How to make it

  • Right, chop a load of garlic, red onions, ginger, fresh galangal (Asian market). Heat cast iron wok, slosh in sesame oil. OK?
  • Toss in garlic and ginger and a bunch of cardamom seeds.
  • Throw in obliquely diced aubergine, carrots and shitake (waiting a coupla mins between everything, right?) Bit of seasoning.
  • OK, rush out in the garden and grab a bunch of cilantro, basil and some kaffir lime leaves (dude, you have to have a kaffir lime tree in a terracotta pot - essential) leave those on the chopping board and throw in your diced chicken breast (yes, or tofu or whatever).
  • Right, now, um, chili flakes, red peppers and asparagus.
  • A slosh of water from the kettle and dissolve all the brown chicken jiz off the bottom. Toss it all about, throw in kaffir lime leaves, cover and simmer for a bit.
  • Now, scrape out the yummy noodly strips of fresh young coconut (you drank out that nectar of the gods earlier) dump that in and pour over the remaining half tin of coconut cream (who knows what happened to the 1st half). In goes the basil and cilantro. Stir. Serve over the rice you made yesterday (basmati with the bay leaf) after steaming that up a bit (drop of water from the kettle in bottom of pot - works lovely)
  • DELICIOUS! Best bit is explosive flavour of surprise cardamom seed crunch - whaor, lovely.

Reviews & Comments 2

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    " It was excellent "
    wrigggit ate it and said...
    This is on our table tonight!! Just my sort of tucker!!! *I* don't think I put too much ginger or chilis in- but the offspring did.... Loved it loved it loved it. Super Phwoar.......
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  • raukipokey 6 years ago
    YUM! okay im sooo making this 2m night, directions were tonnes of fun to read as well :D
    Was this review helpful? Yes Flag

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