A Tip 1

I'm a big fan of Thai curried dishes (yellow and penang are my personal favorites). The only problem here is that, because these dishes are predominantly made with coconut milk, they also tend to be exceedingly high in saturated fat/cholesterol. One way around this dilemma, folks, is to substitute soy milk for the coconut milk. The soy gives you 90-95% of the flavor AND the nutritional value absolutely skyrockets. Now, you probably wouldn't be able do this in a restaurant, more than likely, but, if you're making the dish at home (either from scratch or from one of those canned paste starter kits), it is definitely an option for you. Check it out.