Kaeng Phed

Ingredients

• Salt - To taste
• Vegetable oil - 2 tablespoons
• Thai basil leaves - 1/4 cup
• Kaffir lime leaves - 4 leaves
• Palm sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Bamboo shoots - 1/2 cup
• Eggplant - 1, diced
• Bell peppers - 2, sliced
• Chicken breast - 2, sliced
• Coconut milk - 1 can (400ml)
• Red curry paste - 3 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 chicken breast and cook until browned on all sides.
4. Add the bell peppers, eggplant, and 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 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 Thai basil leaves.
10. Serve hot with steamed rice or noodles.