Thai House® Red Curry Sauce with Bamboo shoots
(for use with pork or chicken and long grain/jasmine rice)
Ingredients:
Thai House® Red Curry Sauce with Bamboo shoots - 180gms
Pork or chicken sliced - 70-80gms
Red peppers (capsicums) cut into 1” squares -
5 per portion
Long grain / jasmine rice - 200gms
Basil leaves, fresh coriander leaves or flat leaf parsley for garnish
Method
1. Heat 80 gms of Thai House® Red Curry Sauce with Bamboo shoots in wok or frying pan. Add sliced pork or chicken pieces into wok and stir fry at high heat for 2 minutes.
2. Blanche the vegetables in boiling water for 1 min.
3. Add the remaining Thai House® Curry Sauce (about 100 gms) and the partially cooked vegetables. Stir continuously, bring to boil and simmer for 2-3minutes
4. Serve hot over steamed long grain / jasmine rice (12”plate suggested). Garnish with slivers of fresh basil or coriander leaves or flat leaf parsley.