I LOVE thai red curry but I would LOVe to find a way to make it half decent without any coconut milk. Has anyone played around with strained plain yogurt or maybe even low fat sour cream?
I LOVE thai red curry but I would LOVe to find a way to make it half decent without any coconut milk. Has anyone played around with strained plain yogurt or maybe even low fat sour cream?
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Maybe use coconut water (its fat free!) mixed with some fat free sour cream for body? I think sour cream is actually a bit more neutral than yogurt. You would have to wait until the very end to add it though - I think sour cream (or yogurt) will curdle if you boil it.
Last edited by Eden; 03-26-2008 at 06:01 PM.
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if you substitute veg oil for butter -- I would use safflower oil or something similar instead of olive oil. I know it's not quite as good for you, but the flavor (or lack thereof) is more compatible with curry I think.
Lots of yummy lower fat curries can be made with tomato-based sauces (canned crushed tomatoes or canned whole plum tomatoes work well).
Indian food is my favorite favorite cuisine. I end up eating too much though because it's so yummy.
Hey what was the ing right off the top of he's head? I want to know. I make curry chicken all the time (with light coconut milk). I love mango, I love curry and I love chicken. But never had mango in my curry chicken. I have had it on Naan bread but that's chutney. So tell me what the ing are please.....
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Look! An obsolutely scrumptious looking mango catsup recipe.
http://cococooks.blogspot.com/2008/0...hupcatsup.html
You guys are making me hungry. I haven't made curry in years. Wonder if my recipe box is unpacked yet.
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Brandi..i threw away the post it note that had the ingredients listed on it..