We love our Northern Thai Burmese curry, with its unusual flavours of caraway seeds, sesame oil and soy sauce, but you can also make a lovely coconut curry with the spices. serves 4-6
1 carton Burmese curry
1 tbsp vegetable oil
3 tbsp sesame oil
300 ml ‘secret sauce’
700g chicken breast, cut into thin slices
1 large onion, finely sliced
small chillies, finely chopped (it’s up to you how many!)
3 tbsp soy sauce
1 can coconut milk, or half a block of solid cream, cut lengthways
squeeze of lime
Heat the vegetable oil in a wok or large pan and gently fry the onion until soft.
Add the sesame oil and spices and fry for a couple of minutes.
Add the ‘secret sauce’, soy sauce and coconut milk, bring to the boil and simmer very gently for about an hour.
Add the chicken pieces and cook for about 10-15 minutes.
Serve with plain rice, with lime wedges and extra soy sauce on the side.