Teresa's Recipes
Kaeng Phet (Thai Red Curry)
Kaeng Phet, or Thai Red Curry, is a vibrant dish that encapsulates the essence of Thai cuisine with its bold flavors and fragrant aromas. This dish combines creamy coconut milk with spicy red curry paste, creating a luscious sauce that envelops tender chicken or tofu and an array of colorful vegetables. Originating from Thailand, this curry has deep roots in Thai culture and is often enjoyed as a family meal, showcasing the balance of sweet, salty, and spicy flavors. Each bite is a delightful journey through the rich culinary history of Thailand, making it a perfect dish for both casual dinners and special occasions.
Ingredients
- 4 cups Cooked jasmine rice
- 4 cups, chopped Vegetables (bell peppers, bamboo shoots, eggplant, or your choice)
- 1 pound, cut into bite-sized pieces Chicken breast or firm tofu
- 2 cans (13.5 oz each) Coconut milk
- 3-4 tablespoons (adjust to taste) Red curry paste
- 2-3 tablespoons Fish sauce
- 1 tablespoon Palm sugar or brown sugar
- to taste Salt
- 4-5 leaves, torn Kaffir lime leaves
- 1 cup, torn Thai basil leaves
- 2 tablespoons Oil (for cooking)
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 28g
- Carbs: 40g
- Protein: 20g
- Sodium: 800mg
- Sugar: 6g
Instructions
- In a large pan or wok, heat the oil over medium heat until shimmering.
- Add the red curry paste and sauté for 2-3 minutes until fragrant, stirring frequently.
- Pour in half of the coconut milk and stir until the oil begins to separate from the paste.
- Add the chicken or tofu pieces and cook for about 5-7 minutes until browned on all sides.
- Stir in the remaining coconut milk along with the chopped vegetables. Mix well to combine.
- Season with fish sauce, palm sugar, and salt, stirring until the sugar dissolves completely.
- 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.
- Just before serving, stir in the torn Thai basil leaves and remove from heat.
- Serve the Kaeng Phet hot over a bed of fluffy jasmine rice.
- Enjoy this delightful and spicy Thai Red Curry with your favorite side dishes!
Tips
- For a vegetarian version, use tofu and make sure the fish sauce is replaced with soy sauce or a vegan alternative.
- Feel free to add your favorite vegetables such as snap peas, carrots, or zucchini for added color and nutrition.
- If you prefer a milder curry, reduce the amount of red curry paste or balance it with more coconut milk.