For a tasty Thai Red Curry for two: Sizzle: Heat 1 tbsp of oil in a pan and add 400g thinly sliced chicken breast and fry until sealed. Reduce the heat to medium and add 1/2 jar of paste and cook for 1 minute. Stir: Stir in 1/2 a can (200ml) of Blue Dragon Coconut Milk and bring to the boil. Add a handful of mangetout and red pepper. Enjoy: Simmer until chicken is cooked through and serve with steamed rice. Feeling inspired? Add a dash of Blue Dragon Fish Sauce after the coconut milk for a richer flavour.
