Curry paste

Start with about 1 tablespoon for a curry serving two, then fry it briefly and taste the sauce before adding more. Paste strength and saltiness vary widely, so adding it gradually is easier than trying to dilute an overly hot or salty curry.

Yes. Fry it in a little oil over a medium heat for 1–2 minutes, stirring, until fragrant; this softens the raw spice flavour. Add a splash of water if it catches, then stir in coconut milk, stock or other liquid.

Use less paste and build flavour with coconut milk, yoghurt or a little extra stock; sweetness from onion or a pinch of sugar can also balance the heat. Adding more paste to compensate for a mild curry can make it too salty.

Keep it in a clean, tightly sealed container in the fridge and use a clean spoon each time. For longer storage, freeze small portions in an ice-cube tray, then transfer the cubes to a freezer-safe container.

Stir a little into fried rice, lentil soup or a marinade for chicken, fish or vegetables. Fry it briefly in oil first so its spices become fragrant before adding the other ingredients.

For a quick substitute, mix curry powder with oil and a little grated garlic and ginger; it will be less fresh and often less complex than a paste. Add the mixture gradually, since curry powder blends differ in heat and salt.

No. Curry paste is a moist blend of ingredients such as chillies, aromatics and spices, while curry powder is a dry spice mixture. Paste usually needs brief frying; powder can be toasted in oil or added to a dish with liquid.

It can be: this curry paste contains 1520 mg sodium per 100 g. Taste the finished dish before adding salt, especially if you are also using stock, soy sauce or other salty ingredients.