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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

VEGAN THAI COCONUT VEGETABLE CURRY

Edit
Vegan Thai Coconut Vegetable Curry is loaded with everyday vegetables and simmered in a curry and coconut milk sauce. It’s an easy, Asian, comfort-food, naturally gluten free, and ready in 30. If you own an Instant Pot, be sure to grab my Instant Pot Thai Coconut Lentil Chickpea Curry recipe too!

VEGAN THAI COCONUT VEGETABLE CURRY
I’ve made this skillet veggie curry for years and the story is always the same.

It’s easy, flavorful, straight up comfort food.

As long as you have access to a skillet, a pile of vegetables, a few pantry ingredients, and 30 minutes, you got this!

You can even buy pre-cut veggies and shave minutes off your food prep.

I also think of this as a cheater curry because you’re not making the curry from scratch.

Which brings me to the big question…

CURRY PASTE AND CURRY POWDER…ARE THEY INTERCHANGEABLE?
No…not unless you want to confuse your tastebuds.

But, you can mistakenly do it like I did with this recipe…until an informed reader pointed out to me that I was doing just that.

Ooopsie!

I do love a good learning experience though! Let me explain…

Curry paste – made for Thai cooking; typically includes spices such as lemongrass, galanga, and kaffir lime peel, to name a few {available in grocery store ethnic food section}

Curry powder – made for Indian cooking; typically includes spices such as coriander, turmeric, ginger, fenugreek, and chili peppers, to name a few {available in grocery store spice section}

Pretty basic stuff, right?

Everyday, fresh vegetables, curry paste, and coconut milk makes this a healthy, flavorful entree served over rice or quinoa.

4.6 based on 5 review(s)

Ingredients
  • 2 Tbsp Coconut Oil {shop it HERE }
  • 2 Green Onions (chopped)
  • 4 cloves Garlic (finely grated)
  • 1 cup Cauliflower (chopped)
  • 1 cup Carrots (chopped)
  • 1 cup Mushrooms (chopped)
  • 3 Tbsp Curry Paste
  • 1-15oz can Chickpeas (drained)
  • 1-15oz can Diced Tomatoes (drained; but keep juice to adjust consistency later, if needed)
  • 1 cup Frozen Peas
  • 1-15 oz can Coconut Milk {shop it HERE }
  • 1/2 tsp Kosher Salt
  • 2 cups fresh Kale (chopped)
  • (garnish cilantro and lime)

Instructions

  1. In a 3-quart skillet or pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
  2. Add ONIONS, GARLIC, CAULIFLOWER, CARROTS, and MUSHROOMS all at once; continue to heat and stir until vegetables become fragrant and slightly soft (about 4 minutes).
  3. Add CURRY PASTE; saute a few minutes, stirring as needed.
  4. Add CHICKPEAS, TOMATOES, PEAS, COCONUT MILK, and SALT; increase heat to bring to boil; then reduce heat to low and simmer for 15 minutes (leave uncovered). Note: If you feel more liquid is needed, add juice from the canned tomatoes
  5. Add KALE (or other greens); cover and simmer long enough to wilt (about 2 minutes).
Notes

* This recipe was edited in NOV 2017 to include curry paste (and an option for Thai curry powder)

Serve warm over rice or quinoa; garnish with lime wedges and cilantro.

Recipe Source:thekitchengirl.com

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