We make our own chilli jam (gluttons for punishment, we are) - frying separately garlic, red onion, dried shrimp 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.
Free-range chicken, fish sauce, lime leaves, red chillies, Thai basil, rice bran oil, red capsicum, coconut cream, red onion, garlic, dried shrimp, dried chillies, brown sugar, tamarind, salt.
CONTAINS:
Shellfish, Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 4524kj | 9047kj |
| PROTEIN | 62.8g | 125.5g |
| FAT TOTAL | 73.1g | 146.1g |
| - SATURATED | 33.9g | 67.8g |
| CARBS | 43.1g | 86.1g |
| - SUGARS | 37.3g | 74.6g |
| SODIUM | 1769mg | 3537mg |
Small:
Serves 1 (hungry) -2 adults with accompaniments.
Large:
Serves 3-4 adults with accompaniments.
Serve with coconut or steamed jasmine rice and some of our Asian greens with roast coconut 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.
Frozen product. Defrost in refrigerator. 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(70°C).
