Saturday, September 17, 2011

Stir fried Thai red curry paste (pad prik kang)

There are a lot of style for the dish, so today I use kale for vegetable. If you can't fine any kale you can substitute with other kind or just skip it :) In Thailand they usually add long bean for veggies! and some restaurant add baby corn also :) 

Meat can change to pork, chicken, squid..or mix. This dish look spicy but it doesn't ;) just a little

You will need:
  • 70g. shrimp
  • 40g. kale (only stem)
  • 1 clove chopped garlic
  • 1 tbs Thai red curry paste
  • 1 ts fish sauce
  • 1 ts soy sauce
  • 1 ts sugar
  • 1 tbs oyster sauce
  • cooking oil for frying
  • some water

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