Here's how Red Thai Curry Chicken might help you in weight reduction
Weight administration wants constant efforts. If you are someone attempting to shed some additional kilos then you need to always be on your toes. Watching your calorie intake and in addition sticking to a balanced diet is the key to an effective weight loss routine. It becomes actually hectic to strike that right steadiness between style and well being and therefore, we need to discover an in-between resolution where style meets health.
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Before you jump to Red Thai Curry Chicken recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can In Addition Be Beneficial For Your Health.
Many men and women do not understand that coconut oil has many benefits to it and is really something you should be using regularly. Unlike other products you can purchase currently available this product is going to have a wide variety of health advantages for your body. Something else I would like to point out concerning the use of coconut oil is that it is not only something that can be used internally or externally, it’s something which can be used for both. On this page we’re going to be looking at a few of the benefits that are associated with the use of coconut oil when compared to other oils.
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We hope you got benefit from reading it, now let’s go back to red thai curry chicken recipe. To make red thai curry chicken you need 8 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Red Thai Curry Chicken:
- Get 1 lb Boneless Skinless Chicken Thighs
- Take 1 can Coconut Milk
- Provide 2 tbsp Red Curry Paste
- Get 3 each Lime Leaves or 1 TBsp of lime rind
- Get 1 tbsp Tamarind paste
- Use 1 tbsp Fish Sauce
- You need 1 cup Cilantro
- Prepare 1/4 cup Hot water
Instructions to make Red Thai Curry Chicken:
- Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it….about a minute or so on medium high heat.
- Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
- Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water.
- Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan.
- Serve over rice with some chopped cilantro on top as a garnish.
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