Thai Yellow Chicken Curry with Stir-Fried Noodles, Vegetables, Ginger & Garlic

Our hot dish this Wednesday is Thai-infused chicken curry. We marinate the chicken in herbs and spices overnight before slowly cooking it in garlic, ginger, yellow curry paste, coconut cream and curry leaf.

Served with thin egg noodles which are stir-fried with carrots, cabbage, onions, spring onions, ginger, soy sauce, sweet chilli and ginger. The dish isn’t spicy and will be served mild.

All our hot main dishes are served in a 900ml plastic container.