Thai Red Curry (Gaeng Phed)
A richer, warmer curry with deeper chilli flavour, balanced by coconut milk.
Equipment
- Saucepan
- Knife and chopping board
- Wooden spoon
Ingredients
- 2 tsbp red curry paste
- 400 ml coconut milk
- 300 g beef, chicken, or vegetables
- 1 red pepper, sliced
- 1 tbsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- Kaffir lime leaves (optional)
Instructions
- Heat half the coconut milk in a pan until glossy.
- Add curry paste and cook gently until fragrant.
- Add protein and stir until sealed.
- Add remaining coconut milk and vegetables.
- Simmer for 15 minutes.
- Season with fish sauce and sugar.
- Add lime leaves if using and serve.