Getting ready Chicken and vegetable red Thai curry safely

It is very important to organize food safely to assist stop dangerous bacteria from spreading and rising. You possibly can take some steps to assist defend yourself and your family from the unfold of harmful bacteria.
Bounce to desk of contents
Wash your fingers

Your fingers can easily spread bacteria around the kitchen and onto food. It is essential to all the time wash your hands thoroughly with soap and heat water:

before beginning to prepare meals
after touching uncooked meals akin to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Remember to dry your palms completely as properly, because moist palms unfold micro organism extra simply.
Maintain worktops clean

Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by raw meat, poultry, eggs or greens you may want to scrub them completely.

It's best to change dish cloths and tea towels commonly to avoid any micro organism growing on the fabric.


Chicken and vegetable red Thai curry
Chicken and vegetable red Thai curry

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We hope you got benefit from reading it, now let’s go back to chicken and vegetable red thai curry recipe. To make chicken and vegetable red thai curry you need 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken and vegetable red Thai curry:
  1. Use 2 tbsp oil
  2. Take 50 grams Thai red curry paste
  3. Get 1 can coconut milk
  4. You need 3 chicken breast fillets diced
  5. Take 1 onion diced
  6. Use 1 sweet potato diced
  7. You need 1 Red pepper diced
  8. Provide 6 mushrooms quartered
  9. Use 1 can water chestnuts
  10. Provide 1 water
  11. Provide 2 tsp sugar
  12. Get 4 servings of rice/bunch of cauliflower
Steps to make Chicken and vegetable red Thai curry:
  1. Put the oil in a medium sized pan and add the paste.
  2. Once the paste begins to dissolve, pour half a can of coconut milk and continue to stir until the paste has dissolved.
  3. Add the chicken and stir until the chicken turns colour.
  4. Pour the rest of the coconut milk into the saucepan.
  5. Add the vegetables and the water chestnuts including the chestnut water.
  6. Add water until all the vegetables are covered.
  7. Put sugar in and leave to simmer for 20 minutes.
  8. Serve with cauliflower or rice: Cut the cauliflower into florets and boil for 10 minutes. Once boiled drain the water and add olive oil, lemon juice, salt and pepper for seasoning.

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