Gang Kai Thai Red Curry Soup Food

THAI RED CURRY CHICKEN SOUP

Steps:

• Heat coconut oil over medium-high heat in a stockpot or other large pot
• Add onion and cook for 4-5 minutes, or until translucent
• Add bell pepper, garlic, ginger, and Thai red curry paste. Cook, stirring, about 1 minute.
• Stir in coconut milk, and bring to a boil.
• Stir in chicken stock, bring back to a boil, then reduce heat to low and allow to simmer 10 minutes. Turn off heat
• Meanwhile, bring a pot of water to a boil. Turn off heat, add rice noodles and cover. Let stand about 3 minutes, then drain and rinse in cold water.
• In the soup pot, stir in Lilydale Oven Roasted Carved Chicken Breast cubes, fish sauce, and lime juice. Remove from heat. Stir in cilantro and basil.
• To serve, add 1/4 cup rice noodles to individual bowls, ladle soup over each bowl of noodles, and garnish with additional cilantro leaves. Serve sliced chilies alongside if desired.

THAI RED CURRY SOUP

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
• Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
• Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
• Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
• Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
• Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

RED THAI CURRY CHICKEN SOUP

Steps:

• Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
• Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
• Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.

THE BEST THAI PANANG CHICKEN CURRY

Steps:

• Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
• Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
• Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
• Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.

GANG KAI: THAI RED CURRY SOUP

Steps:

• Note: Try a combination of vegetables, mix crisp, bitter flavors like green beans or bamboo with softer, warm ones, like potato or zucchini.
• Heat oil in a large saute pan.
• Add curry paste and stir-fry until smooth.
• Add coconut milk and mix thoroughly.
• Add meat and simmer until no longer pink.
• Mix in fish sauce and lime juice and keffir leaves.
• Add slower cooking vegetables, like potatoes, and simmer covered until soft.
• Add basil and faster cooking veggies, like peppers and zucchinis and simmer about two minutes until tender but still firm.
• Serve in bowls over rice.

THAI SOUR CURRY BASE (KAENG SOM - แกงส้ม)

Steps:

• In a granite mortar, pound the chilies and salt together until you have a smooth paste with no visible pepper seeds.
• Add the shrimp paste and continue to pound until smooth.
• Add the sliced shallots, a couple of tablespoons at a time, and pound until smooth.
• Add the fish meat and pound until you have a smooth paste.
• Put the fish stock in a pot and bring it to a gentle boil.
• Stir in the prepared paste, followed by tamarind pulp, fish sauce, and palm sugar.
• Once the palm sugar completely dissolves, taste and correct the seasoning as necessary. The flavor should be predominantly sour, then salty, and a little sweet.
• Your kaeng som curry base is now ready to be used right away or frozen.
• To assemble a 2-serving portion of kaeng som, bring 2 cups of the curry base to a boil in a medium pot, add desired vegetables. Once the vegetables are almost ready, add cubes of fish fillets or peeled and deveined shrimp and gently cook until the fish or shrimp is done.

KAI KANG DANG (CHICKEN CURRY WITH COCONUT MILK)

Steps:

• Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.