I love this curry; it is the first one I tasted in Thailand, the first one I made with success back home in the United States, and the first Thai dish our daughter Camellia embraced and learned to cook.
You need only the Thai pantry essentials I was able to find in a Korean market in North Carolina even years ago: red curry paste, fish sauce, palm sugar, coconut milk, and jasmine rice. Thais love red curry with chicken and bamboo shoots as well, and call it gaeng daeng as well as gaeng peht; daeng meaning “red,” and peht meaning “chili-hot.” Acorn squash, kabocha pumpkin, or sweet potato chunks make delicious substitutes for butternut squash.
In a medium saucepan or heavy skillet, bring about
Add the remaining
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