, together with star anise, turmeric, coriander and cumin for a uniquely Caribbean curry. The curry paste is precooked so can be added at any time during cooking.
For a classic Jamaican coconut curry for four people, marinate 800g of diced chicken in 1 tbsp of curry paste for half an hour. Meanwhile fry some onion, sweet pepper, spring onions, ginger and garlic and another tablespoon of curry paste. Add a can of coconut milk and simmer briefly. Add the chicken and simmer until cooked. Serve with rice and sliced banana.
Water, soybean oil, turmeric, coriander seeds, cayenne pepper, fenugreek seeds, cane sugar, salt, citric acid, allspice, cumin, anise seeds, star anise seeds, potassium sorbate (preservative), garlic powder
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