You can now bring Main Street to your own kitchen and replicate your favorite restaurant dishes at home. Each week, the “ What’s Cookin’ ” series will feature easy-to-follow recipes from some of our favorite Middletown eateries.
This week, we talked to Typhoon owner Sarinee Trisub (aka Ta Ta).
“Every Thai restaurant has its own recipes,” Ta Ta told me as we waited for our food. “At Typhoon, we try to do home-style cooking. Most of our food we cook here with fresh and healthy ingredients.”
After some debate about which dish is the student favorite—Pad Thai, Drunken Noodles or Curry—we now give you the recipe for Typhoon’s ever-popular Red Curry, or Gang Dang.

Red Curry (Gang Dang)

Ingredients:

2 Tablespoons Vegetable Oil
3.5 Tablespoons Red Curry Paste (can be found in any Asian market)
1 Can Coconut Milk
1 Cup Tofu or Meat of Choice
2 Cups Water
1.5 Cups Vegetables (possibilities include broccoli, peas, mushrooms, eggplant, etc)
1 Tablespoon Soy Sauce or Fish Sauce
2 Tablespoons Brown Sugar or Plum Sugar
1/3 Cup Sweet Basil Leaves (optional)
1 Tablespoon Red Chili or Bell Pepper, Shredded
2 Tablespoons Kaffir Lime Leaves, shredded (optional)
Directions:
Heat oil in a frying pan, add red curry paste and 0.5 cup coconut milk, then stir fry until a good aroma develops.
Add the meat and stir-fry for 2-3 minutes. Add water and the remaining coconut milk, and heat until boiling.
Add vegetables.
Season with soy or fish sauce, sugar, lime leaves, sweet basil leaves and red chili.
Transfer to a serving bowl and serve with steamed rice.