Ingredients
- 1 Tbsp Cooking oil
- 1 Tbps Red curry paste
- 1 brown onion
- 1 225g can Valcom bamboo shoot slices
- 5 Kaffir lime leaves
- 200 g crispy pork belly
Method
- With 1 Tablespoon cooking oil add 1 Tablespoon of red curry paste and heat for 1 minute.
- Add 1 sliced brown onion and 5 kaffir lime leaves cook for another minute on high.
- Add 1 225g cam of Valcom bamboo slices along with 200g crispy pork belly sliced. Cook for a further 3 minutes on high and serve with steamed rice.
Product used in recipe
- Valcom - Bamboo Shoot Slices