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Come along as Chef Matthew Stowe, Director of Culinary Operations of the Joseph Richard Group in Vancouver, British Columbia, cooks a heavenly Thai Green Curry Congee. Plated with puffed wild rice, topped with poached eggs and garnished with int, basil and cilantro leaves, there will be no leftovers of this curry concoction!
Puree coconut milk, green onions, cilantro and lime juice. Add mixture to congee and cook for 10 minutes on low heat to enhance flavor.