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Method:

  • Pak choi 300.0 g
  • Coconut milk 200.0 ml
  • Water 250.0 ml
  • Vegetable oil 15.0 ml
  • Red pepper 130.0 g
  • Oyster mushrooms 100.0 g
  • Enoki mushrooms 100.0 g
  • Pineapple pieces, tinned 140.0 g
  • Sesame seeds (toasted) 5.0 g
  1. Method:

    • Heat the oil in a pan on medium heat.
    • Wash the pak choi and cut into 1 cm wide strips. Clean the peppers, oyster mushrooms and enoki mushrooms and cut into strips.
    • Fry the peppers and the Robertsons Thai Red Curry. Add mushrooms and the pak choi. Remove vegetables from the pan.
    • Pour coconut milk and water into the pan and bring to the boil while stirring. Cook for a few min over medium heat. Add pineapple pieces and vegetables and heat briefly in the sauce.
    • Sprinkle with roasted sesame seeds.
    • Makes 4 servings