Water chestnuts suspended in a light coconut milk jelly make up the bottom layer, while diverse fruit flavours are added in later layers. Different bands of colour and texture are produced by ...

Using a wok, sauté lemon grass and galangal with oil. 3. Add red thai curry paste followed by boiled jack fruit and sliced water chestnut. 4. Simmer on low heat, add coconut milk and grated jaggery. 5 ...

You can take time out of the preparation process by choosing bacon-wrapped water chestnuts to be your starter. These are a quick yet very creative appetizer to whip out at your holiday party.