Gang Kai: Thai Red Curry Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 chicken or 1/2 lb shrimp or 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

Recipe

• 1 note: try a combination of vegetables, mix crisp, bitter flavors like green beans or bamboo with softer, warm ones, like potato or zucchini.
• 2 heat oil in a large saute pan.
• 3 add curry paste and stir-fry until smooth.
• 4 add coconut milk and mix thoroughly.
• 5 add meat and simmer until no longer pink.
• 6 mix in fish sauce and lime juice and keffir leaves.
• 7 add slower cooking vegetables, like potatoes, and simmer covered until soft.
• 8 add basil and faster cooking veggies, like peppers and zucchinis and simmer about two minutes until tender but still firm.
• 9 serve in bowls over rice.