Stir Fried Red Curry

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20 min Serves 2

Stir Fried Red Curry · Pad Gaeng Daeng

Stir-fried curries are hotter than their wet cousins, but the flavour concentration is what makes them so wonderful.



INGREDIENTS LIST

  • 200g meat of your choice, finely sliced
  • 160ml Thai Gold Organic Coconut Milk
  • 1 teaspoon Thai Gold Red Curry Paste
  • 2 tablespoons oil
  • 1 teaspoon Thai Gold Fish Sauce
  • 1 teaspoon Thai Gold Oyster Sauce
  • 1 teaspoon raw sugar (optional)
  • 50ml strong chicken stock (use a whole cube in only 50ml water, or the real thing)
  • 1 serving / 200g of your favourite mixed fresh vegetables, roughly chopped.
  • 1 clove garlic



PREPARATION

  1. Heat your pan / wok and oil up to a medium temperature.
  2. Add the garlic and curry paste and stir-fry for a minute.
  3. Add the coconut milk and stir-fry for two minutes.
  4. Add the meat, increase the temperature and stir-fry for five minutes
  5. Add the fish sauce, oyster sauce, sugar, vegetables and stock.
  6. Stir-fry for a further three minutes
  7. Garnish with sliced red chilies
  8. Serve with Organic Thai Jasmine Rice, try Thai Gold Brown Organic Jasmine Rice for the softest, tastiest brown rice available.



NOTES

  • Tip: The Thais add fresh chili with the vegetables to spice up this dish.
  • Variation: You can try this with seafood or tofu. Add at step 5 for a little less time in the pan. Try mangetout, bamboo shoots or fine beans for a difference.
  • You'll need: Medium-big size pan or wok.





ENJOY!