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
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)
Preparation method
Serves
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. 
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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 
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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.
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How to Cook Thai Red Curry
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