Ban Chok Dee Thai Cuisine • Now Available at Well Seasoned

Curry Sauces By Ban Chok Dee | Now available at Well Seasoned

The Well Seasoned freezer section just got hot! New in store are Ban Chok Dee Thai Curry Sauces and we can't wait for you to try them.

To celebrate our new selection, here are 4 great recipes to use with your Ban Chok Dee Curry Sauces!

Thai Red or Green Curry
Cuisine: Thai
Author: Well Seasoned
Red Curry is Medium+/Spicy Heat (4/5). Green Curry is Medium. (3/5)
Ingredients
  • ½ lb. chicken breast* – thinly sliced
  • 2 tbsp. 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
Instructions
  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. 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. Add the Chicken back to the pan & pour over the Thai Curry Sauce. Allow the sauce to simmer for about 10 minutes. Right before serving, stir in the basil leaves. Serve immediately over steamed basmati rice. *sub beef, seafood, pork, tofu or more veggies
Yellow Curry
Cuisine: Thai
Author: Well Seasoned
Yellow Curry is Medium Heat (3/5).
Ingredients
  • ½ lb. chicken breast* – thinly sliced
  • 2 tbsp. blive bil
  • 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
Instructions
  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. 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. Add the Chicken back to the pan & add the pineapple, allow the sauce to simmer for about 10 minutes. Right before serving, stir in the basil leaves. Serve immediately over steamed basmati rice. *sub beef, seafood, pork, tofu or more veggies
Panang Curry
Cuisine: Thai
Author: Well Seasoned
Panang Curry is Mild Heat (2/5).
Ingredients
  • ½ lb. chicken breast* – thinly sliced
  • 1 tbsp. 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 slice
Instructions
  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. 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. 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. Right before serving, garnish with the slice lime leaves. Serve immediately over steamed basmati rice. *sub beef, seafood, pork, tofu or more veggies