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    Recipe Red Thai Curry – Kaeng Phed

    By Thai-Eyes | May 25, 2008


    Kaeng Phed (Ped) – the red coconut milk curry is one
    of the most well-known Thai recipes.
    The prepearation is quite similar to the green coconut milk curry,
    but, how people in Thailand like to say:
    Same, same, but different.

    red-thai-coconut-curry.jpg

    Recipe: Red Thai Curry – Kaeng Phed
    Ingredients for 2 persons:
    1 package red curry paste or self made red curry paste
    or about 50 g homemade red currypaste
    250 ml coconutmilk
    250 g meat (pork, beef, chicken…) in stripes or cubes
    3-4 Makeur (Thai aubergine), quartered
    1-2 Kaffir lime leaves
    6-8 small Thai aubergines (Makeur puang)
    Salt or fish sauce
    Sugar or palm sugar
    1-2 stems Horapa Thai Basil
    1 red chili
    2-3 TS thick coconut cream to garnish

    Preparation:
    Heat the coconutmilk in a pot, if it´s simmering
    add the red currypaste and stir well.
    Add the Kaffir lime leaves and the meat
    and let it cook slowly until it´s done,
    then add the Makeur and let it cook another 5 minutes.
    Season the red curry with salt and sugar or fishsauce and palmsugar.
    Garnish with whole or roughly chopped Horapa Thai basil leaves,
    stripes of a red chili and a few tabespoons of thick coconut cream.
    Serve the red coconut milk curry with steamed jasmin rice (fragrant Thai rice).

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    Topics: Thaifood | 2 Comments »

    2 Responses to “Recipe Red Thai Curry – Kaeng Phed”

    1. Kittencharmer Says:
      June 14th, 2010 at 01:00

      Wow, that looks crazy good. Coconut + Curry = Love <3

    2. Sweet Thai Basil Horapa Ocimum basilicum | thai-eyes Says:
      July 1st, 2010 at 12:20

      [...] served as a condiment to innumerable dishes and it is one of the most important ingredients for the red Thai Curry (Kaeng Pet) and the green Thai Curry (Kaeng Kiew [...]

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