Authentic thai red curry recipe - Nutritionist-Tips

You know dinner was good when you want to eat it for breakfast. Talking, 10am and I'm writing about a happy stomach.

This Thai red curry made a gorgeous meal last night and probably a better breakfast this morning. It is warm, comfortable and suitable for cool days. It’s also a little rich, but so full of vegetables that it doesn’t feel very pleasurable.

I tried a red Thai curry based on my green curry for a while, and I’m so glad I finally made it. This includes the best curry, restaurant version available to me! Yes, I said. Bonus? A well-stocked grocery store should be able to find everything you need for this simple curry.

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Thai Red Curry Tips

The secret to making amazing Thai curry is to use lots of spices, such as onion, ginger and garlic.

Choose full-fat coconut milk for richness (you won’t regret it!).

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Stirring a little bit of rice vinegar and sugar adds a lot of complications.

Easily available store-bought Thai red curry paste adds Thai flavors to the characteristic and bonus, Thai Kitchen brand vegetarian. If you are very interested, you can create your own.

Don’t hesitate to change the vegetables, as long as you cut them into pieces they are all quite small and about the same size. You can try using broccoli, cauliflower, mushrooms, diced butternets or sweet potatoes (which will probably take longer to cook), chopped cloves and / or yellow squash.

Thai red curry with vegetables

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This Thai Red Curry recipe is so easy to make at home! It is also much tastier and healthier than takeout. Feel free to change the vegetables (you will need about 3 cups in total) and skip the kale if you want a more traditional Thai curry. This recipe is for everyone who is vegetarian, vegetarian and gluten-free. The recipe serves 4.

Instrument

• 1 brown cup brown jasmine rice or long grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 small white onion, chopped (about 1 cup)
• The pinch is salty, more in taste
• 1 tablespoon finely fried fresh ginger (about 1-inch salt ginger)
• 2 cloves garlic, pressed or minced
• 1 red bell pepper, cut into thin 2-inch long strips
• 1 yellow, orange or green bell pepper, cut into thin 2-inch long strips
• 3 carrots, peeled and cut diagonally 6-inch thick round (about 1 cup)
• 2 tablespoons Thai red curry paste *
• 1 (14 ounces) regular coconut milk **
• 8 cups of water
• 1 ½ Cups thinly cut ink (hard ribs are removed first), especially Tuscan / Lacinato / Dinosaur breeds
• 1 teaspoon coconut sugar or turbinado (raw) sugar or brown sugar
• 1 tablespoon tamarind or soy sauce ***
• 2 teaspoons rice vinegar or fresh lime juice
• Garnish / Side: A handful of chopped fresh basil or coriander leaves, red chilli flakes, alli sriracha or chilli garlic sauce

Instructions

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• To cook the rice, boil water in a large pot. Add the washed rice and simmer for 30 minutes, reducing the heat needed to prevent excess flow. Remove from heat, drain the rice and return the rice to the pot. Rest the rice for 10 minutes or more until you are ready to serve. Just before serving, season the rice with salt and fluff with a fork.
• To make the curry, heat a large skillet deep over medium heat. When hot, add oil. Add the onions and cook, sprinkling with salt, stirring frequently, until the onions are soft and transparent for about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring constantly.
• Add the bell peppers and carrots. Cook until the bell peppers are forked, stirring occasionally, for another 3 to 5 minutes. Then add the curry paste and cook, stirring frequently, for 2 minutes.
• Add coconut milk, water, kale and sugar and combine. Bring the mixture to a simmer over medium heat. Reduce the heat required to maintain a gentle flame and cook until the peppers, carrots and kale are soft to your liking, stirring occasionally, about 5 to 10 minutes.
• Remove the pan from the heat and season with tamari and rice vinegar. Add salt to taste (I added 6 teaspoons for best taste). If the curry needs a little more punch, add 7 teaspoons more tamarind, or for more acidity, add half a teaspoon more rice vinegar. Divide the rice and curry into bowls and garnish with a sprinkle of chopped cilantro and red pepper flakes, if you wish. If you like spicy curry, serve with Sirach or chili garlic sauce on the side.