Mussels in a smoky chilli jam and coconut broth. Messy, sweet, salty, sharp.
The chilli jam that holds everything together at Farang. Deep-fried, dark, and worth the smoke alarm going off twice.
Flat iron beef stir-fried with homemade jaew - a smoky BBQ-charred chilli relish - shallots, kale and flat rice noodles. Make the full batch of jaew and use it all week.
Thai stir-fry built on homemade nahm prik pao chilli jam. Chicken, morning glory, green beans and green mango. The jam takes time and keeps for weeks. The stir-fry takes ten minutes.
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