Friday, April 21, 2017

Pineapple Curry - Thai This on for Size

I've been doing real well with the IBS symptoms this week by adding in a bit of lean protein at each meal (some vegetarian sources, some animal), reducing the bean and grains (not eliminating, just reducing to a serving a day) and cutting back on nuts (a favorite snack but lots of fat, even if the good kind). Getting rid of soy and US franken- wheat has helped immensely, and I keep my carb servings small and whole grain except for white rice which I just love. I also do better with smaller portion sizes adding in some 250 calorie snacks morning and afternoon.  Big meals are definitely a trigger.

We do Thai every month but it does get expensive eating out so I tried making curry and it was a hit with my husband who loves it.  I'm normally not a big curry fan but I really enjoyed this.

2 – 15 oz. cans light coconut milk
3 Tbsp red curry paste
1 Tbsp curry powder
dash of crushed red pepper
1 tsp ground ginger
1 tsp garlic powder
1 teaspoon of brown sugar or honey
a dash of salt
15 oz. can pineapple chunks, well drained
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 large chicken breast diced

rice as a side

Directions

Cook the rice, as directed. I cook mine in a tray that sits inside my steamer and it's always perfect.

In a large saucepan, whisk the coconut milk, curry paste, curry powder, crushed red pepper, ginger, garlic powder sugar or honey, and salt.

Stir in the pineapple, bell pepper slices and pieces of chicken. Cook until the chicken is done (about 20 minutes). Taste and add more crushed red pepper if you wish it "hotter".

Makes four generous servings.

Serve with rice.

4 comments:

  1. Hope you soon find what is bugging your gut.
    That looks so good.
    I went out for Thai today and told them about my gluten/soy allergy and they served me soy, but I didn't know soon enough and ate some (I trusted them when they said there would be no soy). They didn't even comp some of my meal. I won't be going back (and I didn't make a big deal as I was on a business lunch).

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  2. So sorry about your experience. Our favorite Thai place won't guarantee no soy or gluten. There's another place in the next village over that has a specific no soy/gluten free menu but each dish is about $16 so I'm learning to make my own. I've pretty much figured, American Wheat, Soy, high doses of sugar or fat,cow dairy (I do OK with goat kefir), and red wine are my IBS triggers. Eliminating those have made a WORLD of difference. I'm eating slightly Paleo with veggies and lean meats being two meals a day, with one meal of a Einkorn wheat homemade bread or Ezekiel bread with goatmilk Kefir and fruit with snacks of raw veggies and low glycemic fruit with one or two days being totally veggie/fruit/salad/with a green smoothie and am doing awesome. I can actually go out in public after eating and take road trips (seriously, not to be indelicate, but knowing where the bathroom is 100% of the time is NOT fun).

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  3. Hari OM
    YUM!, I of course would substitute chickpeas or paneer for the protein, but yes - coconut curries in the thai still are one of life's comfort foods. I also really enjoy the Sri Lankan variations, their curry masalas being a little more toasted and leaning a little more to the cinnamon...

    Golly it's ages since I commented here - sorry - just life is taking over a bit! I do read!!!

    Eyes-on, YAM xx

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  4. Looks delicious! I bet I say that quite often, huh?

    C

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