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Thai Red Chicken Curry
Thai Red Chicken Curry

Before you jump to Thai Red Chicken Curry recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

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Cold water fish are great for eating if you wish to combat depression. Cold water fish including tuna, trout and wild salmon are chock full of DHA and omega-3 fats. DHA and omega-3s are two things that raise the quality and the function of your brain’s gray matter. It’s the truth: eating tuna fish sandwiches can really help you fight your depression.

As you can see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to thai red chicken curry recipe. You can have thai red chicken curry using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Thai Red Chicken Curry:
  1. Get 1-2 tbsp red curry paste
  2. Provide 2 chicken breasts, meat cut into about 2.5 cm cubes or strips
  3. Prepare 400 ml tin coconut milk
  4. Use 2 lime leaves (optional)
  5. Use 2-3 tbsp Thai fish sauce
  6. Provide 1-2 tbsp palm sugar
  7. Prepare handful green beans, trimmed
  8. Prepare 1 smaill tin bamboo shoots
  9. You need 1/2 red pepper
  10. Use 1-2 handful basil leaves
  11. You need 2-3 fresh red chilies, finely sliced (optional)
  12. Get To serve
  13. Get Thai fragrant rice, cooked according to packet instructions
Instructions to make Thai Red Chicken Curry:
  1. Heat a couple of tbsp. of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant.
  2. Add the chicken cubes/strips and stir until coated in the curry paste.
  3. Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
  4. Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
  5. Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see beautiful red oil separated from the coconut milk.
  6. Add the green beans, bamboo shoot, red pepper and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Add some basil leaves and chopped chilies at the last minute and stir well.
  7. Serve with Thai jasmine rice and ENJOY!

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