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$2.67 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 52% 
The recipe Thai Red Curry is ready in around 45 minutes and is definitely a tremendous gluten free and dairy free option for lovers of Indian food. For $2.67 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 333 calories, 20g of protein, and 16g of fat. Not a lot of people really liked this main course. 1 person has made this recipe and would make it again. Head to the store and pick up bamboo shoots, pineapple chunks, bell pepper, and a few other things to make it today. To use up the coconut milk you could follow this main course with the Coconut Milk Banana Bread as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Try Thai Red Curry with Vegetables, Homemade Thai Green Curry Paste (And An Easy Thai Green Curry), and thai red curry , how to make veg thai red curry for similar recipes.
Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Skeleton Gruner Veltliner (1 Liter) with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
Fresh, fruity, and above all, food-friendly, our Grüner Veltliner ("Gru-Vee" for short) shows off the charms that make the grape Austria's favorite white wine varietal. A racy wine with explosive fruit flavors, a light mineral undercurrent, and a full, expansive finish.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.
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gluten-free
dairy-free
