Description
ASIAN HOME GOURMET THAI RED CURRY KAANG DAENG MIX
(Kaang Daeng) Red Curry is the most popular of Thai Curries. A delicate mixture of herbs and spices when enriched with coconut cream, makes this dish is a favorite with Thai food lovers. Can be made with chicken, beef and even duck. For those a little more adventurous, try to add pineapple or lychees for a different flavor.
INGREDIENTS:
Soybean Oil, Garlic, Cayenne Pepper, Shallots, Sugar, Lemongrass, Salt, Galangal, Pineapple Juice, Dried Shrimp, Fish Sauce (Anchovy Fish Extract, Salt, Sugar), Kaffir Lime Peel, Herbs, Spices.
DIRECTIONS:
Serves 4. 1 Packet Thai Red Curry Spice Paste; 1-2 tbs Vegetable oil; 50 g (1.75oz) Coconut cream powder (mixed with 1/2/2 cups [330ml] water); or 1 1/2 Cups (330 ml) coconut milk or milk; 250g (1/2 lb) Boneless chicken, cut into bite-sized pieces; 150g (5 oz) Button mushroom, tomatoes, diced apples, seedless grapes, or canned pineapple pieces; Sweet basil leaves, red chili or coriander as garnish (optional). 1. Heat oil in non-stick saucepan on Medium-Low heat. Add Spice Paste and half of coconut milk. Cook for 3 minutes or until oil appears on top 2. Add meat and cook for 5 minutes. 3. Add balance of coconut milk and fruit. Bring to the boil. Garnish and serve hot with rice. Variations - Sirloin or seafood may be used instead of chicken. For a gourmet meal, use boneless roast duck meat.
Store in a cool dry place.
Ingredients
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