A few times a year I get this strong craving for a Kaang Daeng or Thai Red Curry. Ideally it should include roast duck, some small eggplants and some fresh grapes… I have spent some time in Thailand working, and also went through a Thai food phase several years back, but I donâ€™t typically stock all of the makings of a curry from scratch. So, I sometimes digress and turn to a pre-packaged Thai Red Curry Mix that is good enough to cure the cravingâ€¦ To make, you just need to heat up some oil in a heavy casserole, add the curry mixture and sautÃ©, add coconut milk, roasted duck (in this photo I used chicken as there was no duck in the house, though we do intentionally order extra roast duck at Chinese restaurants and take it home for use in the curry) and your preference of straw mushrooms, thai eggplants or even larger Japanese eggplants chopped up, tomatoes, diced pineapple or seedless grapes and add some fresh thai basil and slivered kaffir lime leaves. Cook just a few minutes, garnish with coriander and serve with steamed jasmine rice. Siamese heaven.
The Thai Red curry mix I used is from â€œAsian Home Gourmetâ€ and ingredients include oil, garlic, cayenne pepper, shallots, lemongrass, dried shrimps, fish sauce, galangal, salt, pinapple juice, kaffir lime, and herbs and spices. It has no MSG or preservatives. At PHP70 a packet from large groceries or specialty food stores, it is a bargain. They also offer a green curry mix which is milder and goes better with chicken. I prefer the more fiery red curry. And donâ€™t forget to throw in some chopped sili labuyo if you want some extra heat in the dish!