Red Curry and Japanese knotweed made by Wan

Japanese knotweed ( Polygonum cuspidatum ) is an invasive plant mostly along the waterfront. Wan likes this plant a lot because the young leaves are very tasty. The taste is a bit sour like rhubarb and it is from the same family. It is hard to describe the exact ingredients because Wan follows her intuition and there is a lot of tasting while she is cooking. So try it out yourself, use your intuition en find the balance between, sweet, salt and sour. This red curry is a fresh taste sensation!

Organic chicken or even better, tofu!!
coconut milk
4 sprigs Japanese knotweed
Kaffir lime leaves
matelote
palm sugar
tamarind
red curry paste

Boil the he coconut milk boil. Add some fish sauce, palm sugar , tamarind juice and red curry paste.
Add the chicken or tofu to the coconut milk and let it yarn. Add the lime leaves and knotweed at the last minute.
Serve with rice. A small sprig of fennel will make your dinner complete!