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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...

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...

Serves: 3-4 You’ll need: 60 gms dry toasted prawns 75 gms fresh grated coconut 1 tbsp fresh ginger garlic, pounded 1 tbsp tamarind 2 tsp njh Hot Travelling Chillies 1/2 onion, chopped(optional) Method: Take the coconut and mix it with the njh Hot Travelling Chillies. Add the ginger garlic paste. Crush the mixture in a mortar with a pestle till everything comes together. Add tamarind and dry prawns and mix together with your hand. Enjoy! Pro tip: If you are going to finish it within the day you can add the onions. We would suggest not adding it in so you can store the sambal in the fridge for up to 3-4 days. Instead, add onions in fresh whenever serving.

Serves : 4-5 You’ll need: 190 ml njh Kimchi 2 cups rice flour 3/4 to 1 cup water 1 cup mixed seafood, cleaned and chopped ( we’ve used calamari and prawns) 3 big stalks of scallions, cut into 2” pieces 2 tbsp light soya sauce Method: Chop the kimchi. Mix the kimchi, water, rice flour and scallions together. Add the soya sauce and the seafood. Stir gently. Make sure there are no lumps, please. Take a non-stick pan. Add the batter. Cover and allow it to cook. Flip the pancake and let it cook on the other side. Serve with some njh Thai Roasted Chilli Jam on the side. Enjoy. Pro tip: You can add ice cold soda and baking...