This dish is spicy, savory and has a great mouth feel. You can prepare this dish well in advance and just reheat in the oven when you want to serve.
I prefer to serve with basmati rice, chopped cilantro and lime wedges.
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This recipe was inspired by a Red Beef Tay-Po curry I had at Stir Crazy Thai in Kirribiili Australia. This dish was the most tasty Thai dish I've ever had and I salivated for months thinking of this recipe. So far, this is the best I've done duplicating the recipe.
This spicy chicken dish can be made from start to finish in 20 minutes. You can use Extra Virgin Olive Oil for a healthier flair.
This is a great cold weather dish that can be prepped in 30 minutes. Best when left to simmer in the oven for a few hours, or in a crock pot, this hearty, chunky soup will fill your soul.