LOW FAT COCONUT MILK
18 oz non fat plain yogurt
8 oz non fat milk
2 packets equal sweetener
2 tsp imitation coconut extract
CURRY
3 cup low fat coconut milk
1 tbsp thai red curry base
1 lb cubed chicken
2 tbsp fish sauce
2 tsp lemon juice
1 tomato, diced
3 scallions, diced
2 cup mushrooms, sliced
1 yellow pepper, diced
2 tsp thai garlic chili sauce
1 fresh sweet basil
Directions
This recipe is the same as my recipe for Chicken Curry except that
since the coconut milk is so high in fat I decided to try to come up
with a substitute. This is the resulting formulation. It turns out
to be a very good substitute and the only thing I found needed to be
changed is that this recipe required quite a bit of stirring at the
beginning to keep the yogurt from coming out of suspension when the
cold or room temperature chicken is added. Combine the yogurt and
milk in a blender bowl and process until well mixed. Add the Equal
sweetener and pulse blender to mix. Add the artificial coconut
extract to the mixture and adjust to taste if necessary. In a large
saucepan, combine coconut milk with curry base over medium heat until
oil appears on top. Add chicken, seasoning sauce, lemon juice and
simmer for 5 minutes, stirring occasionally. Add remaining
ingredients except mushrooms and garlic chili sauce. Cover and simmer
for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover
and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of
fresh sweet basil. From: Syd's Cookbook.
Servings: 4 servings
Low Cal Chicken Curry Recipe brought to you by Recipe Ideas
Categories: Chicken; Diet; Healthy; Low Calorie; Poultry
The History of Recipes
Historians have proved the existence of recipes back into history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, these, old records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As our culinary historical trip moves to more modern times there are a couple of books which date from the 14th Century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is popular today, but rather recipes for the types of food on the menus of the upper classes of those days. Over the next few centuries, the wealthy families of the West strove to serve the most exotic banquets, and because of this cooks and their recipes increased in prestige. However, it was during the 19th century that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and recording recipes to help cooks of their time. By the arrival of the twentieth century, cooking books were greatly in demand mostly due to higher levels of literacy, people having more free time and a general increase in wealth. The introduction of television brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Low Cal Chicken Curry recipe.
