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Thai Green Curry
Thai Green Curry

Before you jump to Thai Green Curry recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

For the most part, people have been conditioned to believe that “comfort” foods are terrible for the body and have to be avoided. But if your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be totally nutritious and it’s good for you to eat them. There are several foods that, when you consume them, may better your mood. If you seem to be a little bit down and you need an emotional pick me up, try some of these.

Green tea is excellent for moods. You just knew green tea had to be in this article somewhere, right? Green tea is rich in an amino acid referred to as L-theanine. Research has proved that this amino acid stimulates the production of brain waves. This helps sharpen your mental energy while simultaneously making the rest of your body more relaxed. You already knew green tea could help you become so much healthier. And now you are aware that green tea can help improve your mood too!

See, you don’t need to consume all that junk food when you wish to feel better! Try several of these instead!

We hope you got benefit from reading it, now let’s go back to thai green curry recipe. To cook thai green curry you need 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Thai Green Curry:
  1. Provide 300 grams Chicken thigh
  2. You need 3 Eggplants
  3. Get 100 grams Bamboo shoots
  4. Prepare 5 Green and red bell peppers
  5. Take 50 grams Thai green curry paste
  6. Use 400 grams ♪ Coconut milk
  7. You need 1 tbsp ♪ Fish sauce
  8. You need 4 tsp ♪ Sugar
  9. Use 2 leaves ♪ Kaffir lime leaf
  10. Provide 1 tsp ♪ Shrimp paste (if available)
Steps to make Thai Green Curry:
  1. Cut the eggplants into 12 pieces and soak in water. Cut bell peppers in half, take out the seeds and cut into 1 cm pieces. Mince bamboo shoots. Cut the chicken thigh into 1.5 cm cubes.
  2. Add a small amount of oil to a pan and sauté chicken cubes with the skin on the bottom. When the chicken is lightly browned, turn it over and let it cook through.
  3. When the chicken is cooked, first add eggplants, then bamboo shoots, and lastly some bell peppers. When they are cooked, take the pan off the heat.
  4. Heat a small amount of oil in a slightly large pot and stir in the green curry paste over low heat until aromatic. Once fragrant, add the ♪ marked ingredients and let it boil.
  5. When it comes to a boil, add cooked chicken and vegetables and let it boil again to finish!
  6. I used this paste and coconut milk. I recommend using coconut milk from a bulk supermarket because it is cheap and creamy. The Carrefour chain of supermarkets carries cheap curry paste.

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