- 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
| - 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
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