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Before you jump to Thai Red Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is today much more popular than it used to be and rightfully so. The overall economy is impacted by the number of people who suffer from conditions such as hypertension, which is directly related to poor eating habits. There are more and more efforts to try to get people to follow a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically assume that healthy diets demand a lot of work and will significantly alter how they live and eat. Contrary to that information, individuals can alter their eating habits for the better by making a few small changes.
You can get results without needing to remove foods from your diet or make substantial changes at once. It’s not a bad idea if you want to make major changes, but the most crucial thing is to bit by bit switch to making healthier eating selections. Sooner or later, you will likely find that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate previously.
To sum up, it is easy to start making healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to thai red curry recipe. To cook thai red curry you need 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Thai Red Curry:
- Provide 900 g chicken breast
- Provide To taste salt
- Provide To taste ground black pepper
- Use 4 tablespoon olive oil
- You need 4 garlic cloves, minced
- Provide 1 tablespoon ginger, minced
- Use 3 tablespoons red Thai paste
- Provide 1 cans coconut milk
- Provide 2 small choy sum or baby bok choi
- Take 1 handful coriander, chopped
Instructions to make Thai Red Curry:
- Season the chicken with the salt and pepper. Then heat the olive oil over a medium high heat. Add the garlic and ginger and fry for 1 minute, until fragrant. Then add the curry paste and fry for another minute.
- Turn the heat up to high and add the chicken into the pan.
- Cook until the chicken is browned, and pour in the coconut milk. Bring to a simmer and season with salt to taste. Simmer for 5 minutes and stir in the choy sum or baby bok choi or a mixture of both.
- Cook until the leaves have wilted and stir in the coriander.
- Serve over rice, and enjoy.
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