An irresistibly saucy dish (originally from the master of Thai cooking, David Thompson) which gets its funky, authentic edge from home-made chilli jam (gluttons for punishment, we are), used both as a marinade for sliced, uncooked, free-range breast fillet, and the base of the sauce with coconut cream, lime leaves and Thai basil. You just need to sear the chicken, pour in the sauce and dish up over coconut rice.
To Serve
Serve with coconut or steamed jasmine rice. For a quick, green addition to the dish, throw in chopped, steamed Chinese broccoli or bok choy or a handful of baby spinach at the end of cooking time. With more time (and a well-stocked greengrocer) on your hands, a green papaya salad – shredded green papaya dressed with lime juice, fish sauce, garlic, palm sugar and chilli – would make a sensational accompaniment.
Defrost fully before cooking, then heat a little oil in a non-stick frying pan and seal the chicken on both sides, before pouring in the chilli jam sauce and simmering for 4-5 minutes or till the chicken is cooked through and sauce is hot.
4.8
Rated 4.8 out of 5 stars
Based on 236 reviews
5
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202
Total 5 star reviews: 202
4
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26
Total 4 star reviews: 26
3
Rated out of 5 stars
5
Total 3 star reviews: 5
2
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1
Total 2 star reviews: 1
1
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2
Total 1 star reviews: 2
97%would recommend this product
236 reviews
Gareth C.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
2 days ago
Restaurant quality
Loved it. Wished there was more of it
Timothy D.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
3 days ago
Excellent meal
My wifes favourite
Carol C.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
2 weeks ago
Hungry hippo
Soo good
Louise K.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
2 weeks ago
Delicious
Saucy and juicy. Excellent quality meat.
Sandra M.
Verified Buyer
I recommend this product
Rated 5 out of 5 stars
2 weeks ago
FANTASTIC
So tasty and just the right amount of chilli - we are Loving the Dinner ladies meals.
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