I've been craving Thai food lately and upon flicking through a few of my Thai cookbooks, I've bookmarked some of the more low carb recipes within. So I thought I'd share a few here, with their respective nutritional values too. Of course, being Thai food, ingredients such as soy sauce, brown sugar, palm sugar etc are used in various recipes and can be substituted accordingly (with tamari for soy sauce, for example). However, take a look at the nutritional info I've added at the end of each recipe and you may be surprised as they're all pretty low carb as is, it's up to you. So get your woks out and enjoy!
Thai Fish Cakes
Ingredients:
500g skinless, redfish fillets, boned
2 tbsp red curry paste (see recipe below)
2 fresh kaffir lime leaves, torn
2 green onions, coarsely chopped
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp fresh coriander, finely chopped
3 snake beans (30g), chopped finely
2 fresh small red Thai chillies, chopped finely
peanut oil, for deep-frying
Method:
1. Cut fish into small pieces. Blend or process fish with red curry paste, lime leaves, green onion, fish sauce & lime juice until mixture forms a smooth paste. Combine fish mixture in a medium bowl with coriander, beans and chilli.
2. Roll heaped tablespoons of the mixture into balls with wet hands; flatten balls into fish cake shape. Place on a try & refrigerate for at least 30 minutes.
3. Just before serving, heat oil in wok; deep-fry fish cakes, in batches, until browned lightly and cooked through. Drain on absorbant paper; serve with a dipping sauce of your choice and/or lime wedges, if desired.
Makes: 16 fish cakes
Per fish cake: 3.7g total fat (0.7g saturated fat); 263kJ (63 calories); 0.4g Carbohydrate; 6.7 g protein; 0.4g fibre.
Thai Fish Cakes
Ingredients:
500g skinless, redfish fillets, boned
2 tbsp red curry paste (see recipe below)
2 fresh kaffir lime leaves, torn
2 green onions, coarsely chopped
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp fresh coriander, finely chopped
3 snake beans (30g), chopped finely
2 fresh small red Thai chillies, chopped finely
peanut oil, for deep-frying
Method:
1. Cut fish into small pieces. Blend or process fish with red curry paste, lime leaves, green onion, fish sauce & lime juice until mixture forms a smooth paste. Combine fish mixture in a medium bowl with coriander, beans and chilli.
2. Roll heaped tablespoons of the mixture into balls with wet hands; flatten balls into fish cake shape. Place on a try & refrigerate for at least 30 minutes.
3. Just before serving, heat oil in wok; deep-fry fish cakes, in batches, until browned lightly and cooked through. Drain on absorbant paper; serve with a dipping sauce of your choice and/or lime wedges, if desired.
Makes: 16 fish cakes
Per fish cake: 3.7g total fat (0.7g saturated fat); 263kJ (63 calories); 0.4g Carbohydrate; 6.7 g protein; 0.4g fibre.
