8 (Thu) April 2010
Kaeng Kiew Wan with Shrimp, Eggplant, and Bokchoy
-Oksu (Joongang Heights Apts), Seongdong, Seoul, Korea-
with the Family
In a prior post, I speculated that coconut milk might be a critical component to making a successful Thai curry using a sauce base from food producer Asian Home Gourmet (see most recently 1.086 Kaeng Phet with Chicken Fried Rice). As confirmed this evening, whole cow’s milk doesn’t work as a substitute for coconut milk.
Kaeng kiew wan = green curry.