Saturday, October 1, 2016

Hacking the HMR Vegetarian Thai Curry with Brown Rice

HMR Vegetarian Thai Curry with Brown Rice - Pumping up the Thai

The HMR Veg Thai is ok.  A little spicy, but not too much. They use Gardein as the meat substitute, and it's actually good.  However, the meal is a little boring.  So, what to do.....

Two questions really - what are the options when you are only using HMR products, and what can you do once you add fruit and veg.


Mixing the Thai Curry with a Chicken soup makes it more like the curry you get in a restaurant, which tend to be quite soup like

To pump up the curry, try Green Curry paste - just watch out for calories.  Some pastes are quite low - some are not so low.  I find green curry paste is often the lowest calorie of the red, yellow, etc. types.

Fish Sauce is an added feature, but it can be salty, and the HMR meal has a fair bit of sodium

Some add Soy Sauce, which is a flavor, but see fish sauce.  I usually skip the Soy Sauce

PB2 (Powdered Peanut Butter, 85% less fat)  makes an interesting addition (but remember to measure accurately).  Makes it more of a pad thai type meal.  Add it to the chicken soup when you are adding the water.  You may need to add a little more water as it will thicken

Chopped Green Onions - one onion is less than 20 calories, and it adds a little crunch and bite

Cilantro - fresh herbs are always free

Coconut extract (1/4 teaspoon) - I am not a huge fan, but some like it since coconut milk is definitely out, although technically a 1/8th of a cup of lite coconut milk would be about 22 calories.....

Lime - half a fresh lime, squeezed over the heated meal

Splenda Brown Sugar - just 1/2 a teaspoon packed is 10 calories

Garlic powder (rehydrate in the chicken soup)

Minced garlic, although I would probably only use it with vegetables when I stir fry them

Thai Basil

Hot sauce, such as sriracha

Vegetable (and Fruit!) add ins

Things get a whole lot more fun at this point.  I still would mix the meal with the chicken soup as the start, add your choice of flavorings above... then you can think about ...

Red Pepper (or green, orange or yellow), sliced thin and stir fried briefly
Onion, sliced thin and stir fried (no oil remember!)
Snow pea pods stir fried
Sugar Snap Peas, just cooked lightly
Bean Sprouts (no need to cook at all)
Frozen Peas (just add to the soup to warm)
Sweet potato - peeled, then sliced or cubed and cooked just al dente, not mushy
Cauliflower rice!
Cooked sliced carrots (or raw for some crunch)
Peeled, cubed, stir fried eggplant (but don't over cook!)
Birds Eye Chili's - if you like it hot!

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