Delicious, hot, ready-made curry sauce for those who need to feel the burn before they can declare it proper curry. Based on our well tested and best selling Goan curry but the chilli powder is substituted with Ghost (Naga) Chilli for a lovely heat that lets you taste the flavours first, builds steadily in heat and lingers long.  

• Heat: - XX hot - 9/10
• 500g of sauce, enough for up to 4 people
• Shelf life: - 3 months
• Can be stored in your cupboard, suitable for freezing
• Suitable for vegetarians/vegans
• Uses spices which may contain traces of gluten, nuts, peanuts or sesame

  Ingredients: - Tomatoes, onions, water, vegetable oil, cider vinegar, salt, cumin seeds, coriander seeds, fenugreek seeds, garlic, ginger, naga chilli flakes (0.66%), chilli powder (0.66%), turmeric, mustard seeds (0.66%), methi (dried fenugreek leaves)(0.44%), fennel seeds, ground cinnamon, black pepper, dried cloves, dried bay leaf, nutmeg For allergens, see ingredients in BOLD   Nutrition: Typical values per 100g: Energy 536kj, 129kcal; Fat 10.0g of which saturates 0.8g; Carbohydrates 5.6g of which sugars 3.1g; Fibre 2.9g; Protein 2.1g; Salt 1.5g  

With Burma (Myanmaar) being situated between two amazingly flavourful countries, spicy India and fresh Thailand, its cuisine has been strongly influenced by both neighbours, yet still keeps a unique style of its own. The spice mix in this sauce is based on all the typical Indian spices and flavours with a fresh element of lemongrass and Kaffir lime leaves. The sauce works well with most meats and veggies, especially good for pork or king prawns.  

• Heat: - Medium - 5/10
• 475g of sauce, enough for up to 4 people
• Shelf life: - 3 months
• Can be stored in your cupboard, suitable for freezing
• Suitable for vegetarians/vegans
• Uses spices which may contain traces of gluten, nuts, peanuts or sesame

  Ingredients: - Tomatoes, onions, water, vegetable oil, cider vinegar, salt, cumin seeds, coriander seeds, garlic, ginger, turmeric, lemongrass powder (0.55%), lime juice, fennel seeds, ground cinnamon, star anise, kaffir lime leaves (0.11%), chilli powder, black pepper, cardamom, dried cloves, dried bay leaf, nutmeg   Nutrition: Typical values per 100g: Energy 500kj, 121kcal; Fat 9.5g of which saturates 0.7g; Carbohydrates 5.8g of which sugars 3.2g; Fibre 2.3g; Protein 1.4g; Salt 1.4g   Follow these links for delicious Burmese curry recipes: -  

Burmese chicken curry with bamboo and tomatoes

https://spicymonkey.co.uk/2019/09/26/burmese-pork-curry-with-golden-rice/

This medium strength, warming, richly flavoured curry contains Himalayan spices like those found in Kashmir, such as black cumin (different to normal cumin), black cardamom (camphorous and smoky), and Himalayan pink salt with all its minerals. More importantly its defining flavouring is from Kashmiri chilli which has a beautiful bright red colour and distinctive mild flavour. All this balanced out with a little sweetness from some raisins and you have a proper hearty mountain curry. This curry is equally good with chicken, red meats or vegetables.  

• Heat: - Medium - 6/10
• 500g of sauce, enough for up to 4 people
• Shelf life: - 3 months
• Can be stored in your cupboard, suitable for freezing
• Suitable for vegetarians/vegans
• Uses spices which may contain traces of gluten, nuts, peanuts or sesame

  Ingredients: Tomatoes, onions, water, vegetable oil, cider vinegar, salt, cumin seeds, coriander seeds, raisins [sulphites], Kashmiri chilli (1.1%), garlic, ginger, turmeric, black cardamom (0.56%), black cumin (0.33%), fennel seeds, ground cinnamon, black pepper, dried cloves, dried bay leaf, nutmeg For allergens, see ingredients in BOLD   Nutrition: Typical values per 100g: Energy 540kj, 130kcal; Fat 10.0g of which saturates 0.7g; Carbohydrates 6.7g of which sugars 4.1g; Fibre 2.7g; Protein 1.6g; Salt 1.4g   Follow this link for a delicious Kashmiri  keema curry recipe: - https://spicymonkey.co.uk/2020/06/12/kashmiri-keema-with-orange/

Be transported to the Caribbean quicker than Usain Bolt can run 100 metres! This curry sauce has that unique blend of Caribbean spices. Allspice, scotch bonnet pepper, and coconut combine to bring this laid-back, chilled-out, lazy beach day groove to your table. Works wonders with pork, chicken and especially goat. With the slightly unusual spices in this sauce the taste is quite a bit different from Eastern curries, still absolutely delicious though!  

