Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, red thai curry 🌴🥥 #seasonsupply #glutenfree. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Red Thai Curry 🌴🥥 #seasonsupply #glutenfree is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Red Thai Curry 🌴🥥 #seasonsupply #glutenfree is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have red thai curry 🌴🥥 #seasonsupply #glutenfree using 19 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Red Thai Curry 🌴🥥 #seasonsupply #glutenfree:
- Prepare 400-500 g Chicken Thigh (You can remove this if you are vegan/vegetarian)
- Make ready 2 medium onions
- Make ready 2 red peppers
- Make ready 2 carrots
- Get 180 g baby corns
- Get Winter greens (As much as you like)
- Take 3 garlic cloves
- Prepare 4 ginger slices (Chopped. You can use less - I just love ginger so much
- Take 1 tea spoon chilli, chopped
- Get 2-3 table spoons of red curry paste
- Prepare 600-800 g coconut milk
- Get 2 cubes chicken/vegetarian stocks (If you use chicken sticks, I’d recommend to use Japanese/Chinese ones)
- Make ready 3 table spoons of fish sauce (You can remove this if you don't like fish sauce)
- Take 2 table spoons of coconut/sunflower oil (I like coconut oil because it's healthier)
- Get Rice of your choice
- Make ready Coriander
- Prepare Lime
- Take Optional: Water (If you think the soup is too thick. If you cook vegetarian one, you don’t need any water)
- Make ready Optional: Sugar/honey (If your soup is too spicy for someone, like young kids)
Instructions to make Red Thai Curry 🌴🥥 #seasonsupply #glutenfree:
- Cook rice of your choice
- Chop your vegetables (After taking this photo, I decided to use more vegetables sitting in the fridge…)
- Heat 2 table spoons of coconut oil in a large sauce pan over a medium heat
- Fry 3 garlic cloves, chopped chilli and 4 ginger slices for 1-2 minutes
- Add onions to the pan and cook until it gets soft and golden brown
- Add carrots to the pan
- Add the red curry paste to the pan and stir often for 2 minutes - start with a little amount and add more to adjust the taste. I don't like adding chicken to the pan at this stage because the texture won't be nice…
- Pour in coconut milk - start with 200ml and add more. Please avoid pouring all the milk at the same time for better taste.
- Bring to the boil, reduce to a simmer, stir a little.
- Wait for the oil to rise to the surface. This is very important to make your curry tasty.
- Add other vegetables to the pan and simmer for 10-15 mins until the vegetables are cooked through
- Add the fish sauce, sugar, chicken/vegetable stock, then taste. If you like it saltier, add more fish sauce. If you like it sweeter, add a little more sugar/honey. You can put some portion in a different pan for those who like saltier/sweeter taste 😀
- Add the chicken to the pan and wait until cooked. You can skip this step if you are vegetarian/vegan
- Bring to the boil and take off the heat.
- Spoon the curry into bowls and add coriander on top. Basil leaves are also good.
- Serve with rice and enjoy!
So that is going to wrap it up for this exceptional food red thai curry 🌴🥥 #seasonsupply #glutenfree recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
