Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, red thai curry 🌴🥥 #seasonsupply #glutenfree. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Red Thai Curry 🌴🥥 #seasonsupply #glutenfree is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Red Thai Curry 🌴🥥 #seasonsupply #glutenfree is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook red thai curry 🌴🥥 #seasonsupply #glutenfree using 19 ingredients and 16 steps. Here is how you cook that.
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)
- Prepare 2 medium onions
- Make ready 2 red peppers
- Take 2 carrots
- Take 180 g baby corns
- Prepare Winter greens (As much as you like)
- Get 3 garlic cloves
- Prepare 4 ginger slices (Chopped. You can use less - I just love ginger so much
- Get 1 tea spoon chilli, chopped
- Get 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)
- Prepare 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
- Take 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)
- Prepare 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!
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