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Diet Recipes
 Easy Green Curry with
Pork
Description:
This is a very favorite diet recipe.

Ingredients:
 2 cups or 1 14-oz. can coconut milk
 2-3 Tbs. green curry paste
 1 lb. pork, cut against the grain of
the muscle into bite-size strips
about 2 x 1 x 1/4 in.
 1/2 lb. small, round Thai eggplants
(ma-keua bprawh), cut in halves or
quarters, or substitute with 2
long Asian eggplants, cut in bite-
size chunks
 1/2 cup small pea eggplants (ma-
keua puang), or substitute with
shelled fresh peas
 2 kaffir lime leaves (bai ma-
gkrood)
 Fish sauce (nahm bplah) to taste
(see Cooking to Taste)
 2 tsp. palm sugar, or to taste
 1/2 to 1 cup fresh Thai sweet
basil leaves and flowers (bai
horapa)
 Slivered chillies, to desired
hotness

Preparation Method
 Do not shake the can of coconut milk before opening, so that the
cream remains on top.
 Spoon about 2/3 cup of this thick cream into a medium-size saucepan
and heat over medium to high heat. Reduce until smooth and bubbly
and until oil begins to separate from the cream.
 Add the curry paste and fry in the cream for a few minutes to release
the aromas. Then pour in the remaining milk.
 Bring to a boil and add the pork. Return to a boil, reduce heat and
simmer 5-10 minutes uncovered before adding the Thai eggplants and
pea eggplants. Simmer a few minutes more, then stir in the peas (if
using instead of pea eggplants) and kaffir lime leaves.
 Season to taste with fish sauce (may not be needed if the curry paste
is already salted).
 Add palm sugar to balance and enhance the spice and herb flavors to
your liking. Continue to simmer until eggplants and peas are tender.
Stir in the basil and chillies (as desired for added hotness) and cook
another minute. Serve hot over plain steamed rice.

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 Green Curry with
Fish/Shrimp Dumplings
Description:
A good diet recipe, very easy recipe.

Ingredients:
 4 cups coconut milk (about 2
cans)
 Homemade curry paste (see
Green Curry Paste below)
 1-2 Tbs. palm or coconut sugar,
to taste
 2 long Asian eggplants, sliced
at a slanted angle 1/4-inch
thick; or 12 round Thai
eggplants (ma-keua bproh),
halved or quartered
 1/2 cup pea eggplants (ma-keua
puang), if available; or use
fresh shelled peas
 2-3 kaffir lime leaves; tear
each into 2-3 pieces
 1-2 green jalapeno peppers,
each cut into 6-8 long slivers
 1-2 fingers gkrachai root
(finger-shaped rhizome), thinly
sliced in diagonal pieces
 1 cup Thai sweet basil leaves
and flowers (bai horapa)
 Fish Dumplings for Green
Curry:
 2/3 lb. ground fish paste, or
 small white fish fillets
 2/3 lb. fresh shrimp, shelled
and chopped finely
 1/4 tsp. ground white pepper
 3-4 Tbs. fish sauce (nahm
bplah), to taste
 1-2 Tbs. tapioca flour
 4 dark green jalapeno or
serrano peppers, chopped
 15-20 green Thai chillies (prik
kee noo), chopped
 10 white peppercorns, finely
ground
 1 Tbs. coriander seeds, lightly
toasted till aromatic, then
ground
 1/2 tsp. cumin seeds, ground
 1 tsp. course sea salt
 2 Tbs. chopped lemon grass
(use the bottom end of stalk,
sliced thinly in rounds before
chopping)
 1 tsp. chopped Thai galanga
 1 tsp. grated zest of fresh
kaffir lime; or substitute with
finely chopped reconstituted
dried kaffir lime peel
 2 tsp. finely chopped cilantro
roots, or substitute with 1
Tbs. chopped stems
 3 shallots, chopped
 6 cloves garlic, chopped
 2 tsp. gkapi shrimp paste

