Easiest Way to Prepare Super Quick Homemade (Hotter Than It Looks) Thai Curry Base

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When you go on a diet one of the first things that you will learn is that it is important to keep track of what you eat during the day. Keeping a food log helps you recognize the foods you are eating as well as the foods you arent eating. For example, when you keep a food journal for a few days you could notice that even if you eat lots of fruit, you almost never eat any vegetables. Having it all written down can help you identify the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

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Write down your feelings whenever you eat. This helps you to show you whether or not you turn to food as a response to emotional issues. It will even identify the foodstuffs you decide on when you are in certain moods. Many people will reach for junk foods when we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. Paying attention to what you reach for when you are upset can help you stock similar but more healthy items in your house for when you need a snackyou could also start talking to someone to figure out why you cure moods with food (if that is something that you actually do).

We hope you got insight from reading it, now lets go back to (hotter than it looks) thai curry base recipe. To make (hotter than it looks) thai curry base you need 14 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare (Hotter Than It Looks) Thai Curry Base:

1. Provide 1/4 of yellow onion, finely minced.
2. Take 1/4 cup of very finely chopped cilantro and/or basil (This is a great use for all those stems!).
3. Use 2 Tablespoons of finely minced ginger.
4. Get 2 Tablespoons of finely minced garlic.
5. Take 3 of serrano chilies, finely minced (Thai bird chilies are ideal and Chiles de arbol would also work well here.).
6. Use 1 Tablespoon of crushed red chili flakes (like the kind you use on pizza and pasta).
7. Prepare of the zest of 1 lime (or 3 kaffir lime leaves finely julienned).
8. Take 2 Tablespoons of oil.
9. You need 1-2 teaspoons of curry powder, depending on how strong a curry flavor you prefer.
10. You need 1 Tablespoon of fish sauce.
11. Prepare 1 Tablespoon of lime juice.
12. Use 1 teaspoon of kosher salt.
13. You need 1 teaspoon of sugar.
14. Provide 1 can of coconut milk (they're usually somewhere between 13 and 15 ounces).

Instructions to make (Hotter Than It Looks) Thai Curry Base:

1. In a preheated medium high pan, saute the aromatics - onion, garlic, ginger, chilies, chili flakes, and lime zest - in the 2 Tablespoons of oil until the onions are translucent. Add the curry powder, stir to incorporate, and let the curry bloom for a minute or so..
2. Add the remainder of the ingredients and stir to incorporate thoroughly, turn the heat up to high, and bring the curry to an active boil for a minute..
3. Add in your protein and veg and bring the curry back up to a boil for a minute or so, turn the heat down to medium high, and let it simmer, uncovered, for 5 minutes, or until your protein is cooked through. Bite sized pieces of seafood will take no time at all (3 to 5 minutes), white meat chicken a little bit longer (5 to 7 minutes), and dark meat yet longer (7 to 10 minutes)..
4. Give it a stir, adjust the seasoning if needed - a little more salt or fish sauce if you want it saltier, a little more lime juice if you like extra tang, maybe a pinch more of sugar to round out all the flavors - simmer another minute or two, and that's it! Serve with steamed rice..
5. For the curry in this pic I used: 1 pound shrimp, peeled and deveined (I used 31/40 size), 1/2 pound button or crimini mushrooms, 1/2 pound snow peas, 1/2 red bell pepper cut into 1/4-inch strips, and an 8 oz can (the short one) of bamboo shoots, drained. But you can of course use whatever veg you like and have handy, following the general measurement guidelines of 1 pound of protein and 1 pound of veg for 4 servings..
6. Enjoy! :).

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