1-3 T of Mae Ploy Curry paste
1 can Campbells Cream of Chicken soup
1 can of water
1 can coconut milk
1 head of broccoli
1 small Indian eggplant
2 stems of Bok Choy
The last 2 inches of a head of Napa cabbage
1" piece of ginger, sliced thinly
2 garlic cloves sliced thin
Choice of chicken, or beef we used leftover roast beef sliced thin
Add 2 T of oil to wok and the 2 T of curry paste, cook on medium low for a couple of minutes. Add the soup, water and coconut milk, garlic, ginger, the sliced beef and simmer till beef is tender. Add the vegetables and cook several minutes or until tender crisp. Serve with rice.
Great post. I have posted on making a Thai red curry paste.http://caroleschatter.blogspot.co.nz/2011/11/how-to-make-proper-red-curry-paste.htmlReplyDelete
Thank you CaroleReplyDelete
The recipe you linked for making red curry paste from scratch is great; interesting and very detailed. Thanks for sharing.