Golden Paste


  • golden lattes
  • rub on chicken or fish before grilling or baking
  • mix with olive oil and use for basting
  • yellow curry

Yellow curry

You will need - at the very least - cooked potatoes, spinach, onion, garlic and golden paste. For a decadent Thai style curry, you can also add coconut milk or cream at the end of the cook.

Peel, cube and cook some potatoes and set aside.

Sauté some chopped onion and garlic until softened. Add to the onion and garlic any aromats (e.g. coriander seeds) you would like and fry for another minute or two to release oils.

Add your golden paste to the mix and continue to fry for another minute or two (in a curry for four I use a heaped tablespoon and if I am making a curry for one, I use a teaspoon).

Now add the cooked potatoes and spinach. Stir until everything is well coated. If your mix thickens too much or starts to stick, you can add a dash of water.

Add coconut cream or milk 5 or 10 minutes before removing from the stove.

Sprinkle your curry with fresh coriander or basil (optional).

Storing your golden paste

Your golden paste does not contain any natural preservatives (salt, sugar, vinegar) and it certainly does not contain any commercial/industrial preservatives. After opening the jar, the paste will keep for three to five weeks in the fridge (assuming there is no cross contamination in the jar). The reason this is such a broad time frame is because everyone's fridge is different - different settings, the length and frequency with which the door is opened and so on). These are natural variations from household to household.

To keep your paste longer after it is opened, line a shallow plastic container with baking paper. Spoon the paste into the dish in either teaspoon or tablespoon portions (depending on your preference). If the paste has been in the fridge, it will hold its shape when you spoon it into the dish. Place the dish in the freezer. You now have portion-controlled golden paste ready for use.

The baking paper, of course, is optional but does two things - it makes it easier to remove the portions from the dish and it protects the dish from staining (which the paste will do).

Portion controlled golden paste.