Preparation Method
 Prepare the paste ingredients. If using dried kaffir lime peel, soak
first to soften. For galanga, use the fuller-flavored, reddish brown
 root imported from Thailand. Grind the dry spices finely in a dry stone
mortar or spice grinder.Set aside. Pound the herbs a little at a time,
starting with the hardier ones, until each is reduced to a paste.
Combine the pounded herbs and ground dry spices and pound together
with the gkapi shrimp paste to form a fine, well-blended paste. Set
aside.
 If ground fish paste is not available in Asian fish markets in your area,
use small, white-flesh fish fillets and chop as finely as possible with a
cleaver or in a food processor or blender. Then pound the fish with a
heavy stone mortar and pestle until it is completely reduced to paste
and no longer distinguishable as fish. Do likewise with the shrimp.
Keeping them separate, sprinkle some ground white pepper, a little
fish sauce and about one tablespoon tapioca flour to each. (You do not
need to add these ingredients to ground fish paste bought from the
fish market.) Knead into the ground fish until sticky, then the shrimp.
Set aside.
 In a large pot, heat about a cup of the thick coconut cream from the
top of a can of coconut milk (or the rich milk from the first pressing
of coconut pulp) over medium to high heat. Reduce until oil begins to
separate or the cream looks thick and bubbly. Add the curry paste
and fry in the cream for a few minutes until aromatic.
 Pour in the remaining coconut milk and bring to a boil.Season to taste
with fish sauce and balance with palm sugar. If using pea-eggplants,
add them next and simmer about 10 minutes over low heat, uncovered,
before adding the other eggplants and kaffir lime leaves. If
substituting with peas, add them together with the sliced eggplants.
Bring sauce back up to a boil and simmer a few minutes or until the
eggplants begin to soften.
 Using two teaspoons, drop the fish and shrimp paste mixtures in small,
bite-size chunks into the curry sauce. Return to a boil and add the
slivered jalapeno peppers and gkrachai pieces. Continue to cook until
eggplants are tender and the dumplings cooked through (they float
when cooked). Stir in the basil until it wilts. Remove from heat and
serve hot with lots of plain steamed rice.

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 Roast Duck and Pumpkin
Curry
Description:
This diet recipe has lots of good taste to it.

Ingredients:
 An approximately 1 1/2-lb.
kabocha or other winter squash
 4-5 cups coconut milk (use two 19-
oz cans of the Mae Ploy brand)
 4-6 Tbs. red curry paste
 1 1/2 to 2 Tbs. palm or coconut
sugar
 Fish sauce (nahm bplah) as needed
to desired saltiness
 2 1/2 to 3 lb. roast duck, chopped
through the bone into small
chunks
 2-4 red hot chillies, cut into thin
slivers with seeds (optional)
 2 cups Thai basil leaves and
flower buds
 Basil sprig(s) for garnish

Preparation Method
 Cut the kabocha in half, scoop out the seeds and pith. Placing the cut
ends flat on a surface for balance, peel and discard the greenish skin.
Then cut into 1 to 1 1/2-inch chunks.
 Do not shake the cans of coconut milk before opening. Spoon 2/3 cup
of the thickest cream off the top of a can into a large pot placed over
medium-high heat. Reduce cream until thick and bubbly (about 3
minutes), then add the curry paste. Stir and mush the paste into the
 coconut cream and fry for a few minutes until it is very aromatic and
darkened in color. Then pour in the remaining milk from both cans,
stirring well to dissolve the paste to make a smooth rich sauce.
 Add 1 1/2 Tbs. of palm or coconut sugar, stirring well to blend into the
curry sauce. Taste and add fish sauce only as necessary to salt to the
desired saltiness (may not be necessary with some brands of curry
paste which are already highly salted).
 Add the kabocha chunks and duck pieces. Stir well into the sauce. If
there is not enough curry sauce to cover most of the duck and squash
pieces, add more coconut milk; or if the sauce already looks plenty
rich, add 1/2 cup of water instead, as the squash and duck will thicken
and enrich the sauce even more when they are cooked.
 Return to a boil, then lower heat to medium, or just enough to boil the
sauce gently. Cook partially covered, stirring occasionally, until the
squash is tender, or cooked to your liking (15-20 minutes or more).
Taste the sauce and adjust as needed with fish sauce and palm sugar
to the desired salty-sweet combination. If more hotness is desired,
stir in the slivered chillies.
 If a lot of fat has cooked out from the duck, skim out the oil floating
on top of the curry sauce. Then stir in the basil until it wilts to a
bright green color. Turn off heat and spoon curry into a serving dish.
Garnish top with basil sprig(s).

