Healthy and delicious curry recipe without coconut milk

Many people avoid foods that contain coconut milk such as curry because it is believed to increase cholesterol levels in the body which in turn puts a person at an increased risk of heart disease. In fact, curry can be made into a healthier and still delicious food even without coconut milk through the following recipes.

Consumption of coconut milk, is it safe?

Actually, the effect of coconut milk on cholesterol itself is still being debated. Coconut milk is known to have a fairly high saturated fat content. Therefore, coconut milk is a very avoided food ingredient if you don't want your cholesterol levels to rise.

However, the type of saturated fat contained in coconut milk is different from the type contained in other fatty foods. Coconut milk contains more medium chain saturated fatty acids. This fat will be digested faster and converted into antiviral components in the body.

However, the consumption of coconut milk must be limited. Apart from its saturated fat content, coconut milk also has high calories, so consuming it excessively can put you at risk of weight gain.

Healthy coconut-free curry recipe

No need to be sad because you have to resist the urge to eat curry. You can still enjoy its delicious taste by making it from the various coconut-free curry recipes below.

1. Chicken curry and spicy potatoes

Source: Sarwats Family Kitchen

This coconut-free curry recipe uses yogurt as a substitute. Eating yogurt is believed to help you maintain blood pressure and cholesterol levels, so you don't have to worry about risks when eating this menu.

Materials needed:

Puree ingredients:

• 8 spring onions
• 4 cloves garlic
• 2 turmeric fingers
• 2 large red chilies
• 5 candlenuts, toasted
• 1 tsp ground white pepper
• 1 tbsp ground coriander
• Cayenne pepper according to taste

Other ingredients:

• 500 grams of chicken, cut into pieces
• 2 potatoes, cut into squares
• 6 bay leaves
• 2 lemongrass stalks, only the white part, smashed
• 2 finger segment galangal
• 500 ml liters of water
• 100 ml plain thick yogurt
• Salt and sugar to taste
• Chicken stock powder to taste

How to make:

1. Prepare the chicken that has been cut, marinate with a little salt and a little lime juice. Leave it on for 30 minutes then wash it off. Meanwhile, crush all the ground spices with a grinder or blender.
2. Heat the oil for cooking, add the spices that have been mashed and saute until fragrant.
3. Add the lime leaves, bay leaves, lemongrass and galangal, saute briefly, add the chicken and potato pieces, cook until they change color.
4. Add water, salt, sugar and broth. Stir until combined, then cook until the potatoes and chicken are cooked and the water is slightly reduced. Taste correction.
5. Serve.

2. Thai green curry

Source: Cookpad

For those of you who are Thai culinary lovers, of course, you are no stranger to this one menu. The use of chicken breast can be a healthy choice because it only contains about 3 grams of fat from a serving of 100 grams.

Coupled with nutritious eggplant slices, this menu can be the right choice for those of you who want to cook curry. Here is a typical Thai green curry recipe without coconut milk.

Materials needed:

For the curry paste:

• 4 large green chilies
• 6 pieces of green bird's eye chilies
• 4 spring onions
• 2 lemongrass stalks, thinly sliced
• 1 finger segment of galangal, grated
• 5 cloves of garlic
• 2 teaspoons shrimp paste
• 2 teaspoons grated lime zest
• 1 tsp coriander, crushed
• 1 teaspoon cumin powder
• ¼ tsp white pepper
• ¼ tsp turmeric
• 1 sprig of cilantro
• Enough water

Other ingredients:

• 2 chicken breasts, cut into squares
• 1 eggplant, sliced
• 1 onion, thinly sliced
• 1 large green chili, thinly sliced
• 1 tablespoon of lime juice
• 100 ml thick plain yogurt
• 50 ml low-fat milk, mix with yogurt
• 300 ml of water

How to make:

1. Put all the curry paste ingredients in a blender or food processor, crush until everything is mixed. If it is too dense add water with a spoon little by little.
2. Prepare the chicken pieces, coat with the curry paste that has been made. Marinate for one hour.
3. Heat a little oil in a saucepan, put in the marinated chicken and cook until it turns brownish color.
4. Add the chopped onion, eggplant and paprika, add two tablespoons of curry paste and salt. Stir fry for a few minutes.
5. Enter the yogurt and milk mixture and water, stir and cook until the sauce starts to thicken.
6. Serve.

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