recipes — Dipping Sauce RSS

This one pot roast tastes even better than it looks. The best bit, you can stuff it in the oven and attend to other things. Served with  rice, noodles or bread. It’s a favourite guests.

Serves: 4 You’ll need: 200 gms boneless chicken thighs 5 baby corn, cut 2 small eggplants 100 gms mushrooms, sliced 1 ½ packet Dabur Coconut milk 3 tbsp njh Fresh Thai Green Curry Paste 2 tbsp Prik Nam Pla  2 tbsp light soy sauce or fish sauce 1 1/2 tsp rock salt  1 cup hot water 1 1/2 tbsp coconut oil Method: Heat the clay pot and add the coconut oil. Add the njh Thai Curry paste and roast. Add the chicken, the eggplant and then the baby corn. Sauté. Then add the coconut milk followed by the njh Prik Nam Pla, soy or fish sauce and salt. Add the hot water. Let it all cook. When it is nearly...

Didn’t turn out to be as hot as we thought it would, but most definitely a keeper and best served with more sauce. The njh Andhra Chilli Chicken Sauce that is.

Deepa of team njh made this and we loved it so much we had to share. It stays up to a week in the refrigerator. And adds oomph to everything.

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.