Chicken thighs cooked in a combination of different spices and enhanced by the unique flavour of ‘belacan’ (fermented shrimp paste) to produce a rich and thick dry curry. A perfect example of the fusion of different cuisines found in Malaysia.
Chicken thighs, onion, garlic, ginger, shallot, belacan (fermented shrimp paste), nuts, herbs.
(allergens: crustaceans, nuts - cashew/macadamia)
Chef recommends: Serve with steamed rice or rice vermicelli