Chinese Water Spinach Curry - Chinese Water Spinach Curry is
a violent recipe with great results.
When you make 'gang', make sure you wear
an apron or an old shirt. Red oil tends
to splatter all over the stove top and
Prep Time: 30 min Total Time: 45 minutes
1/2 lb cut Chinese water spinach
1 cup coconut milk
1 tablespoon red curry paste
4 tablespoons fish sauce
1/2 cup pork
2 tablespoons sugar
3 cups water
Tips and Techniques: Gang Tay Po is a very specific
dish that allows for few substitutions. In Thailand, the water
spinach that is used in the recipe 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. If it is tough to find a kaffir
lime, substitute with lime or lemon. In the good old days,
pork belly was used but today, being health conscious, it is
recommended to use lean pork.
Cut the pork into bite size, 1/2 inch, cubes. Cut
the Chinese water spinach into inch long pieces.
In a 2 quart pot at medium to low heat, add half
the coconut milk and the curry paste. Stir constantly
to prevent the bottom from sticking and burning. You
should see red oil bubbling up after 5 minutes or so.
Be patient, don't turn up the heat. Your curry and
coconut mix will soon enough sizzle and splatter all
over your stove top.
Quickly add pork and Chinese water spinach and stir
so that you coat the pork and the Chinese water
spinach. Then add the rest of coconut milk and water
and bring up to a simmer.
Add the sugar and fish sauce. Take all seeds out
from the lime and squeeze the juice into the mixture.
Drop the squeezed lime in. Break the kaffir lime leaves
and add to the curry. Stir and let boil.
This is a dish where the balance of the fish sauce,
the lime and the sugar is important. Taste and add more
fish sauce, sugar or lime if needed. It should taste a
little bit sweet with a hint of fish sauce and lime.
The dish tastes better if simmered for 1/2 an hour.
It tastes even better if you then let it sit overnight.
Serve hot with rice.