Recipe by Beansprout
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.
- 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
- bamboo shoot
- straw mushroom
- red bell peppers or green bell pepper
- Chinese eggplant
- Japanese eggplant (round, light green with darker stripes, range in size from a large bean up to a small orange and are)
- green beans
Directions See How It's Made
- Note: Try a combination of vegetables, mix crisp, bitter flavors like green beans or bamboo with softer, warm ones, like potato or zucchini.
- 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.