This is a complex Thai curry (borrowed from David Thompson - and we're not planning on giving it back any time soon) with hints of the Middle East in its spicing and a deliciously sweet, sour and aromatic coconut sauce. What makes this curry so complex is its spice-laden paste, and the different techniques used in cooking. We brown free-range chicken thigh fillets, kipfler potatoes and onions, with coconut cream, fish sauce, tamarind and pineapple juice, before bringing them all together in a sweet, salty and delicious whole.
Free range chicken, potatoes, pickling onions, red onion, coconut cream, brown sugar, fish sauce, tamarind, pineapple juice, chillies, garlic, galangal, lemongrass, fresh and ground coriander, peanuts, cumin, cloves, nutmeg, cinnamon, cardamon, rice bran oil, salt. (FISH, PEANUTS)
CONTAINS:
Peanuts, Fish.
MAY CONTAIN TRACES OF:
Tree Nuts, Gluten, Dairy, Shellfish, 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.
 PER 100G (RAW)PER 250ML SERVE
ENERGY670.6kj1866.5kj
PROTEIN11.8g32.9g
FAT TOTAL10g27.8g
- SATURATED3.4g9.5g
CARBS5.4g15g
- SUGARS3.3g9.1g
SODIUM380.1mg1057.9mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with steamed jasmine or coconut rice, an Asian salad or stir-fried Asian greens dressed with oyster sauce.

Reheat gently in saucepan or microwave, stirring occasionally, until piping hot.

DEFROST INFORMATION: Defrost overnight in the fridge. For a quick defrost, place unopened bag in room temperature water, changing regularly, and ensure you complete reheating the dish within 2 hours of defrosting. Reheat and consume within 48 hours.