|
|
| |
 |
 |
 |
Thai
Coconut Galangal Stir-Fry Sauce
An
exquisite combination of coconut milk spiced with galangal,
lemon grass, tamarind and chillies. A mild heat creamy stir-fry
sauce suitable for chicken, seafood, tofu and vegetables.
Perfect to create an authentic Tom Kha dish.
| • |
 |
|
|
Energy(375kJ/90kcal),
Protein 1.0g, Carbohydrate 11.9g, of which sugars 6.0g,
Fat 4.3g, of which saturates 3.8g, Fibre 1.4g, Sodium
0.8g. |
See
what you can whip up with this product:
|
|
|
|
|
 |
 |
| |
| |
| THAI
RED DUCK CURRY |
| INGREDIENTS: |
| |
1
jar (340g) WORLDFOODS Thai
Red Curry Sauce; 2 tbsp Cooking Oil; 340g Duck Breasts,
skin removed and cut into strips; 180g Canned Pineapple Chunks,
drained Or 4 Canned Rambutans, drained and cut into bite-size;
4 Cherry Tomatoes, halved;6 - 8 basil leaves. |
| INSTRUCTIONS: |
| 1. |
Heat
the oil in a saucepan, add the duck and cook until browned on
all sides. |
| 2. |
Next
add the pineapple chunks or rambutans and curry sauce and simmer
over low to moderate heat for 5 minutes. |
| 3. |
Then
add the cherry tomatoes and simmer for a further 10 minutes,
stirring occasionally. |
| 4. |
Finally
stir in the basil leaves and heat for a further 30 seconds until
wilted. |
| Click
here
for more recipes. |
|
|
