Advice again would be great, please.
1. Ooops, bit of a boob here. I used this Thai Green Curry paste the other day.
Thai Taste — Curries For All Tastes Pastes Kits Sauces . I checked the ingredients list, which all seemed ok to me :sigh:, but made the mistake of not checking the nutritional info, which showed that 'somehow' it has 21.9g of carb/100g
Luckily did only use a little blob with some yogurt to coat a chicken breast.
I see people have Thai curries on their menus. What do you use to recreate the flavour that is DD friendly?
2. DD says lemon may be used as a flavouring in meals on PP and PV but not lemon juice or lemonade. How exactly should I use lemon? Is it acceptable to squeeze a few drops of fresh juice onto salmon or chicken or does it mean use a couple of slices on the fish when cooking, then discard before eating?
Thank you (again!)
1. Ooops, bit of a boob here. I used this Thai Green Curry paste the other day.
Thai Taste — Curries For All Tastes Pastes Kits Sauces . I checked the ingredients list, which all seemed ok to me :sigh:, but made the mistake of not checking the nutritional info, which showed that 'somehow' it has 21.9g of carb/100g
Luckily did only use a little blob with some yogurt to coat a chicken breast.I see people have Thai curries on their menus. What do you use to recreate the flavour that is DD friendly?
2. DD says lemon may be used as a flavouring in meals on PP and PV but not lemon juice or lemonade. How exactly should I use lemon? Is it acceptable to squeeze a few drops of fresh juice onto salmon or chicken or does it mean use a couple of slices on the fish when cooking, then discard before eating?
Thank you (again!)
