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Satay Curry and coconut rice
Satay Curry and coconut rice

Before you jump to Satay Curry and coconut rice recipe, you may want to read this short interesting healthy tips about Foods That Are Helpful To Your Heart.

You already have some knowledge of how crucial it is to have a heart that is healthy. After all, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already understand that regular exercise and a healthy lifestyle are important in terms of the total health of your heart. Still, did you know that there are several foods that have been found to help you improve the health of your heart? Today, you will learn which foods are great for your heart.

Fish is probably the best food you can ingest. You’re probably already aware of this as your physician has told you to consume some fish twice or thrice every week. This is especially true if you’ve got heart problems or if your heart is not healthy. Fish contains a lot of Omega 3’s which are what allows your body to break down unhealthy cholesterol. Try eating fish in two meals every week.

There are dozens (if not more) of foods you will find that that are good for your body. It’s true that each of the food discussed in this article can help your body in numerous ways. They are especially terrific, though, for keeping your heart as healthy as it can be. Introduce these foods into your diet every day. Your heart will be grateful for it!

We hope you got benefit from reading it, now let’s go back to satay curry and coconut rice recipe. You can cook satay curry and coconut rice using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Satay Curry and coconut rice:
  1. Take 2 tins coconut milk
  2. Get 1 inch fresh ginger
  3. You need 2 heaped tbsp peanut butter
  4. You need 2 cloves garlic
  5. Take 3 tbsp soy sauce
  6. You need 400 g chicken breast
  7. Take 1 medium white onion
  8. Provide Basmati rice
  9. Get to taste salt and pepper
  10. Use 1 tsp brown sugar
Instructions to make Satay Curry and coconut rice:
  1. In a blender or food processor, add in your tin of coconut milk, inch of ginger, 2 cloves of garlic, peanut butter, 1 tsp of brown sugar and soy sauce. Waz it up until blended.
  2. Dice up the white onion and add to a dry or piled pan, fry up until browned. When browned add in your chicken breast (diced) and brown off.
  3. When the chicken is browned up, pour over the satay sauce from the blender and bring to a boil then reduce to a simmer for 20 minutes.
  4. In another pan, empty your other tin of coconut milk into it, refill the tin with basmati rice and empty into the pan, add cold water to the tin and once again empty into the pan. Add salt and pepper to the rice and give it a stir.
  5. Bring the rice to a boil, reduce to a simmer and give it one more stir and place a lid over. Leave to cook for 15 minutes
  6. When the rice is finished cooking the curry should be reduced enough for a nice creamy sauce with tender meat. Plate up and garnish with some fresh coriander.

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