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Thai Chicken Red Curry with Nanjai Paste
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Time To Make the Dish: 35 min
Servings
4
Diet
Non-Veg
Cuisine
Thai
Ingredients
- Chicken – 500 g (boneless, cut into bite-sized pieces)
- Nanjai Non-Veg Red Curry Paste – 2 tbsp
- Golden crown Coconut milk – 400 gm
- Golden crown Baby corn – 1 cup (sliced)
- Golden crown sliced Mushrooms – 1 cup
- Mr Freeze Green peas – ½ cup
- Onion – 1 medium (sliced)
- Red bell pepper – 1 (sliced)
- Oil (vegetable or sesame) – 2 tbsp
- Fish sauce or soy sauce – 1 tbsp (optional)
- Sugar (palm sugar preferred) – 1 tsp
- Salt – to taste
- Fresh basil or coriander leaves – a handful (for garnish)
Instructions
- 01 Heat oil in a wok or deep pan. Add sliced onions and sauté until soft.
- 02 Add Nanjai Red Curry Paste and fry for 1–2 minutes until fragrant.
- 03 Stir in the chicken pieces and cook until sealed (about 5 minutes).
- 04Add coconut milk, stir well, and bring to a gentle simmer.
- 05 Add baby corn, mushrooms, peas, and bell pepper. Let it cook for 10–12 minutes until vegetables are tender and chicken is fully cooked.
- 06 Stir in fish sauce (or soy sauce), sugar, and check for salt. Adjust thickness by adding a little water if needed.
- 07Garnish with fresh basil or coriander.
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