Here is how West Indies Curry will help you in weight reduction
Weight administration needs constant efforts. If you are somebody making an attempt to shed some extra kilos then you should always be on your toes. Watching your calorie intake and also sticking to a balanced weight loss plan is the key to an efficient weight reduction routine. It becomes really hectic to strike that right steadiness between taste and health and due to this fact, we have to find an in-between answer where taste meets well being.
Don’t fear it is not tough in any respect. You simply need to choose the correct components. Like Proteins! As you already have to be figuring out, protein is the building block of cell and is answerable for repairing the damaged tissues and muscle mass. Additionally it is a super-powerful nutrient that helps in inducing satiety and stimulates weight reduction. Subsequently, consuming a high-protein eating regimen will show you how to in shedding pounds effectively


West Indies Curry
West Indies Curry

Before you jump to West Indies Curry recipe, you may want to read this short interesting healthy tips about On This Page We Are Going To Be Taking A Look At The Many Benefits Of Coconut Oil.

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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 make West Indies Curry:
  1. You need 1 pound chicken breast or breast cutlets
  2. You need 1 large onion
  3. Take 4 garlic cloves
  4. You need 1/2 cup dark rum
  5. Provide 1 can coconut milk
  6. Use 2 stalks lemon grass
  7. You need 3 thai peppers (habanero or jalapeño also work)
  8. Prepare 3 bunches thai pepper
  9. Get Salt for seasoning
  10. Take 2 tablespoons thai red curry paste
Steps to make West Indies Curry:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with alone or with Jasmine rice.

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