Thai House® Red Curry Sauce with Pineapple
(for use with duck or prawn or pork and long grain/jasmine rice)
Ingredients:
Thai House® Red Curry Sauce with Pineapple 290 gms
Medium prawns or sliced duck or pork 80 gms approx.
Basil leaves, fresh coriander leaves or flat parsley for garnish
Red chilli- cut into fine slivers 1/ 4 to 1/ 2 chilli depending on taste- for garnish.
Long grain / jasmine rice 200 gms
Method:
1. Heat 100 gms of Thai-House® Red Curry Sauce with Pineapple in wok
or frying pan.
2. Add prawns or sliced duck or pork slices into wok
and stir fry at highheat for 2 minutes.
3. Add the remaining Thai-House® Curry Sauce (about 190gms)
Stir continuously, bring to boil and simmer for 2-3 minutes
or until meat is cooked.
4. Serve hot over steamed long grain / jasmine rice ( 12” plate suggested)
Garnish slivers of red chilli and fresh basil or coriander leaves
or flat leaf parsley.