Making ready West Indies Green Curry Chicken safely
It's very important to arrange meals safely to help stop dangerous bacteria from spreading and rising. You possibly can take some steps to assist defend yourself and your loved ones from the spread of dangerous micro organism.
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Wash your hands
Your palms can simply unfold bacteria across the kitchen and onto food. It is vital to always wash your palms completely with cleaning soap and heat water:
earlier than beginning to prepare meals
after touching uncooked food such as meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets
Do not forget to dry your hands thoroughly as nicely, as a result of moist arms spread micro organism more simply.
Keep worktops clear
Earlier than you start preparing meals, it’s important worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by uncooked meat, poultry, eggs or greens you'll need to wash them thoroughly.
You should change dish cloths and tea towels regularly to avoid any bacteria rising on the fabric.
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We hope you got benefit from reading it, now let’s go back to west indies green curry chicken recipe. You can have west indies green curry chicken using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare West Indies Green Curry Chicken:
- Get 2 large chicken breasts (cut in 2 inch strips)
- Provide 3/4 cup coconut milk
- Get 4 clove garlic (chopped in 5 pieces per clove)
- Use 1/2 cup rum (preferably dark)
- Provide 1 large white onion (chopped in large chunks)
- Take 3 stalks lemon grass (peeled and minced)
- You need 1 stalk green onion (finely chopped)
- Use 1 1/2 tbsp green curry paste
- Get 2 jalapeños or Asian chillis (seeded and minced)
- You need 1 cilantro or Thai basil for garnish
Instructions to make West Indies Green Curry Chicken:
- In a large ziplock bag or a covered bowl combine the 2 chicken breasts (already sliced) with the diced onion, garlic, lemongrass, jalapeños or chillis and rum. Refrigerate and marinate for at least 2hrs preferably overnight.
- In a wok or deep pan heat 2 tablespoons of vegetable oil and add the green onion followed by the contents of the ziplock bag (only add about half of the liquid). As the onion, garlic, lemongrass, chilis and Chicken cook, slowly add the rest of the liquid and slowly add the coconut milk (after about 5-7 min)
- Once the coconut milk starts to bubble reduce heat and add green curry paste. Make sure to stir and mix evenly.
- Once the color of the coconut milk has changed to a slight green remove from heat. Serve on white or jasmine rice and garnish with a stalk of lemongrass and some cilantro or Thai Basil over the rice.
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