Here is how Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly can assist you in weight reduction
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Before you jump to Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already are certain that you have to have a fit and healthy heart. Here’s a thought: How can the rest of your body stay healthy if your heart is in unhealthy? You already know that if you want your heart to be healthy, you have to lead a good and healthy lifestyle and work out on a regular basis. Do you know, though, that a number of specific foods are good for making your heart feel better? Keep reading to find out which foods are best for your heart.
Know that fish is more or less the healthiest food out there. You’re probably already aware of this as your health care provider has advised you to ingest some fish two times or threee times every week. This is especially true for those whose hearts aren’t healthy or doing well. Fish is loaded with Omega 3s which are what helps process and turn unhealthy cholesterol into good energy. Try to include fish in two meals each week.
There are lots of foods that you can include in your diet that are good for your body. It’s true that everything mentioned in this article can help your body in many ways. The foods mentioned are essentially great for the heart, though. Try incorporating these foods in your diet each day. Your heart will thank you!
We hope you got benefit from reading it, now let’s go back to fish amok cambodian lemongrass curry, paleo- & vegan-friendly recipe. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Use Yellow Kroeung Curry Paste
- Take large onion
- Provide garlic cloves
- Take lemongrass stalks, rough ends removed
- Provide Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
- Get ground turmeric
- Get fresh ginger or galangel root (or more to taste)
- You need fish sauce (nam pla)
- Use tamari (or tamari soy sauce)
- You need maple syrup (instead of sugar)
- Use fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
- Get Curry
- Prepare tin of coconut milk
- Prepare white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
- Provide red pepper
- Use fresh spinach
- You need coconut oil
- Take fresh coriander or basil
- Prepare fresh chilli (optional - for garnish)
- Prepare Salt and pepper
Instructions to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Lay out ingredients for curry paste and prepare the food processor
- Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor
- Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth
- Melt coconut oil in a pan and add red pepper, cut in strips. (If you are making a vegetarian version add baby corn and green beans). Stir fry until vegetables soften but are not completely cooked.
- Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer.
- Add fish and cook for 5-10 minutes.
- Add spinach and cook for 3-4 minutes until done.
- Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!
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