Monday, May 2, 2016
This is a Thai recipe that I got from one of my husband's Coworkers. She brought some to work for him to try and he thought it was delicious! Hers was much hotter than mine (hers is actually red in color from all the cayenne she puts in, mine is not red but plenty hot for me! She also uses Thai chilies.) When I get my computer up and going again I will try to add a picture.
Gang Phet/Red Curry
3 tsp garlic minced
1 can coconut milk (chaokoh brand)
Kaffir lime leaves ( 8-10)
1- 20 oz can Bamboo shoots (strips)
1 can straw mushrooms (chopped)
1 can baby corn (cut into bite size)
Thai basil maybe 1 cup loosely packed whole leaves (then tear into pieces)
5-6 chicken breasts (or can use pork or beef) sliced thin like for stir fry
Salt to taste
1 tsp sugar
1 tsp fish sauce (Squid brand)
1 Tbs cayenne pepper (or more)
Jasmine rice (I cooked 3 cups raw rice, which worked out to be about the right amount for the amount of sauce.
Simmer coconut milk, garlic, and kaffir lime leaves on medium heat. You'll notice the coconut cream separating from the milk. Add the cayenne pepper, mix thoroughly, then add the raw meat and cook thoroughly. Then add enough water to cover the meat by about an inch. Add all the veggies, basil, salt, sugar, and fish sauce. Let simmer for 20 min. Remove kiffer leaves. Serve over rice.