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Before you jump to Thai Red Curry recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Goodies.
Ingesting healthy foods can make all the difference in how we feel. If we eat more healthy foods and a smaller amount of the bad ones we usually feel much better. Eating fresh vegetables helps you feel much better than eating a portion of pizza. This can be a problem, however, with regards to eating between meals. Shopping for snacks can be a difficult task because you have so many options. Here are a few healthy snacks which you can use when you need an instant pick me up.
If you might be looking for a fast snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for the afternoon meal. Eating on the run can easily be more healthy with wholesome chips and crackers. Deciding on whole grain foods is always better than eating the highly processed grains we commonly come across in our grocery stores.
A large assortment of quick health snacks is easily accessible. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to thai red curry recipe. To cook thai red curry you only need 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Thai Red Curry:
- Prepare 900 g chicken breast
- Prepare To taste salt
- Provide To taste ground black pepper
- Use 4 tablespoon olive oil
- Provide 4 garlic cloves, minced
- Provide 1 tablespoon ginger, minced
- You need 3 tablespoons red Thai paste
- Provide 1 cans coconut milk
- Provide 2 small choy sum or baby bok choi
- Use 1 handful coriander, chopped
Steps to make Thai Red Curry:
- Season the chicken with the salt and pepper. Then heat the olive oil over a medium high heat. Add the garlic and ginger and fry for 1 minute, until fragrant. Then add the curry paste and fry for another minute.
- Turn the heat up to high and add the chicken into the pan.
- Cook until the chicken is browned, and pour in the coconut milk. Bring to a simmer and season with salt to taste. Simmer for 5 minutes and stir in the choy sum or baby bok choi or a mixture of both.
- Cook until the leaves have wilted and stir in the coriander.
- Serve over rice, and enjoy.
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