1. Thai Red Curry

Ingredients:

• 2 tbsp Zama’s Asian Curry Paste
• 1 can (400 ml) coconut milk
• 2 mix bell peppers, sliced
• 1 zucchini, sliced
• 2 medium carrots, sliced
• 1 small eggplant, diced
• 1 cup baby corn, chopped
• 200g tofu, cubed
• 1 tbsp olive oil
• 1/2 cup fresh basil leaves
• 1 tbsp lime juice (optional)
• Jasmine rice (for serving)

Steps to Make:

1. Prepare the ingredients: Press the tofu to remove excess water, then cut it into cubes. Slice the bell peppers, zucchini, and carrots. Dice the eggplant and chop the baby corn into bite-sized pieces. Set aside.
2. Sauté the curry paste: Heat 1 tbsp of oil in a large pot over medium heat. Add Zama’s Asian Curry Paste and sauté for 1-2 minutes until fragrant, allowing the paste to release its oils and spices.
3. Add coconut milk: Pour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer over medium heat.
4. Cook the veggies: Add the sliced bell peppers, zucchini, carrots, eggplant, and baby corn to the curry sauce. Stir gently to combine. Let it simmer for 10-15 minutes, or until the vegetables are tender but still vibrant. 
5. Add tofu and simmer: Add tofu to the curry mixture. Stir gently so that the tofu absorbs some of the curry flavours. Simmer for another 5-7 minutes to allow the tofu to heat through and soak up the sauce.
6. Finish and serve: Stir in the fresh basil leaves right before serving for a burst of freshness and aroma. Add lime juice for a bright, tangy flavour. Serve hot over steamed Jasmine rice.

Tips:

• Add an extra 1/4 cup of coconut milk for extra creaminess.
• If you prefer a spicier curry, add more Zama’s Asian Curry Paste.

2. Massaman Curry

Ingredients:

• 2 tbsp Zama’s Asian Curry Paste
• 1 can (400 ml) coconut milk
• 2 medium potatoes, cubed
• 2 medium carrots, sliced
• 200g tofu, cubed
• 1 medium onion, chopped
• 1/4 cup peanuts
• 1 stick cinnamon
• 1 tbsp tamarind paste
• 1 tbsp olive oil
• Pink Salt to taste
• Fresh coriander leaves for garnish

Steps to Make:

1. Prepare the ingredients: Press the tofu to remove excess water and cut it into cubes. Peel and cube the potatoes, slice the carrots, and chop the onions. 
2. Cook the curry paste: Heat the olive oil in a large pan over medium heat. Add Zama’s Asian Curry Paste and sauté for 1-2 minutes until fragrant.
3. Add coconut milk and simmer: Pour in the coconut milk and stir to combine with the curry paste. Add tamarind paste and the cinnamon stick. Stir well and bring to a simmer.
4. Add vegetables and tofu: Add the cubed potatoes, sliced carrots, and chopped onions to the pot. Let the vegetables cook in the curry sauce for about 10 minutes, until they begin to soften.
5. Cook tofu and simmer: Add tofu to the pan. Stir gently to coat with the curry sauce. Continue to simmer for another 10-15 minutes, until the vegetables are tender and the tofu absorbs the curry flavours.
6. Add peanuts and finish: Add the peanuts to the curry and stir. Taste the curry and adjust seasoning with salt as needed. Remove the cinnamon stick.

Tips:

• Serve with Jasmine rice as it complements the curry perfectly, absorbing the rich flavours.
• If you prefer a different protein, you can replace tofu with tempeh or chickpeas.

3. Coconut Curry Lentil Soup

Ingredients:

• 2 tbsp Zama’s Asian Curry Paste
• 1 can (400 ml) coconut milk
• 1 cup masoor dal
• 2 carrots, diced
• 1 onion, chopped
• 2 tomatoes, chopped
• 3 garlic cloves, minced
• 4 cups water or vegetable broth
• 2 cups spinach, chopped
• 1 tbsp olive oil
• Pink Salt to taste
• Fresh coriander (for garnish)

Steps to Make:

1. Prepare the ingredients: Rinse masoor dal and set it aside. Dice the carrots, chop the onion, garlic, and tomatoes, and set aside.
2. Sauté the aromatics: Heat olive oil in a large pan over medium heat. Add the chopped onions and garlic, sauté for 2-3 minutes until fragrant and softened.
3. Add curry paste: Stir in Zama’s Asian Curry Paste and cook for another minute, letting the spices release their aroma.
4. Add vegetables and dal: Add the diced carrots, chopped tomatoes, and rinsed masoor dal to the pot. Stir to combine with the curry paste.
5. Add coconut milk and water: Pour in the coconut milk and water (or vegetable broth). Stir well and bring to a boil. Lower the heat and let the soup simmer for 20-25 minutes.
6. Add spinach: Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt to taste.
7. Serve: Put the soup into bowls, garnish with fresh coriander, and serve hot.

