[overfedup]

I know I don't want the answer to this question, but I am seriously craving Thai food and I was wondering if there is any dish that is Phase II friendly that you guys recommend, or typically get?

Obviously the rice is out, but what about curry? I'd die for some green or red curry with chicken and veggies, but I imagine there is an issue of fat content (I believe red curry uses cream) and sugar content.

Any ideas? Thanks!

[overfedup]

D'oh. I've snce investigated that it uses coconut milk, which can be quite fattening. But is it okay in small doses?

[kpw]

I LOVE Thai food - I think, unfortunately, there's a lot of cane sugar hidden in many of the sauces. I'm think satay would be OK. It's a question (to me anyway) on sat fat vs sugar - the lesser of two evils. I think it's dependent on your particular physiology. Personally, I would lean toward curries without rice vs. grilled dishes with sugar. But, that's just me -

Good luck - Oh, BTW, I make up a stir fry sauce that I have on hand, and kinda satisifies my Thai craving. Not sure of the amounts but....:

Soy Sauce (about 1 c)
juice from 3 limes
lime peel
1/3 c brown sugar sugar subst (like Sugar Twin brown sugar)
LOTS of crushed garlic and ginger
1 chopped jalapeno pepper
1 stalk of lemon grass, finely chopped
s&p

Mix in a ball jar or other airtight container - add a couple of TBS t o veggies or meat stir fried.

[chick_on_the_beach]

Here is the recipe to make Red Curry Paste. You could use this to season chicken or other meats and dry cook it without coconut milk. Thai Chicken salad is really nice. You use a thai paste to season the chicken (check the fat and carbo contents or make your own like the recipe given) and cook it then serve it on a bed of lettuce and perhaps some chopped spring onions. You are meant to add other things like satay sauce or crispy noodles but chopped nuts will give it the satay flavour while being OP.

Makes 8 tablespoons, 1/2 pint (275 ml)

4 medium red chillies
4 level teaspoons coriander seeds
2 level teaspoons cumin seeds
4 stems lemon grass, trimmed and chopped
2 level teaspoons grated fresh ginger
4 shallots
6 cloves garlic
grated zest and juice 2 limes
2 level dessertspoons hot paprika

Another option is to make your own satay sauce out of peanut butter, soy sauce and chilli powder and marinade or baste lean steak or boneless chicken breast with it. Put them on skewers and pop under the grill. Serve with a salad.

[2BFIT1]

Thanks for the great recipe for Red Curry Paste.I've been looking for some way to spice up my chicken and meat. I just printed off some Thai and Asian recipes from William-Sinoma site. There they use Chia Blue sauses but they are $11 a bottle.
One question~Do I blend these ingredients in a food processor or by hand? What consistency should it be (thick, I would guess)?
~~Sil

[overfedup]

Thanks guys! I'm going to try out these recipes this weekend.

[chick_on_the_beach]

Heat a medium frying pan to a medium heat and dry roast the cumin and coriander seeds for about five minutes. Crush them in a mortar to bring out the flavour (or use the back of a knife). Remove and discard the seeds from the chillies. Put all the ingredients in a food processor and whiz them to a coarse paste. You can use it fresh or freeze them (2-tablespoon portions). It will keep for 2 months.

You could use powdered cumin and coriander powder but you won't get the same flavour or fragrance.