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.
My Private Note
Units: US | Metric
- 1 tablespoon cooking oil
- 1 -2 tablespoon curry paste, to taste (the more you use, the hotter the dish, can be found in Chinese or ethnic food section, look for Tast)
- 1 (14 ounce) can coconut milk (you can use regular or lite)
- 1/2 lb chicken or 1/2 lb shrimp or 1/2 lb beef or 1/2 lb fish
- 2 tablespoons Thai fish sauce (also in ethnic section)
- 1 lime, juice of
- 1/2 lemon, juice of
- red pepper flakes
- basil leaves
- 5 -6 kaffir lime leaves, torn (optional)
Vegetables See Note Below
- 1Note: Try a combination of vegetables, mix crisp, bitter flavors like green beans or bamboo with softer, warm ones, like potato or zucchini.
- 2Heat oil in a large saute pan.
- 3Add curry paste and stir-fry until smooth.
- 4Add coconut milk and mix thoroughly.
- 5Add meat and simmer until no longer pink.
- 6Mix in fish sauce and lime juice and keffir leaves.
- 7Add slower cooking vegetables, like potatoes, and simmer covered until soft.
- 8Add basil and faster cooking veggies, like peppers and zucchinis and simmer about two minutes until tender but still firm.
- 9Serve in bowls over rice.
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Nutritional Facts for Gang Kai: Thai Red Curry Soup
Serving Size: 1 (323 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 359.7
- Calories from Fat 300
- Total Fat 33.3 g
- Saturated Fat 21.6 g
- Cholesterol 42.5 mg
- Sodium 760.2 mg
- Total Carbohydrate 5.3 g
- Dietary Fiber 0.5 g
- Sugars 0.7 g
- Protein 13.2 g