Cuisine
Thai
Time
30 mins
Servings
1-2 people
1 roast chicken breast, sliced into thick batons
⅓ small cabbage, shredded
1 large bunch coriander (stalks and leaves), roughly chopped
½ red onion, sliced
1 red chili, sliced into strips
Thumb-sized piece of ginger, cut into matchsticks
3–4 kaffir lime leaves, finely shredded
1 tbsp Thai red curry paste
1 tbsp fish sauce
1½ tsp sugar
Splash of chicken stock
Oil for stir frying
Prep Your Aromatics: Slice red onion, chili, and ginger into matchsticks. Shred lime leaves.
Dry the Chicken: Stir-fry pre-cooked chicken breast on medium-high heat to crisp up the edges. Remove and set aside.
Build Flavour Base: Stir-fry aromatics in hot oil. Make space in the wok and fry the red curry paste until fragrant.
Add Veg & Toss: Add cabbage and toss to coat in the paste.
Final Layer: Return the chicken to the wok, add chopped coriander, fish sauce, sugar, and a splash of stock. Toss well.
Serve Hot: Let the cabbage stay crunchy and enjoy the bold flavours immediately.
Menu: Rojak Salad, Kaptains Chicken Curry, Char Kway Teow
8 Spaces Left
Menu: Handmade Biang Biang Noodles with Cumin Lamb, Dan Dan Noodles, Singapore Fried Vermicelli
4 Spaces Left
Menu: Char Sui Pork Bao Bun, Jiaozi , Gui Chai Tod, Smashed Cucumber Salad
8 Spaces Left
Menu: BBQ Chicken Bao, Siu Mai, Custard Bao, Pork Wontons
8 Spaces Left
Menu: Gaeng Hung Lay, Northern Thai Laab, Bangkok Crab Omelette, Khao Yum
6 Spaces Left
Menu of the day: Gyoza, Chicken Katsu Curry, Broccoli Gomaae and steamed rice
7 Spaces Left
Menu: Kimchi-jeon (Kimchi Pancake), Yak Gochujang, Beef Bibimbap, Kimchi
1 Spaces Left
Menu: Rojak Salad, Kaptains Chicken Curry, Char Kway Teow
10 Spaces Left
Menu: Mak Kimchi: Cut cabbage kimchi, Kimchi jjigae: Kimchi stew, Gyeran jjangajji: Soy marinated eggs, Hobak namul: Stir fried courgettes with chilli, Dak gotchi: Soy glazed chicken skewers
14 Spaces Left
Menu: Kimchi Mandu - Spicy Pork Belly Bulgogi - Kimchi- Japchae
10 Spaces Left
