Kang Phed (Red Curry)

April 12, 2020April 12, 2020 evanesqKang Phed (Red Curry) 0 Comment
  • 1 tbsp Sesame Oil
  • 10 cloves Garlic – smash and chop
  • 2 Shallots, sliced
  • 1″ Fresh Ginger, grated
  • 4 Chicken Breasts, cut into bite size pieces
  • 1 tsp Baking Soda
  • Thai Chilis, sliced (optional)
  • 1 can Red Curry Paste
  • 2 cans Chaokoh Coconut Milk
  • 1 Large Carrot, coined
  • 1/2 cup Hot water
  • 12 Shitake Mushrooms, sliced
  • 1 Green Pepper, sliced
  • 6 Small Red/Orange/Yellow Peppers, sliced
  • 1 cup Pineapple Chunks
  • 1-2 cups Bean Sprouts
  • 1-2 cup Snow Peas
  • 1 pkg Banh Pho Rice Noodles
  1. Toss chicken in baking soda and set aside.
  2. Heat wok on high heat, add oil and heat until shimmering.
  3. Stirfry garlic, shallots and ginger until fragrant.  Add chicken and stirfry until the outside is cooked.  Add Thai Chilis if you are using them.
  4. Add Red Curry Paste and stirfry until fragrant and everything is coated well.
  5. Pour in Coconut Milk and bring to a boil.  Add water, and allow to continue to boil.
  6. Add Carrot, Mishrooms and Peppers.  Lower heat to medium and allow vegetables to cook.
  7. Boil water for the Banh Pho and cook the noodles.  When they are done, if you’re wash under cold water to stop cooking, then drain and stir in a little Sesame Oil to keep them from cooking..
  8. Add Pineapples, Bean Sprouts and Snow Peas to the wok and allow to cook.
  9. Put some noodles on a plate or bowl, and serve your Kang Phed over the noodles.