Kaeng Phet
vibrant, aromatic & spicy
Thai Red Curry is a vibrant and aromatic dish that blends creamy coconut milk with a rich red curry paste, made from a mix of chili, garlic, and spices. It’s often cooked with tender vegetables, succulent meats, or tofu, creating a delightful balance of heat and sweetness.
Prep Time
30 min
Cook Time
Serves
12
30 min
THE FACTS
Translates to spicy soup
Paste made from spur chillies
Best with galangal
INGREDIENTS
2 500g chicken breasts
20g baking soda for velveting (1/2 tbsp per chicken breast)
2 tbsp 30g vegetable or coconut oil
4 tsp 20g palm sugar (or caster)
3 cloves garlic (finely grated)
3 tsp fresh ginger (finely grated)
3 stalks of lemongrass (bruised)
3 tsp 20g fish sauce
3 tbsp 50g lime juice
X1 chilli with seeds (reserve a little for garnish)
4 kaffir lime leaves
1 can bamboo shoots
6g Thai basil leaves
5 tsp 70g red curry paste
2 1/2 cups 550ml coconut cream
Salt to taste
GARNISH
Small shallot (use a peeler)
Thai basil leaves (ribbons)
Lime juice (wedge)
Chilli (slivers)
Traditionally served with jasmine rice, this dish is a staple in Thai cuisine, offering a comforting yet exotic flavour experience that tantalises the taste buds. Try creating your own Thai Red Curry Paste, it certainly elevates the meal.
1 min
0 min
14 min
METHOD
1. Dice and Velvet chicken (tenderise chicken by adding baking soda for approximately 10 minutes, then wash the chicken with cold water and dry on a clean tea towel)
2. In a large pan on medium / high heat add the coconut oil and chicken. (Only cook 80% of the way as it will continue cooking while simmering).
Note: Depending on the size of your pan add in small batches so you don’t create too much liquid from the chicken.
3. Return chicken if you cooked in multiple sessions.
4. Make a well in the centre of the pan and grate the palm sugar, ginger and garlic, stir the mixture to awake the ingredients.
5. Still in the centre of the pan add chilli, kaffir lime leaves and lime juice. Sizzle for 1 minute to further develop flavour.
6. Mix the centre ingredients with the chicken.
7. Make another well and add Thai red curry paste and sizzle for 30 seconds.
8. Add ¾ of the coconut cream and stir (leave a little in the jug or can, this will assist if you need to loosen the mixture further into the cook).
9. Add fish sauce and sliced bamboo, stir to combine.
10. Bruise the fresh lemongrass stems with a blunt object to release the oils and add to the pan and stir.
NOTE: asses the curry thickness, if you find it a little thick add the remaining coconut milk. (The more you add the less the curry will taste).
11. Cover on a low simmer for 15 minutes.
12. Taste the curry and add any enhancements you think are lacking.
13. Cover on a low simmer for 10 to 15 minutes.
14. Remove the lemongrass stems and if you used kaffir lime leaves you can remove them too.
SERVING SUGGESTION
On a bed of rice.
Ribbons of Thai basil, chopped chilli and slivers of shallots.
Add some curry sauce to a small jug for your guests to add some additional at their discretion.
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