On Jul 15, 12:38*pm, Nick Cramer > wrote:
> Yes, Jeff. Gaeng means Curry. There are many kinds, including Panang, Kiew
> Wan, King, Karee, Ped, Pao and Mussaman. The names would be written as
> Gaeng whichever Gai (or Mu (pork), Nue (beef) or whatever). Gaeng Kiew Wan
> Gai, for instance.
>
> What color is it? How spicy is it? What else is in it?

Here's a restaurant's description of it: Stir-fried with chicken, red
curry, bamboo shoots, green pepper, mushrooms, sweet basil leaves and
coconut milk.

It's a stock item on the menus of Thai restaurants around here - Aka
"Red Curry". As far as heat, you order it how you like it. For me,
that would be "hot" but for my wife and kids, that would be "no spice"
which just means no added heat beyond the base curry, which isn't very
hot on it's own.

By exclusion of names used in other curry dishes, I'd say it's not
King, Panang, Kiew Wan, Ped, or Massaman; but I'm not certain if
that's an accurate way to exclude possibilities. The actual menu I'm
going off of for this one is here http://www.salathai.us/SalaThai/menu.html
see entree #1.

I'm guessing a big part of the success of this dish is on the curry
paste used - so I'm curious if it's something that can be made at home
(the curry paste) or if there's a particular brand of curry paste that
would work better than others for this.

-Jeff