This dish knows in Thailand as “Gaeng Keow Wan” is typical of Thai curry that the heat is mainly from fresh green chili. Thai aroma of herb and spices are outstanding. It is always hot and spicy taste.
Cooking time 6 minutes | Serves 4 | Spicy Level: Medium
Preparation “Thai Green Curry”
- 1 packet Green Curry Paste 35 g
- 1 packet Coconut Milk Powder 40 g
- 1 packet Dried Spices 2 g
(Item marked are prepared in the pack)
Chicken or preferred meat (cut into bite-sized pieces) 200 g
Eggplant or aubergine or green peas 60 g
Water 300 ml
Cooking oil 2 tbsp
How to cook
- Heat cooking oil in saucepan, stir fry Green Curry Paste for 1 minute on medium heat. Add meat and stir fry until cooked.
- Dissolve Coconut Milk Powder in 300 ml of hot water. Pour coconut milk into the saucepan.
- Add eggplant or aubergine or green peas, bring to boil. Add Dried Spices (except Oxygen Absorber sachet, DO NOT EAT).
- A dash of fish sauce and sugar can be added, if desire. Serve hot.
No added MSG | No added preservatives | No artificial colours | No gluten | No meat (Do not contain any meat and meat product)
