Gaeng-Khua is one of Gaeng from the central region of Thailand like green and red curry but has no spices included and it has the flavour of kaffir lime rind and leaf.
The very important part of Gaeng-Khua is all ingredients have to be roasted (Khua) before grinding it. that is why is called Gaeng-Khua.
It may look different from red curry because of fruit or vegetable accompanying 1t and it will have 3 tastes if pineapple is used. it is sour, sweet and salty taste aside the hot taste from chili.
The very important part of Gaeng-Khua is all ingredients have to be roasted (Khua) before grinding it. that is why is called Gaeng-Khua.
It may look different from red curry because of fruit or vegetable accompanying 1t and it will have 3 tastes if pineapple is used. it is sour, sweet and salty taste aside the hot taste from chili.
Ingredients
Coconut Milk 78%, Soybean Oil 8%, Sugar 1%, Chili 3%, Garlic 3.5%, Shallot 1%, Salt 2%, Lemon grass 2.5%, Spices 0.2%, Kaffir Lime skin 0.5%, Galangal 0.3%
Recipes:
| Gaeng Khua curry sauce (Ready made) | 1,000 grams |
| Prawn (cooked weight) | 600 grams |
| Fresh pineapple cut in small pieces | 200 grams |
| Fresh kaffir lime leaves, torn | 4 pieces |
| Fresh red & green chili julienne | 10 grams |
| Fresh Basil leaves | 10 grams |
Method
- Shake the pouch well, tear the pouch at tear mark.
- Heat Gaeng-Khua curry sauce to the boil for 5 minutes, stir frequently to prevent the sauce from burning.
- Add Prawn,fresh pineapple in the sauce and cook over moderated heat for 10 stir frequently.
- Add fresh kaffir lime leaves.
- Transfer to a serving dish, garnish with fresh basil leave, fresh red and green chili julienne.
*NOTE : Please ensure that water and juice content from vegetable and smoked mussels do not get into the cooking.
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