Home
Recipe supplied by Field to Fork Food.
Makes 2 large portions or 4 smaller portions
Ingredients
2 goose breasts, diced
2 carrots, chopped
1 onion, chopped
1 medium potato, cubed
3 garlic cloves, crushed
Thumb sized piece of ginger, grated
3/4 tin coconut milk
3 tbsp Red Thai Curry Paste
Oil
Basil leaves
Method
Prepare all of your vegetables and then transfer to a frying pan with a glug of oil. Cook for 5 mins or until soft.
Add the garlic and ginger to the pan, followed by the cubed goose breasts, give it a big mix and quickly brown the meat.
Pour 3/4 tin coconut milk and add your Red Thai curry paste to the pan, mix it all together and reduce the heat and gently simmer for 5 minutes. Once cooked, remove from heat.
As the meat simmers, bring a pan of water to the boil and cook your rice as per cooking instructions.
When you are ready to serve, squeeze the juice of one lime into the sauce, stir and serve. Garnish with fresh basil.
Makes 2 large portions or 4 smaller portions
Ingredients
2 goose breasts, diced
2 carrots, chopped
1 onion, chopped
1 medium potato, cubed
3 garlic cloves, crushed
Thumb sized piece of ginger, grated
3/4 tin coconut milk
3 tbsp Red Thai Curry Paste
Oil
Basil leaves
Method
Prepare all of your vegetables and then transfer to a frying pan with a glug of oil. Cook for 5 mins or until soft.
Add the garlic and ginger to the pan, followed by the cubed goose breasts, give it a big mix and quickly brown the meat.
Pour 3/4 tin coconut milk and add your Red Thai curry paste to the pan, mix it all together and reduce the heat and gently simmer for 5 minutes. Once cooked, remove from heat.
As the meat simmers, bring a pan of water to the boil and cook your rice as per cooking instructions.
When you are ready to serve, squeeze the juice of one lime into the sauce, stir and serve. Garnish with fresh basil.
