nice lowfat curry recipe i am using curry powder coconut milk what else thanks?

Answer 1

Use low fat coconut milk as ordinary coconut milk has 3.6 of fat per tablespoon!

Rosemary Conley has a good low fat Thai curry recipe using the reduced fat milk.

If not ditch the milk and go for a tomato based recipe which are lower in fat. You should find thousands of recipes online.

Answer 2

Cumin
Corriander
Ginger
Tumeric
Garam Masala
Garlic
Chilli
Curry leaves
Seasame oil
Use these to make your curry paste instead of the powder.
Sweat off with onion and apple in the sesame oil add tomato paste this will help thicken, stir continuosly adding half chicken stock and freshly squeezed oranges and lime juice. To give creaminess add natural yoghurt. ( can even use your coconut milk, depending on what type of curry you are making. even add lemon grass, the skys the limit.) This is a low fat recipe for a sauce - add what ever meat you wish.

Answer 3

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Answer 4

Chicken and Tiger Prawn Thai Green Curry
by Antony Worrall Thompson
from Good Food Live

For a delicious taste of Thailand try Antony Worrall Thompson's fragrant curry, flavoured with authentic Thai herbs

Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Ingredients
2 stalks Lemon grass
1-2 tbsp Thai green curry paste
2 tbsp vegetable oil
2 large garlic cloves, mashed to a paste with a little salt
2 kaffir lime leaves, shredded
750ml coconut milk
4 tbsp chopped coriander
12 Chicken thighs, skin removed
2-3 green chillies, seeded and finely chopped
225g raw tiger prawns, de-veined
225g pea aubergines
4 tbsp basil leaves, torn
25ml nam pla (Thai fish sauce)
1 tbsp fresh lime juice
boiled rice, to serve
fresh coriander sprigs, to garnish

Method
1. Peel the tough outer coating from the lemon grass stalk. Finely chop the white, bulbous part of each stalk, discarding the rest. In a casserole dish fry the green curry paste in vegetable oil over a high heat for 3 minutes. Add garlic, lemon grass, lime leaves and half the coconut milk and cook, stirring often, until the sauce starts to split, about 5 minutes.

2. Add in fresh coriander, chicken and chilli and simmer for 15 minutes. Add remaining coconut milk and cook for a further 3 minutes. Add prawns and pea aubergines and cook for further 2 minutes or until the prawns have turned a pink colour.

3. Just before serving fold in the basil leaves, fish sauce and lime juice. Garnish with coriander sprigs and serve with rice.

Answer 5

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Answer 6

Follow the 80/20 rule, which means eating clean 80 percent almost daily and indulging a little 20 percent almost daily.

Answer 7

Take time once a 1 week to plan out and look for meals and snacks so you will be prepared whenever hunger strikes.

Answer 8

Try the following
Thai house green chicken curry
Ingredients
For the green curry paste:
10 large green chillies
2 tbsp chopped lemongrass
1 tsp chopped coriander roots
1 tbsp chopped shallot
1 tbsp chopped garlic
1 tsp galangal (kha)
1 tsp pounded coriander seed
1 tsp caraway seeds (yirah)
2.5g/½ tsp white pepper
1 tsp salt
1 tsp kapi (shrimp paste)

For the green chicken curry:
225g/½lb sliced chicken breast
2 tins of coconut milk
15g/2 tbsp green curry paste
225g/½lb pea aubergines (makurd poong)
1 round aubergine (makurd ploud) cut into quarters
1 green and 1 red chilli (cut length ways)
2 tbsp fish sauce
2 tbsp vegetable oil
1 tsp sugar

For the garnish:
1 twig of sweet basil (holapa) and 1 finger of galingale (kachai)

Method
First make your paste:
In a saucepan, dry stir-fry all the ingredients (except the kapi/shrimp paste) until brown. Put all the stir-fried ingredients and the kapi/shrimp paste in a mortar or in a blender. Pound or blend until it becomes a smooth paste, adding a little water if necessary.

To make the chicken curry:
preheat the vegetable oil in a wok over a medium heat, stir-fry the green curry paste for about 1 minute. Add two spoonfuls of coconut milk, then add the chicken and the fish sauce. When the chicken is cooked, add the rest of the coconut milk and bring to the boil. Add the sugar, the pea aubergines, and the round aubergine. Lower the heat to simmer for a couple of minutes. Add more fish sauce and sugar according to taste.

OR For this receipe use your coconut milk instead of the double cream
Prawn curry
Ingredients
For the yellow pepper
1 yellow pepper, cut in half and seeded
2 tbsp olive oil
For the prawn curry
1 tbsp olive oil
3 spring onions, chopped
2 prawns, peeled and chopped
pinch of turmeric
pinch of medium curry powder
pinch of cumin seeds
85ml/3fl oz double cream
55g/2oz basmati rice
Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Place the pepper halves on a non-stick baking tray and drizzle with the olive oil.
3. Bake in the oven for 8-10 minutes, or until soft.
4. Bring a large pan of water to the boil and cook the rice in the water for 10-12 minutes, or according to packet instructions.
5. To make the curry, heat the oil in a pan and fry the spring onion for 2-3 minutes over a medium heat until soft.
6. Add the prawns to the pan and fry for one minute.
7. Stir in the turmeric, curry powder and cumin seeds and fry for a further minute.
8. Add the cream, reduce the heat and simmer for 2-3 minutes.
9. Pour the prawn curry into one of the yellow pepper halves.
10. Drain the rice, and spoon into the remaining pepper half. Serve together.

OR Pineapple and gammon kebabs with potato curry (For this receipe use your coconut milk instead of the double cream)

Ingredients
For the potato curry
1 tbsp olive oil
1 clove garlic, finely chopped
½ red pepper, seeds removed and chopped
50g/1¾oz leek, white part only, finely chopped
½ potato, peeled and cut into cubes
1 tbsp medium curry powder
50ml/2fl oz white wine
100ml/3½fl oz double cream
For the gammon kebabs
150g/5½oz gammon, cubed
150g/5½oz fresh pineapple, cubed
1 tbsp olive oil
2 tbsp runny honey
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the potato curry, heat the olive oil in a frying pan over a medium heat. Add the garlic, red pepper and leek and fry for 3-4 minutes, until softened.
3. Add the potato and cook for two minutes.
4. Add the curry powder and cook for another minute.
5. Add the white wine, bring to the boil and cook for one minute to cook off the alcohol.
6. Add the double cream. Heat to a gentle simmer and cook for five minutes, or until the potato has cooked through.
7. To make the kebabs, thread the gammon and pineapple cubes alternately onto two wooden skewers that have been soaked for ten minutes in water.
8. Heat the oil in a frying pan over high heat. Add the kebabs and fry for 2-3 minutes on each side, until browned and the gammon is completely cooked through.
9. Drizzle over the honey, remove from the heat and set aside to rest.
10. To serve, pour the curry into a warm bowl and carefully place the kebabs on top

Answer 9

Also include 10 grams regarding fiber to satiate hunger longer and forestall bloating from constipation.

Answer 10

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