Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, red thai curry 🌴🥥 #seasonsupply #glutenfree. It is 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 well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Red Thai Curry 🌴🥥 #seasonsupply #glutenfree is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have red thai curry 🌴🥥 #seasonsupply #glutenfree using 19 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Red Thai Curry 🌴🥥 #seasonsupply #glutenfree:
- Take 400-500 g Chicken Thigh (You can remove this if you are vegan/vegetarian)
- Make ready 2 medium onions
- Take 2 red peppers
- Make ready 2 carrots
- Prepare 180 g baby corns
- Make ready Winter greens (As much as you like)
- Get 3 garlic cloves
- Take 4 ginger slices (Chopped. You can use less - I just love ginger so much
- Prepare 1 tea spoon chilli, chopped
- Prepare 2-3 table spoons of red curry paste
- Make ready 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)
- Prepare Rice of your choice
- Get Coriander
- Get Lime
- Get Optional: Water (If you think the soup is too thick. If you cook vegetarian one, you don’t need any water)
- Take Optional: Sugar/honey (If your soup is too spicy for someone, like young kids)
Steps 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 this up with this special food red thai curry 🌴🥥 #seasonsupply #glutenfree recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
