Thai Green Curry (1 Cup) and Steamed Rice (1 Cup, Cooked)

Reduce the steamed-rice portion to about ½ cup cooked and fill the rest of the plate with non-starchy vegetables such as broccoli, green beans, mushrooms, or bok choy.

Choose brown basmati rice or parboiled basmati rice instead of standard white steamed rice, keeping the serving modest.

Have the Thai green curry with extra chicken, tofu, fish, or shrimp and vegetables to slow digestion of the meal’s carbohydrates.

Replace some or all of the rice with cooked barley, lentils, or quinoa.

Ask for the curry to be made with no added sugar, and avoid sweetened Thai iced tea, soda, or fruit juice alongside it.

Eat the curry’s protein and vegetables first, then eat the rice last and slowly.