Teresa's Recipes
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
- to taste Salt
- 2 tablespoons Vegetable oil
- a handful, roughly torn Thai basil leaves
- 3-4, torn Kaffir lime leaves
- 1 tablespoon Palm sugar
- 2 tablespoons Fish sauce
- 1 cup, sliced Bamboo shoots
- 1 medium, cubed Eggplant
- 2 medium, sliced Bell peppers
- 2, cubed Chicken breast
- 2 cups Coconut milk
- 2 tablespoons Red curry paste
Dietary Notes
- 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
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.