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Red Curry

Kaeng Phet, also known as Thai red curry, is a popular Thai dish both within Thailand and globally. It is renowned for its spicy and fiery flavor, derived from red chilies, and its bright red color, which comes from the red curry paste made from dried red chilies. The dish is also fragrant due to various herbs like lemongrass, galangal, and kaffir lime leaves. Kaeng Phet is used to prepare various types of dishes, including those with meats and vegetables. The original recipe of Kaeng Phet dates back to ancient times in Thailand, with regional adaptations leading to various versions such as red curry with roasted duck, beef, or chicken. Kaeng Phet is a significant part of Thai culinary culture, reflecting the complexity of flavors and balance of herbs and spices.

Ingredients:

• 300 grams of chicken or desired meat
• 100 grams of red curry paste
• 400 ml coconut milk
• 50 grams pea eggplants
• 2 red spur chilies (sliced diagonally)
• 1/2 cup Thai basil leaves
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 3-4 kaffir lime leaves (torn)
• 2 tablespoons vegetable oil

Instructions:

1. Heat vegetable oil in a pan over medium heat. Add the red curry paste and stir-fry until fragrant.
2. Add half of the coconut milk and stir until the oil separates.
3. Add the chicken or desired meat and stir-fry until cooked.
4. Pour in the remaining coconut milk and bring to a boil.
5. Season with fish sauce and palm sugar, stirring well.
6. Add torn kaffir lime leaves and Thai basil leaves, stir briefly, then turn off the heat.
7. Serve with steamed rice.