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Before you jump to Dump & Simmer Thai Style Coconut Chicken & Veg Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.
Until fairly recently any person who indicated concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.
Let us begin with something really easy, changing the particular light bulbs. Do this for the entire house, not only the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you will need to use them in place of incandescent lights. These bulbs are generally energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. One of the extras is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will end up at a landfill site. Along with different light bulbs, you should learn to leave the lights off when they are not needed. In the kitchen is where you'll usually discover members of a family, and often the lights may not be turned off until the last person goes to bed. Of course this also happens in some other rooms, not simply the kitchen. Do an exercise if you like; check out how much electricity you can save by turning the lights off as soon as you don't need them.
From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite uncomplicated to live green, of course. A lot of it is merely using common sense.
We hope you got insight from reading it, now let's go back to dump & simmer thai style coconut chicken & veg curry recipe. To make dump & simmer thai style coconut chicken & veg curry you need 14 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Dump & Simmer Thai Style Coconut Chicken & Veg Curry:
- Use 2.5 pounds of bone-in chicken pieces (or you can use 2 pounds boneless chicken thigh and/or breast pieces cut into big chunks).
- You need 1/2 of a yellow onion cut into 1/2" slices.
- Use 4 slices of (about 1/8" thick) of fresh ginger root OR 1/4 teaspoon dried ginger powder.
- Get 3 cloves of garlic, smashed OR 1/3 teaspoon garlic powder.
- Take 1 of tomato, quartered.
- Provide 5 of Kaffir lime leaves OR the zest of half a lime or lemon.
- You need 15 of basil leaves (Thai is preferable, but if you have some other kind, that's ok, too).
- Provide of juice of half a lime.
- You need 1 (15 oz.) of (or so) can of coconut milk.
- Take of Thai chilies to taste (you can sub crushed red chili flakes - start with 1/2 tsp. for moderate heat and adjust as you like).
- Prepare 2 teaspoons of curry powder.
- Prepare 2 Tablespoons of fish sauce.
- Use 1-2 teaspoons of sugar.
- Provide 2-3 cups of chopped veg to add later.
Instructions to make Dump & Simmer Thai Style Coconut Chicken & Veg Curry:
- Dump all ingredients except for veg into a large pot or Dutch oven, and give it a few gentle stirs to incorporate..
- With the pot covered, bring the mixture to a boil over medium heat and let it boil for 2 to 3 minutes. This should take 10 to 12 minutes or so..
- Turn the heat down to low, and simmer the curry for 30 minutes, still covered..
- Stir in your veg, turn the heat back up to medium, and continue to cook for another 20 minutes or so, 10 minutes with the lid askew, and another 10 minutes completely uncovered. After the first 10 minutes is a good time to adjust the seasoning for salt and heat..
- That's it! Enjoy. :).
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