I’m not a curry person. I’m not sure if it’s because I’ve had a few bad dining experience in Indian restaurant or I don’t like too strong curry flavour. When I went to this Indian restaurant in Northbridge years ago, Goat curry was my very first curry I had ever tried – fail! way too strong. I could even chew raw garlic and ginger and goat meat was tough like jerky >.< Then I tried another curry house where I had tandoori chicken with naan bread – fail again! dry chicken and greasy naan. So that kind of put me off a little from Indian curry. I prefer more mild version of Korean or Japanese or Thai curry. Our Sunday lunch was Thai chicken green curry. I have to admit I took a short-cut using a packet of green curry paste from the shop, which was why I felt like something missing in the flavour. Maybe more lemongrass and green chilli would have been nice although chicken breast was cooked perfectly – juicy. I served with mixed red rice and daikon kimchi.
I always mix different types of rice when I cook one because plain white rice is quite bland and has poor nutrition in it (high GI and carbohydrates). Red rice has more of a nutty flavour, crunchy texture, dietary fibre, vitamins and iron – yes, sounds better than white rice! Whole grains stabilise blood sugar level and make you full longer. So when you go down to the markets next time, try to grab some wild rice, red rice or brown rice. All the pretty colourful ones! If it is too tough in your palate or hard to digest, mix it through white rice how much you want. You just need to soak in water before cooking or take a bit longer to cook them. To make green curry more green, I used green spring onions, zucchini and coriander. Very satisfying yummy lunch in no time 🙂
I made my very first vanilla sago pudding for dessert using the left over coconut milk. So much coconut in my tummy today. It is fact that coconut milk contains high saturated fat, but also contains high levels of minerals like iron, calcium, potassium, magnesium and zinc. Saturated fat in coconut products has different structure (short and medium chain fatty acids), which means they provide good energy and nutrition to your body, but not stored as body fat. However, consuming too much of it obviously will lead to weight gain. Or if you already have high cholesterol level or a risk of cardiovascular disease, you need to limit your intake.
I like using coconut oil in stir-fries, baking and moisturiser for my skin, drinking coconut water for rehydration after exercise and coconut milk for delicious curry and dessert. So enjoy coconut in moderation for your health x