Recipes

1. Heat the oil and soften the onion for a few minutes.
2. Stir in the curry paste and cook for about a minute to release the flavours.
3. Add the chickpeas and bay leaves. Cook for 2–3 minutes.
4. Pour in the coconut milk, add the Scotch bonnet and simmer until slightly thickened, about 5 minutes.
5. Stir in the spinach until wilted. Add salt if needed.
6. Remove the pepper and bay leaves. Serve over rice, with a baguette or pita, or enjoy on its own.

1. Season the chicken with garlic powder, onion powder and herbs. 
   Let it sit for 20 minutes, or longer if you have time.
2. Place the chicken skin-side down in a cold pan, then turn the heat to medium. As the pan heats, the skin releases its own fat, so no oil is needed. Sear until golden on both sides, then remove.
3. Mix the Stush Brown Stew Paste with the warm water. It’s concentrated, so a little goes a long way. Pour it into the pan and scrape up all the brown bits.
4. Return the chicken to the pan and add the onion and sweet pepper. Cover and simmer for 15–20 minutes, until the chicken is cooked through.
5. Stir in the cornstarch mixture and cook for a few more minutes, until the gravy thickens.
6. Taste and add salt only if needed. Add a little ketchup for sweetness if you like.
7. Serve with rice, rice & peas or root vegetables and a salad of your choice. Enjoy!

1. Combine the Stush Brown Stew Paste and lemon juice in a small bowl to loosen the paste into a spreadable marinade.
2. Optional: sprinkle salt, pepper and dried herb onto the fish.
3. Rub the paste mixture evenly over both salmon fillets, coating both sides liberally.
4. For best flavor, let the salmon marinate for 15 min or more.
5. Cook on the grill until the salmon flakes easily with a fork.
6. Serve and enjoy!

Optional cooking methods: air fryer at 400°F for 8–10 min, or oven-baked at 400°F for 12–15 min. Cook time varies by thickness.

1. Combine Stush Curry Paste and whipped cream cheese (or yoghurt/cream cheese blend) in a mixing bowl. Mix well.
2. Add lime juice along with optional seasoning. Mix.
3. Stir in chopped fresh herbs until well combined.
4. Serve immediately or chill before serving. Enjoy with veggie sticks, pita, nachos or your favorite dippers.

Best when chilled for at least 30 min before serving.