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When you go on a diet one of the primary things that you will learn is that it is important to record what you eat during the day. Keeping your meal log not only helps you see clearly what you are having, it helps you see what you are not eating. For example, after maintaining a food journal for a few days, you might see that you are not eating very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Writing all of it down will help you see precisely which parts of your diet plan really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
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Write down your feelings while you eat. This helps you to explain to you whether or not you use food as a response to emotional issues. It may also identify the foods you choose when you are in certain moods. Many of us will reach for junk foods when we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this allow you to notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got insight from reading it, now lets go back to ken homs take on thai red curry recipe. To make ken homs take on thai red curry you only need 11 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to cook Ken Homs take on Thai red curry:
- Provide 900 g of boneless Chicken thighs.
- Provide 400 g of Bamboo shoots.
- You need 7 of Lime leaves.
- You need 4 tbsp of Red curry paste.
- Prepare 500 ml of Chicken stock.
- Use of Jasmine rice.
- You need 200 g of shallots (sliced).
- You need 2 tbsps of fish sauce.
- Get 5 of red Thai chillies.
- Get of Ground nut oil.
- Prepare 1 tbsp of sugar.
Steps to make Ken Homs take on Thai red curry:
- Cut the chicken into 2.5cm wide strips.
- Add the ingredients to the pan.
- Serve with rice.
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