Red Thai Curry 🌴🥥 #seasonsupply #glutenfree

Name: Red Thai Curry 🌴🥥 #seasonsupply #glutenfree
Yield: 5 servings
Cuisine: British
Ingredients: 400-500 g Chicken Thigh (You can remove this if you are vegan/vegetarian); 2 medium onions; 2 red peppers; 2 carrots; 180 g baby corns; Winter greens (As much as you like); 3 garlic cloves; 4 ginger slices (Chopped. You can use less - I just love ginger so much; 1 tea spoon chilli, chopped; 2-3 table spoons of red curry paste; 600-800 g coconut milk; 2 cubes chicken/vegetarian stocks (If you use chicken sticks, I’d recommend to use Japanese/Chinese ones); 3 table spoons of fish sauce (You can remove this if you don't like fish sauce); 2 table spoons of coconut/sunflower oil (I like coconut oil because it's healthier); Rice of your choice; Coriander; Lime; Optional: Water (If you think the soup is too thick. If you cook vegetarian one, you don’t need any water); Optional: Sugar/honey (If your soup is too spicy for someone, like young kids)

M @cook_10196320

I wanted to cook something with coconut milk because I found that it is so good for face, skin and hair. It is known that coconut milk has high levels of Vitamin C which helps maintain elasticity and flexibility of skin 🥰Also this recipe is gluten-free❤️Please adjust the amount of ingredients - I cooked a big portion to freeze some and eat them later 😇#seasonsupply #glutenfree 🌴🥥

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Ingredients

5 servings

400-500 gChicken Thigh (You can remove this if you are vegan/vegetarian)
2medium onions
2red peppers
2carrots
180 gbaby corns
Winter greens (As much as you like)
3garlic cloves
4ginger slices (Chopped. You can use less - I just love ginger so much
1 tea spoonchilli, chopped
2-3table spoons of red curry paste
600-800 gcoconut milk
2 cubeschicken/vegetarian stocks (If you use chicken sticks, I’d recommend to use Japanese/Chinese ones)
3table spoons of fish sauce (You can remove this if you don't like fish sauce)
2table spoons of coconut/sunflower oil (I like coconut oil because it's healthier)
Rice of your choice
Coriander
Lime
Optional: Water (If you think the soup is too thick. If you cook vegetarian one, you don’t need any water)
Optional: Sugar/honey (If your soup is too spicy for someone, like young kids)

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Steps

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!