Thai Red Curry (Kaang Daeng) Serves 4
* 1 packet Thai Red Curry Spice Paste
* 1-2 tbsp vegetable oil
* 50g (1.75oz) coconut cream powder (mixed with
1 1/2 cups [330ml] water); or 1 1/2 cups (330ml)
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
a 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.