Red Curry (Ghang Dang) Recipe
Make Red Curry (ghang Dang) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Serving Ingredients
Method
Preparation
Cook the Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 2 cups of water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked.
Cooking the Curry
Prepare the Curry Base
In a large pan or wok, heat 1 tablespoon of oil over medium heat. Add 3 tablespoons of red curry paste and sauté for 1-2 minutes until fragrant.
Add Coconut Milk
Pour in 400 ml of coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer.
Cook the Chicken
Add 500 g of diced chicken breast to the pan. Cook for 5-7 minutes until the chicken is no longer pink, stirring occasionally.
Incorporate Vegetables
Add 1 sliced bell pepper and 200 g of sliced bamboo shoots to the curry. Cook for an additional 5 minutes until the vegetables are tender.
Season the Curry
Stir in 2 tablespoons of fish sauce, 1 teaspoon of sugar, and the juice of 2 tablespoons of lime. Mix well and simmer for another 2 minutes.
Finish with Thai Basil
Remove the pan from heat and gently fold in 1 cup of Thai basil leaves. Let it sit for 1-2 minutes to allow the flavors to meld.