2cupsany combination of bell pepper, broccoli, carrot, eggplant(see Note 1)
1packagefirm or extra-firm tofu
2tbsppalm sugar or brown sugar(*optional)
½tbspvegan fish sauce(*can sub with soy sauce or omit altogether)
6cupssteamed rice(= 1½ cups per serving)
fresh lemon or lime(for serving)
Thai basil or sliced scallions(for serving)
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.
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!