Preparation & Storage


  • Use Ferns' Korma Curry Paste to make a delicious, fragrant and authentic curry.Korma Curry Recipe:3 tsps Ferns' Korma Paste2x chicken breast diced1 large onion finely chopped2 tomatoes chopped30ml coconut milk or 50g creamed coconut1 tbsp fresh chopped coriander1 tbsp flaked or ground almonds1/2 tsp chopped root ginger 1tsp oil.Method:Heat the oil in a large frying pan and then add the onions and the chicken and sautéfor 5 minutes. Then add Fern's Korma Paste and continue frying for 2 minutes.Once the chicken is cooked thoroughly add the ginger, coriander, tomatoes, almonds and coconut milk. Continue to cook for a further 2 minutes and then serve.Or why not try a lamb, beef or prawn korma.


Store in a cool&dry place. Refrigerate after opening. Consume within 8 weeks.

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