Red Curry (Kaeng Phet) Recipe

Welcome to Zynahz! Imagine the delightful aroma of rich, creamy coconut blending with spicy red curry paste, enveloping your kitchen like a welcoming hug. Our Red Curry (Kaeng Phet) Recipe is a perfect pairing of authentic Thai flavors and heartwarming family moments. This dish celebrates togetherness, with each spoonful revealing a symphony of tastes and textures. Perfect for a family dinner or a special gathering, this recipe promises to bring everyone closer, warming your hearts and igniting your taste buds. The vibrant color, tender chicken, and crunchy veggies create a visually stunning and delicious feast. Let’s bring the exotic allure of Thai cuisine to your home today.

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons red curry paste
• 400 ml coconut milk
• 500 grams chicken breast, cut into bite-sized pieces
• 1 cup bamboo shoots, drained and rinsed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 5-6 kaffir lime leaves, torn
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Fresh basil leaves, for garnish
• Coconut cream, for drizzling
• Steamed jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the red curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in half of the coconut milk and bring to a simmer, stirring until well combined with the curry paste.
4. Add the chicken pieces and cook until they’re no longer pink, about 5-7 minutes.
5. Add the remaining coconut milk, bamboo shoots, bell peppers, and kaffir lime leaves. Stir well.
6. Season with fish sauce and brown sugar, adjusting to taste.
7. Simmer for another 8-10 minutes until the vegetables are tender and the chicken is fully cooked.
8. Drizzle with coconut cream and garnish with fresh basil leaves.
9. Serve hot with steamed jasmine rice, allowing everyone to savor the harmony of flavors.

Helpful Tips

For a spicier kick, add more red curry paste or some Thai chilies. You can also substitute chicken with tofu or shrimp for varied protein options. If you can’t find kaffir lime leaves, a small amount of lime zest can mimic their aromatic essence.

Storage Instructions

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a little water if the sauce has thickened.

Pairings

This Red Curry pairs beautifully with a crisp Thai cucumber salad and traditional iced Thai tea, balancing the spiciness with a refreshing sweetness.

At Zynahz, we aim to fill your kitchen with joy and inspire creativity in your cooking. We hope this Red Curry (Kaeng Phet) Recipe becomes a favorite in your household. Share your culinary triumphs with us, and don’t forget to spread the love by sharing this recipe with family and friends. Explore more delightful recipes on Zynahz, follow us on social media, and sign up for our newsletter to stay connected with the vibrant world of food.