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Before you jump to Thai Red Chicken Curry recipe, you may want to read this short interesting healthy tips about Healthy Vitality Snacks.
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When looking for a convenient healthy snack, make sure you remember about yogurt. Occasionally people choose to eat yogurt over a nutritious lunch which is not the best idea. As a treat, however, yogurt is one of the greatest things you can reach for. It is a protein-rich resource of wholesome vitamins and minerals. Easily digestible, yogurt can even help your gastrointestinal system work properly depending upon the culture used to produce it. Try putting in some nutritious nuts to unsweetened low fat yogurt for a healthy snack idea. This decreases your sugar absorption without minimizing the taste of your snack.
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We hope you got insight from reading it, now let’s go back to thai red chicken curry recipe. You can have thai red chicken curry using 13 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Thai Red Chicken Curry:
- Provide 1-2 tbsp red curry paste
- You need 2 chicken breasts, meat cut into about 2.5 cm cubes or strips
- Get 400 ml tin coconut milk
- Provide 2 lime leaves (optional)
- Take 2-3 tbsp Thai fish sauce
- Use 1-2 tbsp palm sugar
- Get handful green beans, trimmed
- Take 1 smaill tin bamboo shoots
- Provide 1/2 red pepper
- Take 1-2 handful basil leaves
- Use 2-3 fresh red chilies, finely sliced (optional)
- You need To serve
- You need Thai fragrant rice, cooked according to packet instructions
Instructions to make Thai Red Chicken Curry:
- Heat a couple of tbsp. of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant.
- Add the chicken cubes/strips and stir until coated in the curry paste.
- Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
- Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
- Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see beautiful red oil separated from the coconut milk.
- Add the green beans, bamboo shoot, red pepper and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Add some basil leaves and chopped chilies at the last minute and stir well.
- Serve with Thai jasmine rice and ENJOY!
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