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Valentines Veggie Thai Red Curry
Valentines Veggie Thai Red Curry

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

Ingesting healthy foods can make all the difference in the way we feel. We tend to feel way less gross after we increase our consumption of healthy foods and lower our consumption of unhealthy foods. A piece of pizza doesn’t have you feeling as healthy as consuming a fresh green salad. Sometimes it’s tough to find wholesome foods for snacks between meals. Shopping for goodies can be a challenge because you have a great number of options. Here are some healthy snacks that you can use when you need a quick pick me up.

Whole grain snacks are an outstanding choice for a fast balanced snack. Starting your working day with a piece of whole grain toasted bread can give you that extra boost you need to get going. Chips and crackers made from whole grains can be great for quick treats to eat on the go. Whole grains are usually better than highly processed grains present in white bread.

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to valentines veggie thai red curry recipe. You can cook valentines veggie thai red curry using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Valentines Veggie Thai Red Curry:
  1. Get 100 g thai red paste
  2. Prepare 1 onion
  3. Prepare 2 cloves garlic
  4. Get 1 piece ginger
  5. Use 3 red chillis
  6. Provide 1 red pepper
  7. Use 2 carrots
  8. Take 1 yellow pepper
  9. Use 200 g mushrooms
  10. Prepare 160 g plum tomatoes
  11. Get 400 ml coconut milk
  12. You need Serve with
  13. Get 280 g sticky rice
  14. Take Natural yoghurt
Instructions to make Valentines Veggie Thai Red Curry:
  1. Rinse rice in cold water for 15 minutes. Drain afterwards.
  2. Cover rice in fresh water and bring to boil. Simmer for 15 minutes. Drain when done and keep covered.
  3. Heat paste for a couple of minutes and then add the finely chopped onion, garlic, ginger and chilli. Fry for 5 to 10 minutes.
  4. Add the coconut milk, stir through and then add peppers and carrots. Cook for 5 minutes
  5. Add mushrooms and tomatoes and cook until veg is slightly soft.
  6. Serve with rice.

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