Thai Pineapple Kodri ( Exotic Diabetic Recipe )
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 10009 times
An authentic Thai yellow curry paste made with lemon grass lends its magic to this pineapple kodri. An exotic and interesting recipe that is quite a favourite with me – but not too ‘lean’, if you know what I mean! So, whip this up as a treat only when your blood sugar levels are within control.
Select a fully-ripe pineapple as it will cook faster and taste better. Thai cooking is incomplete without coconut and coconut milk. Both these are high in calories and on the forbidden ingredients list of diabetics; however in order to get the original thai flavour in dishes, I have used a small quantity (¼ cup) of coconut milk.
- Heat the oil in a non-stick kadhai, add the onions and green chillies and sauté on a medium flame till the onions turn translucent.
- Add the yellow curry paste and sauté for a minute.
- Add the pineapple, coconut milk, raisins, sugar substitute and salt, mix well and cook over a medium flame for 8 to 10 minutes, while gently stirring continuously.
- Add the kodri, mix gently and cook for another minute.
- Serve hot garnished with lemon slices and cashewnuts.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
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