So you could be making ready West Indies Curry recipes for your loved ones but this ideas may be useful.
By no means cook dinner this stuff in an Air Fryer
In the previous couple of years, Air Fryers have turn into very fashionable as well as a necessary kitchen appliance. Basically an amped-up countertop convection oven, it is quite frequently advisable by cooking specialists to arrange frozen meals, bake cookies, and even fry bacon, hen and other meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has loads less fats. This cooking technique might also minimize down on some of the other harmful effects of oil frying.
Before you jump to West Indies Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got insight 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 cook it.
The ingredients needed to cook West Indies Curry:
- Provide 1 pound chicken breast or breast cutlets
- You need 1 large onion
- Provide 4 garlic cloves
- Take 1/2 cup dark rum
- You need 1 can coconut milk
- Take 2 stalks lemon grass
- Prepare 3 thai peppers (habanero or jalapeño also work)
- Take 3 bunches thai pepper
- Get Salt for seasoning
- You need 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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