Easy Recipe: Yummy Thai Green Chicken Curry

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Before you jump to Thai Green Chicken Curry recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

A lot of us believe that comfort foods are bad for us and that we need to stay away from them. If your comfort food is candy or junk food this can be true. Other times, though, comfort foods can be totally healthy and it’s good for you to consume them. Several foods really do raise your mood when you consume them. When you are feeling a little down and are needing an emotional pick-me-up, try a couple of these.

Build a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all great for raising your mood. This is possible since these foods are rich in magnesium which increases serotonin production. Serotonin is a feel-good chemical substance that tells the brain how to feel at any given moment. The higher your levels of serotonin, the better you are going to feel. Nuts, along with bettering your mood, can be a super protein source.

So you see, you don’t need to consume all that junk food when you are wanting to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to thai green chicken curry recipe. You can have thai green chicken curry using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Thai Green Chicken Curry:

1. Provide of Coconut milk solids (Chaokoh brand).
2. Take of green curry paste (Maesri brand).
3. Get of chicken thighs (cut into bite sized pieces).
4. Use of fish sauce and salt (to taste).
5. Use of Thai eggplants (cut into bite sized pieces).
6. Provide of Thai basil.
7. Take of Sliced chilli.
8. You need of water.
9. Take of Chicken feet or fish (optional substitution for thighs).

Steps to make Thai Green Chicken Curry:

1. Brown and thicken the coconut milk solids with the curry paste, cook until thick and bubbly.
2. Cook the chicken (or chicken feet) in the coconut milk and curry paste.
3. Add water to adjust thickness and bring back to a boil.
4. Add Thai eggplant and cook until soft (~10 minutes), do not overstir when softened or the eggplant will break apart.
5. If using fish instead of chicken, add after eggplant is cooked.
6. Add fish sauce and salt (Bangkok people prefer salt over fish sauce and plara).
7. Garnish with Thai basil and sliced chili.
8. Eat with rice or Thai rice noodles.

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