Thai Red Curry (Kaeng Phet)

Rich with aromatic spices and silky coconut milk, Thai Red Curry (Kaeng Phet) delivers a perfect balance of heat, sweetness, and depth. This classic Thai dish can incorporate all sorts of seasonal summer veggies!

Yield: All recipes serve 2 people

Chef Notes: I love Mae ploy red curry paste: its versatile, can stay in the fridge for a while, and has no strange ingredients. Feel free to use any other Thai red curry paste as a substitute.

This is the perfect dish to up your daily veggie intake, so feel free to add extra peppers, summer squash, or greens that you have in the fridge!

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Components

• Red Curry

• Thai Basil

• Lime

• Jasmine Rice

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Mise

Prepare Protein/Vegetables: If using chicken, slice into thin strips. If using tofu, prepare into medium dice. If using shrimp, devein and peel the shrimp.

• Slice 1 Red Bell Pepper into thin strips

• Slice the zucchini into thin slices

• Slice the kale into thin strips

Sauté the Curry Base:

• Heat 2 T oil in a large saucepan over medium heat.

• Scoop about ½ C of the thick cream from the top of the coconut milk can into the pan. Add 2 T Mae Ploy curry paste and cook for 2–3 minutes until fragrant and oil begins to separate.

Add Protein & Vegetables

• Stir in the protein and cook until just starting to turn opaque.

• Add bell pepper, zucchini, kale and bamboo shoots; stir to coat in the curry mixture.

Simmer with Coconut Milk

• Pour in the remaining coconut milk and ½ C water. Bring to a gentle simmer.

• Add fish sauce and palm sugar, stirring to dissolve.

• Simmer until chicken is cooked through and vegetables are tender, about 5–7 minutes.

Cook the Jasmine Rice

• Bring 1½ C of water to a simmer. Add the jasmine rice. Reduce to a simmer, cover and cook until the rice is tender and the water is absorbed.

Finish

Plate the jasmine rice in the center of a wide bowl.

Top with a portion of the red curry.

Garnish each dish with thai basil leaves and fresh lime. Enjoy!

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