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

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We hope you got insight from reading it, now let’s go back to red thai curry 🌴🥥 #seasonsupply #glutenfree recipe. You can cook red thai curry 🌴🥥 #seasonsupply #glutenfree using 19 ingredients and 16 steps. Here is how you do it.

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

The brand I use above (Thai Kitchen) makes for a mild, family-friendly dish. Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. If you like, add Thai basil leaves. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. My love for Thai food knows no bounds.

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