Gang Kai Thai Red Curry Soup
A soup-like dish to be served with or over thai sticky rice. Made with coconut milk. You can substitute any kind of meat or fish. I like it with beef (gang nuur), shrimp (gang kung) and fish (gang pla). Any firm-fleshed fish works nicely. I especially like monk fish with this dish.
Steps
Heat oil in a large saute pan.
Add curry paste and stir-fry until smooth.
Add coconut milk and mix thoroughly.
Add meat and simmer until no longer pink.
Mix in fish sauce and lime juice and keffir leaves.
Add slower cooking vegetables , like potatoes , and simmer covered until soft.
Add basil and faster cooking veggies , like peppers and zucchinis and simmer about two minutes until tender but still firm.
Serve in bowls over rice.
Ingredients
cooking oil, curry paste, coconut milk, chicken, thai fish sauce, lime, juice of, lemon, juice of, red pepper flakes, basil leaves, kaffir lime leaves, bamboo shoot, straw mushroom, red bell peppers, potato, chinese eggplant, japanese eggplant, green beans, zucchini