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