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Thai Red Coconut Curry
Thai Red Coconut Curry

Before you jump to Thai Red Coconut Curry recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snack foods.

Enjoying healthy foods tends to make all the difference in how we feel. Increasing our intake of healthy foods while reducing the intake of unhealthy ones plays a part in a more healthy feeling. Eating more fresh vegetables helps you feel better than eating a portion of pizza. Selecting healthier food choices can be difficult when it’s snack time. You can spend numerous hours at the supermarket searching for an ideal snack foods to allow you to feel healthy. Here are a handful of healthy snacks that can be used when you need a quick pick me up.

Healthy foods made from whole grains are excellent for a easy snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for lunch break. Chips and crackers made from whole grains can be great for quick snacks to eat on the go. Selecting whole grain food items is always better than eating the processed grains we commonly come across in our grocery stores.

You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to thai red coconut curry recipe. To cook thai red coconut curry you only need 15 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Thai Red Coconut Curry:
  1. Provide Garlic
  2. You need Large Piece of Ginger
  3. Get Lemongrass
  4. Use Red Chillies
  5. Take Olive oil
  6. Get Thai Red Curry Paste
  7. You need Fish Sauce
  8. You need Coconut Cream
  9. Provide Chicken Fillets
  10. Prepare Sugar Snap Peas
  11. Provide Lime Juice
  12. Get Fresh Coriander
  13. Prepare Salt
  14. Prepare Pepper
  15. You need Basmati Rice
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!)

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