Usually my choice of starch is white rice with curries. However, I try to incorporate as much grains as i can because I don't get the wheat fibre. In Pakistani Cuisine, we depend on Roti ( something like Wheat Tortilla) and Naan ( very similar to pizza bread) to fullfill the carb/fibre needs.
Anyways, I tried curry with brown rice to be healthier and cut down and white starch. It was satisfying for dinner Entrée and brown rice texture was very similar to wheat oats, very grainy, plump and had a bite to it.
The red curry was made with a spice paste that is available in most grocery stores. The ingredients are as follows:
1 tbsp olive oil
1 tsp red paste
1/4 cocunut milk (freeze the rest, if out of a tin)
2 tsp lemon juice
1/2 tsp sugar
1 fillet of fish
1/2 a cup of brown rice
1/2 a cup chopped green pepper
2 green chile
Sautee the paste and some basil leave ( optional) and add coconut milk after 30 to 45 secs. Let it simmer for two minutes on medium heat. Mix lemon juice and sugar and add it to the curry. You can also add some water if you think the sauce is thickening.Add fish, and lower the heat from medium to medium low. Flip the fish after 5 minute and let it cook for another 5 minutes. Add green pepper and chiles and turn the heat off.
Before you cook the curry, boil water and add the brown rice.(The way you cook pasta). It takes 20-30 minutes so start it before you make the curry. If found the brown rice a nice substitute for white rice, which I usually eat if i cant have bread.