Kaeng phet (Thai red curry with pork)

The classic Thai red curry made with a paste of dried red chillies, coconut milk and bamboo shoots. Richer and less fresh-tasting than green curry, also popular made with duck instead of pork.

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Method

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1. Put 200 ml of the thick top of the coconut milk in a wok with the oil, and cook over medium heat for 3-4 minutes until the coconut fat separates out. ⏱ Timer: 3 min
2. Stir in the red curry paste and fry for 2 minutes until fragrant. ⏱ Timer: 2 min
3. Add the meat and toss for 3 minutes in the paste. ⏱ Timer: 3 min
4. Pour in the remaining coconut milk, add the torn-in-half lime leaves, and simmer over low heat for 12-15 minutes until the meat is tender. ⏱ Timer: 12 min
5. Add the bamboo shoots, bell pepper and green beans, and cook for a further 5 minutes. ⏱ Timer: 5 min
6. Season with fish sauce and palm sugar, take off the heat, and stir in the basil. Serve with jasmine rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Made festive with roast duck breast and pineapple (kaeng phet ped yang).
• Even better the next day; thin with a little water when reheating.

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• Kaeng khiao wan kai (Thai green curry with chicken) · Southeast Asian
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More southeast asian ideas

• Pad thai (fried rice noodles with shrimp, egg and peanuts)
• Pad kra pao kai (basil chicken with fried egg)
• Pad see ew (wide rice noodles with soy sauce and broccoli)
• Pad woon sen (stir-fried glass noodles with vegetables and egg)
• Kaeng massaman (massaman curry with beef and potatoes)
• Gai yang (grilled lemongrass chicken)

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