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Ingredients: rice, 1 chicken breast, salt, flour, curry powder, 1 onion, 2 garlic cloves, 1 red pepper, 3 spring onions, 400 ml coconut milk, pepper,

Number of persons: 2

Cook the rice according pack instructions. Cut 1 chicken breast into cubes, sprinkle with salt, flour and curry powder. Bake the chicken brown in hot oil. When the chicken and the brown scoop from the pan. Bake in the remaining oil 1 chopped onion with 2 finely chopped garlic cloves and some curry powder to taste. Stir fry until the onion is soft. Add 1 sliced red pepper and cook 5 minutes. Add 3 spring onions sliced and fried chicken cubes. Fry briefly. Add 400 ml coconut milk and bring to a boil. Let the sauce thicken. Season to taste with salt and pepper. Serve with rice. Enjoy!

Ingredients: 1 small onion, 2 garlic cloves, 2 teaspoons chilli jam, 2 teaspoons ground coriander, 1 teaspoon turmeric, salt, pepper, 500 grams beef, 250 ml coconut milk, lemon grass powder, coriander

Number of persons: 2

Make a mixture of 1 small onion, 2 garlic cloves, 2 teaspoons chilli jam, 2 teaspoons ground coriander, 1 teaspoon turmeric, salt and pepper in a food processor or a mortar. Cut 500 grams beef into cubes. Mix the spiced mixture with the beef and let it marinate overnight. Put the marinated beef in hot oil, 250 ml coconut milk and lemon grass powder to taste. Bring to the boil. Leave to simmer for about 2 hours on low heat. Add a little more coconut milk when neccessary. Sprinkle with some fresly chopped coriander. Serve with white rice or nasi goreng. Enjoy!

Ingredients: rice, 2 chicken breasts, 1 1 / 2 tablespoons korma curry paste (Patak’s ), 1 onion, 100 grams sugar snap peas, 200 ml coconut milk, 300 ml chicken stock, 10 cherry tomatoes,

Number of persons: 3

Cook the rice according pack instructions. Chop in a food processor 2 chicken breasts with 1 tablespoon korma curry paste until minced. Make small meatballs of it. Bake the chicken meatballs around brown in hot butter. Remove from the pan and keep aside. Bake in the remaining fat 1 chopped onion with 1/2 tablespoos korma curry paste until the onion is soft. Add 100 grams halved sugar snap peas and stir fry briefly. Add 200 ml coconutmilk and 300 ml chicken stock. Bring to the boil. Put the chicken meatballs back into the pan with 10 halved cherry tomatoes. Leave to simmer for 10 more minutes over medium heat. Serve with rice. Enjoy!

Ingredients: rice, 1 1/2 tablespoon Patak’s mild curry paste, 2 beef cutlets, 1 onion, ginger powder, 150 grams snow peas, 250 ml coconut milk, 1 dash lemon juice, 4 spring onions,

Number of persons: 2

Cook the rice according pack instructions. Heat oil in a wok. Fry short 1 1/2 tablespoon Patak’s mild curry paste. Add 2 sliced beef cutlets and fry the meat brown. Spoon the beef cutlets strips from the pan and keep aside. Bake 1 chopped onion in the remaining fat with a little ginger until the onion is translucent. Add 150 grams snow peas and stir-fry 4 minutes along. Add 250 ml coconut milk with a dash of lemon juice. Bring to the boil. Add 4 sliced spring onions and let it simmer for 10 minutes on low heat. Add the meat to last and warm well. Serve with rice. Enjoy!

Ingredients: 2 chicken breasts, 1 onion, 1 garlic clove, 2 tablespoons Patak’s mild curry paste, 1 can diced tomatoes, 250 ml coconut milk, 2 tablespoons soy sauce

Number of persons: 2

Bake 2 diced chicken breasts golden brown in hot oil. Spoon the chicken from the pan. Bake in the remaining oil 1 chopped onion with 1 finely chopped garlic clove until the onion is translucent. Add 2 tablespoons Patak’s mild curry paste and fry briefly. Add 1 can diced tomatoes, 250 ml coconut milk and 2 tablespoons soy sauce. Bring to the boil. Add the chicken cubes back into the pan and let it simmer for 15 minutes on medium heat. Serve the chicken curry with naan bread. Enjoy!

Ingredients: rice, 1 chicken, salt, pepper, 1 onion, 250 grams mushrooms, 200 ml coconut milk, 1 stock cube, 200 grams peas, coriander,

Number of persons: 3

Cook the rice according pack instructions. Cut 1 chicken breast into cubes and season with salt and pepper. Fry the chicken breast in hot oil to brown. Scoop the chicken breast from the pan. Bake in the remaining fat 1 chopped onion and 250 grams sliced mushrooms until the mushrooms are soft. Add 200 ml coconut milk and 1 stock cube and stir until it is disolved in the coconut milk. Add 200 grams peas and leave the peas to simmer on low heat for about 8 minutes. Put the chicken back in pan and season with coriander. Heat it well. Enjoy!

Chicken Satay:
Ingredients: 2 chicken breasts, 1 teaspoon chilli jam, cumin powder, kurkurma, 4 tablespoons salt soy sauce, 1 tablespoon oil

Number of persons: 2

Cut the chicken breasts into cubes. Mix 1 teaspoon chilli jam with cumin powder, kurkurma, 4 tablespoons salt soy sauce and 1 tablespoon oil. Marinate the diced chicken breast for at least an hour in it. Bake the chicken satay brown in a grilpan.

Peanut Sauce:
Ingredients: 250 grams peanuts, 250 ml coconut milk, 2 tablespoons salt soy sauce, 2 tablespoons chilli sauce, 1 teaspoon chilli jam, dash of lemon juice,

Put in a food processor 250 grams peanuts, 250 ml coconut milk, 2 tablespoons salt soy sauce, 2 tablespoons chilli sauce, 1 teaspoon chilli jam and a dash of lemon juice. Turn on the machine until the peanut sauce is smooth. Put the peanut sauce in a small pan and heat the peanut sauce slowly.

Serve the chicken satay with peanut sauce. We ate noodles with it. Enjoy!