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Rendang Chicken Curry
Rendang Chicken Curry

Before you jump to Rendang Chicken Curry recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Mostly, people have been taught to think that “comfort” foods are bad for the body and should be avoided. Often, if your comfort food is candy or another junk food, this is true. Otherwise, comfort foods could be very nutritious and good for you. A number of foods actually do raise your mood when you eat them. When you feel a little down and need an emotional pick-me-up, test out a few of these.

It’s not hard to overcome your bad mood when you consume grains. Quinoa, barley, teff, millet, etc are all good for helping you feel better. These foods can help you feel full for longer also, which can help your mood too. Feeling starved can actually make you feel terrible! The reason these grains are so great for your mood is that they are easy for your body to digest and process. These foods are easier to digest than others which helps jumpstart a rise in your blood sugar which in turn brings up your mood to a happier place.

Now you know that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to rendang chicken curry recipe. To make rendang chicken curry you need 9 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Rendang Chicken Curry:
  1. Get 2 tbsp ready-made Rendang curry paste
  2. Take 2 chicken breasts cut into small cubes or strips
  3. Prepare 400 ml tin coconut milk
  4. Provide 2 kaffir lime leaves
  5. Use 2 tbsp Thai fish sauce
  6. Provide 2 tbsp palm sugar
  7. Take 1 handful green beans (trimmed, chopped half)
  8. Provide 1 carrot (cut about 4-5 cm long)
  9. Prepare 1 big red chilli
Instructions to make Rendang Chicken Curry:
  1. Heat about 2 tbsp. of coconut milk in a wok over a high heat until coconut milk starts bubbling. Add the Rendang curry paste and stir-fry for 1-2 minutes, or until fragrant.
  2. Put rice on to cook and add carrots to par boil for five mins.
  3. Add the chicken to the Rendang and coconut sauce cook for a few minutes, until chicken just about done then add carrot, green bean and stir well.
  4. Then add the sugar, fish sauce, red chilli and kaffir lime leaves. Simmer for 5-7 minutes.
  5. Taste and adjust the saltiness by adding more fish sauce if preferred. Add a few tbsp. of coconut milk and stir well.
  6. To serve, place the panang curry in a large bowl removing Kaffir line leaves. Pair with steamed jasmine rice.

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