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Before you jump to West Indies Curry recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.
Mostly, people have been taught to think that “comfort” foods are bad for the body and have to be avoided. If your comfort food is candy or junk food this might be true. Soemtimes, comfort foods can be perfectly nutritious and good for us to consume. There are several foods that, when you consume them, could better your mood. When you feel a little down and are in need of an emotional boost, test out a few of these.
Grains can be excellent for fighting a terrible mood. Quinoa, barley, teff, millet, etc are all great for helping you feel better. These foods can help you feel full for longer as well, which can help your mood too. It’s not difficult to feel low when you feel hungry! These grains can improve your mood as it’s not at all hard for your body to digest them. You digest these grains more quickly than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel happier, mood wise.
As you can see, you don’t need junk food or foods that are bad for you so you can feel better! Try some of these hints instead.
We hope you got insight from reading it, now let’s go back to west indies curry recipe. You can have west indies curry using 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare West Indies Curry:
- You need 1 pound of chicken breast or breast cutlets.
- Prepare 1 of large onion.
- Take 4 of garlic cloves.
- Use 1/2 cup of dark rum.
- Take 1 can of coconut milk.
- Provide 2 stalks of lemon grass.
- You need 3 of thai peppers (habanero or jalapeño also work).
- Take 3 bunches of thai pepper.
- Take of Salt for seasoning.
- Use 2 tablespoons of thai red curry paste.
Instructions to make West Indies Curry:
- 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..
- 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..
- 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..
- 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..
- Serve with alone or with Jasmine rice..
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