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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.

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.

Serves: 2-3 You’ll need: 4 leftover mutton chops 1/2 cup cooked toor dal 100 gms fresh methi 2 tbsp njh Thai Coriander Wok Sauce 2 tbsp Mothership’s Meat/Seafood/Veg Spice Mix 1 tbsp ginger garlic paste, freshly ground 1/2 tsp turmeric 1 tsp tamarind Paste or 2 tomatoes Salt to taste Method: Add the turmeric and the tamarind or tomato to the cooked dal. Heat on the stove. Add the njh Spice Mix and Wok Sauce. Mix together. Add salt. Once it boils add the methi followed by the lamb chops. Enjoy! Pro tip: We used leftover njh Thai Coriander Wok Sauce grilled chops to make a yummy curry. You could even use leftover grilled chicken. I used tamarind paste but tomatoes...

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: 2 You’ll need: 4 eggs 75 gm fresh coconut, grated  1 1/4 tbsp njh Mothership’s Meat/Seafood/Vegetable Mix 1 tsp Hot Travelling Chillies ( optional) 1 onion, 1/2 sliced and 1/2 diced 2 pods garlic 1 tomato, diced 1/2 tsp turmeric Salt to taste Water To temper: Mustard Curry leaves Coconut Oil  Method:  Add the coconut, njh Mothership’s Spice Mix, njh Hot Travelling Chillies (optional) and turmeric into the blender and blend to a fine paste with a little water. Pour a little coconut oil in a clay pot. Add mustard seeds, onions and curry leaves. Once it turns golden brown, add the ground Gassi paste. Season with salt. Add tomatoes. Gently crack the eggs  into the Gassi. Let it...