INGREDIENTS:
| Coconut cream |
69.26% |
| Curry paste |
17.31% |
| Chilli |
2.16% |
| Sweet basil |
2.16% |
| Salt |
1.29% |
| Sugar |
6.49% |
| Lime leaves |
1.29% |
PREPARATION:
150g chicken (beef or grilled duck)
250g water (coconut milk or milk)
100g thai aubergines or bamboo shoots
(sliced into 4 equal pieces) if cooking with duck, use small
tomatoes or bamboo shoots
thai basil leaves and kaffir lime leaves to garnish
In a pot, pour the
gaeng daeng sauce and stir together with the chicken (beef or
grilled duck) till cooked. Then add water (coconut milk or milk).
Use medium light. Add aubergines, thai basil and kaffir lime leaves.
Simmer till cokked. Serve with Khun Perm's Ready-to-eat rice.
SERVES: 1
| * |
Other packaging and sizes are available i.e., retort touches |
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TM
