Chinese Water Spinach Curry - Gang Tay Po แกงเทโพ

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chinese water spinach curry chinese water spinach curry

Chinese Water Spinach Curry has all the classic Thai flavors; salty, sweet, sour and hot.  This dish, now made with pork, was originally made with a large, oily freshwater fish, known to the locals as "Tay Po'. At some point, the fish was replaced with pork belly. Then, as people are got more health conscious, the pork became leaner. But all the flavors are still amazing.

'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 the sweet.  Tamarind or kaffir lime juice is the sour.  

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

Tips and Techniques

  • 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 the 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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