Description
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.
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
Instructions
- 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