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<blockquote data-quote="sdgray22" data-source="post: 266890" data-attributes="member: 40547"><p><strong>Coconut Curry</strong></p><p></p><p>There are many coconut curry recipes but this one has been achieved by my trial and error with ingredients. It is mild and creamy not hot and because of the fat content use only for a treat once in a while!. does two servings. We had it tonight and it was delicious.</p><p></p><p>1 tablespoon of creamed coconut</p><p>1 teaspoon of fresh chopped chilli or chopped chilli in marinade from a jar (not dried)</p><p>1 teaspoon of chopped ginger fresh or from a jar in marinade (not dried)</p><p>1 clove garlic crushed (optional)</p><p>half teaspoon of ground cumin</p><p>half teaspoon of ground coriander</p><p>one tablespoon of seseme seeds</p><p>cooked chicken cut into 1" pieces (I use three chicken breasts which does two people).</p><p>1 onion (white not red, shallots are good too use equivelent of one white onion) finely chopped</p><p>1 tablespoon of whatever cooking oil you use.</p><p>half a teaspoon of tamarind paste</p><p>1 tablespoon of creamed coconut</p><p></p><p>Make a paste with 1 tablespoon creamed coconut, 1 teaspoon of chopped chilli (leave seeds in to make it slightly hotter if you want), 1 teaspoon of chopped ginger, 1 clove of garlic (optional, use if you like garlic), half teaspoon of ground cumin, half teaspoon of ground coriander, add just a dash of water for moisture and cream together until you have a rough paste.</p><p>Fry your chopped onion in the oil (i use a wok but a deep frypan would do) until soft. Add paste and fry with onion for couple of minutes to release spices. Add chicken and sprinkle on seseme seeds. Stir to mix thoroughly then add coconut milk stir again. leave to simmer for 5 minutes or so until chicken and sauce is piping hot. Mix together half teaspoon of tamarind paste and 1 tablespoon of creamed coconut, add this to the curry and stir until dissolved (about a couple of minutes).</p><p>Curry is ready to serve. I serve it with half a cup of cooked basmati rice and a small piece of naan, but you use whatever you can cope with rice, naan, chipatti would all be good.</p><p></p><p>Carbohydrate depending on what brand of coconut milk you use but about 4g per 100ml and coconut meat about 4g per ounce. The bad part of this recipe is coconut milk is high in saturated fat and high in calories so if you are trying to lose weight this is not the best curry for you.</p></blockquote><p></p>
[QUOTE="sdgray22, post: 266890, member: 40547"] [b]Coconut Curry[/b] There are many coconut curry recipes but this one has been achieved by my trial and error with ingredients. It is mild and creamy not hot and because of the fat content use only for a treat once in a while!. does two servings. We had it tonight and it was delicious. 1 tablespoon of creamed coconut 1 teaspoon of fresh chopped chilli or chopped chilli in marinade from a jar (not dried) 1 teaspoon of chopped ginger fresh or from a jar in marinade (not dried) 1 clove garlic crushed (optional) half teaspoon of ground cumin half teaspoon of ground coriander one tablespoon of seseme seeds cooked chicken cut into 1" pieces (I use three chicken breasts which does two people). 1 onion (white not red, shallots are good too use equivelent of one white onion) finely chopped 1 tablespoon of whatever cooking oil you use. half a teaspoon of tamarind paste 1 tablespoon of creamed coconut Make a paste with 1 tablespoon creamed coconut, 1 teaspoon of chopped chilli (leave seeds in to make it slightly hotter if you want), 1 teaspoon of chopped ginger, 1 clove of garlic (optional, use if you like garlic), half teaspoon of ground cumin, half teaspoon of ground coriander, add just a dash of water for moisture and cream together until you have a rough paste. Fry your chopped onion in the oil (i use a wok but a deep frypan would do) until soft. Add paste and fry with onion for couple of minutes to release spices. Add chicken and sprinkle on seseme seeds. Stir to mix thoroughly then add coconut milk stir again. leave to simmer for 5 minutes or so until chicken and sauce is piping hot. Mix together half teaspoon of tamarind paste and 1 tablespoon of creamed coconut, add this to the curry and stir until dissolved (about a couple of minutes). Curry is ready to serve. I serve it with half a cup of cooked basmati rice and a small piece of naan, but you use whatever you can cope with rice, naan, chipatti would all be good. Carbohydrate depending on what brand of coconut milk you use but about 4g per 100ml and coconut meat about 4g per ounce. The bad part of this recipe is coconut milk is high in saturated fat and high in calories so if you are trying to lose weight this is not the best curry for you. [/QUOTE]
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