Here's how Red Thai Curry Chicken may help you in weight loss
Weight management needs fixed efforts. If you are somebody making an attempt to shed some further kilos then you'll want to always be in your toes. Watching your calorie consumption and also sticking to a balanced eating regimen is the key to an effective weight reduction routine. It turns into really hectic to strike that right balance between style and health and therefore, we need to discover an in-between solution where style meets well being.
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Before you jump to Red Thai Curry Chicken recipe, you may want to read this short interesting healthy tips about A Lot Of You Might Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
In this day and age of men and women are trying to live a healthier life and you are going to find that the use of coconut oil will assist you to accomplish this. Unlike other products you can purchase on the market today this item will have a wide variety of health advantages for your body. You ought to also be aware that coconut oil is not just something you can use inside your body to be healthy but also something you can use externally. In this article we’re going to be looking at some of the benefits which are connected with the use of coconut oil as compared to other oils.
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We hope you got benefit from reading it, now let’s go back to red thai curry chicken recipe. You can have red thai curry chicken using 8 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Red Thai Curry Chicken:
- You need 1 lb Boneless Skinless Chicken Thighs
- Get 1 can Coconut Milk
- You need 2 tbsp Red Curry Paste
- Get 3 each Lime Leaves or 1 TBsp of lime rind
- Provide 1 tbsp Tamarind paste
- Prepare 1 tbsp Fish Sauce
- Prepare 1 cup Cilantro
- Use 1/4 cup Hot water
Steps to make Red Thai Curry Chicken:
- Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it….about a minute or so on medium high heat.
- Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
- Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water.
- Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan.
- Serve over rice with some chopped cilantro on top as a garnish.
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