Kaeng Phet is a classic Thai dish with roasted chicken and vegetables in coconut milk. However, our version is not nearly as spicy as the original.
|Calories||4522 kJ (1080 kcal)|
bowl, pot, cutting board, cooking spoon, chef's knife
Prepare the rice according to the package instructions. Cut the chicken into bite sized pieces.
Cut the pepper into strips and the carrot into rings and chop the garlic. Put the peppers in a bowl, the carrots into a second bowl and garlic into a third one.
Heat the coconut oil in a pot on medium heat. Add the curry paste and roast it for 2 minutes. Add the garlic, chicken and water and let simmer for 5 minutes.
Add the coconut milk and water and bring to a boil. Add the carrots, sugar snap peas and baby corn and let simmer for 2 minutes.
Add the soy sauce, bell pepper, thai basil, honey and let cook for 1 more minute and serve with the rice.
Enjoy your meal!