This mild and aromatic curry is not only a flavoursome family meal, a portion of the proceeds from the sale of each packet of Balinese Curry Simmer Sauce go on to help Balinese people in need. Click the product profile below for more information.
Ingredients
1 tablespoon vegetable oil
1 red onion, sliced
300g cup mushrooms, trimmed and halved
1 x 375g Passage to India Balinese Curry Simmer Sauce
¼ cup water
2 kaffir lime leaves, torn (optional)
1 x 400g tinned green jackfruit in brine, well drained and coarsely flaked
200g fresh green beans, trimmed and halved
½ cup (125ml) coconut milk
Fresh coriander leaves, roti and lime wedges to serve
Method
Heat oil in a large deep pan over medium-high heat. Add onion and mushrooms and cook, stirring for 5 minutes
Add Balinese Curry Simmer Sauce, water, kaffir lime leaves, jackfruit; mix well. Reduce heat to medium. Cover with lid and simmer for 5 minutes
Add beans and half cover with lid. Simmer for a further 3-5 minutes or until beans are just cooked through. Stir in coconut milk. Heat until warmed through
Garnish with chopped fresh coriander or shredded kaffir lime leaf. Serve with warmed roti and wedges of lime