You might not think you can lose weight while on a eating plan which includes Red Thai Curry but it is obtainable. It is pivotal to not eat Red Thai Curry or other high calorie Gaeng Peht Gai every day but in moderation.

As an example, I allow myself high calorie food one day per week. I eat a low calorie diet for 6 days of the week, say 1400 to 2000 calories per day, and then one day, I eat what I please – within reason of course.

I have been eating like this for the last 2 weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise plan or taken any pills or diet food. I have only been careful of what I eat 6 days per week and then eat whatever I like one day per week.

I also believe it makes things easier if you have professional support when dieting and for that I registered with the Biggest Loser club. They have lots of tools to help you monitor your progress and achieve your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat Thai food. I never imagined|thought|believed I could lose 5 kilos while eating Thai meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some Thai food, I suggest|advise|propose you make Red Thai Curry which is one of my favourite|most admired|most adored|best loved Thai recipes.

Red Thai Curry (Gaeng Peht Gai)

2 (14 ounce) cans coconut milk, unshaken
2 teaspoons to 1 tablespoon red curry paste, or to taste
1 pound boneless, skinless chicken*, cut into chunks
1 small onion, cut into chunks
3 tablespoons fish sauce
2 tablespoons palm sugar or light brown sugar
Ginger (optional)**
Garlic (optional)**
Lemon grass (optional)**
Bamboo Shoots (optional)***
Eggplant (optional)***
Potato (optional)***
Sweet potato (optional)***
Green beans (optional)***
1/4 cup fresh basil leaves (garnish)
Fresh lime juice (garnish)
Jasmine or sticky rice

Carefully open cans of coconut milk, spoon thick coconut cream from top and put into wok, frying pan or medium saucepan. Heat over medium-high heat until bubbly. Add curry paste and stir-fry 2 to 3 minutes or until an oily sheen comes to the surface. Optional additions: If adding garlic, ginger, and lemon grass to enhance the curry, add with curry paste.

Add chicken, stir to coat with curry paste, and fry 2 minutes over medium-high heat. Add remaining coconut milk from cans, along with onion. Optional additions: If adding other vegetables, add with coconut milk.

Simmer gently 15 minutes or until chicken and onion are cooked. Add fish sauce and palm sugar and stir until sugar is dissolved.

Stir in fresh basil leaves and lime juice to taste. Serve with jasmine rice or sticky rice. Yields 4 servings.

* To substitute for chicken use: 1 pound shrimp, peeled and deveined, or 1 pound pork or beef, cut into thin slices; or 1 pound firm white fish, cut into serving-size pieces.

** Add one or more of the following herbs to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.

*** Add one or more vegetables to curry with coconut milk just before simmering: One 8-ounce can drained, sliced bamboo shoots; 1 small eggplant, diced; one potato or sweet potato, parboiled and cut into chunks; fresh green beans.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.