With some minor ingredient adjustments, this longtime favourite dish can be enjoyed without the caloric or fat guilt.
Using low fat coconut milk can make this classic Asian dish a non-guilty pleasure. According to Claire James, a registered, senior dietician at The Food Clinic (www.thefoodclinic.com), instead of regular coconut milk, use half the amount of regular coconut milk and top it up to full volume with skimmed milk. You can reduce the fat even more by using a small amount of oil for stir-frying will help reduce the fat content further. If you have time, make your own vegetable or chicken stock using only a pinch of salt to keep the sodium level down.