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Before you jump to Thai Red Coconut Curry recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less In The Kitchen.
Remember when the only men and women who cared about the natural environment were tree huggers as well as hippies? Those days are over, and it appears we all comprehend our role in stopping and conceivably reversing the damage being done to our planet. According to the specialists, to clean up the environment we are all going to have to make some adjustments. These kinds of changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good starting point saving energy by going much more green.
A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.
As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. Green living is definitely something we can all perform, without difficulty. Largely, all it takes is a little common sense.
We hope you got benefit from reading it, now let’s go back to thai red coconut curry recipe. To cook thai red coconut curry you need 15 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Thai Red Coconut Curry:
- Use 3 Cloves Garlic
- Take 1 Large Piece of Ginger
- Provide 1 Stalk Lemongrass
- Get 3 Red Chillies
- Take 2 Tablespoons Olive oil
- You need 60 g Thai Red Curry Paste
- Take 2 Tablespoons Fish Sauce
- Use 1 Can Coconut Cream
- Provide 500 g Chicken Fillets
- Use 125 g Sugar Snap Peas
- Take 1 Tablespoon Lime Juice
- Provide Handful Fresh Coriander
- Provide To taste Salt
- Use 1 tsp Pepper
- Take As needed Basmati Rice
Steps to make Thai Red Coconut Curry:
- Roughly chop garlic, ginger and chillies.
- Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
- Add curry paste and saute another 3-5 minutes over low heat.
- Cut chicken into cubes and season with salt and pepper. Add to pan.
- 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.
- 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.
- Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
- Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)
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