Thai & Indian Fusion Curry

1. Heat the oil in a large saucepan over a high heat and cook the chicken for about 5 minutes until browned.
2. Add Shemin’s Thai Red Curry Paste and coat the chicken, stir for a couple of minutes. Then add the coconut milk, stock, potatoes, fish sauce and Shemin’s Garam Masala Spice Blend. Cook with the lid on for 15 minutes or until the potatoes are tender.
3. Remove the lid and add the pak choi then the lime juice to taste. Cook for 2-3 minutes until the sauce has thickened slightly.
4. Serve with jasmine rice garnished with fresh coriander leaves, cashew nuts and the bird’s-eye chilli.

TIP: If you’re vegetarian or vegan swap 800g chicken for quorn pieces or mixed vegetables of your choice and replace 1 tbsp fish sauce with soya sauce.