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Before you jump to Veggie-Filled Coconut Milk Curry recipe, you may want to read this short interesting healthy tips about Foods That Are Good For Your Heart.

You already are aware that you have to have a healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy also. You already are aware that regular exercise and a healthy lifestyle are crucial in terms of the general health of your heart. Did you know, though, that a number of specific foods are terrific for improving the health of your heart? Keep reading to discover which foods are best for your heart.

Blueberries are terrific for your heart. You’ll be glad to know that blueberries are loaded with antioxidants, especially pterostilbene. Pterostilbene works in a similar way as the resveratrol in grapes. This specific antioxidant assists your body to be a lot better at processing your fats and cholesterol. If your body has the ability to easily break down fat and cholesterol, they are not going to accumulate in your body or cause your heart to have problems. This, then, makes your heart healthy.

There are plenty of foods that are terrific for your body. Without a doubt, the foods discussed in this article can help your body in many ways. The foods mentioned are especially good for the heart, however. Try to introduce these foods into your diet on a regular basis. Your heart will benefit greatly!

We hope you got benefit from reading it, now let’s go back to veggie-filled coconut milk curry recipe. To cook veggie-filled coconut milk curry you need 11 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to make Veggie-Filled Coconut Milk Curry:

1. You need Chicken thigh meat
2. Prepare Bamboo shoot (boiled)
3. Provide Japanese leek
4. Provide Bell pepper (or shishito peppers)
5. You need Onion
6. Use Shimeji mushrooms
7. Use Cooking oil
8. Provide Water
9. Take Chicken soup stock (granules)
10. You need Coconut milk
11. Provide Japanese curry roux cubes

Steps to make Veggie-Filled Coconut Milk Curry:

1. Chop chicken into bite-sized pieces. Salt and pepper lightly.
2. Slice the onion into thin wedges.
3. Chop eggplant roughly into small chunks.
4. Rinse the shimeji mushrooms and shred.
5. Chop bamboo shoots into half crosswise, then slice thinly.
6. Chop bell peppers roughly. *If you're using shishito peppers, remove the stem and rinse lightly.
7. Open the can of coconut milk.
8. Heat oil in a large pot or a frying pan and stir-fry the chicken until it's cooked thoroughly.
9. Add the onions and stir-fry until soft.
10. Add eggplants and stir-fry until the surface becomes translucent.
11. Add shimeji mushrooms and bamboo shoots and stir-fry. Then add the coconut milk, water, and soup stock granules and let it simmer.
12. When the vegetables from Step 11 are soft, add bell peppers and continue to simmer.
13. Add curry roux. Serve once the roux has dissolved.

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