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Kaeng Phed - Thai Red Curry
Take your taste buds on a journey to Thailand with our Kaeng Phed recipe, a vibrant Thai red curry that's bursting with flavors. This dish is a harmonious blend of creamy coconut milk, fiery red curry paste, and an array of colorful vegetables and tender chicken breast. The dish gets its unique flavor from the addition of aromatic Thai basil and kaffir lime leaves. Perfect for a cozy dinner, this curry is sure to impress with its complexity of flavors and beautiful presentation.
Ingredients
- Salt
- to taste
- Vegetable oil
- 2 tablespoons
- Thai basil leaves
- a handful, roughly torn
- Kaffir lime leaves
- 3-4, torn
- Palm sugar
- 1 tablespoon
- Fish sauce
- 2 tablespoons
- Bamboo shoots
- 1 cup, sliced
- Eggplant
- 1 medium, cubed
- Bell peppers
- 2 medium, sliced
- Chicken breast
- 2, cubed
- Coconut milk
- 2 cups
- Red curry paste
- 2 tablespoons
Instructions
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the red curry paste and cook for 1-2 minutes, until fragrant.
- Add the cubed chicken breast and cook until browned on all sides.
- Add the sliced bell peppers, cubed eggplant, and sliced bamboo shoots. Stir-fry for 2-3 minutes.
- Pour in the coconut milk and bring to a simmer.
- Add the fish sauce, palm sugar, and torn kaffir lime leaves. Stir well to combine.
- Simmer for 15-20 minutes, until the vegetables are tender and the flavors have melded together.
- Taste and adjust the seasoning with salt if needed.
- Remove from heat and stir in the roughly torn Thai basil leaves.
- Serve hot with steamed jasmine rice or rice noodles for a complete Thai experience.
Tips
- You could also use other proteins like beef, shrimp, or tofu as per preference.
- For a vegetarian version, substitute fish sauce with soy sauce and use tofu instead of chicken.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 350 Fat: 20g Carbs: 20g Protein: 25g Sodium: 800mg Sugar: 8g
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