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 Braised Whole Tilapia
with Ginger and Green
Onions
Description:
A very good diet recipe for all seasons.

Ingredients:
 A 1 1/2 lb. whole tilapia – also
delicious with trout
 1/4 cup + 2 Tbs. finely slivered
fresh ginger
 4 green onions, cut into very
thin rounds (both white and
most of green parts)
 3 Tbs. dark soy sauce
 3 Tbs. rice wine
 1 1/2 Tbs. Chinese black vinegar
 3 tsp. sugar
 1/3 cup peanut oil

Preparation Method
 Clean the fish, rinse and drain. Cut 2-3 slanted gashes to bone level on
both sides of the fish about 1 1/2 inches apart.
 Prepare the ginger and green onions. In a small bowl, mix the soy
sauce, rice wine, black vinegar and sugar until well blended.
 Heat a wok, or a skillet large enough to contain the fish, over high
heat until it is hot enough to quickly evaporate a drop of water. Swirl
in the oil to coat the wok surface; for a flat skillet, fill with about 1/4
inch of oil. When the oil is hot, pat the fish dry and gently slide into
the pan. Fry about 1 1/2 to 2 minutes, tilting the wok from side to side
 to allow the hot oil to evenly brown the fish from head to tail. Gently
flip the fish over on its belly and brown the second side 1 1/2 minutes.
 Reduce heat to medium and remove the fish from the pan. Spoon out
all the oil save for 1-2 tablespoons. Toss in the slivered ginger and
saute until golden brown. Spread the ginger out over enough of the
wok surface to accommodate the fish and place the fish over the
ginger. Sprinkle with half the green onions and spoon half the sauce
over the fish. Cook over medium to medium-high heat 2-3 minutes or
until the sauce is mostly dried up, tilting the wok from side to side as
necessary so that both ends are braised in the sauce. Turn the fish
over and sprinkle with the remaining green onions and sauce. Cook
another 2-3 minutes.
 Check the fish for doneness; the thickest part just below the head
should be flaky down to the bone and no longer pink. If the fish is not
cooked through and the sauce has dried up, add 1-2 Tbs. of water and
cook another 1-2 minutes.
 Carefully transfer to a serving platter. Spoon the remaining pieces of
ginger and green onions over the top. Serves 3-4 family style with
other dishes and rice.

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 Garlic Tomatoes
Description:
This diet recipe is really good.

Ingredients:
 8 ripe plum tomatoes, cut in half
 16 garlic cloves, in skin
 4 sprigs fresh thyme
 1/4 cup olive oil
 salt and pepper, to taste

Preparation Method
 Preheat the oven to 425 degrees F.
 Place the tomatoes cut side up in a large pan (in a single layer).
 Place the garlic cloves and thyme sprigs in between the tomatoes.
 Pour the olive oil over the tomatoes.
 Bake for about 45 minutes (until the tomatoes are slightly charred).
 Discard the thyme.
 Season with salt and pepper to taste.
 Squeeze the meat from the garlic cloves over the tomatoes.
 Garnish with fresh thyme and serve warm.

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