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Before you jump to Authentic and Easy Thai Green Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.
Remember when the only individuals who cared about the ecosystem were tree huggers and hippies? Those days are over, and it seems we all recognize our role in stopping and conceivably reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some changes. These adjustments need to start taking place, and each individual family needs to become more environmentally friendly. Read on for some ways to go green and save energy, mainly in the kitchen.
A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. Another way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.
The kitchen on its own provides you with many small methods by which energy and money can be saved. Efficient living is something we can all do, without difficulty. A lot of it is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to authentic and easy thai green curry recipe. To cook authentic and easy thai green curry you only need 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Authentic and Easy Thai Green Curry:
- Use 250 grams Chicken (Breast meat or thigh meat)
- Provide 1 Eggplant
- Get 1 or 2 Bell Peppers (red or yellow)
- Take 1 packages Shimeji, king oyster, or whatever mushroom you like
- Get 1 small Boiled bamboo shoots
- Provide 2 tbsp Green curry paste
- Take 1 tbsp Vegetable oil
- Provide 100 ml Coconut milk
- Prepare 300 ml Coconut Milk + water
- Take 2 tbsp ★Sugar
- You need 1 tbsp ★ Fish sauce
- Take 1/2 tbsp ★Salt
- You need 4 or 5 Basil leaves (optional)
Steps to make Authentic and Easy Thai Green Curry:
- Cut the eggplant in half lengthwise, then roughly chop into chunks. Cut the bell peppers into thick strips. Break the shimeji mushrooms into small clumps. Cut the chicken into bite-size pieces.
- Put oil in a pot, add green curry paste and stir fry for 1 minute over low heat.
- Add 100 ml of coconut milk and chicken, turn the heat to medium, and stir fry.
- If you are substituting soy milk or milk for the 100 ml of coconut milk, add 1/2 tablespoon each of vegetable oil and sugar.
- When the chicken changes color, add eggplant and bell peppers. If you are going to use bamboo shoots or mushrooms, add now.
- When the vegetables have softened a bit, add the ★ ingredients and the 300 ml of coconut milk + water and boil for 3 - 4 minutes.
- If you are substituting soy milk or milk for the 300 ml of coconut milk + water, add 1/2 tablespoon of vegetable oil and 1 tablespoon of sugar.
- Have a taste. It might not be spicy enough depending on the green curry paste you used. If necessary you can add more green curry paste.
- Now add the basil leaves (if you can get it, use basil imported from Thailand), turn off the heat, and it's done.♪ The basil is optional, so it's okay if you don't use it.
- This is also good with prawns or thinly sliced pork. If you use prawns, blanch first.
- When making Thai rice, it's best to reduce the amount of water a little bit.
- This green curry is also good over cooked somen noodles.
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