Recipe: Kaeng Ka Ree
1. Heat a skillet and add 1 cup (240 ml.) coconut milk together with the contents of this packet.
2. Add 250 g. sliced beef or chicken and stir-fry until done. Add 1 cup (240 ml.) water and bring to a boil. *For tastier and creamier curry, substitute water for coconut milk or milk*
3. Add some potato and onion.
4. Add fish sauce to taste. Cook until tender and remove from heat.
Ingredients: Garlic 21%, Shallot 19%, Vegetable Oil (Palm, Soybean) 17%, Spices (Coriander, Ginger, Cumin, Mustard, Fenugreek, Turmeric) 12%, Salt 9.5%, Lemongrass 7.5%, Shrimp Paste (Shrimp, Salt) 7%, Chilli 5%, Galangal 2%
Allergen Information: Contains shrimp and mustard. May contain fish, crab and molluscs (scallops (bivalves), squid).
- Authentic Thai Curry
- no MSG, Preservatives or Artifical Colours Added
- Makes 2 servings
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