Thai Red Curry (Kaeng Phet, แกงเผ็ด)
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.
Servings: 3 generous bowls
Calories: 477kcal
Cost: $2.10 per bowl
Ingredients
- 1 tsp cooking oil 5 g
- 1 yellow onion 200 g
- 3 tbsp red curry paste 50 g
- 1 can coconut milk 400 mL or 300 g; see Notes
- 2 cups any combination of bell pepper, broccoli, carrot, eggplant 200 g; see Notes
- 1 package firm or extra-firm tofu 350–450 g
- 2 tbsp palm sugar or brown sugar 25 g *optional
- 1/2 tbsp vegan fish sauce 7 g *optional
- steamed rice for serving
- fresh lemon or lime for serving
- Thai basil or sliced scallions for serving
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 serve over steamed rice, garnished with slices of lemon or lime and basil or scallion.