stir-fry sauce

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Roasted sweet chilli 

Delightful roasted chilli flavour

I love prink pao roasted sweet chilli sauce because it's so versatile  – and hugely popular. In Thailand we use it as a stir-fry sauce, a dipping sauce, a spread on bread and as a vital ingredient for other sauces. And it's brilliant with seafood. Prink pao looks easy to make, but you need skill and experience to tease out the complex flavours.

COOK LIKE A THAI,

THE HARD WORK'S DONE:

·      Sweet chilli stir-fry sauce

·      A Thai essential: charred chilli

WHAT YOU NEED:

·      Your favourite meat, seafood or veg

·      Oil, garlic, onion

EFFORTLESS THAI COOKING – SERVES 2

1.Cook meat: Place a wok with a tablespoon of oil on medium heat.

Add a tablespoon of chopped fresh garlic, 200g of chicken

(or other meat, seafood or veg) and a handful of chopped onions.

Keep stirring on medium heat till meat is cooked. Or do it the

Thai way, and be guided by the colour changes.

2.Add sauce: Pour in the Grab Thai Go stir-fry sauce,

then bring back to temperature.

3.Add Thai essential:Toss in the Grab Thai Go charred chilli

and a scattering of fresh sweet basil. Mix well,

then serve with boiled rice.

Sweet basil

stir-fry sauce

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ADDRESS

GRAB THAI GO LTD

207 Regent Street

London W1B 3HH

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