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Making ready Red Thai Curry 🌴🥥 #seasonsupply #glutenfree safely

It is crucial to prepare meals safely to assist cease dangerous bacteria from spreading and rising. You'll be able to take some steps to help defend yourself and your family from the unfold of harmful micro organism.
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Wash your hands

Your fingers can simply spread micro organism across the kitchen and onto meals. It is necessary to all the time wash your arms completely with cleaning soap and heat water:

before beginning to put together food
after touching raw food corresponding to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Don't forget to dry your fingers completely as effectively, because wet fingers spread micro organism extra easily.
Hold worktops clear

Before you begin preparing food, it’s essential worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or greens you'll want to clean them totally.

It is best to change dish cloths and tea towels repeatedly to keep away from any micro organism rising on the fabric.

Before you jump to Red Thai Curry 🌴🥥 #seasonsupply #glutenfree recipe, you may want to read this short interesting healthy tips about In The Following Paragraphs We Are Going To Be Looking At The Many Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to red thai curry 🌴🥥 #seasonsupply #glutenfree recipe. To make red thai curry 🌴🥥 #seasonsupply #glutenfree you need 19 ingredients and 16 steps. Here is how you do it.

The ingredients needed to cook Red Thai Curry 🌴🥥 #seasonsupply #glutenfree:

1. Provide 400-500 g Chicken Thigh (You can remove this if you are vegan/vegetarian)
2. Take 2 medium onions
3. Use 2 red peppers
4. Take 2 carrots
5. Get 180 g baby corns
6. Provide Winter greens (As much as you like)
7. Get 3 garlic cloves
8. You need 4 ginger slices (Chopped. You can use less - I just love ginger so much
9. Take 1 tea spoon chilli, chopped
10. Use 2-3 table spoons of red curry paste
11. Prepare 600-800 g coconut milk
12. Provide 2 cubes chicken/vegetarian stocks (If you use chicken sticks, I’d recommend to use Japanese/Chinese ones)
13. Get 3 table spoons of fish sauce (You can remove this if you don't like fish sauce)
14. Get 2 table spoons of coconut/sunflower oil (I like coconut oil because it's healthier)
15. Get Rice of your choice
16. Provide Coriander
17. Get Lime
18. You need Optional: Water (If you think the soup is too thick. If you cook vegetarian one, you don’t need any water)
19. Prepare Optional: Sugar/honey (If your soup is too spicy for someone, like young kids)

Instructions to make Red Thai Curry 🌴🥥 #seasonsupply #glutenfree:

1. Cook rice of your choice
2. Chop your vegetables (After taking this photo, I decided to use more vegetables sitting in the fridge…)
3. Heat 2 table spoons of coconut oil in a large sauce pan over a medium heat
4. Fry 3 garlic cloves, chopped chilli and 4 ginger slices for 1-2 minutes
5. Add onions to the pan and cook until it gets soft and golden brown
6. Add carrots to the pan
7. Add the red curry paste to the pan and stir often for 2 minutes - start with a little amount and add more to adjust the taste. I don't like adding chicken to the pan at this stage because the texture won't be nice…
8. Pour in coconut milk - start with 200ml and add more. Please avoid pouring all the milk at the same time for better taste.
9. Bring to the boil, reduce to a simmer, stir a little.
10. Wait for the oil to rise to the surface. This is very important to make your curry tasty.
11. Add other vegetables to the pan and simmer for 10-15 mins until the vegetables are cooked through
12. Add the fish sauce, sugar, chicken/vegetable stock, then taste. If you like it saltier, add more fish sauce. If you like it sweeter, add a little more sugar/honey. You can put some portion in a different pan for those who like saltier/sweeter taste 😀
13. Add the chicken to the pan and wait until cooked. You can skip this step if you are vegetarian/vegan
14. Bring to the boil and take off the heat.
15. Spoon the curry into bowls and add coriander on top. Basil leaves are also good.
16. Serve with rice and enjoy!

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