Can you make Thai curry with regular milk as opposed to coconut milk. Trying to cut the fat.?

Answer 1

You can't. Don't bother worrying about fat: you need it for the curry. If you need to have less fat, then put more veggies in than meat. You probably could use regular milk, but you won't get that yummy coconut flavor in the curry. Anyway, don't waste your time. It won't turn out.

Answer 2

Here's one from cooks.com that doesn't have cocnut milk at all, it's a different type of curry:

LOW-CALORIE THAI RED CURRY CHICKEN
1 boneless, skinless chicken breast, cooked, cut in strips
250 ml (about 1 cup) Red Curry Sauce (e.g. Sharwood's Thai Red Curry, low calorie, internationally available, and tastes great!)
1/2 large green pepper, cut in strips
1/3 large cucumber, sliced
6 large mushrooms, sliced
1 tablespoon lime juice
1 tablespoon citrus marmalade (you should aim to purchase a low-sugar marmalade with about 20 cal/tbsp)
1 cup steamed Jasmine Rice
1/2 jalapeno pepper (optional)

In a non-stick skillet or wok, stir-fry the pepper, cucumber, and mushrooms in the lime juice and marmalade at medium-high heat. Do not use oil. Stir-fry for five minutes or until the mushrooms darken in color. Add the curry sauce and chicken to the skillet. Stir to coat chicken and vegetables evenly. (You may also add the jalapeno if you desire a spicier sauce. Press the pepper into the pan while cooking to release the pepper's juices into the sauce.) Let the sauce and ingredients simmer for five minutes on medium-high, then remove from heat. Serve over steamed jasmine rice.
Comments: No oil or coconut milk, and it still tastes great! (The Sharwood's curry, however, includes coconut milk in its ingredients, but it must be a low-cal version because Sharwood's is only 170 cal / 125 mL of sauce.) I recommend baking the chicken breast ahead of time for the healthiest preparation.

It is traditional in Thai cooking to serve cucumber raw on the side or arranged around the plate. This recipe suggests frying the cucumber in the lime juice and marmalade. It is simply a personal preference. Also, you may serve the dish with crushed peanuts on top, but this adds fat, calories and protein (and the chicken breast already provides protein).

Serves 2. Calorie Total Per Serving:
Chicken: 80 cal Curry Sauce: 170 cal (for Sharwood's) Rice: 150 cal Marmalade: 10 cal Total: 410 cal

Answer 3

under you will come across a recipe that makes use of lite coconut milk in case you may incredibly save the coconut style. If no longer, i've got additionally lined a recipe which makes use of no milk in any respect...appreciate! Low fat Indian Curry components: * a million 14-ounce can “lite” coconut milk * 3 tbsp decreased-sodium soy sauce * a million tsp brown sugar * 2 tsp curry powder * a million tsp bottled minced ginger * 2 tsp chili-garlic sauce * 3/4 pound skinless, boneless rooster breast, cut back right into a million-inch products * a million purple pepper, de-seeded and chopped * 2 cups mushrooms, sliced * a million super carrot, chopped * a million celery stalk, chopped * 2 bunches scallions, chopped right into a million-inch products * 2-3 toddler bok choy, (eco-friendly areas) chopped education: place coconut milk in a brilliant Dutch oven. upload soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir. progressively convey to a boil over a medium warmth. upload rooster products, purple pepper, mushrooms, carrots, celery and scallions. conceal and cook dinner for 5-6 minutes. Stir in bok choy and simmer for 5 minutes extra. Serve over Jasmine rice or entire grain rice, with juices. Serves 4 ---------------- Low fat rooster Curry components * 2 boneless skinless rooster breasts, cut back into cubes * a million super onion, sliced into strips * a million eco-friendly capsicum, sliced into strips * a million purple capsicum, sliced into strips * 2 tablespoons garam masala powder * a million teaspoon dried chili pepper flake (or chopped clean chili pepper to flavor) * 2 garlic cloves, overwhelmed * 2 (14 a million/2 ounce) cans chopped tomatoes * salt * pepper * lemon juice * cooking spray or oil guidelines a million. Fry the rooster in a non-stick super frying pan or wok. 2. whilst the rooster is almost cooked, upload the onion, peppers, garam masala, garlic, and chili and stir-fry for a jiffy Now upload the tomatoes, salt and pepper and a splash of lemon juice. 3. convey to the boil then simmer very slowly for an hour or so- you like the sauce to cut back with the help of a million/2 to offer a thick consistency and centred flavour.