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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 Healthy Power Treats.

We are all aware that consuming healthy foods can help us truly feel better within our bodies. We tend to feel way less gross when we increase our consumption of wholesome foods and reduce our consumption of processed foods. Eating more vegetables helps you feel much better than eating a slice of pizza. This is usually a problem, nonetheless, with regards to eating between meals. Shopping for goodies can be a struggle because you have so many options. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack.

Yogurt can be a snack many people neglect. Sometimes people decide to eat yogurt over a nutritious lunch which is not the best idea. You cannot beat yogurt any time it comes to a nutritious snack though. It is made up of a great deal of calcium, proteins, and B vitamins. Easily digestible, yogurt can even help your gastrointestinal system work correctly depending upon the culture used to produce it. Yogurt combines beautifully with nuts and seeds. It’s an easy way to minimize sugar while still enjoying a tasty snack.

A large selection of easy health snacks is easily accessible. Being healthy doesnt really 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 thai red coconut curry recipe. You can have thai red coconut curry using 15 ingredients and 8 steps. Here is how you do that.

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