Getting ready West Indies Curry safely

It is very important to organize food safely to help cease dangerous bacteria from spreading and rising. You possibly can take some steps to help defend yourself and your loved ones from the spread of harmful micro organism.
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Wash your fingers

Your palms can easily spread micro organism around the kitchen and onto food. It is essential to at all times wash your fingers thoroughly with soap and warm water:

before starting to put together meals
after touching uncooked meals such as meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your arms totally as effectively, as a result of wet arms spread bacteria more simply.
Preserve worktops clean

Earlier than you begin getting ready food, it’s necessary worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you'll want to scrub them totally.

It's best to change dish cloths and tea towels repeatedly to keep away from any bacteria rising on the material.


West Indies Curry
West Indies Curry

Before you jump to West Indies Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can Also Be Beneficial For Your Health.

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We hope you got insight from reading it, now let’s go back to west indies curry recipe. To cook west indies curry you only need 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook West Indies Curry:
  1. Take 1 pound chicken breast or breast cutlets
  2. Use 1 large onion
  3. Prepare 4 garlic cloves
  4. Use 1/2 cup dark rum
  5. Provide 1 can coconut milk
  6. You need 2 stalks lemon grass
  7. Provide 3 thai peppers (habanero or jalapeño also work)
  8. You need 3 bunches thai pepper
  9. Take Salt for seasoning
  10. Prepare 2 tablespoons thai red curry paste
Steps to make West Indies Curry:
  1. In a large ziplock leave the following refrigerated overnight or for at least 2 hrs. Slice the chicken into 1.5 inch dices (about 7 per breast). Chop half the large onion in big chunks, 2 thai peppers, half a cup of dark rum, 2 of the 4 garlic cloves tiny chopped and half of the lemongrass stalks.
  2. Heat a pan with 2 tablespoons of olive oil. Only remove the chicken from the ziplock fry until cooked (aprox 7-10 min). Season chicken with salt.
  3. In a different pan with 2 tablespoons of olive oil, add half a cut onion (julienned) and the rest of the garlic and lemongrass. Aprox 3-5 min, bring to a simmer.
  4. Add the cooked chicken and 3/4 of the coconut milk, thai basil leaves into the pan with the veggies, cook for 2 min and then add the red curry paste. Bring down temperature stir and cook for an extra 5 minutes.
  5. Serve with alone or with Jasmine rice.

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