Red Curry (Kang Phet) with Rambutan

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Yields: 2 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

Red curry is kind of the default Thai curry, which you can tell by its generic ass name, kang phet, which literally translates to “curry spicy”. While Thai green curry is a bit of a crowd favourite, there is really no substitute for a good, hot, spicy, red curry. Except, maybe, a red curry with rambutan!

The mild sweetness and springy flesh of rambutan actually goes amazing with red curry. If the curry is burning your face a bit, the fruit also helps your mouth to cool off. It’s a truly wonderful combination. If you are one of those stoic “no fruits in food” people, then just leave the rambutan out.

There are two important ingredients for a homemade red curry paste – coriander roots and kaffir lime peel. While I have giant bushes of basil in my garden, I can’t seem to keep coriander alive, and my kaffir lime plant is just a baby at the moment. Thus, I usually just go with premade curry paste to save myself the grief.

If you can get all the ingredients, I would totally recommend that you make your red curry paste from scratch. Eatingthaifood’s Authentic Thai Red Curry Recipe (CW: meat) is very good. That guy knows what he’s on about.

For another interesting curry and fruit combo, check out my Avocado Green Curry (Kang Kaew Wan) or Vegan Jungle Curry (Kang Pa) recipe.

I like to serve my Thai curries with Vegan No Name Vegetable Fritters, which soak up the curry sauce nicely.

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Ingredients

0/12 Ingredients
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Instructions

0/8 Instructions
  • Cut all your bits up into reasonable sizes.
  • Heat 1 tbsp of oil on a non-stick pan over medium heat and pan-fry the tofu until golden on both sides. Remove and set aside.
  • Heat 1 cup of coconut milk over medium heat in a pot. Add 50g vegan red curry paste and stir well until incorporated and some oil appears as a separate layer on the top. Add another 1 cup of water (or vegetable stock).
  • Turn the heat down so your curry is only on a gentle boil. Add pumpkin and cook covered for about 5 minutes.
  • Crush the kaffir lime leaves in your palm and add to the pot. Add the broccoli, bell pepper, tomato, and tofu and cook covered for another 5 minutes. If you used water, add 1 tsp of vegetable stock granules.
  • In the meanwhile, peel 3 rambutans. Using a knife, cut around the "waist" of the rambutan and remove the flesh from the seed by halves.
  • Add the basil leaves and rambutan. Turn off the heat and mix well.
  • Serve with plain rice.

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