is a fragrant and creamy green curry. Often served with rice or rice noddles.
Can be made with any combination of meat, poultry or prawns.
150g chicken (pork or prawns)
250g water (coconut milk or milk)
100g thai aubergines (cut into 4 equal pieces)
thai basil leaves and chillies to garnish
In a pot, pour the gaeng keaw wan sauce and stir
together with the chicken (pork or prawns) till cooked. Then add water (coconut milk or
milk). Use medium light. Add aubergines and stir till cooked. Add thai basil leaves and
chillies. Simmer till cokked. Serve with Khun Perm's Ready-to-eat rice or rice noodles.
||Other packaging and sizes are available
i.e., retort touches