Patak's Hot Curry Spice Paste — 10 oz Jar Pack of 3, Spicy Indian Cooking Base for Quick Curries & Marinades

Patak’s Hot Curry Spice Paste is a ready-made, spicy Indian cooking base that adds bold, aromatic heat to chicken, vegetables, paneer, and one-pot meals.

Designed to bring an authentic Indian spice profile to home kitchens without assembling dozens of individual spices, this concentrated paste blends freshly ground spices, tamarind, garlic powder, and a touch of oil and corn flour for body. Each 10-ounce jar (sold here as a pack of three) helps you turn pantry proteins and produce into quick curries, marinades, and saucy rice bowls with consistent heat and depth.

How does Patak’s paste speed up dinner prep?

The paste replaces the need to measure and toast multiple whole spices, giving you a ready flavor foundation that cooks quickly. It’s especially useful when you want a fast, flavorful meal without sacrificing layered spice notes.

• Add 1–3 tablespoons to sautéed onions and cook for 2–4 minutes before adding liquids or proteins.
• Use as a marinade—coat chicken or tofu and roast or grill for 20–30 minutes.
• Stir into slow-cooker and Instant Pot recipes for instant curry flavor.

What types of dishes work best with this hot curry base?

The paste is adaptable across proteins and plant-based ingredients, lending itself to traditional curries and creative bowls alike. It harmonizes with dairy, coconut milk, or tomato bases and performs well in both single-pot meals and grilling applications.

• Chicken, lamb, fish, paneer, or tofu curries.
• Lentils, chickpeas, vegetable stews, and roasted vegetable marinades.
• Stirred into rice, noodles, or mixed into sauces for one-pan dinners.

How spicy is this paste and how can I control the heat?

This offering is labeled hot, delivering noticeable warmth from a blend of chili and spices. You can easily adjust the perceived heat by changing the amount used or balancing it with cooling or sweet elements.

• Use smaller amounts and add more gradually to control intensity.
• Reduce heat by stirring in yogurt, coconut milk, cream, or a dash of sugar.
• Serve with starches—basmati rice or bread—to temper spiciness per plate.

What ingredients create the flavor profile and how should I store it?

The paste combines turmeric, paprika, mustard, tamarind, garlic powder, canola oil, and corn flour to deliver layered savory, tangy, and warming notes. Proper storage keeps the paste fresh and ready for multiple meals.

• Key flavor contributors: turmeric for earthiness, tamarind for tang, garlic for savory depth.
• Reseal jar after opening and refrigerate; use within manufacturer-recommended time.
• Shake or stir before measuring—oils and solids can separate in storage.

Who this is for: Home cooks who want authentic Indian-inspired heat without sourcing and blending many spices, busy families needing quick weeknight dinners, and cooks who enjoy experimenting with marinades and one-pot meals. Patak’s Hot Curry Spice Paste suits anyone seeking a reliable, spicy curry foundation—particularly those who appreciate bold flavor, pantry convenience, and consistent results across proteins and vegetables.

Ingredients

Water, Spices (Including Paprika, Turmeric and Mustard), Canola oil, Salt, Corn flour, Acetic acid, Contains 2% or less of Tamarind, Garlic powder, Citric acid. May Contain: Traces of Peanut, Almond, Cashew, Coconut.