Step-by-step preparation and cooking instructions:

Preparation

Step 1: Over a bag, carefully split the chillies in Bhaji Man Sachet 1 and remove the seeds. Soak in cold water for 20 minutes.

Step 2: Peel the onions and garlic.

Step 3: Add one quartered onion, four garlic cloves, the salt, drained red chillies and the contents of Bhaji Man Sachet 2 into a food processor and blend well into a thick curry paste.

Step 4: Cut the chicken roughly into 2cm squares

Step 5: De-seed and chop the red pepper into similar sized squares.

Step 6: Quarter the mushrooms and finely chop the other onion and garlic clove. (Cut beans (if using) into mouth sized pieces )

Cooking Instructions

Step 1: Heat the oil in a medium-hot deep frying pan and fry the onion until golden brown, stirring frequently. Add in the garlic and fry for another minute.

Step 2: Turn up the heat to high, scrape the curry paste from the blender and fry for five minutes, stirring frequently.

Step 3: Stir in the coconut milk, stock, contents of Bhaji Man Sachet 3 and bring to a boil. Add the mushrooms, bring back to a simmer and cook for 5 minutes covered with the lid ajar.

Step 4: Fold in the contents of Bhaji Man Sachet 4 and the chicken pieces. Cover, bring back to a simmer, cooking for 10 more minutes with the lid slightly ajar.

Step 5: Stir in the fish sauce, soy, sugar, lime zest and juice. Fold in the red pepper and beans or sugar snaps. Bring back to a simmer and continue to simmer well for 5 – 10 minutes uncovered over a low-medium heat until the vegetables are all tender and a thick gravy is created.

Step 6: Taste and adjust seasoning to suit.

Step 7: Shred the coriander leaves and scatter over the dish before serving.

It is best enjoyed with lots of fluffy Thai jasmine rice scattered with shredded coriander leaves and Thai holy basil or mint.

Essential additional ingredients (Shopping List):

• 2 medium onions
• 5 garlic cloves
• Ground sea salt and black pepper
• 700g boneless skinned chicken breasts or thighs
• 1 red pepper
• 6 small mushrooms
• 100g green beans or sugar snaps
• 400ml coconut milk
• 100ml chicken or vegetable stock
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 heaped tbsp palm or demerara sugar
• zest of a lime
• juice of half a lime
• 4 tbsp flavourless cooking oil
• handful coriander leaves

Each Curry Kit is designed to produce a complete dinner for 4 people and in addition to all the spices and herbs you will need it contains a full step-by-step preparation guide and cooking instructions along with the ‘essentials’ shopping list of additional ingredients.

Bhaji Man’s Thai Red Curry Kit takes all the hard work out of cooking authentic Thai Red Curry at home, allowing even the busiest of people or most inexperienced of cooks to present mouthwatering, aromatic and flavoursome dishes with that all important ethnic homemade feel.

We have done all the hard work on your behalf, perfecting the Thai Red Curry for you to make a tasty and easy-to-make meal.

Bhaji Man products are also Gluten Free and suitable for Coeliacs. They have no added artificial colours, flavours, artificial preservatives or salt and can be suitable for people on restricted diets.

“I am championing local food producers with my products by encouraging the public to shop for the extra ingredients they need at local shops, small independent village and market town butchers, local greengrocers, farm shops and delicatessens which offer high quality meats and vegetables and serve and support local communities. By buying local, we will not only improve the quality of the food we eat, but we can all do our bit to help save our countryside and give our local economy a boost.” says Bhaji Man, so – Let’s Cook At Home!

Benefits of Bhaji Man’s Curry Kits

• Amaze your family and friends with your fantastic culinary skills

• Great tasting results every time, all from your own homemade cooking

• Herbs & Spices especially blended for maximum flavour and aroma.

• Save money by only purchasing the herbs and spices required for each meal.

• Create much healthier curries using olive oil/sunflower oil.

• Use fresh free range and organic produce