Thai Red Coconut Curry
Thai Red Coconut Curry

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, thai red coconut curry. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Thai Red Coconut Curry is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Thai Red Coconut Curry is something which I have loved my whole life. They are fine and they look fantastic.

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

To get started with this particular recipe, we must prepare a few ingredients. You can cook thai red coconut curry using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Thai Red Coconut Curry:
  1. Prepare 3 Cloves Garlic
  2. Prepare 1 Large Piece of Ginger
  3. Take 1 Stalk Lemongrass
  4. Make ready 3 Red Chillies
  5. Get 2 Tablespoons Olive oil
  6. Take 60 g Thai Red Curry Paste
  7. Prepare 2 Tablespoons Fish Sauce
  8. Prepare 1 Can Coconut Cream
  9. Make ready 500 g Chicken Fillets
  10. Prepare 125 g Sugar Snap Peas
  11. Take 1 Tablespoon Lime Juice
  12. Prepare Handful Fresh Coriander
  13. Prepare To taste Salt
  14. Make ready 1 tsp Pepper
  15. Make ready As needed Basmati Rice

Rice expressions has an organic frozen short grain rice package that is perfect with this dish. Serve it with jasmine rice, rice noodles or your favourite vegetables! It's been a week filled with Thai street food and resting my knee at home. To spice up and balance things a bit, we venture out to.

Instructions to make Thai Red Coconut Curry:
  1. Roughly chop garlic, ginger and chillies.
  2. Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
  3. Add curry paste and saute another 3-5 minutes over low heat.
  4. Cut chicken into cubes and season with salt and pepper. Add to pan.
  5. As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce.
  6. Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing.
  7. Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
  8. Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)

This easy red Thai coconut curry dish features light coconut milk, eggplant, tofu, bell pepper, onion, and Asian-inspired seasonings for a flavorful dinner idea. This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow. This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious!

So that’s going to wrap it up with this exceptional food thai red coconut curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!