Gang Dang Gai
with Pink Elephant Kitchen Red Curry
2-3 servings
A rich, comforting Thai classic made with Pink Elephant Kitchen Organic Red Curry, simmered with chicken, bamboo shoots, red bell pepper, and basil for a fragrant curry that’s perfect served over rice or noodles.
Preparation Time -
20 Minutes
Ingredients -
-
1 container Pink Elephant Frozen Red Curry Sauce
-
1 lb Thinly sliced Chicken Thigh or your choice of protein
-
1 small can Bamboo
-
1/2 Red Bell Pepper
-
Basil (to taste)
-
Fish sauce or salt (to taste)
Directions -
Step 1
Thaw Pink Elephant frozen red curry sauce overnight in the refrigerator. (if no time to thaw, add frozen sauce in the small pan and simmer with lid cover until thawed).
Step 2
Add chicken, bamboo, red bell pepper and basil into the pot. Cover with lid.
Step 3
Turn to medium heat and bring to boil. Make sure the chicken is cooked through.
Step 4
Serve with rice or noodles.