recipes — Asian RSS

A super delicious green curry made with freshly made njh Thai Curry Paste, this is a keeper. Full of vegetables and yummy tofu, you can use any mix of vegetables you like.

Simply delicious, we love to eat this by itself or with any of our sauces. The longer you marinade the better. And yes, turn it around a couple of times, so it cooks evenly.

We made these super delicious and easy croquettes and it's definitely a keeper. Great for parties or even as a dinner for one with a salad or a vegetable stir fry to go with it.

Serves: 6 You’ll need: 90 ml njh Thai Red Curry Paste (1.5 bottles of the 60ml bottles) 750 gms prawns 1 packet mushrooms, sliced 2 potatoes, sliced (add more or less based on your taste) 2 purple striped eggplants, sliced Bamboo shoot (optional) 600 ml coconut milk 1 tbsp palm sugar  1 tbsp fish sauce  Lemongrass, crushed (optional) Kaffir lime leaves njh Prik Nam Pla (for extra heat) 2 tbsp coconut oil  Water Method: Heat the oil, add in the njh Thai Red curry paste and saute. Add the potatoes and eggplant. Roast lightly. Add in the coconut milk and some water. Let it cook. Add the sugar and fish sauce. Put in the kaffir lime leaves and lemongrass. Once...

Serves : 3-4 You’ll need: 100 gms chicken, cut into bite-sized pieces  75 gms potatoes, sliced 1.5 tbsp njh Green Curry Paste  2 tbsp coconut oil  300 ml coconut milk  1 tsp fish sauce (optional) 1 tsp brown sugar 2 stalks lemongrass, crushed 5 kaffir lime leaves  Salt to taste Water Method: In a clay pot, add the coconut oil. Once it heats up, add the njh Green Curry paste and stir fry well. Add potatoes and roast them lightly. Add the chicken and fry it a bit. Add the coconut milk plus water (use the water to clean out the coconut milk carton twice and add it in). Once the gravy starts to heat through, add the fish sauce...