Spicy, fragrant& opulent
Notes: cumin, holy basil& coconut sugar
Spice level 4/5
Net weight 250g
Green curry or Gaeng kiew wan is a type of Thai spicy soup or curry commonly eaten with rice or roti. We use full-body coconut cream so our green curry is extra creamy. The colour green in green curry comes from Thai bird eye chillies, chillies leaves and coriander leaves. Sweet and spicy, are the most prominent flavours found in the infamous curry.
High level of fibre. Pea eggplant has properties as analgesic, hemostatic, diuretic which help treating bronchitis and rheumatoid arthritis. Galangal expels phlegm, colic and flatulence. Coriander roots help detoxify the body and heal stomach trouble.
- Pour Thai green curry sauce into a pot. Turn on medium heat. Add two tablespoons of water.
- Wait until boil, add protein of your choice and let cook.
Protein recommendations: 200g of chicken or salmon or fish balls or sliced pork or tofu
Cocounut milk, Water, Green Curry Paste (Green chili, Garlic, Lemongrass, Shallot, Salt, Galangal), Palm sugar, Fish sauce, Soy Bean oil, Sweet Basil leaf, Kaffir lime leaf
Food allergy warning: This product may have traces of shrimp, fish, soy and milk
Storage: In cool dry place
For more recipes and cooking tips please visit wildrice.com