“This dish is easy, versatile, and SO delicious. I start by stir-frying two or three types of veg - capsicum, broccolini, sugar snap peas, bok choy, or whatever I've got - then take the veg out of the pan, sear the chicken, add the sauce, add the vegies back, and serve it on rice or noodles with coriander leaves and a squeeze of lime. Occasionally I add a handful of raw prawns near the end of the cooking time and cook until the prawns are just done. The end result has all the complex flavours a good Thai dish should have - salty, sweet, sour, funky - without the effort of making the whole thing from scratch. I would love to see this dish on the permanent menu.”
