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Before you jump to Chicken and vegetable red Thai curry recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
Most of us believe that comfort foods are terrible for us and that we have to avoid them. Often, if the comfort food is a sugary food or some other junk food, this holds true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to consume them. There are a number of foods that, when you consume them, can improve your mood. When you are feeling a little down and are needing an emotional boost, test out a couple of these.
Eggs, would you believe, are wonderful for helping you battle depression. Just see to it that you do not toss the yolk. The yolk is the most crucial part of the egg in terms of helping raise your mood. Eggs, specifically the egg yolks, are loaded with B vitamins. These B vitamins are great for helping to elevate your mood. This is because they help in bettering the function of your neural transmitters, the parts of your brain that control your mood. Try eating an egg and be happy!
Now you can see that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try several of these instead!
We hope you got benefit from reading it, now let’s go back to chicken and vegetable red thai curry recipe. You can have chicken and vegetable red thai curry using 12 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Chicken and vegetable red Thai curry:
- Prepare 2 tbsp oil
- Provide 50 grams Thai red curry paste
- Get 1 can coconut milk
- Get 3 chicken breast fillets diced
- Prepare 1 onion diced
- You need 1 sweet potato diced
- Get 1 Red pepper diced
- You need 6 mushrooms quartered
- Get 1 can water chestnuts
- Prepare 1 water
- Provide 2 tsp sugar
- Get 4 servings of rice/bunch of cauliflower
Instructions to make Chicken and vegetable red Thai curry:
- Put the oil in a medium sized pan and add the paste.
- Once the paste begins to dissolve, pour half a can of coconut milk and continue to stir until the paste has dissolved.
- Add the chicken and stir until the chicken turns colour.
- Pour the rest of the coconut milk into the saucepan.
- Add the vegetables and the water chestnuts including the chestnut water.
- Add water until all the vegetables are covered.
- Put sugar in and leave to simmer for 20 minutes.
- Serve with cauliflower or rice: Cut the cauliflower into florets and boil for 10 minutes. Once boiled drain the water and add olive oil, lemon juice, salt and pepper for seasoning.
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