Thai Red Curry (Kaeng Phet, แกงเผ็ด)
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 bowls
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Calories
662 kcal
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Course
Main Course
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Cuisine
Thai
Thai Red Curry (Kaeng Phet, แกงเผ็ด)
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This Thai curry recipe (kaeng phet) uses store-bought red curry paste. It makes a delicious vegan meal in less than 30 minutes with simple ingredients.
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Ingredients
- ½ tbsp neutral cooking oil generic cooking oil
- 1 yellow onion
- 3 tbsp red curry paste
- 1 oz can coconut milk
- 2 cups bell pepper see Note 1, any combination
- 2 cups broccoli
- 2 cups carrot
- 2 cups eggplant
- 1 package firm tofu or extra-firm tofu
- 2 tbsp palm sugar optional, or brown sugar
- ½ tbsp vegan fish sauce (*can sub with soy sauce or omit altogether)
- 6 cups Steamed rice (= 1½ cups per serving)
- lemon for serving, fresh or lime
- Thai basil for serving, or sliced scallions
Instructions
- Prep the veggies: dice the onion and chop the other vegetables into bite-sized pieces.
- Pour oil into a wok or large skillet on medium heat.
- Add diced onion and saute for at least five minutes or until soft and translucent.
- Stir in the red curry paste and coconut milk. Saute for half a minute.
- Add the vegetables and tofu. Give everything a mix, bring to a boil, then turn heat down to low and let simmer, covered, for 10 minutes.
- Optional: mix in sugar and fish sauce.
- Turn off heat and taste for salt. Serve over steamed rice, garnished with slices of lemon or lime and basil or scallion.
Notes
- Bell pepper, broccoli, carrot, and eggplant are my favourite veggies to use in kaeng phet. Mushrooms are another good option. If you don't have all of these, no worries, just use what you have. I've even tried adding alfalfa sprouts into this curry. The result wasn't half bad!
Nutrition Information
Show Details
Calories
662kcal
(33%)
Carbohydrates
83g
(28%)
Protein
19g
(38%)
Fat
29g
(45%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.01g
(1%)
Sodium
148mg
(6%)
Potassium
533mg
(11%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
2281IU
(46%)
Vitamin C
50mg
(56%)
Calcium
218mg
(22%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662kcal | 33% |
| Carbohydrates | 83g | 28% |
| Protein | 19g | 38% |
| Fat | 29g | 45% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Sodium | 148mg | 6% |
| Potassium | 533mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2281IU | 46% |
| Vitamin C | 50mg | 56% |
| Calcium | 218mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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