Tips:

• You can add potatoes, bell peppers, or zucchini for more variety.
• Leftovers can be stored in the fridge for up to 3 days and also freeze well for future meals.

4. Curried Zucchini Fritters with Spicy Peanut Sauce

Ingredients:

Fritters:

• 2 zucchinis, grated
• 1 tbsp olive oil
• 2 tbsp Zama’s Asian Curry Paste
• 2 tbsp fresh coriander, chopped
• 1 tbsp lime juice
• 2 spring onions, chopped
• 1/2 cup maida (all-purpose flour)
• Pink salt and pepper

Spicy Peanut Sauce:

• 1 tbsp olive oil
• 1 tbsp Zama’s Asian Curry Paste
• 3 tbsp peanut butter
• 1/2 cup coconut milk
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1/4 cup roasted peanuts, chopped

Steps to Make:

1. Make fritter mixture: Combine grated zucchini, olive oil, coriander, lime juice, spring onions, Zama’s Asian Curry Paste, maida, pink salt, and pepper.
2. Cook fritters: Heat oil in a pan, scoop mixture into fritters, and cook 3-4 minutes per side until golden and crispy.
3. Prepare sauce: Heat olive oil in a pan, add asian curry paste, then stir in peanut butter, coconut milk, lime juice, and brown sugar. Simmer until smooth.
4. Serve: Serve fritters with the peanut sauce, garnished with chopped peanuts.

Tips:

• Add breadcrumbs to the fritters for extra crunch.
• Use chickpea flour for a gluten-free version.

5. Thai Curry Noodle Soup

Ingredients:

• 2 tbsp Zama’s Asian Curry Paste
• 1 can (400 ml) coconut milk
• 200g rice noodles
• 200g tofu, cubed
• 1 cup mushrooms, sliced
• 2 medium carrots, sliced
• 1 lime (for juice and garnish)
• 1 tbsp olive oil
• Pink salt to taste
• Fresh coriander (for garnish)

Steps to Make:

1. Prepare the tofu: In a pan, heat 1 tbsp of olive oil over medium heat. Add the tofu cubes and cook until golden and crispy on all sides (about 5-7 minutes). Set aside.
2. Cook the broth: In a large pot, heat a little oil over medium heat and add Zama’s Asian Curry Paste. Sauté for 1-2 minutes until fragrant. Add the coconut milk and 2 cups of water. Stir and bring to a simmer.
3. Add vegetables: Add the mushrooms and carrots to the pot. Simmer for 5-7 minutes until the vegetables are tender.
4. Cook the rice noodles: In a separate pan, cook the rice noodles until softened. Drain and set aside.
5. Combine: Add the cooked tofu and the rice noodles to the broth. Stir well and simmer for another 2-3 minutes to allow the flavours to meld together.
6. Finish and serve: Season the soup with lime juice and salt to taste. Serve in bowls, garnish with fresh coriander, and add extra lime wedges if desired.

Tips:

• For extra flavour, top with chili flakes or a splash of soy sauce.
• Add other vegetables like bell peppers or spinach for more texture.

6. Vegan Laksa

Ingredients:

• 2 tbsp Zama’s Asian Curry Paste
• 1 can (400 ml) coconut milk
• 4 cups vegetable broth or water
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 200g noodles (rice noodles or your choice)
• 1 cup shiitake mushrooms, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 cup chickpeas, drained
• 1 tbsp olive oil (for sautéing)
• Fresh coriander, and lime wedges (for garnish)

Steps to Make:

1. Prepare the Noodles: Cook the rice noodles. Drain and rinse under cold water to prevent them from sticking together. Set aside.
2. Cook the Vegetables and Chickpeas: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced shiitake mushrooms, chickpeas, bell pepper, zucchini, and carrot to the pan. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant and slightly crisp. 
3. Make the Laksa Broth: In a large pot, heat oil over medium heat. Add Zama’s Asian Curry Paste and sauté for 1-2 minutes until it becomes fragrant. Pour in the coconut milk and vegetable broth. Add the brown sugar and lime juice. Let it cook for about 7-10 minutes. The broth should be slightly tangy, savoury, and creamy.
4. Assemble the Laksa: Divide the cooked noodles between 4 bowls. Ladle the hot laksa broth over the noodles. Top each bowl with the sautéed vegetables and chickpeas. Serve with lime wedges and fresh coriander for freshness. Sprinkle with toasted sesame seeds for crunch.

Tips:

• Add a tablespoon of peanut butter to the broth for a creamy texture and nutty flavour.
• If you like your laksa spicier, increase the amount of Zama’s Asian Curry Paste or add extra fresh chilli slices.
• Feel free to swap in other vegetables like spinach, bok choy, or baby corn.

Conclusion

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