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When the weather warms warms up, the kitchen may be a dreadful place to be. There are a lot of things that you can do however, when it comes to cooking a nice homemade meal which does not need traditional stove top or oven cooking. Learn how to use some of those heat generating equipment in your kitchen, like the crock pot, to be able to truly conquer the summertime and keep your cool when preparing a great warm meal for friends and family.

So, how does crock pot cooking help overcome the heat? Simply put, the crock pot in and of itself puts off much less heat when cooking than an oven or stove . This is the first and maybe the best reason to use the crock pot on your summer meal preparation. You should also consider that by not heating the house by using your stove or oven you’re also avoiding your air conditioning (or alternative heating methods) from working overtime so as to compensate for the extra heat that other cooking methods introduce.

This leaves crock pot cooking a win-win scenario as the costs involved with operating a crock pot are far less compared to the costs involved in operating a stove or oven in general. Whether gas or electric, your cooker and oven tend to be significant energy hogs. Add to that the fact that you’re not increasing the temperature in your home by traditional way of cooking and you’re using less electricity.

Unfortunately for many, the general consensus was the crock pots were intended for comfort foods and hearty winter foods. The simple truth is that the crock pot should be one of your most loved and most often utilized cooking approaches in case it is possible to manage it. In regards to cooking with a crock pot, the choices are almost limitless.

In addition to the cost benefits cited above as it pertains to crock pot cooking there are quite a few other advantages which are worth mentioning. First of all, the majority of the work entailed with crock pot cooking takes place early in the afternoon when you are refreshed rather than at the end of a hectic work or play day. This usually means that you are not as inclined to forget an ingredient or make different mistakes which often happen as we prepare a dinner when we are exhausted from the activities of daily.

Second, many great crock pot recipes incorporate the vegetables that insure we’re getting the nutrients we need. So frequently, when preparing a meal at the last moment, vegetables and other side dishes have been made in favour of expedience. Crock pot cooking many instances is a meal in one dish.

Unlike pots and pans, many crock pot foods are made in 1 dish. This usually means that there won’t be mountains of meals to be hand washed or loaded into the dishwasher (or if you’re like me-both) later. It is possible to spend less time cleaning only as you spent less time slaving over a hot stove. Oh wait! Make that time slaving over a hot cooker. Once clean up is complete you can contact enjoying the sunshine set, chasing the lightening bugs along with your small ones, or even waiting for your first superstar.

While there’ll never be a 1 size fits all ideal cooking method, crock pot cooking comes really near. If you have a crock pot collecting dust somewhere in the back of your pantry it’s time to get out it, dust off, and dig up some amazing summer crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to thai red coconut curry recipe. You can cook thai red coconut curry using 15 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Thai Red Coconut Curry:

1. Get 3 Cloves Garlic
2. Take 1 Large Piece of Ginger
3. Get 1 Stalk Lemongrass
4. Provide 3 Red Chillies
5. You need 2 Tablespoons Olive oil
6. You need 60 g Thai Red Curry Paste
7. Use 2 Tablespoons Fish Sauce
8. Prepare 1 Can Coconut Cream
9. Take 500 g Chicken Fillets
10. Get 125 g Sugar Snap Peas
11. You need 1 Tablespoon Lime Juice
12. Take Handful Fresh Coriander
13. Take To taste Salt
14. Take 1 tsp Pepper
15. Prepare As needed Basmati Rice

Steps to make Thai Red Coconut Curry:

1. Roughly chop garlic, ginger and chillies.
2. Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
3. Add curry paste and saute another 3-5 minutes over low heat.
4. Cut chicken into cubes and season with salt and pepper. Add to pan.
5. As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce.
6. Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing.
7. Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
8. Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)

Thai Red Curry inspired coconut chicken - chicken pieces swimming in a rich, coconut sauce with blended up herbs and spices and sliced red bell pepper. You can make your own homemade curry paste if you're feeling adventurous, or I normally just use Thai Kitchen brand. For Yellow Coconut Curry: Either simply omit the optional curry paste in the recipe below, or use this mild Yellow Curry Recipe instead. A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry.

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