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Before you jump to West Indies Curry recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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As important as eating healthy will be to losing fat and staying healthy, it can be difficult to do. Eating healthy is most likely the toughest when dining outside. Lunch menus tend to be stocked full of pictures that are appealing, but often lacking from these is the significant information, such complete calories and fat. For this reason, you may find it difficult to make healthy decisions out of a dinner menu.
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Even when after taking the above mentioned approaches, you’re not able to find satisfying healthy foods in your own lunch menu, so you might choose to order a healthy side dish or drink. Water is a great choice, particularly when compared to soda. Salads make good side dishes, especially the ones that are consumed without a salad dressing or dressing salad dressingtable. Of course, you will want to take extra actions to make sure you decide on a healthy meal, but should you choose to forgo low calories for taste, take additional steps to make sure that you receive some nutrition.
We hope you got benefit from reading it, now let’s go back to west indies curry recipe. To cook west indies curry you need 10 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make West Indies Curry:
- Prepare 1 pound chicken breast or breast cutlets
- Provide 1 large onion
- You need 4 garlic cloves
- Provide 1/2 cup dark rum
- Take 1 can coconut milk
- Provide 2 stalks lemon grass
- Get 3 thai peppers (habanero or jalapeño also work)
- You need 3 bunches thai pepper
- Take Salt for seasoning
- Take 2 tablespoons 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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