Having made Mamtas sausage curry with one of her curry sauces I fancy using one of them in the near future. The question I have do I use raw meats or cooked when using the sauces. I can understand using raw prawns as they cook very quickly but wonder about raw beef, lamb of chicken.

TC

I usually make the curry paste and then add the meat. However, if you have leftover meat/chicken that is already cooked, that can also be used to make a curry.