Kaeng Phed - Thai Red Curry

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

1. Heat the vegetable oil in a large pan or wok over medium heat.
2. Add the red curry paste and cook for 1-2 minutes, until fragrant.
3. Add the cubed chicken breast and cook until browned on all sides.
4. Add the sliced bell peppers, cubed eggplant, and sliced bamboo shoots. Stir-fry for 2-3 minutes.
5. Pour in the coconut milk and bring to a simmer.
6. Add the fish sauce, palm sugar, and torn kaffir lime leaves. Stir well to combine.
7. Simmer for 15-20 minutes, until the vegetables are tender and the flavors have melded together.
8. Taste and adjust the seasoning with salt if needed.
9. Remove from heat and stir in the roughly torn Thai basil leaves.
10. Serve hot with steamed jasmine rice or rice noodles for a complete Thai experience.