Ingredients
- 13.5 oz. can coconut milk or half-and-half
- 18 oz. jar peanut butter (we use 1/2 jar - 9 oz.)
- 1 cup sugar
- 1 Tbsp. red curry paste
- 1/2 tsp. salt
- 1/4 cup water
- Combine all Peanut Sauce ingredients, then add to sauce:
- 1 small can water chestnuts (drained)
- 1 can baby corn (drained)
- 1 pkg. frozen broccoli and/or cauliflower (or fresh)
- 1 can bamboo strips (aprx. 10 oz.) (drained)
- 1 lb. cooked chicken breast (I cut up and cook separately, then add to sauce)
Directions
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Blend curry and coconut milk or half-and-half until smooth and of uniform
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color. Add fish sauce and sugar and stir until fully blended. Pour mixture
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into a separate dish or pot until ready for use. (If half-and-half is used, this
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sauce can be stored in the refrigerator for 6 weeks before using (?) or may
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be frozen if to be used within 6 months.)
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Red Curry Sauce
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19 oz. can coconut milk or half-and-half
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6 Tbsp. fish sauce
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3 Tbsp. sugar
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3 Tbsp. red curry paste
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Blend curry and coconut milk or half-and-half until smooth and of uniform
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color. Add fish sauce and sugar and stir until fully blended. Pour mixture
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into a separate dish or pot until ready for use. (If half-and-half is used, this
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sauce can be stored in the refrigerator for 6 weeks before using (?) or may
-
be frozen if to be used within 6 months.)
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Gang Dang (with Red Curry Sauce)
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2 lbs. chicken, beef, or pork, cut in small pieces (I used 1 lb. chicken)
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20 oz. can bamboo strips (drained)
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1 medium green pepper, sliced
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1/2 cup fresh mushrooms, sliced (or more, if you like)
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19 oz. can coconut milk
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A few sprigs of basil, if desired
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Red Curry Sauce
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In a pot, bring Red Curry Sauce to a boil. Add meat and cook until tender
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(I cooked chicken separately, then added to sauce). Add bamboo strips,
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green pepper, mushrooms, stirring gently. Bring to a boil. Basil may be
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sprinkled on to taste. Serve with rice.