Green Curry Recipe

Most Thai recipes fit very nicely into the low glycemic way of eating because they revolve around vegetables as the main attraction rather than meat. Meat is a part of most dishes but in much smaller amounts than westerners usually eat. The other sticking point, no pun intended, is that rice is very much a part of the Thai cuisine. Actually, you need to be sure that you don't have "sticky rice" by overcooking it. The longer rice is cooked, the higher the glycemic response.

Traditional Asian rice is an unrefined grain that contains essential nutrients. The reason industrially refined rice is high glycemic is because of the starch found in the grain. Parboiled high amylose rice has the lowest glycemic index. Look for Asian brands in the specialty section of your grocery store or locally grown rice in your natural foods store. If you limit your consumption to 1/2 cup a day of parboiled high amylose rice served in a meal with meat or fish and high fiber veggies as our dish below, you'll be fine.

Because the coconut seems to be controversial because of it's high fat content and the fact that it is saturated fat, I have recommended diluting the coconut milk. However, I will emphasize that the coconut plant is a staple food in many cultures and is highly nutritious. It is rich in fiber, vitamins and minerals. It's high fiber content will make it a low to moderate glycemic food. We do need some saturated fats and because the coconut is a plant source I believe it could be considered a "good fat."

This dish is so rich and filling you will not be tempted to eat more. Remember that good fats suppress your appetite and coconut meat could be considered a good fat because it is from a plant source. Accompany with a Thai green salad and a Thai salad dressing and finish your meal with some fresh oranges or grapefruit split into quarters.

Serves 4

Start your rice cooking about 40 minutes before you want to eat. The green curry recipe itself is fast and simple because you simmer gently all the ingredients together, except for the rice and cilantro, until the fish is cooked through, about 20 minutes. It should look slightly green to be really flavorful but adjust the curry paste for your taste if you like. It should be thick enough to be a sauce for the rice rather than a soup. Turn off your rice after about 50 minutes (read the package directions) and chop your cilantro. You will spoon the curry over the rice and sprinkle cilantro on top for a quick, healthy, delicious lunch or dinner. It will also keep nicely a few days if you are making it for one or two people and you could even pack it for a lunch if you use a cold pack.

Share Your Low Glycemic Recipe

Quinotto

Breakfast Burrito

Healthy Potato Salad

Taco Meat Recipe

Low Fat Smoothie Recipes

Low Calorie Salad Dressing Recipes

Hummus Recipe

Spaghetti Sauce Recipe

Fajita Recipe

Spinach Salad Recipes

Oatmeal Recipe

Yogurt and Fruit, a Healthy Breakfast Recipe

Lentil Recipe with Spinach and Garlic

Peach Smoothie Recipe

Chicken Cacciatore Recipe

Turkey Chili Recipe

Roasted Vegetable Recipe

Egg McMuffin Recipe

Thai Salad Recipe With Thai Dressing