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West Indies Curry
West Indies Curry

Before you jump to West Indies Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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These more nutritious food choices can be applied to other foods such as your cooking oils. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. It can also be healthy for your skin because it is a great source of vitamin E. If you presently are consuming lots of fresh fruits and vegetables, you may want to think about where you’re getting them and if it’s the best source. Organic foods are a great option and will reduce any possible exposure to toxic chemical substances. If you can locate a good local supplier of fresh fruit and leafy greens, you can also eat foods that have not lost their nutrients due to storage or not being harvested at the right time.

As you can see, it is easy to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to west indies curry recipe. To cook west indies curry you only need 10 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook West Indies Curry:
  1. Use 1 pound chicken breast or breast cutlets
  2. Provide 1 large onion
  3. Use 4 garlic cloves
  4. You need 1/2 cup dark rum
  5. Prepare 1 can coconut milk
  6. You need 2 stalks lemon grass
  7. Provide 3 thai peppers (habanero or jalapeño also work)
  8. Take 3 bunches thai pepper
  9. Take Salt for seasoning
  10. Use 2 tablespoons thai red curry paste
Steps to make West Indies Curry:
  1. In a large ziplock leave the following refrigerated overnight or for at least 2 hrs. Slice the chicken into 1.5 inch dices (about 7 per breast). Chop half the large onion in big chunks, 2 thai peppers, half a cup of dark rum, 2 of the 4 garlic cloves tiny chopped and half of the lemongrass stalks.
  2. Heat a pan with 2 tablespoons of olive oil. Only remove the chicken from the ziplock fry until cooked (aprox 7-10 min). Season chicken with salt.
  3. In a different pan with 2 tablespoons of olive oil, add half a cut onion (julienned) and the rest of the garlic and lemongrass. Aprox 3-5 min, bring to a simmer.
  4. Add the cooked chicken and 3/4 of the coconut milk, thai basil leaves into the pan with the veggies, cook for 2 min and then add the red curry paste. Bring down temperature stir and cook for an extra 5 minutes.
  5. Serve with alone or with Jasmine rice.

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