Red curry with bamboo shoot, blood jelly and fish ball

Ingredients

• 3 tbsp red curry paste
• 200ml coconut milk
• 100g julienned Valcom bamboo shoot slices
• 200g diced duck blood jelly
• 6-7 fish balls
• 200ml water
• 1 tbsp fish sauce
• 2 tsp sugar
• 2 chopped kaffir lime leaves
• 2 tbsp vegetable oil

Method

1. In a small pan, boil water and steam bamboo shoot then put aside. Same boiled water pan, steam blood jelly, put aside. Lastly, heat up the fish balls in the boiled water. Put all aside separately.
2. To make the curry, on a low heat medium-sized pot, fry red curry paste with vegetable oil until fragrance. Increase to medium heat, add 200ml of coconut milk and stir until the paste gets dissolved. Add 200ml water then bring the curry to boil, combine steamed bamboo shoot, blood jelly and fish balls in the pot.
3. To season, add fish sauce and sugar. Leave the curry on simmer for another couple of minutes. Garnish with chopped kaffir lime leaves, then turn the heat off. The curry is now ready to serve, with your choice of jasmine rice or rice noodles.

Product used in recipe

• VALCOM - VALCOM BAMBOO SHOOT SLICES