Stir Fried Red Curry

Stir Fried Red Curry · Pad Gaeng Daeng

Stir-fried curries are hotter than their wet cousins, but the flavour concentration is what makes them so wonderful.

• 200g meat of your choice, finely sliced
• 160ml Thai Gold Organic Coconut Cream
• 1 teaspoon Thai Gold Red Curry Paste
• 2 tablespoons oil
• 1 teaspoon Thai Gold Fish Sauce
• 1 teaspoon Thai Gold Oyster Sauce
• 1 teaspoon raw sugar (optional)
• 50ml strong chicken stock (use a whole cube in only 50ml water, or the real thing)
• 1 serving / 200g of your favourite mixed fresh vegetables, roughly chopped.
• 1 clove garlic

1. Heat your pan / wok and oil up to a medium temperature.
2. Add the garlic and curry paste and stir-fry for a minute.
3. Add the coconut cream and stir-fry for two minutes.
4. Add the meat, increase the temperature and stir-fry for five minutes
5. Add the fish sauce, oyster sauce, sugar, vegetables and stock.
6. Stir-fry for a further three minutes
7. Garnish with sliced red chilies
8. Serve with Organic Thai Jasmine Rice, try Thai Gold Brown Organic Jasmine Rice for the softest, tastiest brown rice available.

• Tip: The Thais add fresh chili with the vegetables to spice up this dish.
• Variation: You can try this with seafood or tofu. Add at step 5 for a little less time in the pan. Try mangetout, bamboo shoots or fine beans for a difference.
• You'll need: Medium-big size pan or wok.