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Home Dish Red Thai Curry 🌴🥥 #seasonsupply #glutenfree

Red Thai Curry 🌴🥥 #seasonsupply #glutenfree

Name: How to cook Red Thai Curry 🌴🥥 #seasonsupply #glutenfree - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Red Thai Curry 🌴🥥 #seasonsupply #glutenfree

I wanted to cook something with coconut milk because I found that it is so good for face, skin and hair. It is known that coconut milk has high levels of Vitamin C which helps maintain elasticity and flexibility of skin 🥰Also this recipe is gluten-free❤️Please adjust the amount of ingredients - I cooked a big portion to freeze some and eat them later 😇#seasonsupply #glutenfree 🌴🥥

Ingredient

Food ration :

5 servings

400-500 g

Chicken Thigh (You can remove this if you are vegan/vegetarian)

medium onions

red peppers

carrots

180 g

baby corns

garlic cloves

ginger slices (Chopped. You can use less - I just love ginger so much

1 tea spoon

chilli, chopped

2-3

table spoons of red curry paste

600-800 g

coconut milk

2 cubes

chicken/vegetarian stocks (If you use chicken sticks, I’d recommend to use Japanese/Chinese ones)

table spoons of fish sauce (You can remove this if you don't like fish sauce)

table spoons of coconut/sunflower oil (I like coconut oil because it's healthier)

Cooking instructions

* Step 1

Cook rice of your choice

* Step 2

Chop your vegetables (After taking this photo, I decided to use more vegetables sitting in the fridge...)

* Step 3

Heat 2 table spoons of coconut oil in a large sauce pan over a medium heat

* Step 4

Fry 3 garlic cloves, chopped chilli and 4 ginger slices for 1-2 minutes

* Step 5

Add onions to the pan and cook until it gets soft and golden brown

* Step 6

Add carrots to the pan

* Step 7

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...

* Step 8

Pour in coconut milk - start with 200ml and add more. Please avoid pouring all the milk at the same time for better taste.

* Step 9

Bring to the boil, reduce to a simmer, stir a little.

* Step 10

Wait for the oil to rise to the surface. This is very important to make your curry tasty.

* Step 11

Add other vegetables to the pan and simmer for 10-15 mins until the vegetables are cooked through

* Step 12

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 😀