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Ken Hom’s take on Thai red curry
Ken Hom’s take on Thai red curry

Before you jump to Ken Hom’s take on Thai red curry recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.

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A large amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can certainly save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.

The kitchen by itself gives you many small means by which energy and money can be saved. Green living is not really that tough. It’s concerning being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to ken hom’s take on thai red curry recipe. You can cook ken hom’s take on thai red curry using 11 ingredients and 3 steps. Here is how you do it.

The ingredients needed to make Ken Hom’s take on Thai red curry:
  1. Use 900 g boneless Chicken thighs
  2. Provide 400 g Bamboo shoots
  3. Use 7 Lime leaves
  4. Take 4 tbsp Red curry paste
  5. You need 500 ml Chicken stock
  6. You need Jasmine rice
  7. Use 200 g shallots (sliced)
  8. Use 2 tbsps fish sauce
  9. Prepare 5 red Thai chillies
  10. Prepare Ground nut oil
  11. Get 1 tbsp sugar
Instructions to make Ken Hom’s take on Thai red curry:
  1. Cut the chicken into 2.5cm wide strips
  2. Add the ingredients to the pan
  3. Serve with rice

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