So you is perhaps getting ready Red Thai Curry 🌴🥥 #seasonsupply #glutenfree recipes for your loved ones however this ideas may be useful.
By no means prepare dinner this stuff in an Air Fryer
In the previous few years, Air Fryers have become very talked-about in addition to a necessary kitchen equipment. Essentially an amped-up countertop convection oven, it's quite often advisable by cooking specialists to prepare frozen meals, bake cookies, and even fry bacon, rooster and other meats. Air frying is healthier than frying in oil. It cuts energy by 70% to 80% and has lots much less fat. This cooking methodology may additionally reduce down on a number of the other harmful results of oil frying.
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We hope you got benefit 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 achieve it.
The ingredients needed to cook Red Thai Curry 🌴🥥 #seasonsupply #glutenfree:
- Provide Chicken Thigh (You can remove this if you are vegan/vegetarian)
- Provide medium onions
- Provide red peppers
- Prepare carrots
- Take baby corns
- Prepare Winter greens (As much as you like)
- Provide garlic cloves
- Prepare ginger slices (Chopped. You can use less - I just love ginger so much
- Provide chilli, chopped
- Get table spoons of red curry paste
- Prepare coconut milk
- Prepare chicken/vegetarian stocks (If you use chicken sticks, I’d recommend to use Japanese/Chinese ones)
- Get table spoons of fish sauce (You can remove this if you don't like fish sauce)
- Prepare table spoons of coconut/sunflower oil (I like coconut oil because it's healthier)
- Use Rice of your choice
- Provide Coriander
- You need Lime
- Prepare 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)
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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