Ban Chok Dee Thai Cuisine: Curry Sauces

August 12, 2018

These great sauces are sold frozen in 500mL containers for $7.99 each in our Gourmet To Go freezers. We always have them in stock so pick some up on your way home for some delicious Thai you can make at home!

Available in Panang Curry (Mild), Green or Yellow Curry (Medium) or Red Curry (Medium ++), these delicious thai sauces are a great answer to "what should we have for dinner tonight"? 

Thai Red or Green Curry   

• ½  lb. Chicken Breast* – thinly sliced
• 2 tbsp. Well Seasoned Olive Oil
• ½  Cooking Onion – thinly sliced
• 2 Carrots – thinly sliced
• 1 Bell Pepper, thinly sliced  
• 1 tub of Ban Chok Dee Thai Red or Green Curry Sauce
• 1 small bunch of fresh Thai Basil

1. Season chicken slices with salt & pepper – in a frying pan, over medium high heat, cook the chicken in  olive oil until almost cooked-through. Remove the chicken from the pan.
2. In the same pan sauté the onions until translucent, add the carrots and cook for a few minutes – add the bell peppers and continue to cook for about 4 minutes until the veggies are tender. 
3. Add the Chicken back to the pan & pour over the Thai Curry Sauce.  Allow the sauce to simmer for about 10 minutes.
4. Right before serving, stir in the basil leaves.  Serve immediately over steamed basmati rice.  

*sub beef, seafood, pork, tofu or more veggies

When asked about their favourite thing in store, our retail team member Kristi says "I really love our Ban Chok Dee Curry Sauces - they are be favourite story recommendation."

Yellow Curry (Medium Heat)

• ½  lb. Chicken Breast* – thinly sliced
• 2 tbsp. Well Seasoned Olive Oil
• ½  Cooking Onion – thinly sliced
• 2 Carrots – thinly sliced
• 1 large Potato, diced
• 1 cup of diced Pineapple
• 1 tub of Ban Chok Dee Yellow Curry Sauce

1. Season chicken slices with salt & pepper – in a frying pan, over medium high heat, cook the chicken in  olive oil until almost cooked-through. Remove the chicken from the pan.
2. In the same pan sauté the onions until translucent, add Yellow Curry Sauce,  the carrots & potatoes and continue to cook for about 6 minutes until the veggies are tender. 
3. Add the Chicken back to the pan & add the pineapple, allow the sauce to simmer for about 10 minutes.
4. Right before serving, stir in the basil leaves.  Serve immediately over steamed basmati rice.

*sub beef, seafood, pork, tofu or more veggies

Panang Curry (Medium Heat)

• ½  lb. Chicken Breast* – thinly sliced
• 2 tbsp. Well Seasoned Olive Oil
• ½  Cooking Onion – thinly sliced
• 1 cup chopped Eggplant
• ½ cup fresh Snow Peas
• 1 Bell Pepper, thinly sliced
• 1 tub of Ban Chok Dee Panang Curry Sauce
• 4 fresh Lime Leaves, finely sliced

1. Season chicken slices with salt & pepper – in a frying pan, over medium high heat, cook the chicken in  olive oil until almost cooked-through. Remove the chicken from the pan.
2. In the same pan sauté the onions until translucent, add the eggplant and cook for a few minutes – add the bell peppers and continue to cook for about 4 minutes until the veggies are tender. 
3. Add the Chicken back to the pan, add the snow peas & pour over the Panang Curry Sauce.  Allow the sauce to simmer for about 5 minutes.
4. Right before serving, garnish with the slice lime leaves.  Serve immediately over steamed basmati rice.

*sub beef, seafood, pork, tofu or more veggies

Leave a comment

Comments will be approved before showing up.

Also in Well Seasoned News