Thai Red Curry (Kaeng Phet, แกงเผ็ด)
Servings: 4 bowls
Calories: 662kcal
Cost: $2.10 per bowl
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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Equipment
- Wok or large skillet
Ingredients
- ½ tbsp cooking oil
- 1 yellow onion
- 3 tbsp red curry paste
- 1 14-oz can coconut milk
- 2 cups any combination of bell pepper, broccoli, carrot, eggplant (see Note 1)
- 1 package firm or extra-firm tofu
- 2 tbsp palm sugar or brown sugar (*optional)
- ½ tbsp vegan fish sauce (*can sub with soy sauce or omit altogether)
- 6 cups steamed rice (= 1½ cups per 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 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
Calories: 662kcal | Carbohydrates: 83g | Protein: 19g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 148mg | Potassium: 533mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2281IU | Vitamin C: 50mg | Calcium: 218mg | Iron: 6mg