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
Food historians have tracked the existance of recipes far back into the far past, in truth as far back as the ancient Egyptians, and quite possibly further than that. However, generally, these early recipes were just very simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius created some documents which described recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also recounts how the chefs of Roman times were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Closer to modern times, we find two recipe books which were published in the 14th Century : a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian food that we all know today, but instead descriptions of the types of food on the tables of the rich people of those days. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new foods and spices was responsible for a torrent in recipe publications, most of which are now in academic collections. During the succeeding few centuries, the powerful and rich competed to offer the most extravagent meals, and consequentially cooks and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing the recipes of their peers. By the arrival of the 1900s, cookbooks are in great demand, mostly as a result of better eduction, people having more free time and disposable income. Like it or not, the introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Low Cal Chicken Curry recipe.
