Ok. I made some curry chicken last night.
Oh sweet Ganesha! It was so good. The trick to making it work is to use the south Asian trick of adding COCONUT MILK to your curry. it tastes amazing, just like at a good restaurant.
However, coconut milk is extremely high in saturated fats. i figured out that having two large servings last night, i got about 20 to 30 g of unsat fat! In one meal! Granted it was a big meal, but still I want to avoid that much saturated fat.
So I looked for some substitutes that will keep the curry thick and creamy, and with that lovely hint of coconut, but without the fat.
Some ideas are to find coconut WATER at the Asian food store. It is wonderfully full of electrolytes and has almost no fat.
The other idea is to but the regular canned coconut milk and set it in the fridge in a bowl. Most of the fat will rise to the top and become solid. Remove that and keep the rest.
To either one, you want to add some sort of creamy-stuff. Unsweetened soy milk seems pretty good.
That sounds so, so yummy. What about low-fat coconut milk?
ReplyDeleteI also use greek yogurt as a topping for curries that are a little spicy for me or don't have the coconut milk.
mmmm! i love yogurt on my indian food any time!
ReplyDeleteeven the low-fat coconut milk still has a significant amount of saturated fats. so best to let it sit in the fridge and skim the solids off.
OK. I tried the low-fat coconut milk version. DONT DO IT! the taste is simply not the same!
ReplyDeleteUse the real stuff, and enjoy!