“Gaeng Ped” is Thai name to call this dish. It is the best eaten with streamed jasmine rice. The coconut flavor, hot and spicy of this curry is the favorite of the people in Thailand.
Cooking time 6 minutes | Serves 4 | Spicy Level: Medium
Thai Red Curry Set 77 g
Preparation “Thai Red Curry”
- 1 packet Red 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 roasted duck meat (for gourmet meal) or preferred meat (cut into bite-sized pieces) 200 g
Eggplant and cherry tomatoes 60 g
Water 300 ml
Cooking oil 2 tbsp
How to cook
- Heat cooking oil in saucepan, stir fry Red 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 and cherry tomatoes, bring to boil. Add Dried Spices (except Oxygen Absorber sachet, DO NOT EAT).
- A dash of fish sauce 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)
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