Kaeng Phet

Ingredients - Serves 4

• Cooked jasmine rice - For serving
• Salt - To taste
• Thai basil leaves - 1/2 cup
• Kaffir lime leaves - 4 leaves, torn
• Palm sugar or brown sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Vegetables (e.g., bell peppers, bamboo shoots, eggplant) - 2 cups, sliced
• Chicken or tofu - 500g, sliced
• Coconut milk - 1 can (400ml)
• Red curry paste - 3 tablespoons

Let's Get Started

1. In a large pan or wok, heat some oil over medium heat.
2. Add the red curry paste and cook for a few minutes until fragrant.
3. Add half of the coconut milk and stir until the oil starts to separate.
4. Add the chicken or tofu and cook until browned.
5. Add the remaining coconut milk and vegetables. Stir well to combine.
6. Season with fish sauce, palm sugar, and salt. Stir to dissolve the sugar.
7. Add the torn kaffir lime leaves and simmer for 10-15 minutes until the vegetables are cooked.
8. Stir in the Thai basil leaves and remove from heat.
9. Serve the Kaeng Phet over cooked jasmine rice.
10. Enjoy the spicy and flavorful Thai Red Curry!

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 20g
• Carbs: 30g
• Protein: 15g
• Sodium: 800mg
• Sugar: 5g