'It's all about the pleasure of cooking...'
There's honest pleasure in knowing the food we eat is tasty, wholesome and made with real ingredients. Spicentice is all about creating a home-cooked experience, to share with family and friends, with traditional recipes that have been perfected over generations.
The clever little (no waste) packs of 100% pure herbs and spices come with an easy to prepare recipe that serves four and a shopping list of the extra things needed to make your favourite dish.
Each Spicentice Thai Green Curry Kit contains Ground Lemon Grass, Ground Galangal, Ground Kaffir Lime Leaves, Ground Cumin, Ground Coriander, Lemon Grass, Kaffir Lime Leaf.
No additives, no preservatives and no colouring.
Chicken (4 breast fillets)
1 Red/Green Pepper
1 Aubergine (small)
6 Bird's Eye Chillies
2 Onions (medium)
5 Garlic Cloves
Coconut Milk (400ml/1 tin)
150ml Stock (chicken/veg)
1 tbsp Fish Sauce
1 tbsp Soy Sauce
1 tbsp Sugar (palm/brown)
5 tbsp Cooking Oil
½ tsp Salt
Fresh Coriander (to garnish - optional)
Preparing the paste
1. Chop 1 onion into quarters, deseed the chillies and peel 4 garlic cloves.
2. Put all the ingredients into a blender with 3 tbsp cooking oil, 2 tbsp water, ½ tsp salt and the contents of Sachet 1.
3. Blend all the ingredients together until the mixture turns into a paste.
Preparing the curry
1. Wash the chicken and cut into bite-sized pieces.
2. Finely chop 1 onion, 1 garlic clove and the coriander.
3. Deseed and chop the pepper into squares and cut the aubergine into chunks.
4. Grate the rind of half the lime and squeeze the juice of half the lime into a bowl.
5. Make 150ml of stock.
Cooking the curry
1. Heat 2 tbsp oil in a wok or a large frying pan over a medium heat. Stir fry the chopped garlic and onion until they soften.
2. Then add the prepared curry paste and cook for 2-3 minutes stirring occasionally.
3. Next add the coconut milk, stock, contents of Sachet 2 and bring to the boil.
4. Add the aubergines, 50ml hot water and lower the heat.
5. Now stir in the chicken and peppers and cook for 10 minutes.
6. Add the fish sauce, soy sauce, sugar, lime juice and rind.
7. Stir well and cook for a further 2-3 minutes.
8. Season to taste and garnish with fresh coriander.
Serve with Jasmine rice or oodles of noodles. Equally tasty made with veggies instead of chicken. It is said that throwing away food enrages the Thai 'God of Rice', so eat up!