So you is likely to be getting ready Spicy red curry

This is perfect for my spice palate but adjust as you need recipes for your loved ones but this tips may be useful.
Never cook these things in an Air Fryer
In the previous few years, Air Fryers have grow to be very popular as well as an essential kitchen equipment. Basically an amped-up countertop convection oven, it’s quite often advisable by cooking consultants to organize frozen food, bake cookies, and even fry bacon, rooster and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has lots much less fats. This cooking technique may also minimize down on a few of the different harmful results of oil frying.


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This is perfect for my spice palate but adjust as you need](https://img-global.cpcdn.com/recipes/ec2d5a4696fd0412/751x532cq70/spicy-red-curry-this-is-perfect-for-my-spice-palate-but-adjust-as-you-need-recipe-main-photo.jpg)

Before you jump to Spicy red curry

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We hope you got insight from reading it, now let’s go back to spicy red curry

this is perfect for my spice palate but adjust as you need recipe. To cook spicy red curry

this is perfect for my spice palate but adjust as you need you need 10 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Spicy red curry

This is perfect for my spice palate but adjust as you need:

  1. Provide 1 habanero seeded and minced
  2. You need 1 red Chile seeded and minced
  3. Get 2 Serrano seeded and minced
  4. Get 3 large garlic cloves minced
  5. Use 1 tbsp minced ginger
  6. Use 14 oz coconut cream
  7. You need 3 tbsp red curry paste
  8. Provide 16 oz bold chicken stock
  9. Provide 2-3 tbsp brown sugar
  10. You need Jasmine rice
Instructions to make Spicy red curry

This is perfect for my spice palate but adjust as you need:

  1. Adjust for your personal spice level. I sometimes do chicken and veggies but in this one I just did veggies. I used halved baby corn, broccoli, carrots, Brussels and beech mushrooms that I get from my Asian store.
  2. If using chicken you want to slice it first and season with salt and yellow curry powder and par cook it and set aside.
  3. Add oil and then chiles and sauté first followed by the garlic and ginger until fragrant
  4. Add chicken stock, couple pinches of salt and reduce by half
  5. Add coconut milk, red curry, brown sugar followed by a good pinch of salt and stir well, simmer for 5 minutes covered.
  6. Add veggies of your choice and cook until par tender. For this I added the corn and Brussels for 10 minutes covered, followed by the broccoli for 10 minutes covered and then the carrots and mushroom for 10 minutes covered. (If your using chicken you will want to add it to the pan when you add the carrots and mushrooms)
  7. Remove from the heat and serve with jasmine rice

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This is perfect for my spice palate but adjust as you need recipe helpful please share it to your close friends or family, thank you and good luck.