GANG KAI: THAI RED CURRY SOUP

Gang Kai: Thai Red Curry Soup image

Provided by Beansprout

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

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 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)
bamboo shoot
straw mushroom
red bell peppers or green bell pepper
potato
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
zucchini

Steps:

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.