Do you need experience to cook Mister Paste curry pastes and sauces?
No, they have been developed so anyone from novice level upwards can create a delicious meal. The instructions are in clear steps. The insert that comes with the kit is a short hand set of instructions, a downloadable/readable fuller version is on the website for more information.
I am a vegan/vegetarian, can I cook with Mister Paste products?
Yes, most definitely. There is a separate vegetarian section that contains vegetarian versions of most of the traditional pastes and sauces. They have been developed by replacing any animal based ingredients with a vegetarian ingredient. Only order from this section.
I have allergies to certain ingredients, can I cook with Mister Paste products?
There is a separate allergen free section that contains versions of most of the traditional pastes and sauces where the allergen ingredients (e.g. soya, nuts) have been replaced. Only order from this section. Note: Some spice manufacturers have noted on their packaging that some spices are prepared or packaged in same factories as nuts.
For Mister Paste’s own preparation and separation procedures please email your question to email@example.com.
Can I freeze my paste for use later?
Yes, follow your fridge manufacturers guideline for length of time. The paste will defrost very quickly in a bowl of warm water. If you freeze ingredients like lemon grass, it will loose its crispness when defrosted but don’t worry, it will not lose its ability to add flavour to the curry/sauce. There is no need to freeze the dry spices.
What oil should I cook the pastes in?
I use rapeseed oil as its grown and produced in the UK but other vegetables oils or ghee is fine. It would be a waste to use oils such as olive oil as its distinctive taste would be lost.
Why does my curry taste powdery?
This is because the spices have not yet cooked out, the curry will get smoother and tastier as you continue cooking.
Why does my curry taste spicy hot when I have not yet added the chilli?
This means that the spices like pepper have not yet cooked out, the heat will subside and the flavour will enhance as you continue cooking. Some of the Thai curries like the Thai Green curry are based on their respective colour chilli so a small amount of fresh chilli is in the paste.
Can I cook my curry in advance?
Yes, definitely. The flavour of most curries improve over time. When you are almost ready to eat, add a little water (or stock) to the curry and stir to loosen the sauce just before gently reheating otherwise the sauce will reduce and dry out.
Fish sauce, do I have to use it?
No, it is generally used in Asian cooking as a substitute for salt. You can substitute it with salt and, as usual, add a little at a time until you get the level of saltiness you prefer.
Season the sauce for saltiness, sweetness and spice heat.
For saltiness, use the included fish sauce (or use salt as a substitute), for sweetness, use the included palm sugar (or ordinary sugar) and for spice heat, use the included dried chillies. ALWAYS only add a bit at a time, taste and repeat until you are happy with the result.
What sort of stock should i use?
You can prepare your own, buy a ready prepared stock or you can use a good quality stock cube.
What is the green juice in the lime leaves sachet?
This juice is extracted from the lime leaves by the vacuum sealer.
Why do we have to supply some ingredients?
I create the kits using the unusual and sometimes hard to find ingredients and spices where you would normally have to buy a bottle of spice and only use 5% of it and then get left with a growing collection of partially used spice bottles. The additional ingredients are either already in your cupboard/fridge or are easy to get from the corner shop. Some of the additional ingredients are also quite heavy and bulky.