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.

Free-range chicken, fish sauce, lime leaves, red chillies, Thai basil, rice bran oil, red capsicum, coconut cream, red onion, garlic, dried prawns, dried chillies, brown sugar, tamarind, salt.
Shellfish, Fish.
Peanuts, Tree Nuts, Gluten, Dairy, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL11.2g74.8g
- SATURATED5.1g34.4g
- SUGARS5.4g36.4g
  • 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.