Getting ready Panang Thai Curry 🍛 safely

It is crucial to prepare food safely to assist stop dangerous bacteria from spreading and growing. You possibly can take some steps to help protect yourself and your loved ones from the spread of dangerous micro organism.
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Wash your fingers

Your fingers can simply unfold micro organism across the kitchen and onto meals. It's vital to all the time wash your arms totally with soap and warm water:

earlier than beginning to prepare food
after touching raw food corresponding to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Don't forget to dry your hands thoroughly as properly, as a result of wet arms spread micro organism extra easily.
Keep worktops clear

Earlier than you begin making ready meals, it’s vital worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you may need to wash them completely.

You need to change dish cloths and tea towels commonly to avoid any micro organism growing on the material.


Panang Thai Curry 🍛
Panang Thai Curry 🍛

Before you jump to Panang Thai Curry 🍛 recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Taking A Look At The A Large Amount Of Benefits Of Coconut Oil.

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We hope you got benefit from reading it, now let’s go back to panang thai curry 🍛 recipe. You can have panang thai curry 🍛 using 12 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Panang Thai Curry 🍛:
  1. Get Panang curry paste
  2. Take Chicken
  3. Get Coconut milk
  4. Use Baby corn
  5. Use Green beans
  6. Take Spring onion
  7. Take Lemon grass
  8. Take Ginger
  9. Get Garlic
  10. Take Basil
  11. Provide Fish sauce
  12. Take Salt & pepper
Instructions to make Panang Thai Curry 🍛:
  1. Cook your chicken. Add in about 8 spring onions chopped, 8 baby corns, hand full of green beans and leave to cook until soft. I cooked mine with olive oil.
  2. Add in 1 heaped tablespoon of panang curry paste, and 2 tins of coconut oil. Stir well making sure the paste is smooth.
  3. Then add the rest of your ingredients; 2 cloves of garlic, 1 lemon grass cut up, half a root ginger grated or chopped up, sprinkle of salt & pepper, 1 tablespoon of fish sauce, 5 fresh basil leaves cut up,
  4. This curry goes nice with rice, sticky rice and noodles.

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