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Japanese-Style Green Curry
Japanese-Style Green Curry

Before you jump to Japanese-Style Green Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.

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Do you remember being told “an apple a day keeps the doctor away”? The truth is that apples contain many good stuff in them to help keep your heart in good condition. They are high in soluble fiber which scrubs your artery walls so that cholesterol and fat can’t amass or cause blockages. Consuming just one Red Delicious apple daily can make your LDL levels drop by as much as eight percent. That’s a fantastic number if you’re trying to improve the health of your heart!

There are a whole lot of foods that you can add to your diet that will be good for your body. It’s true that each of the food mentioned in this article can help your body in numerous ways. They are particularly beneficial for the heart, however. Try to start incorporating these foods in your diet on a regular basis. Your heart is going to be so much heartier if you do!

We hope you got insight from reading it, now let’s go back to japanese-style green curry recipe. To make japanese-style green curry you only need 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Japanese-Style Green Curry:
  1. Use 150 grams Ground chicken
  2. Provide 3 Satsuma-age (70 g)
  3. Prepare 1 Onion
  4. You need 1/2 bunch Shimeji mushrooms (about 100 g)
  5. Use 2 Peppers (green!!)
  6. You need 1/4 of each Red and yellow bell peppers
  7. Take 1 tbsp Sake
  8. Provide 300 ml Water
  9. Provide 1 1 1/2~2 teaspoons Curry powder
  10. Get 1 tsp ❖Yuzu Pepper (Green!)
  11. Get 1 tsp ❖Salt
  12. Prepare 1 tbsp ❖Honey
  13. Take 100 ml Soy milk (additive-free)
  14. Provide 2 Rice bowls' worth, Warm rice
  15. Get Toppings:
  16. Take 1 Green pepper, toasted sesame etc.
Instructions to make Japanese-Style Green Curry:
  1. Cut the onions in half vertically and then horizontally into 1 cm slices, cut the satsuma-age into long, thin strips, roughly chop the bell peppers, remove the stems from the shimeji mushrooms and shred.
  2. Grate the green peppers from the bottom to about 2/3 (to where the seeds are), and then remove the stem and seeds and cut into chunks.
  3. Heat a small amount of vegetable oil with the ginger in pot or frying pan over medium heat until aromatic. Add minced chicken, and sauté until crumbly.
  4. Add onions from Step 3, shimeji mushrooms, and satsuma-age in order and sauté, add the chunks of bell pepper to lightly sauté once the onions have become transparent.
  5. Add curry powder and lightly sauté, add sake, water, grated green pepper, and ❖ in order, bring to a boil and reduce the heat a bit, and boil for 1~2 minutes.
  6. Check the taste, season with salt and pepper, give it a finishing touch of soy milk, and turn off the heat right before it begins to boil.
  7. Arrange into bowls and garnish with slices of green pepper or ground sesame and green pepper with rice (I finely chopped the area around the stem in the photo).
  8. "Karun" used imitation crab and "Usamiko" used milk, so I will too. A nice broth comes out of the imitation crab, and the milk gives a delicious rich and milky taste.
  9. You can use bitter melon and celery in place of paprika. It is also good to have fun using up whatever is left over in your fridge.

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