泰国红咖喱（不含麸质或乳制品）Thai Red Curry

原创 Anjani 蜂鸟健康TheHummingBird 2023-02-21 原文

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

泰国红咖喱{不含麸质或乳制品}文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

没有什么比香喷喷的咖喱更能满足味蕾，并在你渴望一顿舒适、温暖的饭菜时填饱肚子。 香草和香料是这道菜的主角，你可以选择自制红咖喱酱或购买干净的咖喱酱。文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

原料（以下1杯为250毫升）：文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

1 汤匙椰子油文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

半杯切碎的火葱或洋葱文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

2 瓣大蒜文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

3 汤匙自制或干净的红咖喱酱文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

半杯疗愈汤文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

1.5杯椰奶文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

1 茶匙椰子糖文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

1 根柠檬香茅，切成两半捏软文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

5-6片青柠叶(kaffir lime leaves)文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

3 杯你喜欢的新鲜切碎蔬菜，例如西葫芦、甜椒、胡萝卜、西兰花或花菜文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

1 汤匙椰子酱油（可选）文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

2-3汤匙青柠汁文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

¼杯泰国罗勒叶或香菜（装饰用）文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

4-6 杯花菜饭（生花菜洗净后破壁机中打成米饭状），或糙米或藜麦或小米饭文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

自制红咖喱酱：文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

1 汤匙香菜籽文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/17743.html

1 汤匙孜然籽

8 个干泰国辣椒

2个新鲜长红辣椒

3 片青柠叶（kaffir lime leave，新鲜或干燥）

3 汤匙切碎的火葱

2 汤匙大致切碎的良姜或生姜

5瓣大蒜（切碎）

2 根柠檬香茅（大致切碎）

6 小枝香菜

1 汤匙磨碎的青柠碎屑

制作：

如果制作自制咖喱酱，请在小平底锅中用中高温烘烤香菜和孜然籽 1 至 2 分钟，直至散发出香味。 然后与其他配料一起加入破壁机或搅拌机中至光滑质地，根据需要刮掉侧面。

将一个大的不粘陶瓷煎锅放在中高温下。 加入火葱，煮 5 到 8 分钟，直到变软变黄。 加入大蒜和红咖喱酱，继续煮 1 到 2 分钟，直到散发出香味。

将疗愈汤、椰奶、椰子糖、柠檬香茅、青柠叶和切碎的蔬菜加入锅中。 搅拌直至混合均匀。 炖 10 到 15 分钟，直到蔬菜变软。

在酱汁中加入椰子酱油（如果使用）、青柠汁和盐（如果使用）。 品尝并调整调味料。

立即将咖喱与花菜米饭、或糙米/藜麦/小米饭一起上桌，撒上罗勒和香菜装饰。

更多信息和食谱的音频、视频和文字资料库，请长按二维码识别进入搜索栏搜索：

THAI RED CURRY {GLUTEN- FREE & DAIRY-FREE}

There's nothing quite like a fragrant and flavor- packed curry to satisfy the taste buds and fill a hungry belly when you're craving a comforting, warm meal. The herbs and spices are the star of this recipe, and you have the option to make your own homemade red curry paste or buv a clean store-bought curry paste.

Thai Red Curry

Ingredients:

1 tbsp coconut oil

½ cup chopped shallots or vellow onion

2 garlic cloves

3 tbsp homemade or clean store-bought red curry paste

½ cup Healing Broth

1½ cups coconut milk

1 tsp coconut sugar

1 stalk lemongrass, cut in half and bruised

5-6 kaffir lime leaves

3 cups fresh chopped vegetables of your choice such as zucchini, bell pepper, carrot, broccoli,or cauliflower

1 tbsp coconut aminos (optional)

2-3 tbsp freshly squeezed lime juice, to taste

¼ cup Thai basil leaves or cilantro, to serve

4-6 cups cauliflower rice, brown rice, millet on quinoa, to serve

If making homemade red curry paste:

1 tbsp coriander seeds

1 tbsp cumin seeds

8 dried Thai chilies

2 fresh long red hot peppers

3 kaffir lime leaves (fresh or dried)

3 tbsp chopped shallots

2 tbsp roughly chopped galangal or ginger

5 cloves garlic, roughly chopped

2 stalks of lemongrass, roughly chopped

6 sprigs cilantro

1 tbsp grated lime zest

Directions:

If making the homemade curry paste, toast the coriander and cumin seeds in a small pan over medium-high heat for 1 to 2 minutes, until fragrant. Add to a food processor together with the rest of the ingredients and blend until smooth, scraping down the sides as needed

Place a large non-stick ceramic skillet on medium-high heat. Add the shallots and cook for5 to 8 minutes, until soft and browned. Add the garlic and curry paste and continue cooking for 1 to 2 minutes until fragrant.

Add the vegetable broth, coconut milk, coconut sugar, lemongrass, kaffir lime leaves, and chopped vegetables to the pan. Stir until evenly mixed. Simmer for 10 to 15 minutes, until the vegetables are tender.

Add the coconut aminos (if using), lime juice, and sea salt (if using) to the sauce. Taste and adjust seasoning, adding more sea salt and lime juice as desired.

Serve the curry immediately with fresh Thai basil on cilantro (if using) and cauliflower rice brown rice, quinoa, or millet.

 

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