|Thai coco Red curry simmer sauce||1 can|
|Kaffir Lime Leaves||5 g|
|Turkey Berry||30 g|
|Thai Basil||10 g|
|Boiled Pork Shoulder||400 g|
|Thicken Coconut Milk||30 ml|
Finely sliced kaffir lime leaves and red chili for garnish
1. Start by shake well the Thai coco Red curry simmer sauce,open the can and pour it in a pot.With medium heat slowly boiled up the curry.
2. Add pre-cooked diced pork jowl, pea eggplant,kaffir lime leaf and sweet basil. Mix well..
3. Cover the lid, slowly cook with medium heatfor 5 minutes to cook eggplant. Serve them in a bowl,decorate by pour some thicken coconut milk,chiffonade kaffir lime leaf and red chili.
4. Serve together with jasmine rice.
Red curry soup (No vegetable) 400 g.