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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 Healthy Eating Can Be An Easy Choice.

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These more wholesome food options can be applied to other foods such as your cooking oils. Olive oil, for example, has monounsaturated fats which are known as the good fats that combat the effects of bad cholesterol. It also is a good source of vitamin E which is beneficial for your skin, among other things. It may be that you already believe that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you get these. If at all possible, buy organic produce that has not been sprayed with poisonous pesticides. If you can locate a good local supplier of fresh fruit and veggies, you can also eat foods that have not lost their nutrients due to storage or not being harvested at the right time.

Obviously, it’s not at all difficult to start integrating healthy eating into your life.

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

The ingredients needed to make Tropical Coconut Curry:
  1. Use 1 Chicken thigh (seasoned with salt and pepper)
  2. Prepare 2 Onion
  3. Take 1 Carrot
  4. Get 2 small Japanese type Eggplant
  5. Prepare 2 Green bell peppers
  6. Use 1 Paprika (I used 1/2 a red and 1/2 a yellow)
  7. Get 1 can Coconut milk (400 ml)
  8. Provide 1 box Curry roux of your choice (10 pieces)
  9. Use 1 Water
  10. You need 1 tsp Soup stock (I used granules)
  11. You need 1 Vegetable oil (as needed)
  12. Use 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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