Getting ready Thai Green Curry safely

It is crucial to arrange food safely to help cease harmful bacteria from spreading and growing. You can take some steps to help shield your self and your family from the unfold of dangerous micro organism.
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Wash your arms

Your palms can simply spread micro organism around the kitchen and onto food. It's necessary to always wash your fingers totally with soap and heat water:

earlier than beginning to prepare food
after touching raw meals resembling meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your palms thoroughly as nicely, as a result of moist fingers spread bacteria more easily.
Hold worktops clean

Earlier than you start preparing meals, it’s necessary worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by raw meat, poultry, eggs or greens you will need to clean them totally.

You must change dish cloths and tea towels often to keep away from any micro organism growing on the fabric.


Thai Green Curry
Thai Green Curry

Before you jump to Thai Green Curry recipe, you may want to read this short interesting healthy tips about On This Page We Are Going To Be Looking At The Lots Of Benefits Of Coconut Oil.

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We hope you got insight from reading it, now let’s go back to thai green curry recipe. To make thai green curry you only need 9 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Thai Green Curry:
  1. Take 1 tbsp vegetable oil
  2. You need 2 tbsp Thai green curry paste
  3. Take 1 tbsp soft dark brown sugar
  4. Provide 2 chicken, cut into chunks
  5. Provide 4 kaffir lime leaves, torn into pieces
  6. Prepare 400 ml coconut milk
  7. You need splash Thai fish sauce or light soy sauce
  8. Get handful coriander
  9. Use 1/2-1 lime, juice only
Instructions to make Thai Green Curry:
  1. Heat the oil in a wok or pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute.
  2. Reduce the heat slightly and stir in the chicken pieces and lime leaves until coated in the paste.
  3. Add the coconut milk, fish sauce/soy sauce and bring to a simmer, cooking for 30minutes until thickened slightly.
  4. Stir in the corriander and lime juice. Check for seasoning, adding more fish sauce/soy sauce if needed
  5. The curry is best left to sit for a few minutes so the sauce becomes creamier

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