Recipe of Favorite Red Thai Curry #seasonsupply #glutenfree

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We hope you got benefit from reading it, now lets go back to red thai curry #seasonsupply #glutenfree recipe. To cook red thai curry #seasonsupply #glutenfree you need 19 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to prepare Red Thai Curry #seasonsupply #glutenfree:

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

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