Recipe of Any-night-of-the-week West Indies Curry

Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Quick West Indies Curry. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from West Indies Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare West Indies Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make West Indies Curry is 2-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook West Indies Curry estimated approx 25 minutes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have West Indies Curry using 10 ingredients and 5 steps. Here is how you can achieve that.

This is one of the first recipes I learnt by heart. It's from Trinidad & Tobago but it's the kind of curry you can find all around the Caribbean.

Ingredients and spices that need to be Prepare to make West Indies Curry:

1. 1 pound chicken breast or breast cutlets
2. 1 large onion
3. 4 garlic cloves
4. 1/2 cup dark rum
5. 1 can coconut milk
6. 2 stalks lemon grass
7. 3 thai peppers (habanero or jalapeño also work)
8. 3 bunches thai pepper
9. Salt for seasoning
10. 2 tablespoons thai red curry paste

Instructions 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.

While that is by no means the end all be all guide to cooking easy and quick lunches it's good food for thought. The stark reality is that will get your own creative juices flowing so that you could prepare wonderful lunches for the own family without needing to perform too much heavy cooking in the process.

So that's going to wrap it up for this special food Step-by-Step Guide to Make Any-night-of-the-week West Indies Curry. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!