Chinese takeaway

[Lanny]

I love a good chinese curry, has to be chinese as I don’t like any other kind, & exprimented for years to find a recipe that didn’t raise my blood sugars sky high. REALLY missed my family restaurant’s curry when we sold the business!!! That DID raise my sugars & had to add extra novomorm tablets when I was still on them then.

Finally came up with this recipe that doesn’t raise it by much. Last had it on 08/03/18 before I started prebolusing & was injecting Novorapid straight after eating. Pre dinner sugars 6.7. 2 hours after dinner sugars 7.7. After 4 hours & before I went to bed sugars 7.4.

Recipe for Prawn Curry Rice Vermicelli 277.44cals 40.78g carbs

95g 0.5 pack prawns asda extra special large cold water cooked 60.8cals 0g carbs
1 block rice vermicelli 5 in pack mama 170cals 37g carbs
54g 2tbsp concentrated curry paste tasty foods brand (bought from tesco) 46.44cals 3.78g carbs
5tbsp of water.

1. Put in just enough water to cover the rice vermicelli & heat until just below boiling: simmering little popping bubbles before the the big popping bubbles.
2. While vermicelli is heating. Put curry paste in frying pan with the water & heat until it starts to thicken & clump together.
3. Immediately turn off the heat & stir it smooth again. It’s very thick but, it needs to be.
4. Add the prawns to the pan with the curry & don’t heat.
5. Wait until the vermicelli simmers & drain it as dry as you can.
6. Add the drained vermicelli to the pan of curry & prawns.
7. Heat gently & keep stirring as the water in the vermicelli & prawns thins the curry.
8. Heat it to your desired consticency & serve.

Rice noodles & vermicelli, in particular, can be soft, sticky & stodgy. If you want it to be less so, heat it for less time so, it’s firmer when you add it to the curry. Also, I like my curry thick so, you can add more water if you wish. Don’t add too much though as the prawns & the vermicelli will be releasing water too: prawns especially the longer you heat it & over cooked prawns are rubbery. Also, it’s a lot easier to thin down a thick curry. If you add too much water to start with it’s hard to get rid of it as the longer you heat, more water from the prawns are released.

I’m type 2 &, as yet, don’t know how to carb count. I know many of you do so, posted the nutritional info. It’s low cal but, I don’t know if it’s low carb.

 

[Lanny]

Oh, forgot to add there’s a spicy concentrated curry paste also, by tasty foods brand bought at tesco. But, don’t know the exact nutritional info on that one as I haven’t used it: normal one is hot enough for me!

 

[Mark Parrott]

I love a prawn curry. Unfortunately, wifey hates prawns, so rarely have them.

 

[Lanny]

I think this curry works because there’s no carbs in prawns. I think I know that now! Tried loads of experiments with different meats etc. & no success. I now have this prawn curry on a semi regular basis. I had it 3 times for dinner last week.

Have loads of meal ideas from these forums so, been trying some out this week. I didn’t take the full set of sugar readings for the other 2 times but, did for 08/03/18.

If you try this I’ll be interested to see how it went. It took me a while to get the amount of water in the curry right.

 

[Martin Canty]

Hmmmm..... Thinks, curried stuffed eggpant for dinner.... all the better if I can get some Chinese eggplant

 

[Vince_UK]

I love a good chinese curry, has to be chinese as I don’t like any other kind, & exprimented for years to find a recipe that didn’t raise my blood sugars sky high. REALLY missed my family restaurant’s curry when we sold the business!!! That DID raise my sugars & had to add extra novomorm tablets when I was still on them then.

Finally came up with this recipe that doesn’t raise it by much. Last had it on 08/03/18 before I started prebolusing & was injecting Novorapid straight after eating. Pre dinner sugars 6.7. 2 hours after dinner sugars 7.7. After 4 hours & before I went to bed sugars 7.4.

Recipe for Prawn Curry Rice Vermicelli 277.44cals 40.78g carbs

95g 0.5 pack prawns asda extra special large cold water cooked 60.8cals 0g carbs
1 block rice vermicelli 5 in pack mama 170cals 37g carbs
54g 2tbsp concentrated curry paste tasty foods brand (bought from tesco) 46.44cals 3.78g carbs
5tbsp of water.

1. Put in just enough water to cover the rice vermicelli & heat until just below boiling: simmering little popping bubbles before the the big popping bubbles.
2. While vermicelli is heating. Put curry paste in frying pan with the water & heat until it starts to thicken & clump together.
3. Immediately turn off the heat & stir it smooth again. It’s very thick but, it needs to be.
4. Add the prawns to the pan with the curry & don’t heat.
5. Wait until the vermicelli simmers & drain it as dry as you can.
6. Add the drained vermicelli to the pan of curry & prawns.
7. Heat gently & keep stirring as the water in the vermicelli & prawns thins the curry.
8. Heat it to your desired consticency & serve.

Rice noodles & vermicelli, in particular, can be soft, sticky & stodgy. If you want it to be less so, heat it for less time so, it’s firmer when you add it to the curry. Also, I like my curry thick so, you can add more water if you wish. Don’t add too much though as the prawns & the vermicelli will be releasing water too: prawns especially the longer you heat it & over cooked prawns are rubbery. Also, it’s a lot easier to thin down a thick curry. If you add too much water to start with it’s hard to get rid of it as the longer you heat, more water from the prawns are released.

I’m type 2 &, as yet, don’t know how to carb count. I know many of you do so, posted the nutritional info. It’s low cal but, I don’t know if it’s low carb.

Copied and saved @Lanny

 

[Lanny]

Had it for dinner last night! Ate it in bed as the kitchen was freezing! A thick ground frost this morning after a cold night night. This warmed me right up!