Thai Gold Samui Stir-Fry Sauce is an all-natural mix of Thai ingredients that will make a delicious family sized stir-fry. Named after the beautiful island of Samui, the flavour is known as ‘pad gaeng daeng’, a Thai stir-fried dry curry.
Preparation is the key to a good stir-fry. Cut up about 500g of mixed veg – we like carrots, fine beans, broccoli and cabbage, but you can use what you like. Slice up 400g/4 fillets of chicken breast and set aside. Put some oil in a pan/wok and cook the chicken at medium heat until done. Add in half this jar and stir through, then add the veg, hardest first, softest last. Add in the rest of the jar along with about half a jar of water and cook at maximum heat, tossing and turning until all veg is cooked and the sauce evenly coats the ingredients. Simple. Serves 4-6.