Kaeng Phet
This traditional Thai curry is made with red curry paste, coconut milk, and a variety of vegetables and meats.
Ingredients - Serves 4
- Thai basil leaves - 1/2 cup
- Kaffir lime leaves - 4
- Palm sugar - 2 tablespoons
- Fish sauce - 2 tablespoons
- Bamboo shoots - 1 can (8 oz), drained
- Onion - 1, sliced
- Bell peppers - 2, sliced
- Chicken breast - 1 lb, sliced
- Coconut milk - 2 cans (14 oz each)
- Red curry paste - 3 tablespoons
Let's Get Started
- In a large pot, heat the red curry paste over medium heat for 1-2 minutes.
- Add the chicken and cook until browned, about 5 minutes.
- Add the bell peppers and onion and cook for another 5 minutes.
- Add the coconut milk, bamboo shoots, fish sauce, palm sugar, and kaffir lime leaves. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Stir in the Thai basil leaves and serve over rice.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: Noneg