Thai Red Curry With Chicken & Shrimp/ Gang Phed Gai Goong
Gang - curry / Phed - Hot / Gai - Chicken / Goong - Shrimp (Gang phed Gai Goong literally means Hot Chicken Shrimp Curry ,Red Curry is very Hot so the name)
1 tablespoon vegetable oil
1 tablespoon Red Curry Paste
1 can (13.66 ounces) Coconut Milk
1/2 cup chicken stock
1 tablespoon brown sugar
1 tablespoon Fish Sauce
1 pound boneless chicken, beef, pork or duck, cut into bite-size pieces
3 cups assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas
2 tablespoons fresh basil
Cooked Jasmine Rice (optional)
STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.
SERVE over cooked Jasmine Rice, if desired.
About Red Curry:
Red curry (Thai: แกงเผ็ด; RTGS: kaeng phet, IPA: [kɛːŋ pʰèt], lit: spicy soup) is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process. The main ingredients are garlic, shallots, (dried) red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. Common additives are fish sauce, sugar, Thai eggplant, bambooshoots, thai basil (bai horapha), and meat such as chicken, beef, pork, shrimp, frog, snake or duck.
Tofu, meat analogues or vegetables such as pumpkin can be substituted as a pseudo-vegetarian option, but due to the presence of shrimp paste in curry paste, substituting protein does not make the dish vegetarian. There are, however, vegetarian red curry pastes available.
This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice.
Red curry paste itself is the core flavouring for a number of other non-related dishes such Thot man pla (fish cakes) and sai ua (grilledChiang Mai sausage)
Prime Ingredients:
Ingredients:
1 tablespoon vegetable oil
1 tablespoon Red Curry Paste
1 can (13.66 ounces) Coconut Milk
1/2 cup chicken stock
1 tablespoon brown sugar
1 tablespoon Fish Sauce
1 pound boneless chicken, beef, pork or duck, cut into bite-size pieces
3 cups assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas
2 tablespoons fresh basil
Cooked Jasmine Rice (optional)
Method:
HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil.
SERVE over cooked Jasmine Rice, if desired.
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