THAI RED CURRY FEAST RICE CRACKERS, MINCED CHICKEN & CHILLI JAM NORTHERN THAI SAUSAGE, AUBERGINE RELISH GREEN PAPAYA SALAD RED CURRY OF GRILLED 35 DAY AGED SIRLOIN AND THAI BASIL JASMINE RICE – MANGO & COCONUT CARAMEL SWEETS STICKY-RICE TOASTED OOLONG TEA 35 minutes Thai Red Curry Feast 6. Remove sausage from the grill and rest for 1-2 minutes. Slice into 6-8 pieces and serve with the aubergine relish. Serves 2 By Som saa 7. Spoon the warm chicken & chilli jam mix on top of the A vibrant sharing menu designed to balance the sweet, rice crackers , and then top each cracker off with one In the Box spicy and salty flavours of Thai cooking. or two pieces of pickled ginger . Sirloin steak Aubergine relish Main Thai sweets 1. Set a frying pan or griddle over a high heat. Rub the Remove the steak , relish and Thai sweets Jasmine rice marinade over the steak and grill the steak to your from the fridge and allow to come to room temperature Thai sausage liking. We recommend rare or medium rare, which takes for roughly 20 minutes. 2-3 minutes per side – it will cook a little more in the curry. Minced chicken Rest for 4-5 minutes then remove the fat and slice into & chilli jam Starter & Snack bite-sized pieces. Crispy garlic 1. Wash the rice in a sieve until the water runs clear. Rice crackers Drain well and place in a small pan with a tight fitting lid. 2. Pour curry into a small pan over a medium-low Pickled ginger Add 400ml of cold water to the pan. heat. Bring to boil and simmer for 3-4 minutes Beef marinade 2. Place a pan (without lid) over a medium high heat and 3. ‘Bruise’ or slightly squash the ingredients Red curry sauce bring to the boil. Leave water boiling until it has reduced in your green papaya salad by bashing the Green papaya salad to the same level as the rice, roughly 5 minutes. Put the lid bag with a rolling pin. Transfer to a bowl and Pennywort on the pan and turn the heat down to the lowest possible squeeze over the juice of half a lime. Mix the setting for 10 minutes - don’t be tempted to lift the lid! salad with the pennywort , crispy shrimp Crispy fried shrimp & fried peanuts Then, turn the heat off completely and leave the pan and peanuts and toss with the dressing . to stand, still with the lid on, for 10-15 minutes. Som tum dressing 4. Fold the sliced beef, chilli and Thai basil Sliced chilli 3. In the meantime, prepare your starters. Turn the grill to through the curry over the heat. Transfer to a serving Thai basil a low heat and grill the sausage for 10 minutes turning bowl and enjoy alongside the rice and salad. half way through. Sticky rice oolong leaves Dessert Whole lime 4. Put the chicken and chilli jam mix into a small pan, bring to the boil and simmer for 2-3 minutes. 1. Cover tea leaves with boiling water and let steep for 3 minutes. Strain and enjoy together with the sweets. 5. Transfer the relish to a small bowl. Slice the lime in half and squeeze a couple of drops to the relish, mix through and keep the other half of lime aside for later. Sprinkle That’s it, sit down and tuck in! Don’t forget to share with crispy garlic . your creation with @thedishpatch @somsaa_london MANGO & JASMINE AUBERGINE COCONUT RICE RELISH CARAMEL SWEETS STICKY-RICE TOASTED OOLONG TEA RED CURRY OF GRILLED NORTHERN 35 DAY AGED THAI SAUSAGE SIRLOIN AND THAI BASIL GREEN PAPAYA SALAD RICE CRACKERS, MINCED CHICKEN & CHILLI JAM Ingredients Thai sausage: pork mince, red curry paste (dried chillies, bird’s eye chillies, coriander roots, garlic, shallots, lemongrass, galangal, shrimp paste (crustaceans), salt. Spices: coriander seed, cumin seed, white pepper); coriander, thai parsley, kaffir lime leaf, fish sauce (fish), curry powder Grilled aubergine relish: long aubergines, grilled garlic, grilled shallots, shrimp paste (crustaceans), fish sauce (fish) Crispy garlic: garlic Chicken and chilli jam mix : chicken thigh, peanuts, coconut milk, lemongrass, kaffir lime leaf, fish sauce (fish) chilli jam (soybean oil (soy), sugar, water, shallot, garlic , tamarind, dried red chilli, shrimp paste (crustaceans), salt) Green papaya salad mix: green papaya, green beans, tomatoes, asian pennywort Pickled ginger: ginger, sugar, rice vinegar (sulphites), water, salt Dried shrimp & fried peanuts: shrimp (crustaceans), peanuts Som tum dressing: garlic, bird’s eye chilli, lime juice, palm sugar, fish sauce (fish), tamarind water Red curry sauce: fresh coconut cream, red curry paste (dried chillies, bird’s eye chillies, coriander roots, garlic, shallots, lemongrass, galangal, shrimp paste (crustaceans), salt. Spices: coriander seed, cumin seed, white pepper), fish sauce (fish), palm sugar, kaffir lime leaf. Sirloin steak: (H G Walter) Beef marinade: fish sauce (fish), sugar, roasted chilli powder Thai basil Raw rice: jasmine rice Thai sweets: mango, coconut cream, palm sugar, sesame, salt. coconut meat, palm sugar, young green rice Sticky rice oolong: oolong tea Allergens - Sesame, fish, crustaceans, sulphites, soy and peanuts. May contain traces of nuts. Storage - Transfer all components to fridge as soon as received. Ensure all chilled items are cold on arrival, do not eat if warm. Same time next week? Browse the rest of our menus at dishpatch.co.uk.