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Before you jump to Thai Green Curry with Chicken recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already know that the body calls for the heart to be healthy. Consider this: if your heart isn’t fit then the rest of your body won’t be healthy either. You already know that if you want your heart to be healthy, you should follow a good and healthy lifestyle and work out on a regular basis. Are you aware, though, that several specific foods are good for making your heart feel better? In the following paragraphs, you will find out which foods are great for your heart.
Fish is probably the heartiest food you can consume. You already know this because, by now, you’ve likely been instructed to eat fish at least twice a week. This is especially true for those who suffer from heart problems or are concerned that their hearts are unhealthy. Be aware that fish is packed full of Omega 3’s which work to process cholesterol and transform it into healthy energy. Try including fish in a couple of meals per week.
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We hope you got benefit from reading it, now let’s go back to thai green curry with chicken recipe. To make thai green curry with chicken you only need 14 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Thai Green Curry with Chicken:
- Use 1 lb chicken thigh or breast cut into small pieces
- Prepare 4 cloves chopped garlic
- You need 1 chopped onion
- You need 1 sachet green curry powder or 50g green curry paste
- Get 1 can coconut cream
- Get 1 cup chicken stock
- Provide 1-2 Kaffir lime leaves (chopped) or 1 tablespoon lime juice
- Take 1/2 tablespoon fish sauce (or to taste)
- Use 3 eggplants sliced in quarters or bamboo shoots
- Get 1/2 cup green beans or snow peas
- Take 1/4 cup Thai basil (add at the end as it turns black and bitter)
- You need 1 stalk crushed Lemon grass
- Take 1 tablespoon peeled and finely chopped ginger
- Take 2 diced green bell peppers
Steps to make Thai Green Curry with Chicken:
- On medium heat add oil to pan. Add garlic and onions and cook until garlic is golden brown and onion is translucent.
- Add curry paste and chicken. Cook for about 10-15 minutes or when chicken is fork-tender. I like to brown mine to make sure it's thoroughly cooked. Add chicken stock and eggplant or bamboo shoots. Simmer for about 5 minutes.
- Pour in coconut cream or canned coconut milk. Add lemon grass, kaffir leaves or lime juice, chili, and ginger. Add fish sauce to taste. Bring to boil.
- Add green beans, green bell peppers, and Thai basil leaves and simmer for another 3 minutes. Serve with steamed white rice or over rice noodles.
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