INGREDIENTS:
| Coconut cream |
73.91% |
| Curry paste |
17.39% |
| Salt |
2.17% |
| Sugar |
6.52% |
PREPARATION:
150g chicken (pork or prawns)
250g water (coconut milk or milk)
150g potatoes (cooked and cut into 1 inch cubes)
In a pot, pour the gaeng
curry sauce and stir together with the chicken (pork or prawns) till cooked. Then
add water (coconut milk or milk). Use medium light. Add cooked potatoes and simmer till
cokked. Serve with Khun Perm's Ready-to-eat rice or with toast.
SERVES: 1
| * |
Other packaging and sizes are available
i.e., retort touches |
|
TM
