Thai Red Curry
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Ingredients
Preparation: 15 Mins - Cook: 10 Mins
· 1 tbsp red curry paste for mild
11/2 tbsp for medium or 2 tbsp for hot
· 400 g beef or chicken sliced to bite size
· 1 cup coconut milk (240 ml)
· 1 cup water (240 ml)
· 5-8 Thai eggplant, cut quartered
· 1 can or 227 g bamboo shoot, sliced
· ¼ cup Thai basil leaves
· 3 kaffir lime leaves, torn
· 2-3 fresh red chili, sliced
· 1 tbsp fish sauce, soy sauce, oyster sauce,
1 cube chicken stock
Thai Red Curry Chicken
(Gang Dang)
(Gang Dang)
Preparation method
Serves
3 - 4
3 - 4
1. Heat a skillet and 1/2 can (240 ml) of coconut milk together with red
curry paste. Stir-fry until oil appears on the top.
2. Slice 400 g sliced beef or chicken and stir-fry until done. Add 1/2 can off
coconut milk and 1 cup (240 ml) of water. Add chicken stock. Bring to the
boil.
3. Add some eggplant, bamboo shoot, sweet basil leaves and chili. Cook
until tender.
4. Add fish sauce, oyster sauce and soy sauce to taste. Serve with
vermicelli or cooked rice.
Chief Kit
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Curry Kit
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$49.65
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Thai bowl with lid 6"
$8.50
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Round Plate 8"
$6.95
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Healthy Facts
Calories
|
Kcal
|
178
|
Protein
|
gm
|
3.57g
|
Fat
|
gm
|
|
Saturated
|
gm
|
5.799
|
Carbohydrate
|
gm
|
|
Fiber
|
gm
|
|
Calcium
|
mg
|
|
Iron
|
mg
|
|
Sodium
|
mg
|
|
Carobohydrate
|
gm
|
|
Cholesterol
|
mg
|
Nutritional Value per Serving
Just add - Meat , Seafood or Vegetables
Green Curry
Massaman Curry
Panang Curry
This List of Nutrition Facts is not complete and will be updated on a regular basic until complete
Red curry:
Famous Thai red curry is fragrant and sumptuous, easy and quick to make, you can have on the table in less than 20 minutes.
