EPISODE · Nov 2, 2023 · 13 MIN
#17 Spice Up Your Life: Exploring the World of Red Thai Peanut Curry AUDIO
from The Keto Vegan · host rachelghinn
In this episode of The Keto Vegan Podcast Rachel dives headfast into the scrumptious world of Red Thai Peanut Curry, one of her all-time favourite dishes. She embarks on a flavour-packed adventure that celebrates the joy of cooking without the confines of strict measurements. So, whether you're an experienced home chef or just someone looking to add a little spice to your life, sit back, relax, and join Rachel and her dinner guests on this mouthwatering journey through the world of Red Thai Peanut Curry. Get ready to savour the delicious chaos of her kitchen as you cook up a storm together! Best Moments: “One of my favourite things ever.” “Chillis - you know I like things hot.” “You know I like to keep life as easy as possible.” “I can’t eat onions… if I eat onions, they don’t like me, and as a teacher I don’t feel that I can eat onions when I’m working and it’s term time!” Ingredients: Enough to serve at least 10 people, if not 12 Sesame oil Ginger paste 2.5 tsp Garlic Ground turmeric ½ tsp Chillis x2 red Red Curry Paste 2 tins chopped tomatoes Smooth peanut butter 700g jar, at least half of it Coconut cream x4 cartons Juice of 2 limes Salt Truvia for baking caster sugar - 1 tbs Richmond meat free no-chicken chargrilled pieces x4 packs 3g per 100g 165g in a pack. Coriander Vegetables: Green peppers Chestnut mushrooms 1 pack Cauliflower florets (frozen Edamame beans bag frozen Baby leaf spinach Stock – white wine (just my normal kind of stock!) I don’t use Broccoli – despite me saying I’m putting it in – I use cauliflower! Valuable Resources: For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: [email protected] https://theketovegan.podbean.com/
What this episode covers
In this episode of The Keto Vegan Podcast Rachel dives headfast into the scrumptious world of Red Thai Peanut Curry, one of her all-time favourite dishes. She embarks on a flavour-packed adventure that celebrates the joy of cooking without the confines of strict measurements. So, whether you're an experienced home chef or just someone looking to add a little spice to your life, sit back, relax, and join Rachel and her dinner guests on this mouthwatering journey through the world of Red Thai Peanut Curry. Get ready to savour the delicious chaos of her kitchen as you cook up a storm together! Best Moments: “One of my favourite things ever.” “Chillis - you know I like things hot.” “You know I like to keep life as easy as possible.” “I can’t eat onions… if I eat onions, they don’t like me, and as a teacher I don’t feel that I can eat onions when I’m working and it’s term time!” Ingredients:Enough to serve at least 10 people, if not 12 Sesame oil Ginger paste 2.5 tsp Garlic Ground turmeric ½ tsp Chillis x2 red Red Curry Paste 2 tins chopped tomatoes Smooth peanut butter 700g jar, at least half of it Coconut cream x4 cartons Juice of 2 limes Salt Truvia for baking caster sugar - 1 tbs Richmond meat free no-chicken chargrilled pieces x4 packs 3g per 100g 165g in a pack. Coriander Vegetables: Green peppers Chestnut mushrooms 1 pack Cauliflower florets (frozen Edamame beans bag frozen Baby leaf spinach Stock – white wine (just my normal kind of stock!) I don’t use Broccoli – despite me saying I’m putting it in – I use cauliflower! Valuable Resources: For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: [email protected] https://theketovegan.podbean.com/
NOW PLAYING
#17 Spice Up Your Life: Exploring the World of Red Thai Peanut Curry AUDIO
No transcript for this episode yet
Similar Episodes
No similar episodes found.
Similar Podcasts
No similar podcasts found.