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 shallots, garlic, dried prawns and chillies, then pureeing and cooking till jammy with brown sugar, fish sauce and tamarind - but the results are 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.
|PER 100G (RAW)||PER 250G SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
TO COOK INDIVIDUAL, SMALL AND LARGE: Defrost before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally, til piping hot (70C) or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally until piping hot throughout.
DEFROST INFORMATION: Suitable for freezing. May be cooked straight from frozen or defrosted overnight in the fridge. Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.
Cooking instructions are guidelines only. Microwave times are checked in a 900W microwave oven. Ovens and microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.