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Yellow Curry (from paste)
Yellow Curry (from paste)

Before you jump to Yellow Curry (from paste) recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.

You already know that the body needs the heart to be healthy. Give it some thought: How can the rest of your body continue to be healthy if your heart isn’t healthy? You already know that if you want your heart to be healthy, you should lead a good and healthy lifestyle and exercise regularly. Are you aware, however, that some specific foods are good for making your heart be healthier? If you would like to know which foods you should be eating to improve your heart health, keep reading.

Beans–would you believe it?–are extremely good for your heart. It’s true that your nose won’t appreciate them so much, particularly the after effects of eating beans, but they’re extremely healthy food items. This doesn’t mean that the simple act of eating beans will counteract the effects of other bad foods you might be ingesting. What is true, though, is that having kidney beans on your salad rather than chicken or consuming soy burgers instead of beef hamburgers is a good course of action to take. Fortunately, beans are super tasty and you never know…you might not even miss consuming real meat.

There are many foods that you can eat that will be good for your body. It’s true that everything brought up in this article can help your body in a variety of ways. They are particularly terrific, though, for keeping your heart as healthy as it can be. Incorporate these healthy foods in your diet on a regular basis. Your heart will benefit greatly!

We hope you got insight from reading it, now let’s go back to yellow curry (from paste) recipe. To cook yellow curry (from paste) you only need 13 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Yellow Curry (from paste):
  1. Prepare yellow curry paste (Mae Ploy) (or 2 tbsp of Thai Kitchen)
  2. Take [13oz/can] coconut cream
  3. Take chicken thigh cubed
  4. Get large yellow/orange bell pepper sliced
  5. Provide medium (6 small) yukon gold potatoes
  6. Provide large carrots
  7. Provide large shallot or 1 medium yellow onion roughly chopped
  8. Use garlic cloves diced
  9. Take dry basil or 1 cup fresh basil
  10. Use kaffir lime leaves (the size of a bay leaf) and/or 1 lime
  11. Get sesame oil (or chili sesame oil for slightly spicer dish)
  12. Use fish sauce
  13. Provide brown sugar
Instructions to make Yellow Curry (from paste):
  1. Cover the bottom of a large pot with oil. Medium-low heat.
  2. Add shallot/onion. Cook until slightly caramelized and translucent. Should take just a few minutes (~3).
  3. Add garlic. Cook another minute.
  4. Mix in paste. Cook until paste is soft (easily breaking apart) and oils are escaping. Should just take about a minute.
  5. Slowly add coconut cream. Then add salt, sugar, kaffir lime leaves (but hold off on the lime juice if using limes), fish sauce, and sesame (chili) oil. Mix. Let simmer for 5 minutes.
  6. Taste the curry mixture and add ingredients to taste. Once curry is to taste, add potatoes and carrots. Let simmer for 10 minutes. Check that you can easily cut through a carrot with a spoon. Simmer another 5 minutes if not.
  7. Add chicken. Let simmer for another 10 minutes.
  8. Add bell pepper slices. Let simmer for 1 minute.
  9. Cut the heat. Add fresh/dry basil (and lime juice to taste).

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