Wednesday, March 9, 2016

Shrimp Thai Red Curry Recipe (Gang Dang)

Thai Red Curry Recipe (Gang Dang)

  • 1 pound uncooked shrimp
  • 2 tbsp red curry paste ( 2 = level 3 spicy)  more if you want it really spicy, less if you want it milder I use ) *Use the paste not the powder! 
  • 2 cups of coconut milk 
  • 2 tbsp fish sauce
  • 2 large red chillies (sliced diagonally and deseeded)
  • 1/4 cup kaffir lime leaves (I didn't use these) 
  • 1 1/4 teaspoon honey or brown sugar ( I tried to leave out the honey and it wasn't the same) 
  • 1 cup Carrots cut into sticks 
  • 1 cup of chopped zucchini
  • 1/2 cup green beans (chopped)

  • My Tip: I add about a 1/2 bunch of fresh cilantro on top after it cooks
  • I add any vegetable I have to this and make it a clean out the fridge dish! It is great if you have leftover veggies from another recipe. I have made many different varieties with this sauce! 
  • Chicken may also be used! 

Heat a wok on a medium heat, then add 1 cup of coconut milk, and 2 tbsp of red curry paste. Mix the red curry paste into the coconut milk and cook for about 3 minutes, then add raw shrimp, 2 tbsp of fish sauce and 1 1/4 teaspoon of honey. Stir thoroughly and cook for about 3 minutes until the shrimp begins to turn pink. Remove shrimp and set aside.

Now add 1 cup of carrots, 1/4 cup of kaffir lime leaves, 1/2 cup of green beans, 1 cup of sliced zucchini, and 2 large sliced red chillies. Give everything a stir, then add the remaining 1 cup of coconut milk.

Allow the curry to simmer for about 5 to 10 minutes, stirring regularly, until the vegetables are cooked. Re add the shrimp about a minute or two before the vegetables are done to reheat. Then serve with some steamed jasmine rice or brown rice noodles. 
*Recipe adapted from Siam Sizzles as seen in video above.


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