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Japanese-Style Green Curry
Japanese-Style Green Curry

Before you jump to Japanese-Style Green Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

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You may prefer cooking food with your oven, but using a microwave instead will cost you a lot less money. The energy used by cooking in an oven is greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water or even steam vegetables faster than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, nonetheless that is definitely not true. A dishwasher is particularly effective when it’s full before a cycle is going. Don’t dry the dishes using heat, utilize the cool dry or air dry functions to increase the money you save.

As you can see, there are plenty of little elements that you can do to save energy, as well as save money, in the kitchen alone. It is quite easy to live green, all things considered. Largely, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to japanese-style green curry recipe. To cook japanese-style green curry you only need 16 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Japanese-Style Green Curry:
  1. Prepare 150 grams Ground chicken
  2. Get 3 Satsuma-age (70 g)
  3. Prepare 1 Onion
  4. Prepare 1/2 bunch Shimeji mushrooms (about 100 g)
  5. Use 2 Peppers (green!!)
  6. Get 1/4 of each Red and yellow bell peppers
  7. Get 1 tbsp Sake
  8. Take 300 ml Water
  9. Take 1 1 1/2~2 teaspoons Curry powder
  10. Get 1 tsp ❖Yuzu Pepper (Green!)
  11. Get 1 tsp ❖Salt
  12. Prepare 1 tbsp ❖Honey
  13. Take 100 ml Soy milk (additive-free)
  14. Provide 2 Rice bowls' worth, Warm rice
  15. Use Toppings:
  16. You need 1 Green pepper, toasted sesame etc.
Steps to make Japanese-Style Green Curry:
  1. Cut the onions in half vertically and then horizontally into 1 cm slices, cut the satsuma-age into long, thin strips, roughly chop the bell peppers, remove the stems from the shimeji mushrooms and shred.
  2. Grate the green peppers from the bottom to about 2/3 (to where the seeds are), and then remove the stem and seeds and cut into chunks.
  3. Heat a small amount of vegetable oil with the ginger in pot or frying pan over medium heat until aromatic. Add minced chicken, and sauté until crumbly.
  4. Add onions from Step 3, shimeji mushrooms, and satsuma-age in order and sauté, add the chunks of bell pepper to lightly sauté once the onions have become transparent.
  5. Add curry powder and lightly sauté, add sake, water, grated green pepper, and ❖ in order, bring to a boil and reduce the heat a bit, and boil for 1~2 minutes.
  6. Check the taste, season with salt and pepper, give it a finishing touch of soy milk, and turn off the heat right before it begins to boil.
  7. Arrange into bowls and garnish with slices of green pepper or ground sesame and green pepper with rice (I finely chopped the area around the stem in the photo).
  8. "Karun" used imitation crab and "Usamiko" used milk, so I will too. A nice broth comes out of the imitation crab, and the milk gives a delicious rich and milky taste.
  9. You can use bitter melon and celery in place of paprika. It is also good to have fun using up whatever is left over in your fridge.

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