This Week’s Dish Of The Dale: Yellow Thai Chicken Curry

Our co-founder’s favourite recipes

‘Both our prawn and our vegetable Thai yellow curries won Great Taste Awards last year, so I knew the chicken version would be a winner. And so it proved. That signature flavour combination of fish sauce, lime juice, lemongrass, coconut milk and Thai spices is balanced so beautifully this has already become one of my favourites. Forget the takeaway, this is the real deal!’

There are no additives, preservatives or hidden nasties, this is just a fresh, fragrant and delicately balanced mild Thai curry. We’re already packing in the flavour before we start cooking, marinating the diced fresh chicken breast in spices and lime juice. Coconut milk is the base of the sauce, but you’ll also taste tamarind, lemongrass, lime leaf, and yellow peppers (which gives it that lovely colour).

For a stupendous, hassle-free supper, just serve with some of our Coconut & Lime Leaf Rice to soak up the tasty sauce. Garnish with a wedge of lime and you’re done!

Or, for a Thai feast, pair it with some other one-portion dishes so you can mix and match. Best to choose a range of proteins and heat levels so everyone’s happy. Oh, and you’ll find Thai crackers in our shops … very hard to say no to!

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