Golden Curry is a staple in our restaurant. We have bottled a single serve for those who want to do it themselves. The creaminess of the coconut milk blended with the curry paste makes a heavenly comfort dish. We are pleased to present to you our golden curry which you can combine with any protein or vegetables and make a memorable lunch or dinner.
SHAKE WELL BEFORE USE
ONCE OPENED, KEEP REFRIGERATED
GOLDEN CURRY CHICKEN
2 tbsp of oil
1 tbsp of garlic
200 gr of chicken
50 gr Carrots
50 gr of Bamboo shoots
10 pieces of Thai basil leaves (fresh)
250 ml of Golden Curry Sauce
50 gr of fried eggplant
- Slice eggplant into 1 in rounds. Quickly fry the eggplant to how hard or soft you like your eggplant. Set aside.
- Sautée chicken in oil until slightly cooked. Add garlic and cook until garlic browns.
- Add Golden Curry Sauce.
- Add carrots, bamboo shoots and basil leaves
- Bring the curry to a boil.
- To plate, lay the eggplant on the plate and top it with the chicken and vegetables. Pour all the curry sauce on top and enjoy.
Notes: You can add any vegetables. ie, bok choy, green beans or nappa to level up your golden curry.
GREEN MANGO 