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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.

This is a super easy grill. You can use any meat or seafood and any of our sauces.

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.

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.