So you might be making ready Spicy red curry

This is perfect for my spice palate but adjust as you need recipes for your family however this tips may be helpful.
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This is perfect for my spice palate but adjust as you need](https://img-global.cpcdn.com/recipes/ec2d5a4696fd0412/751x532cq70/spicy-red-curry-this-is-perfect-for-my-spice-palate-but-adjust-as-you-need-recipe-main-photo.jpg)

Before you jump to Spicy red curry

This is perfect for my spice palate but adjust as you need recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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We hope you got benefit 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. You can cook spicy red curry

this is perfect for my spice palate but adjust as you need using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Spicy red curry

This is perfect for my spice palate but adjust as you need:

  1. Take 1 habanero seeded and minced
  2. Get 1 red Chile seeded and minced
  3. Get 2 Serrano seeded and minced
  4. Take 3 large garlic cloves minced
  5. You need 1 tbsp minced ginger
  6. Get 14 oz coconut cream
  7. Provide 3 tbsp red curry paste
  8. Take 16 oz bold chicken stock
  9. You need 2-3 tbsp brown sugar
  10. You need Jasmine rice
Instructions to make Spicy red curry

This is perfect for my spice palate but adjust as you need:

  1. 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.
  2. If using chicken you want to slice it first and season with salt and yellow curry powder and par cook it and set aside.
  3. Add oil and then chiles and sauté first followed by the garlic and ginger until fragrant
  4. Add chicken stock, couple pinches of salt and reduce by half
  5. Add coconut milk, red curry, brown sugar followed by a good pinch of salt and stir well, simmer for 5 minutes covered.
  6. 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)
  7. Remove from the heat and serve with jasmine rice

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This is perfect for my spice palate but adjust as you need recipe helpful please share it to your good friends or family, thank you and good luck.