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Restaurant style Red Thai Curry
Restaurant style Red Thai Curry

Before you jump to Restaurant style Red Thai Curry recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.

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Healthy foods made from whole grains are excellent for a fast snack. A slice of whole wheat toast, for example is a great snack in the morning. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain choices.

You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to restaurant style red thai curry recipe. To make restaurant style red thai curry you need 17 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Restaurant style Red Thai Curry:
  1. Prepare 2 cups coconut milk
  2. Take 2 cups cubed pumpkin
  3. Provide 1 cup cubed red capsicum
  4. Get 2-3 tablespoon green peas
  5. Take to taste Salt
  6. Get For red curry paste
  7. You need 2 teaspoon coriander seeds
  8. Prepare 1 teaspoon Cumin seeds
  9. Provide 1/2 teaspoon black pepper corn
  10. Get 2-3 whole dry red chillies(soaked in hot water for 1 hour)
  11. Prepare 1 big onion chopped
  12. You need 4 garlic cloves chopped
  13. Get 1 inch long galangal chopped
  14. Use 1 teaspoon kafir lime zest
  15. You need 1 stalk lemongrass(white part) chopped
  16. Provide 5-6 stem of fresh coriander chopped
  17. Get 1 teaspoon salt
Steps to make Restaurant style Red Thai Curry:
  1. Heat a pan and dry roast coriander seeds, cumin seeds and black pepper corn until nice aroma emits.
  2. Grind them to fine powder.
  3. In a mixer grinder place soaked dry red chillies, chopped onion, garlic, galangal, lemongrass, lime zest coriander stems and salt.
  4. Add the prepared spice powder and make a fine paste with adding little water.Red thai curry paste is ready.
  5. Place a saucepan in a stove top in medium low heat.
  6. Add coconut milk and prepared red curry paste. Give it a good mix.
  7. When the liquid starts boiling add the cubed pumpkin and 1/2 teaspoon of salt.
  8. Cover and cook in medium heat till 70% done.
  9. Remove the lid and add cubed capsicum and green peas.
  10. Cover and again cook till vegetables cook completely.
  11. Before removing adjust the seasoning, add more coconut milk if required.
  12. Transfer to a serving bowl and serve with any kind of rice.

Perfect for a fancy dinner or an easy weeknight meal. Coconut Milk: This must be canned, full fat, unsweetened coconut milk. This ensures the most delicious restaurant-style version of this curry. This Thai panang curry recipe is SO easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor.

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