“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.”
“I am obsessed with this dish! It's so tasty, creamy, has the right level of spice - now ordering every week, my only wish is it came in a bigger portion hehe - we use a microwave rice and cook frozen beans to compliment this dish”
“This is a delicious dish with whole kaffir lime leaves to give it a real authentic South East Asian flavour. It has capsicum in it already, but I add a large handful of green beans for extra veggie intake and it’s so easy, you just chuck them in the pan with the lid on for a few mins to steam. Beautiful with rice.”
