INGREDIENTS:
| Coconut cream |
49.07% |
| Curry paste |
42.94% |
| Chilli |
1.53% |
| Lime leaves |
0.92% |
| Salt |
0.92% |
| Sugar |
4.6% |
PREPARATION:
300g prawns (chicken or beef sirloin)
170g water (coconut milk or milk)
20g kaffir lime leaves (chopped) to garnish
In a pot, pour the gaeng
panaeng sauce. Add water (coconut milk or milk) and stir together with the prawns
(chicken or beef). Stir till cooked. Serve with Khun Perm's Ready-to-eat rice or can
be made into a sandwish
SERVES: 1
| * |
Other packaging and sizes are available
i.e., retort touches |
|
TM
