The streets of Bangkok are a sensory overload, and they’re packed with some of the tastiest food in the world! Fragrant herbs such as kaffir lime leaves and lemongrass combine with dried Indian spices including turmeric, coriander and cumin and finally ferocious chillies to complete the heady mix of flavours. To begin we’ve got an iconic Thai dish - fish cakes served with a sweet chilli sauce and a tangy salad. For the main event the more unusual khao mok gai, a Thai Muslim biryani which translates as ‘rice bury chicken’ served with a tangy mint nam prik on the side. A popular street snack of mango dipped in a chilli sugar salt completes the meal.

• Fish Cake Blend: mild chilli flakes, red bell pepper, white pepper, lemongrass, kaffir lime leaf, galangal, coriander leaf
• Sweet Chilli Sauce Blend: chilli, mild chilli flakes, garlic
• Salad Blend: mild chilli flakes, coriander, coriander leaf, red bell pepper
• Ground Spices: turmeric, chilli, fennel, star anise, galangal, coriander, cumin, black pepper, fenugreek, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, garlic
• Whole Spices: lemongrass, kaffir lime
• Nam Prik Spices: mint, coriander leaf, green chilli, garlic
• Chilli Sugar Salt: sugar, mild chilli flakes, chilli, salt

May contain traces of celery and sesame
Allergens are listed in CAPITALS

• 2 chicken thighs on the bone
• 125g firm-fleshed fish fillets
• 100g green beans
• 100g shallots or 1 small red onion
• 25g bunch of coriander
• 1 medium unripe mango (or 200g ready-prepared)
• 2 limes
• 1 egg white
• 25ml fish sauce
• 2 tbsp vinegar (rice, white wine or cider vinegar is best)
• 40g sugar
• 20g cornflour
• 200ml full fat coconut milk
• 150g jasmine or standard long grain rice (not easy cook)