Tamari is wheat free soya sauce. As it is fermented than the worst aspects of soya are mitigated
Fish sauce is usually safe, although different brands have differing amounts of sugar.
Choose coconut cream/milk carefully. Some have nothing but coconut and water. Others have lots of crap added
Minced chilli can also be a minefield. I make my own but have bought some that are just chilli, vinegar and salt. Most have sugar
It is easy to make your own curry pastes to get authentic thai curries without nasty ingredients
I avoid most of the bottled sauces (hoi sin, black bean, oyster, kecap manis etc) because they are laden with sugar and other carbs
I use a range of cooking fats - ghee, coconut oil, reduced coconut cream, red palm oil (not authentically asian but yummy) according to taste. Will sometimes use peanut oil sparingly when a neutral flavour is required
Last edited by peril; 05-11-2011 at 07:30 PM.
Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine