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We hope you got insight from reading it, now let’s go back to spicy red curry this is perfect for my spice palate but adjust as you need recipe. To cook spicy red curry this is perfect for my spice palate but adjust as you need you only need 10 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Spicy red curry This is perfect for my spice palate but adjust as you need:
- Prepare 1 of habanero seeded and minced.
- You need 1 of red Chile seeded and minced.
- Get 2 of Serrano seeded and minced.
- Prepare 3 of large garlic cloves minced.
- Get 1 tbsp of minced ginger.
- Prepare 14 oz of coconut cream.
- Use 3 tbsp of red curry paste.
- Prepare 16 oz of bold chicken stock.
- Take 2-3 tbsp of brown sugar.
- You need of Jasmine rice.
Steps to make Spicy red curry This is perfect for my spice palate but adjust as you need:
- Adjust for your personal spice level. I sometimes do chicken and veggies but in this one I just did veggies. I used halved baby corn, broccoli, carrots, Brussels and beech mushrooms that I get from my Asian store..
- If using chicken you want to slice it first and season with salt and yellow curry powder and par cook it and set aside..
- Add oil and then chiles and sauté first followed by the garlic and ginger until fragrant.
- Add chicken stock, couple pinches of salt and reduce by half.
- Add coconut milk, red curry, brown sugar followed by a good pinch of salt and stir well, simmer for 5 minutes covered..
- Add veggies of your choice and cook until par tender. For this I added the corn and Brussels for 10 minutes covered, followed by the broccoli for 10 minutes covered and then the carrots and mushroom for 10 minutes covered. (If your using chicken you will want to add it to the pan when you add the carrots and mushrooms).
- Remove from the heat and serve with jasmine rice.
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