One of a favourite dish in Thailand and in Thai restaurants around the world is Gaeng Kiew-Waan means"Green Sweet Curry", Gaeng in general mean the mixing of various ingredients into liquid either water or coconut milk, it's sweetness deriving from the Thai legend that the hot taste is called Sweet in order to reduce the meaning of spicy taste, but someones defy that the sweetness come from coconut milk and palm sugar.
Kiew or Green means the chili used for this curry is Fresh Green Chili and sometimes small bird chili are also added.
Kiew or Green means the chili used for this curry is Fresh Green Chili and sometimes small bird chili are also added.
Ingredients
Coconut Milk 68%, Soybean Oil 12%, Sugar 2%, Fresh Chili 5%, Garlic 2%, Shallot 1 %, Salt 1.5%, Lemon grass 1%, Spices 0.5%, Kaffir Lime leaves 0.5%, Kaffir Lime skin 0.3%, Galanga! 0.2%, Wild Ginger 2.5%, Sweet Basil Leases 3.5%
Recipes:
| Green Curry Sauce | 1,000 grams |
| Chicken thigh sliced (raw weight) | 900 grams |
| Eggplant (Aubergine) cut into finger shaped 2x3 cm. | 300 grams |
| Fresh basil leave | 25 grams |
| Fresh red/green chilli Julienne | 25 grams |
Method
- Shake the pouch well, tear the pouch at tear mark.
- Heat Green Curry Sauce to boil for 5 minutes, stir frequently to prevent the sauce from burning.
- Add chicken thigh cubes in the sauce and cook for 5 minutes, stir frequently to prevent the sauce from burning.
- Add eggplant or aubergine into curry and continue cooking over moderated heat for 5 minutes.
- Before remove from the heat, add fresh basil leave and fresh red & green chili julienne.
*NOTE : Please ensure that water and juice content from vegetable and smoked mussels do not get into the cooking.
Nutrition Value & Labeling Report
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