In recent years, as the southeast Asia cate quietly popular, curry the pungent, mildly sour and mixed with a light taste of food, for many memorable. At present, our country market common roughly divided into India curry and southeast Asia curry. India's curries most orthodox school, the characteristic is full-bodied, hot and sour taste with heavier, Southeast Asia curry in order to alleviate curry spicy, often and coconut milk with cooking, so rich coconut fragrance. Due to curry spicy, easily lose. To eat healthily, collocation is key ingredients.
Curry is most suitable for collocation chicken, fish. Fish and chicken meat tender, proteins and phospholipids class content is higher, and curry is tie-in, various nutrients more easily absorbed by human body. And fish and chicken of temperature, and thermal curry is tie-in, not easily lose, so be genuine gold partner.
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With the lamb easy yeet hay. Many people think XingShan with curry mutton, can remove dispelling, but mutton sex tepid, tie-in curry eat easily lose. If you want to eat it, can match wax gourd, towel gourd, mushroom etc cool vegetables eat together.
Match beef easy distention. Due to the digestion of food have fast or slow, curry and beef are digested the need for gastric acid concentration is different, will prolong food in the stomach of time, can produce food after abdominal distension feeling.
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Health remind
1. Curry flavour, so for stomach have certain stimulation, with gastritis, ulcers person should eat less.
2. Curry with chili is same, high temperature, high humidity area eat frequently for health. Our country northern region climate is dry, two weekly sessions are reasonable.
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Chicken curry fish, gold is tie-in
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