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    You are in: Home / Recipes / Ultimate Low Fat Thai Recipe
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    Ultimate Low Fat Thai

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Waynus's Note:

    This is a really low fat recipe that tastes like full fat with coconut cream. The following items could not be correctly edited: Light and creamy evaporated skim milk with coconut flavour by Nestle and McCormacks Thai Cuisine Stock

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    Ingredients:

    Servings:

    Units: US | Metric

    Rub

    Vegetables

    Rice

    • 500 ml stock
    • 2 cups rice

    Directions:

    1. 1
      Cook rice in the stock by absorbtion.
    2. 2
      Make and mix the rub.
    3. 3
      Coat meat.
    4. 4
      Chop and cook vegetables.
    5. 5
      Cook meat.
    6. 6
      Deglaze pan with evaporated milk and reduce.
    7. 7
      Serve over rice.
    8. 8
      Garnish with fresh corriander and basil.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on October 15, 2007

      45

      Although I've never had the full fat version of Thai since I've never really eaten too much Thai food, I will say we enjoyed this a great deal. I finally found all of the ingredients at a little market in a nearby city and made this in the nick of time last night! Left out the mushrooms for personal preference, but other than that, stuck with list of ingred. Thanks for sharing...Made for Fall PAC '07.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ultimate Low Fat Thai

    Serving Size: 1 (818 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1352.2
     
    Calories from Fat 288
    21%
    Total Fat 32.0 g
    49%
    Saturated Fat 9.2 g
    46%
    Cholesterol 158.5 mg
    52%
    Sodium 1119.4 mg
    46%
    Total Carbohydrate 190.7 g
    63%
    Dietary Fiber 5.5 g
    22%
    Sugars 29.7 g
    119%
    Protein 69.0 g
    138%

    The following items or measurements are not included:

    red curry paste

    stock

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