This is how Thai Chicken Curry might help you in weight loss
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Before you jump to Thai Chicken Curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.
You already know that you need to have a fit and healthy heart. Consider this: if your heart is not healthy then the rest of your body won’t be healthy. You already know that getting regular exercise and sticking to a healthy lifestyle both factor heavily into the overall health of your heart. Did you already know, though, that there are several foods that can help your heart be healthy? Keep on reading to learn which foods are best for your heart.
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There are many foods that you can add to your diet that will be good for your body. The truth is that each of the foods that we’ve discussed here can help your body in lots of different ways. They are essentially great, however, for helping you keep your heart healthy. Try introducing these foods into your diet daily. Your heart will thank you for it!
We hope you got insight from reading it, now let’s go back to thai chicken curry recipe. You can cook thai chicken curry using 18 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Thai Chicken Curry:
- Take 500 g chicken
- You need 200 ml coconut milk (or more)
- Get 50 g coriander
- Prepare 25 g basil leaves
- Take as per taste Kafir lime rind (or lemon rind)
- Take As needed Kafir lime leaves (optional)
- Take 250 g capsicum
- Provide 250 g Thai brinjal (or regular brinjal cut into small pieces)
- Provide 3 bird eye chilli (or regular hot green chilli)
- Provide 1 teaspoon Shrimp paste(optional- I couldn’t source it)
- Take 2-3 tablespoons fish sauce
- Take 100 g babycorn
- You need 1 large onion
- Prepare 12-13 cloves garlic
- Use 1 stalk lemongrass
- Use to taste Salt
- You need as required Ground black pepper (optional)
- Prepare As required Lemon slice to garnish
Steps to make Thai Chicken Curry:
- Make a paste of the - Coriander, basil, chillies, garlic, half the capsicum, lime rind, lemongrass with salt
- Pressure cook the chicken for 2 whistles with salt and keep separately
- Chop the remaining capsicum, brinjal, babycorn and keep aside.
- Add coconut milk to a hot wok, followed by our green paste. Add two tablespoons of fish sauce.
- Cook the mix till it lightly browns and gives out a fragrant smell (you will know when)
- Add the boiled chicken along with the stock, and the cut up vegetables, some more coconut milk, tablespoon of fish sauce and cook till the brinjals and baby corn are done.
- Ready to serve, garnish with basil and a squeeze of lemon.
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