Recipes for Curry Paste

Ingredients

• 1 lb chicken breast, cut into cubes
• 1/4 cup curry paste
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. In a bowl, combine curry paste, vegetable oil, salt, and pepper.
2. Add chicken cubes to the bowl and mix well to coat the chicken with the curry paste marinade.
3. Cover and refrigerate for at least 30 minutes.
4. Preheat grill or grill pan over medium-high heat.
5. Thread marinated chicken cubes onto skewers.
6. Grill the chicken skewers for 12-15 minutes, turning occasionally, until cooked through and slightly charred.
7. Serve hot and enjoy!

Ingredients

• 2 tablespoons expired curry paste
• 3 cups mixed vegetables (such as bell peppers, zucchini, and carrots), cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the expired curry paste, olive oil, salt, and pepper.
3. Add the mixed vegetables to the bowl and toss until they are well coated with the curry paste mixture.
4. Spread the vegetables in a single layer on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring once halfway through.
6. Serve hot as a side dish or over cooked rice or quinoa.
7. Enjoy!

Ingredients

• 1 tablespoon expired curry paste
• 1 cup dried red lentils, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the expired curry paste and cook for an additional minute.
4. Add the rinsed lentils, vegetable broth, and coconut milk to the pot. Season with salt and pepper.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
6. Using an immersion blender or regular blender, blend the soup until smooth and creamy.
7. Return the soup to the pot and heat over low heat until warmed through.
8. Serve hot, garnished with fresh cilantro.
9. Enjoy!