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 - 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 SMALL SIZE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with coconut or steamed jasmine rice and some mixed stir fry/Asian greens on the side or, for a quick, green addition to the dish, throw in some Chinese broccoli, steamed, trimmed and chopped into 4 cm lengths, or a handful of baby spinach towards the end of re-heating.
SMALL AND LARGE: Defrost before reheating. Empty into a saucepan or wok 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. Defrost overnight in the fridge. Once defrosted, keep refrigerated and reheat 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. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.