• Heat: - Medium - 7/10
• 475g of sauce, enough for up to 4 people
• Shelf life: - 3 months
• Can be stored in your cupboard, suitable for freezing
• Suitable for vegetarians/vegans
• Uses spices that may contain traces of gluten, nuts, peanuts, sesame

  Ingredients: Tomatoes, onions, water, vegetable oil, cider vinegar, coconut cream, salt, cumin seeds, coriander seeds, scotch bonnet chilli (1.1%), allspice (0.87%), garlic, ginger, turmeric, fennel seeds, fenugreek seeds, ground cinnamon, chilli powder, black pepper, cardamom, dried cloves, nutmeg, dried bay leaf   Nutrition: Typical values per 100g: Energy 578kj, 140kcal; Fat 11.0g of which saturates 2.3g; Carbohydrates 5.8g of which sugars 3.2g; Fibre 2.5g; Protein 1.7g; Salt 1.4g     Follow these links for delicious Jamaican curry recipes: -

Jamaican curry with oxtail and butter beans

https://spicymonkey.co.uk/2020/05/18/jamaican-curry-with-chicken-aubergine-and-spinach/

Sri Lankan curry (Ceylon curry) is a luxuriously rich, creamy and well spiced sauce. Much like the Keralan curry in ingredients, it tastes a lot different due to the method of cooking the spices. Each whole spice is individually roasted giving a wonderfully fragrant curry powder that becomes even more complex when it is cooked down with the onions. Add some tomatoes, coconut milk, tamarind and you have the makings of your new favourite curry. We love this sauce with chicken drumsticks that have been marinated in yoghurt for an hour or so first. It is also great with fish or any combination of veggies. The recipe below for mango curry is a regular at Spicymonkey Towers.  

• Heat: - Medium - 4/10
• 475g of sauce, enough for up to 4 people
• Shelf life: - 3 months
• Can be stored in your cupboard, suitable for freezing
• Suitable for vegetarians/vegans
• Uses spices which may contain traces of gluten, nuts, peanuts or sesame

Ingredients: Onions, tomatoes, water, coconut milk, vegetable oil, banana, tamarind concentrate (2.7%), salt, cumin seeds, coriander seeds, garlic, ginger, mustard seeds, fenugreek seeds, long grain rice, turmeric, fennel seeds, ground cinnamon, star anise, black pepper, cardamom, dried cloves, nutmeg, dried bay leaf, chilli powder, curry leaves For allergens, see ingredients in BOLD   Nutrition: Typical values per 100g: Energy 604kj, 146kcal; Fat 12.0g of which saturates 2.8g; Carbohydrates 6.3g of which sugars 3.5g; Fibre 2.5g; Protein 1.8g; Salt 1.4g   Suitable for vegetarians/vegans   Follow this link for a delicious Sri Lankan mango curry recipe: - or see our recipes page for other ideas. https://spicymonkey.co.uk/2020/06/05/sri-lankan-mango-curry/

Choose any 5 curry sauces and gift them to loved ones with this fancy red gift box with a window. Not only will they get a whole bunch of super tasty curry sauces, but we'll also throw in a special photo of one of our monkeys with a little message. You can now choose any combination from our range of curry sauces - simply use the dropdowns to pick your favourites. Then just hope you get invited around for curry night!

Following our recent trip to the jungles of Borneo (and a fun visit to a giant spice market) we have just cooked up another batch of Rendang curry. Intense flavours, creamy coconut, there's no mistaking the lemongrass, galangal and warming spices in this curry. We've found a proper Rendang curry quite difficult to recreate in the past, but armed with our new stash of spices we think this might be our best yet. You can use this sauce as it is, just put some meat or veggies in and serve with sticky rice. But to get the best out of this sauce, it needs to be cooked down until just a thick layer coats your meat or veggies.  

• Heat: - Mild - 3/10
• 475g of sauce, enough for up to 4 people
• Shelf life: - 3 months
• Can be stored in your cupboard, suitable for freezing
• Free from gluten, nuts (although made in an environment where peanuts may have been present), added sugar, chemicals & preservatives

  Ingredients: Coconut milk (37.0%), Onions, water, Rendang curry paste (12.8%) [Garlic, Dried Red Chilli, Lemongrass, Shallot, Salt, Galangal, Kaffir Lime peel, black pepper, mixed spices], vegetable oil, ginger, garlic, cider vinegar, galangal, lemongrass powder, salt For allergens, see ingredients in BOLD   Nutrition: Typical values per 100g: Energy 771kj, 186kcal; Fat 16.0g of which saturates 6.8g; Carbohydrates 7.2g of which sugars 3.0g; Fibre 3.2g; Protein 1.9g; Salt 2.3g  

Curry of the month for July is a Bahian curry. It is summer and we're battling the BBQ's for a place on your menu. This delicious summery curry is light, creamy and super tasty. Our usual Spicymonkey curry powder has been tweaked to include plenty of herbs, lots of lime and ginger as well as loads of coconut milk. Delicious with chicken, we like it with chicken on the bone that is roasted before adding to the curry sauce, but also delicious with any kind of veggies, especially squashes and sweet potatoes with some spinach.