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 whole shallots, then fry up the curry paste with coconut cream, palm sugar, fish sauce, tamarind and pineapple juice, before bringing them all together in a sweet, salty and delicious whole. Reheat gently but till piping hot. Defrost before reheating.
Free range chicken, potatoes, shallots, coconut cream, bay leaves, palm sugar, fish sauce, tamarind, pineapple juice, chillies, red onion, garlic, galangal, lemongrass, coriander root, salt, peanuts, coriander, cumin, cloves, nutmeg, cinnamon, cardamon. (FISH, PEANUTS)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, 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.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with steamed rice and a green papaya salad or stir-fried Asian greens dressed with oyster sauce.
