PAK PRIK'S RECOMMENDED
Prik Keang Phet
A rich, aromatic Thai red curry made with our house-ground curry paste, coconut milk, and tender chicken.
15 min
30 min
4
Ingredients
- 400g chicken thigh, sliced
- 400ml coconut milk
- 3 tbsp red curry paste
- 1 cup Thai eggplants, quartered
- 1 handful sweet basil leaves
- 2 kaffir lime leaves
Seasoning
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tsp salt
Instructions
- 1. Crack Coconut Milk3-5 minutes
- Heat 1/3 of the coconut milk in a wok until it splits and oil surfaces.
- 2. Fry Curry Paste2 minutes
- Add the red curry paste and stir-fry until fragrant, about 2 minutes.
- 3. Sear Chicken3-5 minutes
- Add the chicken and cook until sealed on all sides.
- 4. Add Remaining Coconut Milk2 minutes
- Pour in the remaining coconut milk and bring to a gentle simmer.
- 5. Season & Simmer8-10 minutes
- Add eggplants, fish sauce, and palm sugar. Simmer 8-10 minutes until chicken is cooked through.
- 6. Garnish & Serve1 minute
- Finish with kaffir lime leaves and sweet basil. Serve hot with steamed jasmine rice.
Prik Keang Phet
Red curry (kaeng phet) traces back to the royal kitchens of central Thailand, where dried red chilies were pounded with lemongrass, galangal, and shrimp paste into a fiery paste. Home cooks adapted it across regions, and today it remains one of the most iconic Thai dishes served worldwide.
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