Here is how Veggie-Filled Coconut Milk Curry can help you in weight loss
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Before you jump to Veggie-Filled Coconut Milk Curry recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already know that the body requires a healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy also. You already understand that regular exercise and a healthy lifestyle are imperative in terms of the general health of your heart. Do you know, though, that several specific foods are good for making your heart be healthier? Go on reading to find out which foods are beneficial for your heart.
Fish is more or less the healthiest food out there. You probably know this since you’ve probably been told to make sure that you eat fish at least twice a week. This is especially true for individuals with heart problems or are worrying that their hearts aren’t healthy. Be aware that fish is loaded with Omega 3’s which are elements that process cholesterol and turn it into healthy energy. Try to consume fish in two meals every week.
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We hope you got benefit from reading it, now let’s go back to veggie-filled coconut milk curry recipe. You can cook veggie-filled coconut milk curry using 11 ingredients and 13 steps. Here is how you do that.
The ingredients needed to make Veggie-Filled Coconut Milk Curry:
- Take 1 Chicken thigh meat
- Take 1/2 Bamboo shoot (boiled)
- Take 2 Japanese leek
- Use 3 Bell pepper (or shishito peppers)
- Get 1 Onion
- Prepare 1 bag Shimeji mushrooms
- Get 1 tbsp Cooking oil
- You need 300 ml Water
- Prepare 2 tsp Chicken soup stock (granules)
- You need 1 can Coconut milk
- Provide 120 grams Japanese curry roux cubes
Steps to make Veggie-Filled Coconut Milk Curry:
- Chop chicken into bite-sized pieces. Salt and pepper lightly.
- Slice the onion into thin wedges.
- Chop eggplant roughly into small chunks.
- Rinse the shimeji mushrooms and shred.
- Chop bamboo shoots into half crosswise, then slice thinly.
- Chop bell peppers roughly. *If you're using shishito peppers, remove the stem and rinse lightly.
- Open the can of coconut milk.
- Heat oil in a large pot or a frying pan and stir-fry the chicken until it's cooked thoroughly.
- Add the onions and stir-fry until soft.
- Add eggplants and stir-fry until the surface becomes translucent.
- Add shimeji mushrooms and bamboo shoots and stir-fry. Then add the coconut milk, water, and soup stock granules and let it simmer.
- When the vegetables from Step 11 are soft, add bell peppers and continue to simmer.
- Add curry roux. Serve once the roux has dissolved.
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