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West Indies Curry
West Indies Curry

Before you jump to West Indies Curry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers and hippies? Those days are over, and it looks like we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. These kinds of changes need to start occurring, and each individual family needs to become more environmentally friendly. Read on for some approaches to go green and save energy, generally in the kitchen.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to run less regularly, will also save electricity.

The kitchen alone provides you with many small methods by which energy and money can be saved. Green living just isn’t that hard. It’s concerning being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to west indies curry recipe. To make west indies curry you only need 10 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook West Indies Curry:
  1. Provide 1 pound chicken breast or breast cutlets
  2. You need 1 large onion
  3. You need 4 garlic cloves
  4. Get 1/2 cup dark rum
  5. Prepare 1 can coconut milk
  6. Get 2 stalks lemon grass
  7. Provide 3 thai peppers (habanero or jalapeño also work)
  8. Provide 3 bunches thai pepper
  9. Prepare Salt for seasoning
  10. Take 2 tablespoons thai red curry paste
Steps to make West Indies Curry:
  1. In a large ziplock leave the following refrigerated overnight or for at least 2 hrs. Slice the chicken into 1.5 inch dices (about 7 per breast). Chop half the large onion in big chunks, 2 thai peppers, half a cup of dark rum, 2 of the 4 garlic cloves tiny chopped and half of the lemongrass stalks.
  2. Heat a pan with 2 tablespoons of olive oil. Only remove the chicken from the ziplock fry until cooked (aprox 7-10 min). Season chicken with salt.
  3. In a different pan with 2 tablespoons of olive oil, add half a cut onion (julienned) and the rest of the garlic and lemongrass. Aprox 3-5 min, bring to a simmer.
  4. Add the cooked chicken and 3/4 of the coconut milk, thai basil leaves into the pan with the veggies, cook for 2 min and then add the red curry paste. Bring down temperature stir and cook for an extra 5 minutes.
  5. Serve with alone or with Jasmine rice.

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