Indulge in the vibrant flavors of Thailand right from your kitchen with this delightful Kaeng Phed!

1

Start by heating a large pot over medium heat. Add 3 tablespoons of red curry paste and stir for about 1 minute until fragrant.

2

Pour in 400 milliliters of coconut milk and mix well with the curry paste, cooking for another 2-3 minutes until combined.

3

Add 500 grams of cubed chicken breast and stir, cooking until the chicken is no longer pink, about 5-6 minutes.

4

Next, throw in the sliced bell peppers and bamboo shoots, and cook for an additional 5 minutes until the vegetables are slightly tender.

5

Stir in 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 teaspoon of sugar. Taste and adjust seasoning if necessary.

6

Finally, remove from heat and fold in 1 cup of fresh basil leaves. Let it sit for a minute before serving.

4

• Add pineapple chunks for a sweet and tangy twist.
• Use firm tofu instead of chicken for a vegetarian option.
• Serve with zoodles (zucchini noodles) for a low-carb alternative.

• For more depth of flavor, sauté some garlic and ginger with the curry paste.
• Adjust the spiciness by varying the amount of red curry paste to match your taste.
• Garnish with fresh cilantro before serving for added freshness.

• fats: 25g
• fiber: 3g
• protein: 25g
• calories: 375
• carbohydrates: 20g

A satisfying and flavorful dish packed with protein and healthy fats, making it a great option for a well-rounded meal.

• Thai Cooking Class in Phuket, Thailand | K and K Matwick
• Authentic Thai Roast Duck Red Curry, Kaeng Phed Ped Yang – An ...
• ~Southern Thai Red Curry Paste~ | Pranee's Thai Kitchen