Preparing Spicy Thai Red Curry with Chickpeas safely

It's essential to prepare meals safely to help cease dangerous micro organism from spreading and rising. You possibly can take some steps to help shield your self and your loved ones from the unfold of dangerous micro organism.
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Wash your arms

Your hands can easily unfold micro organism across the kitchen and onto food. It is essential to all the time wash your palms totally with soap and heat water:

earlier than beginning to put together meals
after touching uncooked meals resembling meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your fingers completely as nicely, because moist palms unfold micro organism more simply.
Maintain worktops clear

Before you start making ready food, it’s important worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by uncooked meat, poultry, eggs or greens you will need to wash them completely.

You must change dish cloths and tea towels regularly to avoid any micro organism growing on the material.


Spicy Thai Red Curry with Chickpeas
Spicy Thai Red Curry with Chickpeas

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We hope you got insight from reading it, now let’s go back to spicy thai red curry with chickpeas recipe. To cook spicy thai red curry with chickpeas you need 9 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Spicy Thai Red Curry with Chickpeas:
  1. Take 1 onion, chopped
  2. Prepare 5 tbsp red curry paste
  3. Get 1 tbsp coconut oil
  4. Provide 1 garlic clove, crushed
  5. Get 2 tomatoes, diced
  6. Get 1 tin coconut milk, full fat
  7. You need 1 tin chickpeas
  8. Get Handful green peas
  9. You need 1 lemon
Steps to make Spicy Thai Red Curry with Chickpeas:
  1. Sauté the onions and garlic in coconut oil for 5 mins until translucent.
  2. Add the curry paste and continue to fry for another 5 mins or so stirring often so it doesn’t catch.
  3. Add the tomatoes and stir well, then add the coconut milk stirring well to mix.
  4. Add the chickpeas and simmer the curry for 20-30 mins until the sauce has reduced and thickened.
  5. Add the peas, cook for a further 5 minutes, stir in fresh lemon juice to taste (I added a tbsp) then serve and enjoy 😊

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