Name: Lemongrass Thai Restaurants GAENG PED Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbsp Red curry paste; 400 ml Coconut milk; 200 g Bamboo shoots, sliced; 1 medium Zucchini, sliced; 1 cup Thai basil leaves; 2 tbsp Vegetable oil; 1 tbsp Soy sauce; 1 tsp Sugar; 100 ml Water

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RED CURRY in coconut milk with bamboo, zucchini, and Thai basil.

Slice the zucchini and bamboo shoots. Set aside.

Prepare the Ingredients

In a pot, heat the vegetable oil over medium heat. Add the red curry paste and sauté for about 2-3 minutes until fragrant.

Cook the Curry Paste

Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.

Add Coconut Milk

Add the bamboo shoots and zucchini to the pot. Stir to coat the vegetables in the curry sauce.

Incorporate Vegetables

Add the soy sauce, sugar, and water. Stir and let simmer for about 10 minutes, until the vegetables are tender.

Season the Curry

Just before serving, stir in the Thai basil leaves and let wilt for a minute.

Add Thai Basil

Serve hot over rice or noodles, garnished with additional Thai basil if desired.

Serve

Red curry paste

Coconut milk

Bamboo shoots, sliced

Zucchini, sliced

Thai basil leaves

Vegetable oil

Soy sauce

Sugar

Water

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Battered Alaskan halibut topped with red curry sauce and garnished with Thai basil, kaffir lime leaves, and red bell peppers

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Make GAENG PED Recipe in just 30m. RED CURRY in coconut milk with bamboo, zucchini, and Thai basil.

Gaeng Ped Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions