Red Thai Salad

Recipe Name	Red Thai Salad
Description
Cook with
Ingredients	160g Chicken Breast out into thin strips 130g Red Thai Sauce 1 Portion mixed salad and tomato 1 Portion Garlic Bread or Baguette Toasted
Garnish
Method	Slice Chicken breast and stir fry for 2 – 3 minutes. Add Red Thai sauce and simmer for 12 – 15 minutes. Remove from heat. Assemble mixed salad on large dished plate. Heap chicken in centre of salad. Drizzle any remaining sauce over chicken. Serve with garlic bread.
Notes
Serve
Alternatives
Serves	1 person(s)

Stuffed Red Thai Chicken Naan

Recipe Name	Stuffed Red Thai Chicken Naan
Description	A creative way to serve Thai curry - make sure you like Coconut before proceeding!
Cook with
Ingredients	130g Red Thai Sauce 1 Large Chicken Breast 1 Medium Peshwari Sliced Tomato Stir fry Chinese vegetables
Garnish
Method	Cube Chicken breast and stir fry for 2/3 minutes. Add Red Thai sauce and continue to simmer for 12 – 15 minutes. Grill Peshwari Naan till hot and soft to touch. Stir fry chinese vegetables. Slice tomato.
Notes	Tikka Masala and Korma sauce work well with naan bread. Substitute stir fry vegetables for shredded crispy salad.
Serve	Place naan on plate and stuff with chicken and Chinese stir fry vegetables. Fold over and press edges down (like pasty). Garnish with sliced tomato and fresh coriander.
Alternatives
Serves	1 person(s)

Thai Red / Saffron Rice

Recipe Name	Thai Red / Saffron Rice
Description	Something different, fragrant with lemon grass, seriously hot
Cook with
Ingredients	150gr Curry Sauce Co. Thai Red Curry sauce 160gr chicken breast cut into strips 1 portion Saffron rice
Garnish	1 spring onion (sliced) 1 slice tomato
Method	Stir-fry chicken in a little oil for 1-2 minutes. Add sauce, reduce heat and simmer until chicken is tender. Refer to the appropriate recipe sheet for instructions on how to prepare Saffron Rice.
Notes
Serve	Turn into a balti dish, garnish spring onion and a slice of tomato, serve with a portion of saffron rice.
Alternatives
Serves	1 person(s)