2red Thai peppers (seeds in or removed), sliced for garnishing Optional add-ins: cooked shrimp, chicken, tofu, any other shredded or chopped veggie, etc. Cook ModePrevent your screen from going dark Instructions Heat oil in a large pot over medium heat on the stovetop. Add ginger, garlic...
If using, the optional protein options can be added with the mushrooms. Stir in the lime juice; garnish with chopped scallions, cilantro and sliced red Thai pepper, if desired. Store cooled soup in the fridge for up to 4 days. Notes Substitute Tips – 1 ½ Tablespoons lemongrass paste ...
She used loads of different stir-fry vegetables, likecollard greens, broccoli, carrots, peppers, and bamboo shoots, and created a lovelycoconut creamsauce with coconut milk, red curry paste, salt and pepper. She let the veggies sit in the broth for about 30 minutes before serving over brown ...
I omitted the red pepper because I didn’t have one and I’m glad I did because the curry was spicy enough. I did add salt and a couple Tbsp brown sugar along with a splash of lime juice and had about a cup less chicken broth. I used pumpkin that I cooked down and chicken broth...
Good servicenice food, both red andgreen curryare not toospicy:) Upvote1Downvote Dee GotaucoSeptember 11, 2013 Cheapand really goodThai food. Try thechicken currylunchset! UpvoteDownvote Steve MJuly 18, 2012 Been here 5+ times Oncecheapand cheerful, now just cheerful. Has always been a ...