Red Thai Curry 🌴🥥 #seasonsupply #glutenfree
Red Thai Curry 🌴🥥 #seasonsupply #glutenfree

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Red Thai Curry 🌴🥥 #seasonsupply #glutenfree is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Red Thai Curry 🌴🥥 #seasonsupply #glutenfree is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have red thai curry 🌴🥥 #seasonsupply #glutenfree using 19 ingredients and 16 steps. Here is how you cook it.

Ingredients needed to make Red Thai Curry 🌴🥥 #seasonsupply #glutenfree:

  1. 400-500 g Chicken Thigh (You can remove this if you are vegan/vegetarian)
  2. 2 medium onions
  3. 2 red peppers
  4. 2 carrots
  5. 180 g baby corns
  6. Winter greens (As much as you like)
  7. 3 garlic cloves
  8. 4 ginger slices (Chopped. You can use less - I just love ginger so much
  9. 1 tea spoon chilli, chopped
  10. 2-3 table spoons of red curry paste
  11. 600-800 g coconut milk
  12. 2 cubes chicken/vegetarian stocks (If you use chicken sticks, I’d recommend to use Japanese/Chinese ones)
  13. 3 table spoons of fish sauce (You can remove this if you don't like fish sauce)
  14. 2 table spoons of coconut/sunflower oil (I like coconut oil because it's healthier)
  15. Rice of your choice
  16. Coriander
  17. Lime
  18. Optional: Water (If you think the soup is too thick. If you cook vegetarian one, you don’t need any water)
  19. Optional: Sugar/honey (If your soup is too spicy for someone, like young kids)

Directions to cook Red Thai Curry 🌴🥥 #seasonsupply #glutenfree:

  1. Cook rice of your choice
  2. Chop your vegetables (After taking this photo, I decided to use more vegetables sitting in the fridge…)
  3. Heat 2 table spoons of coconut oil in a large sauce pan over a medium heat
  4. Fry 3 garlic cloves, chopped chilli and 4 ginger slices for 1-2 minutes
  5. Add onions to the pan and cook until it gets soft and golden brown
  6. Add carrots to the pan
  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…
  8. Pour in coconut milk - start with 200ml and add more. Please avoid pouring all the milk at the same time for better taste.
  9. Bring to the boil, reduce to a simmer, stir a little.
  10. Wait for the oil to rise to the surface. This is very important to make your curry tasty.
  11. Add other vegetables to the pan and simmer for 10-15 mins until the vegetables are cooked through
  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 😀
  13. Add the chicken to the pan and wait until cooked. You can skip this step if you are vegetarian/vegan
  14. Bring to the boil and take off the heat.
  15. Spoon the curry into bowls and add coriander on top. Basil leaves are also good.
  16. 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 reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!