Indian Curry Enhanced with Thai Curry Paste — Easy to Make, Memorable to Taste

Home cooks can create delicious Indian-inspired dishes using ingredients already found in many kitchens. One surprising shortcut is Thai curry paste — particularly Massaman curry paste (cumin, coriander, cinnamon) — which pairs well with Indian-style recipes.

Indian-Style Chicken Curry

Ingredients: 1–2 tbsp Namjai Red Curry Paste, 300g diced chicken breast, 1 finely chopped onion, 2 diced tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric powder, ½ cup plain yogurt.

Method:

1. Sauté the onion until fragrant and golden.
2. Add the red curry paste and cook until fragrant. (Tip: lightly toast cumin and coriander in a dry pan first for a deeper aroma.)
3. Stir in the cumin, coriander, and turmeric.
4. Add the chicken and stir-fry until partially cooked.
5. Mix in tomatoes and yogurt, then simmer gently for about 20 minutes. (Tip: marinate the chicken in yogurt for 30 minutes beforehand for tenderness.)
6. Season to taste and serve with naan bread or basmati rice.

Chickpea & Potato Masala

Ingredients: 2 tbsp Namjai Massaman Curry Paste, 1 cup cooked chickpeas, 2 diced boiled potatoes, 400ml coconut milk.

Method:

1. Cook the Massaman curry paste with a few spoonfuls of coconut milk/cream until aromatic. (Tip: cook the paste well before adding the rest of the liquid for richer flavor.)
2. Add cinnamon and cardamom.
3. Stir in the potatoes and chickpeas.
4. Pour in the remaining coconut milk and simmer for 15–20 minutes. (Tip: add a small pinch of ground cloves near the end for a more authentic Indian aroma.)
5. Season with salt and a little sugar if desired.

Blending familiar Thai ingredients into other cuisines often produces the most enjoyable, memorable dishes.