Red Curry (Gaeng Phet )

Name: Red Curry (Gaeng Phet )
Ingredients: 1 lb chicken breast, thinly sliced (I used chicken breasts); 1 can (15 oz.) stir fry vegetables**; 1 can (13.5 oz) unsweetened coconut milk; 6-8 Thai eggplants, stems removed and cut into quarters or sixths, depending on size; 1 bunch Thai basil, stems removed; 3 heaping tablespoons red curry paste (2 oz); ½ red bell pepper, julienned or cut into 1-inch pieces; 1 medium onion, cut into eighths,; ½ teaspoon salt; 2 tablespoons fish sauce; 3 cups water; 1 ¼ teaspoon sugar; 1 stalk lemongrass, cut into small pieces 3 cloves of garlic (2-3 large cloves or 3-4 smaller cloves)*; 2-3 Thai chilies (adjust to taste); ½ teaspoon MSG (optional)

craftstocrumbs.com

This is mom’s Lao style red curry, gaeng phet. It still features the spices, the aromatics, coconut, but with mom’s special addition. Unlike the Thai version, m

View full recipe on craftstocrumbs.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at craftstocrumbs.com.

Share this recipe:

Cooking tools:

Mortar and pestle
Food processor
Dutch oven
Pot
Stove
Measuring spoon
Measuring cup
Can opener
Colander
Wooden spoon
Chef's knife
Cutting board
Serving bowl
Plate

Ingredients

1 lb chicken breast, thinly sliced (I used chicken breasts)
1 can (15 oz.) stir fry vegetables**
1 can (13.5 oz) unsweetened coconut milk
6-8 Thai eggplants, stems removed and cut into quarters or sixths, depending on size
1 bunch Thai basil, stems removed
3 heaping tablespoons red curry paste (2 oz)
½ red bell pepper, julienned or cut into 1-inch pieces
1 medium onion, cut into eighths,
½ teaspoon salt
2 tablespoons fish sauce
3 cups water
1 ¼ teaspoon sugar
1 stalk lemongrass, cut into small pieces 3 cloves of garlic (2-3 large cloves or 3-4 smaller cloves)*
2-3 Thai chilies (adjust to taste)
½ teaspoon MSG (optional)