Red Thai Curry (Kang Ped Dang)

RED THAI CURRY (Kang Ped Dang)

2 LBS. BEEF or CHICKEN, clean and cut in 1 inch length 1/2 inch thick

1/2 teaspoon salt and 1/2 teaspoon pepper

1 can (16 ozs) THAI coconut milk OR 1 Package COCONUT flakes (put in boiling hot water and blend in blender (low) for 5 MINUTES, strain, and save the milk and throw away the pulp)

1 cup rice, cook plain.

1 can (4 ozs) RED THAI curry paste or if you cannot find the paste you can make your own using blender set to puree'.

Thai Red Curry Paste

ingredients: 2 cloves garlic,

2 dried large mexican red peppers (aka Chilli Peppers)

1 shallot,

1 tablespoon THAI or Vietnamese shrimp paste,

1/2 stalk cut up fresh or dried lemon grass,

1/2 fruit THAI lemon peel,

THAI fish souce or thin soy sauce

These are blended into a paste either using a pestle and mortar or using a food processor.

Method

Heat large cooking pot with 1/2 teaspoon coconut milk.

Add curry paste and blend in beef or chicken, stir fry until medium done, add salt,pepper, coconut milk and blend together well and cook for 5 more minutes.

Add the rest of coconut milk and cook for another hour. *

This dish can be cooked, refrigerated overnight. To serve, the following day just cook the rice and heat the curry, top it with some fresh basil leaves and green pepper for decoration and fresh garnishes.

Variations

For a different variety of curry you can add the addition ingredients and create another new kind of curry. These are listed in the variations.

Variation 1 (Vegetarian)

For Vegetarian curry..replace the shrimp paste with salted plum (Chinese supermarket, soak in water, and
loosen from it's seed). Replace the meat with sweet potatoes, squash, zucchni, green pepper, tomatoes,
onions. Reduce cooking time to half, and ...voila! Bon Apetit

Variation 2

add these ingredients to the above (at the point indicated by the *) and you will have a curry similar to Indian curry but with a very smooth consistency and not as rich with oil:

THAT CURRY (Kang Karee)

2 teaspoon curry powder spices (any American or Indian blend)

1 onions cut in quarter

3 potatoes peel and cut up in quarter

Variation 3

add these ingredients to the above (at the point indicated by the *) and you will have a curry similar to Indian curry but with a very smooth consistency and not as rich with oil:

THAT MADRAS CURRY (Kang Masamun)

2 teaspoon curry powder spices (any American or Indian blend)

2 onions cut in quarter

3 potatoes peel and cut up in quarter

2 ozs. peel peanuts

2 teaspoon sugar

2 teaspoon vinegar

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