Want to make your bedroom life more adventurous? Well, in that case, turn to Thai green curry, which has been found to give a person"s libido that much needed boost.
The conclusion is based on a new research, which found that the ‘magical" meal is full of aphrodisiacs.
The curry includes cardamom, ginseng, garlic, ginger, basil, lemon grass and asparagus — all considered by different cultures to get you feeling sexy.
The top-10 list of takeaway meals based on the number of aphrodisiac ingredients per meal was compiled by takeaway company Just-Eat.The Top Ten are:
1 Thai green curry
2 Hot and spicy pizza
3 Chicken Korma
4 Seafood Laksa
5 Mole Poblano
7 Chicken Tikka Masala
8 Spicy Balinese Curry
9 Spicy Meatballs and Pasta
10 King Prawns With Ginger & Spring Onions
Hot and spicy pizza topped with tomatoes, onions, garlic, basil, olives, meatballs and chillis grabbed the second position, according to research for takeaway website Just-Eat.co.uk.
Chicken Korma comes in at No 3, thanks to its potent blend of coconut, garlic, chilli, ginger and almonds — all said to improve sex drive in females.
Seafood Laksa is fourth because of its coconut milk, ginger, garlic, basil and onions.
"Thai green curry has long been known in the East to boost sex drive," The Sun quoted Just-Eat"s Ash Ali, as saying.
"The British public instead only tend to know more expensive aphrodisiacs such as oysters and caviar," Ali added.Recipes: Thai green curry
1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander, roughly chopped
½-1 lime, juice only
Optional: Add Cardamom, ginseng, garlic, ginger, basil
1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
Cooking time 30 mins to 1 hour