Sri Lankan Curry Recipe Base

For one 30g sachet: use 500g chicken, prawns or paneer; 3 diced tomatoes; 1 diced onion; 125ml chicken stock; 400ml coconut cream; and vegetables of your choice.
Toast the recipe base in a dry pot over low heat for 1–2 minutes until fragrant, then add 3 tablespoons coconut oil. Add onion and cook until translucent. Add tomatoes and protein and cook for 5 minutes. Stir in coconut cream and stock and simmer for 10 minutes. Add remaining vegetables and simmer for 15 minutes or until the desired thickness. Rest for 5 minutes before serving with rice.