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(Hotter Than It Looks) Thai Curry Base
(Hotter Than It Looks) Thai Curry Base

Before you jump to (Hotter Than It Looks) Thai Curry Base recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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The first change you can make is to pay more attention to what you buy when you go to the grocery as it is likely that you have the tendency to pick up many of the things without thinking. For instance, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? One wholesome option that can give you a healthy start to your day is oatmeal. If you’d rather not eat oatmeal on its own, you can easily mix in fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

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We hope you got insight from reading it, now let’s go back to (hotter than it looks) thai curry base recipe. You can have (hotter than it looks) thai curry base using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare (Hotter Than It Looks) Thai Curry Base:
  1. Prepare 1/4 yellow onion, finely minced
  2. Provide 1/4 cup very finely chopped cilantro and/or basil (This is a great use for all those stems!)
  3. Provide 2 Tablespoons finely minced ginger
  4. Prepare 2 Tablespoons finely minced garlic
  5. Get 3 serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.)
  6. Prepare 1 Tablespoon crushed red chili flakes (like the kind you use on pizza and pasta)
  7. Prepare the zest of 1 lime (or 3 kaffir lime leaves finely julienned)
  8. Provide 2 Tablespoons oil
  9. Get 1-2 teaspoons curry powder, depending on how strong a curry flavor you prefer
  10. Prepare 1 Tablespoon fish sauce
  11. You need 1 Tablespoon lime juice
  12. Provide 1 teaspoon kosher salt
  13. Use 1 teaspoon sugar
  14. Prepare 1 can coconut milk (they're usually somewhere between 13 and 15 ounces)
Steps to make (Hotter Than It Looks) Thai Curry Base:
  1. In a preheated medium high pan, saute the aromatics - onion, garlic, ginger, chilies, chili flakes, and lime zest - in the 2 Tablespoons of oil until the onions are translucent. Add the curry powder, stir to incorporate, and let the curry bloom for a minute or so.
  2. Add the remainder of the ingredients and stir to incorporate thoroughly, turn the heat up to high, and bring the curry to an active boil for a minute.
  3. Add in your protein and veg and bring the curry back up to a boil for a minute or so, turn the heat down to medium high, and let it simmer, uncovered, for 5 minutes, or until your protein is cooked through. Bite sized pieces of seafood will take no time at all (3 to 5 minutes), white meat chicken a little bit longer (5 to 7 minutes), and dark meat yet longer (7 to 10 minutes).
  4. Give it a stir, adjust the seasoning if needed - a little more salt or fish sauce if you want it saltier, a little more lime juice if you like extra tang, maybe a pinch more of sugar to round out all the flavors - simmer another minute or two, and that's it! Serve with steamed rice.
  5. For the curry in this pic I used: 1 pound shrimp, peeled and deveined (I used 31/40 size), 1/2 pound button or crimini mushrooms, 1/2 pound snow peas, 1/2 red bell pepper cut into 1/4-inch strips, and an 8 oz can (the short one) of bamboo shoots, drained. But you can of course use whatever veg you like and have handy, following the general measurement guidelines of 1 pound of protein and 1 pound of veg for 4 servings.
  6. Enjoy! :)

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