Curry with Love
Our signature dish is this coconut based curry kit, which is best described as a fusion curry of Indian spices with a Thai influence. This curry is creamy and elegant and will work perfectly with chicken, fish or vegetables. It is SO versatile you could even add a touch of stock and pour over noodles for a beautiful, fragrant noodle soup.
Heat 2 tbsp of oil in a pan over a low heat. Add spice pack 1 to the oil and stir until fragrant. Add approx. 800g of chopped meat or vegetables to the pan and coat in the spices (if using fish, add at the end of cooking and poach in the liquid for a few minutes until cooked). Add a 400ml tin of coconut milk and 1 tbsp of Thai fish sauce. Add spice pack 2 and stir. Simmer until your meat/veg/fish is cooked through, then serve with a squeeze of lemon juice.
For a vegan alternative, use soy sauce or tamari in place of the Thai fish sauce.
Dehydrated onions & garlic
Ground spices (Coriander, ginger, turmeric, chilli)
Whole spices (Cinnamon, curry leaves, black cardamom, cloves, star anise)
May contain traces of nuts.