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Thai red curry
Thai red curry

Before you jump to Thai red curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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These more nutritious food choices can be applied to other foods such as your cooking oils. Olive oil is a monounsaturated fat which can help to fight bad cholesterol. Olive oil is also a great source of Vitamin E which has many benefits and is also great for your skin. Even though you may already consume lots of fruits and vegetables, you might want to consider how fresh they are. If you choose organic foods, you can avoid the problem of consuming crops that may have been sprayed with deadly pesticides. Looking for a local supplier of fresh fruits and veggies will give you the option of eating foods that still have almost all of the nutrients which are typically lost when produce has been kept in storage before selling it.

Evidently, it’s not difficult to begin integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to thai red curry recipe. To make thai red curry you only need 14 ingredients and 4 steps. Here is how you do that.

The ingredients needed to prepare Thai red curry:
  1. Prepare 1-2 tablespoons Thai red curry paste
  2. Take 3 tablespoons Fish sauce
  3. Provide 2 tablespoons palm or brown sugar
  4. You need 1 x 400ml tin of Coconut milk
  5. Get 250 ml vegetable stock
  6. Use 1 teaspoon Turmeric
  7. Prepare 2 stalks lemon grass
  8. You need 3-4 kaffir lime leaves
  9. Prepare 500-600 g Pumpkin and diced
  10. Provide Asian greens
  11. Take Lime juice
  12. Provide Coriander as garnish
  13. Prepare Optional: 500-600g combination of prawns and fish fillets-diced
  14. Get Optional: 500-600g seasonal vegetables
Instructions to make Thai red curry:
  1. Place first nine ingredients into a pan. Slowly bring to the boil, then reduce heat and simmer until pumpkin is just cooked. This is your curry base.
  2. For a seafood curry add peeled raw prawns and approx. 400g of salmon- diced. Simmer gently for 3-4 minutes then add Asian greens and cook for a further 1-2 minutes. Add lime juice to taste and sprinkle with coriander before serving with rice or noodles.
  3. For a vegetable curry add vegetables of your choice at the same time as the pumpkin, bring to the boil and then simmer gently until cooked. Add Asian greens and cook for a further 1-2 minutes then check flavour and add lime juice to taste and sprinkle with coriander before serving with rice or noodles.
  4. I've made this curry with firm white fish, such as monkfish or cod, or just fresh seasonal vegetables such as pumpkin,sweet potato, cherry tomatoes and french beans.

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