This curry has its roots in the 16th century when the Chinese began trading and settling in what is now Malaysia. The 'Kapitan' was the Chinese captain of a ship for whom this recipe was created for.
This is a real fusion of Chinese and Malay cooking both in terms of the ingredients and the techniques used. It packs quite a few chillies in the paste but the heat is somewhat tempered by the coconut milk.
Frozen portion, will need defrosting and heating through. Do not re-freeze.
Rice sold separately.
Serves 1 - Min weight 300g
Ingredients: pork, coconut milk, chicken stock, shallots, dried red chillies, garlic, ginger, fresh turmeric root, palm sugar, tamarind, Chinese five spice powder, belacan (dried shrimp paste), salt
Allergen Advice: All of our meals are prepared in an environment where we use Mustard, Nuts, Sesame, Eggs and Celery