Gaeng Phed Pak

Gaeng Phed Pak is a vibrant and aromatic vegan Thai curry that showcases a medley of fresh vegetables simmered in a rich coconut milk base and flavored with Thai herbs and spices. This dish is perfect for a cozy dinner, offering a delightful balance of heat and sweetness.

Ingredients

• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Vegetable broth - 200 ml
• Bell pepper (red) - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, thinly sliced
• Baby corn - 100 grams, halved
• Snow peas - 100 grams
• Thai basil leaves - 10 grams, for garnish
• Lime - 1, juiced
• Soy sauce - 1 tablespoon
• Palm sugar - 1 teaspoon
• Oil (coconut or vegetable) - 1 tablespoon

Steps

1. Heat the oil in a large pan over medium heat. Add the red curry paste and sauté for 2-3 minutes until fragrant.
2. Pour in the coconut milk and vegetable broth, stirring to combine. Allow the mixture to come to a gentle simmer.
3. Add the sliced bell pepper, zucchini, carrot, baby corn, and snow peas to the pan. Cook for about 10-15 minutes until the vegetables are tender but still crisp.
4. Stir in the soy sauce, lime juice, and palm sugar, adjusting the seasoning to taste.
5. Remove from heat and let it sit for a couple of minutes. Serve hot, garnished with fresh Thai basil leaves.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 34 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants from vegetables which help combat oxidative stress.
• Coconut milk provides healthy fats that support heart health.

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