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Thai chicken green curry
Thai chicken green curry

Before you jump to Thai chicken green curry recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

A lot of us have been taught to think that comfort foods are terrible and should be avoided. At times, if your comfort food is essentially candy or other junk foods, this can be true. Other times, though, comfort foods can be altogether healthy and it’s good for you to eat them. There are a number of foods that, when you consume them, can better your mood. If you feel a little bit down and in need of an emotional pick me up, try a number of these.

Some grains are actually great for driving away bad moods. Teff, barley, millet, quinoa, etc are all wonderful for helping you feel happier. These foods fill you up better and that can help improve your moods as well. Feeling hungry can be awful! The reason these grains are so wonderful for your mood is that they are not hard for your stomach to digest. They are easier to digest than other foods which helps raise your blood sugar levels and that, in turn, improves your mood.

Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to thai chicken green curry recipe. To cook thai chicken green curry you only need 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to cook Thai chicken green curry:
  1. Provide 2 tbsps olive oil
  2. Provide 400 ml coconut cream
  3. Prepare 3 tbsps thai green curry paste
  4. Use 1 cup chicken stock
  5. Take 1 brinjal cut in half thai
  6. Use 6 - 8 baby corns
  7. Use 500 g chicken boneless skinless thighs
  8. You need 1 red chili sliced
  9. You need 5 - 6 lime kafir leaves
  10. Provide 3 - 4 thai basil leaves
  11. Use 1 tbsp fish sauce
  12. Prepare 1 tbsp brown sugar
Instructions to make Thai chicken green curry:
  1. In a pan add olive oil and add 1/2 cup of coconut cream. When it dries up and oil seperates add the curry paste and saute.
  2. When oil seperates add chicken and saute. Add the stock, remaining coconut cream, sugar, fish sauce, brinjal and kafir lime leaves.
  3. Let it cook for 10 minutes. Add the baby corns and basil leaves. Let it cook on low flame for 2 minutes until a little oil comes on top. Garnish with sliced red chili and serve with steamed rice.

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