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Before you jump to Red Thai Curry Chicken recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

A lot of us have been trained to think that comfort foods are terrible and should be avoided. At times, if your comfort food is candy or some other junk food, this is true. At times, comfort foods can be utterly nutritious and good for us to consume. There are a number of foods that, when you consume them, could improve your mood. If you feel a little bit down and need a happiness pick me up, try a couple of these.

Eggs, you might be surprised to find out, are wonderful at battling depression. Just make sure that you don’t throw away the yolk. The yolk is the most important part of the egg in terms of helping elevate your mood. Eggs, the yolk particularly, are high in B vitamins. The B vitamin family can be terrific for elevating your mood. This is because they help in improving the function of your neural transmitters, the components of your brain that control your mood. Consume an egg and feel a lot better!

Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to red thai curry chicken recipe. To make red thai curry chicken you need 8 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Red Thai Curry Chicken:

1. Get 1 lb of Boneless Skinless Chicken Thighs.
2. Provide 1 can of Coconut Milk.
3. Get 2 tbsp of Red Curry Paste.
4. Get 3 each of Lime Leaves or 1 TBsp of lime rind.
5. Prepare 1 tbsp of Tamarind paste.
6. Prepare 1 tbsp of Fish Sauce.
7. Take 1 cup of Cilantro.
8. Get 1/4 cup of Hot water.

Instructions to make Red Thai Curry Chicken:

1. Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it….about a minute or so on medium high heat..
2. Reduce the heat to medium and slowly add the coconut milk, stirring constantly..
3. Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water..
4. Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan..
5. Serve over rice with some chopped cilantro on top as a garnish..

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