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Tropical Coconut Curry
Tropical Coconut Curry

Before you jump to Tropical Coconut Curry recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.

We are very mindful that having healthy foods can help us truly feel better inside our bodies. If we eat more healthy meals and a smaller amount of the unhealthy ones we generally feel much better. A salad tends to make us feel better than a piece of pizza (physically anyway). Choosing healthier food choices can be tough if it is snack time. Shopping for goodies can be a struggle because you have a great number of options. Here are some healthy snacks that you can use when you need a quick pick me up.

Foods made from whole grains are fantastic for a quick snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for lunch break. Eating on the run may be more healthy with wholesome chips and crackers. Whole grains are generally better than refined grains found in white bread.

You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the determination to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to tropical coconut curry recipe. To cook tropical coconut curry you need 12 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Tropical Coconut Curry:
  1. Take 1 Chicken thigh (seasoned with salt and pepper)
  2. Take 2 Onion
  3. Prepare 1 Carrot
  4. You need 2 small Japanese type Eggplant
  5. Provide 2 Green bell peppers
  6. Use 1 Paprika (I used 1/2 a red and 1/2 a yellow)
  7. You need 1 can Coconut milk (400 ml)
  8. Use 1 box Curry roux of your choice (10 pieces)
  9. Use 1 Water
  10. Take 1 tsp Soup stock (I used granules)
  11. Provide 1 Vegetable oil (as needed)
  12. You need 1 Salt and pepper (to taste)
Steps to make Tropical Coconut Curry:
  1. Skin the chicken, cut into bite-sized pieces, then season with salt and pepper.
  2. Roughly chop the carrots and cook them in a microwave until tender. Shave off a few strips of the eggplant skin and chop roughly. Thinly slice the onions. Julienne the peppers.
  3. Heat up a pot, add the vegetable oil, and cook the chicken until browned.
  4. Stir-fry the onions until translucent.
  5. Add the eggplant and stir-fry a bit.
  6. Add enough water to cover the ingredients and add the soup stock granules. Simmer until soft while skimming the surface.
  7. Add the coconut milk and bring to a boil.
  8. Turn off the heat, add the curry roux, and let dissolve.
  9. Once the roux has dissolved, add the carrots and peppers and turn the heat back on.
  10. Dilute the roux as you like with water and simmer until the peppers are tender.
  11. Finally, season with salt and pepper to taste.
  12. I used this coconut milk.

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