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Japanese-Style Green Curry
Japanese-Style Green Curry

Before you jump to Japanese-Style Green Curry recipe, you may want to read this short interesting healthy tips about Wholesome Energy Treats.

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You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to japanese-style green curry recipe. To cook japanese-style green curry you only need 16 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Japanese-Style Green Curry:
  1. You need 150 grams Ground chicken
  2. Prepare 3 Satsuma-age (70 g)
  3. Prepare 1 Onion
  4. Provide 1/2 bunch Shimeji mushrooms (about 100 g)
  5. Provide 2 Peppers (green!!)
  6. Get 1/4 of each Red and yellow bell peppers
  7. Provide 1 tbsp Sake
  8. Provide 300 ml Water
  9. Prepare 1 1 1/2~2 teaspoons Curry powder
  10. Prepare 1 tsp ❖Yuzu Pepper (Green!)
  11. Provide 1 tsp ❖Salt
  12. Prepare 1 tbsp ❖Honey
  13. Take 100 ml Soy milk (additive-free)
  14. Use 2 Rice bowls' worth, Warm rice
  15. Take Toppings:
  16. Use 1 Green pepper, toasted sesame etc.
Instructions to make Japanese-Style Green Curry:
  1. Cut the onions in half vertically and then horizontally into 1 cm slices, cut the satsuma-age into long, thin strips, roughly chop the bell peppers, remove the stems from the shimeji mushrooms and shred.
  2. Grate the green peppers from the bottom to about 2/3 (to where the seeds are), and then remove the stem and seeds and cut into chunks.
  3. Heat a small amount of vegetable oil with the ginger in pot or frying pan over medium heat until aromatic. Add minced chicken, and sauté until crumbly.
  4. Add onions from Step 3, shimeji mushrooms, and satsuma-age in order and sauté, add the chunks of bell pepper to lightly sauté once the onions have become transparent.
  5. Add curry powder and lightly sauté, add sake, water, grated green pepper, and ❖ in order, bring to a boil and reduce the heat a bit, and boil for 1~2 minutes.
  6. Check the taste, season with salt and pepper, give it a finishing touch of soy milk, and turn off the heat right before it begins to boil.
  7. Arrange into bowls and garnish with slices of green pepper or ground sesame and green pepper with rice (I finely chopped the area around the stem in the photo).
  8. "Karun" used imitation crab and "Usamiko" used milk, so I will too. A nice broth comes out of the imitation crab, and the milk gives a delicious rich and milky taste.
  9. You can use bitter melon and celery in place of paprika. It is also good to have fun using up whatever is left over in your fridge.

Add carrots and potatoes, then cooked meat. Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. I'm so happy I came across your recipe. The ingredients are simple, and I made the roux according to your instructions.

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