Thai Red Curry Recipe (Gang Dang)

• 400g diced chicken breast
• 2 tbsp red curry paste (more if you want it really spicy, less if you want it milder)
• 2 cups of coconut milk
  
• 2 tbsp fish sauce
  
• 2 large red chillies (sliced diagonally and deseeded)
• 1/4 cup kaffir lime leaves
  
• 1 1/4 teaspoon sugar
• 1 cup sliced bamboo shoots (pre washed)
• 1 cup of chopped courgettes
• 1/2 cup green beans (chopped)

Special Cooking Equipment Used

• wok
  

Cooking instructions

Step 1: Heat a wok on a medium heat, then add 1 cup of coconut milk, and 2 tbsp of red curry paste. Mix the red curry paste into the coconut milk and cook for about 3 minutes, then add 400g of diced chicken breast, 2 tbsp of fish sauce and 1 1/4 teaspoon of sugar. Stir thoroughly and cook for about 3 minutes until the chicken begins to whiten.

Step 2: Now add 1 cup of sliced bamboo shoots, 1/4 cup of kaffir lime leaves, 1/2 cup of green beans, 1 cup of sliced courgettes, and 2 large sliced red chillies. Give everything a stir, then add the remaining 1 cup of coconut milk.

Step 3: Allow the curry to simmer for about 5 to 10 minutes, stirring regularly, until the chicken and vegetables are cooked. Then serve with some steamed jasmine rice and enjoy!