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About
Details
Kaang kiew wan. No added MSG, preservatives or artificial colours. Kosher for Passover. Fresh herbs & spices. Scented with aromatic basil and lemon grass, and enriched with coconut cream, this easy-to-prepare dish epitomises the clear yet delicate flavours of Thailand. Product of Thailand.
Ingredients
Lemongrass, Garlic, Chilli, Salt, Shallot, Sweet Basil, Kale, Galangal, Fish Sauce (anchovy-fish Extract, Salt, Water, Sugar), Kaffir Lime Peel, White Pepper, Shrimp Paste (shrimp, Salt), Cumin, Coriander Oil
Directions
Thai Green Curry (Kaang Kiew Wan) (Serves 4): 1 packet Thai Green Curry Spice Paste; 1-2 tbsp vegetable oil; 350 g (3/4) lb) fish, cut into bite-sized pieces; 100 g (3.5 oz) green peas or aubergines; 50 g (1.75 oz) coconut cream powder (mixed with 1-1/2 cups (330 ml) water); or 1-1/2 cups (330 ml) coconut milk; sweet basil leaves, green chilli or coriander as garnish (optional). 1. Heat oil in non-stick saucepan on medium-low heat. Add Spice Paste and stir fry for 1 minute. Add half of coconut milk and cook until oil appears on top. 2. Add fish and cook for 5-8 minutes or until done. 3. Add balance of coconut milk and green peas or aubergine. Bring to a boil. Garnish and serve hot with rice. Variations: For a vegetarian curry, you may use vegetables instead of fish.
Warnings
May contain small fishes
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 10
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 460mg20%
- Total Carbohydrate 2g1%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Details
Kaang kiew wan. No added MSG, preservatives or artificial colours. Kosher for Passover. Fresh herbs & spices. Scented with aromatic basil and lemon grass, and enriched with coconut cream, this easy-to-prepare dish epitomises the clear yet delicate flavours of Thailand. Product of Thailand.
Ingredients
Lemongrass, Garlic, Chilli, Salt, Shallot, Sweet Basil, Kale, Galangal, Fish Sauce (anchovy-fish Extract, Salt, Water, Sugar), Kaffir Lime Peel, White Pepper, Shrimp Paste (shrimp, Salt), Cumin, Coriander Oil
Directions
Thai Green Curry (Kaang Kiew Wan) (Serves 4): 1 packet Thai Green Curry Spice Paste; 1-2 tbsp vegetable oil; 350 g (3/4) lb) fish, cut into bite-sized pieces; 100 g (3.5 oz) green peas or aubergines; 50 g (1.75 oz) coconut cream powder (mixed with 1-1/2 cups (330 ml) water); or 1-1/2 cups (330 ml) coconut milk; sweet basil leaves, green chilli or coriander as garnish (optional). 1. Heat oil in non-stick saucepan on medium-low heat. Add Spice Paste and stir fry for 1 minute. Add half of coconut milk and cook until oil appears on top. 2. Add fish and cook for 5-8 minutes or until done. 3. Add balance of coconut milk and green peas or aubergine. Bring to a boil. Garnish and serve hot with rice. Variations: For a vegetarian curry, you may use vegetables instead of fish.
Warnings
May contain small fishes
Common questions
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