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Before you jump to Homemade Thai red panang curry paste recipe, you may want to read this short interesting healthy tips about Tracking Your Meals: The Right Way to Do It.
When you go on a diet one of the primary things that you will learn is that it is important to keep track of what you eat during the day. Keeping a food record helps you recognize the foods you are eating as well as the foods you are not eating. For example, once you keep a food log for a few days you could notice that even if you eat lots of fruit, you almost never eat any vegetables. When you write every little thing down you are able to see which parts of your diet must change as well as have a simpler time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
But what happens if you write almost everything down but no pounds drop off of you? You can monitor your meals the right way or the wrong way. There is far more to food journaling than writing a listing of what you eat during the day. Other sorts of important information will certainly need to be written down as well. Here are a few of the elements you need to do to be more productive at food tracking.
Record your spirits whenever you eat. This can help you determine when you use meals to help soothe emotional issues. It also makes it possible to see clearly which foods you have a tendency to choose when you find yourself in certain moods. Many people will reach for junk foods when we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you look closely at how you eat while in your different moods and mental states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
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The ingredients needed to prepare Homemade Thai red panang curry paste:
- Prepare 5-6 of big dry red chillies (copped).
- Take 5-6 of fresh red chillies (finely chopped).
- Prepare 1 tsp of thai shrimp paste.
- Take 5-6 clove of garlic.
- Prepare 5 of small shallots.
- You need 1 tbsp of fresh Coriander roots (finely chopped) - you can use powder version or stalk.
- Prepare 1 tbsp of galangal (finely chopped).
- Take 1 tbsp of lemongrass (finely chopped, use only 2/3 of it start from the root).
- Take 1 tsp of Kaffir lime peel.
- Prepare 1 tsp of ground white or black pepper.
- Get 1 tsp of ground coriander.
- Provide 1 tsp of ground cumin.
- You need 1 tsp of salt.
- You need 2 tbsp of cashew nuts.
Instructions to make Homemade Thai red panang curry paste:
- Cut dry chilli into big pieces and soak in warm water for about 15-20. Drain the water off.
- Pound fresh chilli, garlic, shallots, dry chilli together and add some salt to help the paste combine in a pastel and mortar. Then add lemongrass, galangal and pound them in until it form a rough paste. Transfer to a food processor or blender and add the rest of the ingredient. Blitz the ingredients until it form a thick paste..
- Store it in the clean jar or put in the ice cube and freeze them. You can keep it in the fridge for 3 months or freeze for a year..
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