Kaeng Phet (Thai Red Curry)

Ingredients

Cooked jasmine rice

4 cups

Vegetables (bell peppers, bamboo shoots, eggplant, or your choice)

4 cups, chopped

Chicken breast or firm tofu

1 pound, cut into bite-sized pieces

Coconut milk

2 cans (13.5 oz each)

Red curry paste

3-4 tablespoons (adjust to taste)

Fish sauce

2-3 tablespoons

Palm sugar or brown sugar

1 tablespoon

Salt

to taste

Kaffir lime leaves

4-5 leaves, torn

Thai basil leaves

1 cup, torn

Oil (for cooking)

2 tablespoons

Instructions

1. In a large pan or wok, heat the oil over medium heat until shimmering.
2. Add the red curry paste and sauté for 2-3 minutes until fragrant, stirring frequently.
3. Pour in half of the coconut milk and stir until the oil begins to separate from the paste.
4. Add the chicken or tofu pieces and cook for about 5-7 minutes until browned on all sides.
5. Stir in the remaining coconut milk along with the chopped vegetables. Mix well to combine.
6. Season with fish sauce, palm sugar, and salt, stirring until the sugar dissolves completely.
7. Add the torn kaffir lime leaves and let the curry simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
8. Just before serving, stir in the torn Thai basil leaves and remove from heat.
9. Serve the Kaeng Phet hot over a bed of fluffy jasmine rice.
10. Enjoy this delightful and spicy Thai Red Curry with your favorite side dishes!