Recipes · Thai · Main Courses
Red Curry (Kaeng Phet)
One serving has 713 kcal and 38 g protein, and at least a fifth of a woman's daily need of manganese (142%), pyridoxine (87%), copper (83%), niacin (82%), phosphorus (78%) and selenium (69%). Ready in 45 minutes.
- Preparation: 20 min
- Cooking: 25 min
- Makes: 1 serving (500 g)
- Difficulty: Medium
- Diets: Dairy-free, High protein
- Contains: fish, gluten, poultry, shellfish
Ingredients
- 150 g Chicken thighs, boneless, skinless, raw
- 200 g Coconut milk, canned
- 10 g Chilies, dried red
- 10 g Garlic, raw
- 20 g Shallots, raw
- 8 g Lemongrass, raw
- 8 g Ginger, fresh
- 5 g Oyster sauce
- 1 g Lemon zest
- 10 g Fish sauce
- 10 g Sugar, brown
- 60 g Eggplant, raw
- 8 g Basil, fresh
Method
- Soak the dried chilies in hot water until soft, then pound or blend with the garlic, shallot, lemongrass, galangal (ginger) and oyster sauce (standing in for shrimp paste) into a smooth curry paste.
- Fry the paste in a splash of the coconut milk (the thick part from the top of the can) over medium heat for 3-4 minutes until fragrant and the oil separates.
- Add the chicken and cook, stirring, 3-4 minutes until it turns opaque outside.
- Pour in the remaining coconut milk, add the eggplant and kaffir lime leaf (lemon zest), and simmer 12-15 minutes until the chicken is cooked through (74 °C/165 °F) and the eggplant is tender.
- Season with the fish sauce and palm sugar, stir in the basil, and serve with steamed rice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 713 kcal | 34% |
| Carbohydrates | 37.3 g | |
| Water | 369 mL | |
| Fiber | 5.9 g | 20% |
| Protein | 37.5 g | 78% |
| Tryptophan | 0.42 g | |
| Threonine | 1.6 g | |
| Isoleucine | 1.7 g | |
| Leucine | 3 g | |
| Lysine | 3.1 g | |
| Methionine | 0.96 g | |
| Cystine | 0.46 g | |
| Phenylalanine | 1.5 g | |
| Tyrosine | 1.3 g | |
| Valine | 1.8 g | |
| Histidine | 1 g | |
| Fat | 49.8 g | |
| Monounsaturated | 4.2 g | |
| Polyunsaturated | 2.3 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2 g | |
| Saturated | 39.6 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 141 mg | |
| Calcium | 118 mg | 12% |
| Copper | 0.75 mg | 83% |
| Iron | 10.1 mg | 56% |
| Magnesium | 183 mg | 59% |
| Manganese | 2.6 mg | 142% |
| Phosphorus | 545 mg | 78% |
| Potassium | 1,395 mg | 30% |
| Selenium | 37.9 µg | 69% |
| Sodium | 1,109 mg | |
| Zinc | 4.2 mg | 52% |
| Thiamin (vitamin B1) | 0.25 mg | 23% |
| Riboflavin (vitamin B2) | 0.48 mg | 44% |
| Niacin (vitamin B3) | 11.5 mg | 82% |
| Pantothenic acid (vitamin B5) | 0.75 mg | 15% |
| Pyridoxine (vitamin B6) | 1.1 mg | 87% |
| Folate (vitamin B9) | 77.8 µg | 19% |
| Cobalamin (vitamin B12) | 0.98 µg | 41% |
| Choline | 120 mg | 28% |
| Vitamin A | 165 µg | 24% |
| Vitamin C | 14.6 mg | 19% |
| Vitamin D (D2 + D3) | 1.5 IU | 0% |
| Vitamin E | 0.87 mg | 6% |
| Vitamin K | 50.8 µg | 56% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.2 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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