Chinese Water Spinach Curry Recipe

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chinese water spinach curry chinese water spinach curry

Chinese Water Spinach Curry or 'gang tay po' is a type of red curry called gang kua. Two of the characteristics of gang kua are the added sweet and sour.  Sugar or palm sugar is used in this curry.  For the sour, kaffir lime juice or tamarind is added.  Gang Tay Po has all the classis Thai flavors; salty, sweet, sour and hot.

3-4 Servings, Prep Time: 30 Minutes, Total Time: 45 Minutes

Tips and Techniques

Gang Tay Po is a very specific dish that allows for few substitutions.

In Thailand, the water spinach that we use is grown in water and has larger stems and less leaves. But the Chinese water spinach that you find in Asian market is a fine substitution.

If you can find kaffir lime, use kaffir lime (the lime itself, not the leaves) instead of lime. It is tough to find a kaffir lime in the US. So, I substitute lime or lemon.

In the good old days, pork belly was used but today, being health conscious, I recommend lean pork.

If you cannot find basic red curry paste or 'prig gang kua' substitute red curry paste for it.

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