1. Heat oil in a pan.

2. Fry Green Cardamom, Cloves & Cinnamon for few seconds, add green chillies, Ginger & Onions and fry for another 2 mins.

3. Add the mixed vegetables, Curry Leaves, salt & water, cover and cook on low heat for 10 mins or until vegetables are cooked.

4. Add the peppercorns and Smith & Jones Coconut Milk.

5. Simmer on very low heat for a minute.

Tips: Serve hot with Appams.

Optional: You can add 200 gms of Boneless Chicken Breast cut in bit sized chunks or 200gs of clean and De-veined prawns

1. In a Large sauce pan simmer 300 ml of prepared Smith & Jones Coconut Milk.

2. Add Vegetable / Chicken / Prawns.

3. Add 45 gms Kaeng Thai Green Curry Paste.

4. Simmer on low heat for 10 mins till Vegetable / Chicken / Prawns are cooked.

5. Add the balancedSmith & Jones Coconut Milk and simmer for another 3 mins

Tips: Serve hot with Steamed Rice.

1. Soak chickpeas overnight / at least 8 - 10hrs.

2. Take some butter in a cooker.

3. Add the chopped onions, Smith & Jones ginger paste & Smith & Jones garlic paste & saute till onions turn transparent.

4. Add the chopped tomatoes. Stir it for some time.

5. Add the turmeric pdr, coriander - cumin pdr, salt, garam masala, chilly pdr & mix well.

6. Add the kabuli channa & add water such that all the ingredients are properly soaked.

7. Pressure cook till the chick peas is cooked.

8. Garnish it with chopped coriander leaves.

Tips: Server with Naan / Roti / Kulcha / Bread.