Chilli jam chicken
This dish is half way between a curry and a stir-fry - drier than the former, saucier than the latter.
We make our own chilli jam (gluttons for punishment, we are) - frying separately garlic, red onion, dried prawns and chillies, then pureeing and cooking till jammy with brown sugar, fish sauce and tamarind - and the result is crazily delicious, sweet, salty and spicy.
We then stir-fry the chilli jam with boneless chicken and lime leaves, before finishing with coconut cream and plenty of Thai basil.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then empty into a saucepan, wok or microwave-safe container and reheat gently, stirring occasionally until piping hot.