Thai Green Curry (1 Cup) and Jasmine Rice (0.25 Cup, Dry)

125 mg/dL

avg. peak value

Usually causes a medium spike

Avg. Food Score on Ultrahuman App

100%

Ultrahuman Users got an UNSTABLE response

Other related foods

How to consume Jasmine Rice, Thai Green Curry without glucose spikes

Portion Control

Reduce the amount of jasmine rice you consume in one sitting. Consider measuring portions to ensure you don’t overeat, which can help in managing glucose spikes.

Add Protein and Healthy Fats

Incorporate lean proteins like chicken, tofu, or fish, and healthy fats such as avocados or nuts into your meal. These can slow down the absorption of carbohydrates and help in stabilizing blood sugar levels.

Choose Fiber-Rich Sides

Add vegetables like broccoli, spinach, or kale to your meal. These high-fiber options can slow digestion and the absorption of carbohydrates.

Try Alternative Grains

Substitute part or all of the jasmine rice with a lower-impact grain option such as quinoa or barley. These alternatives can help balance out your meal and manage blood sugar levels better.

Incorporate Legumes

Add beans or lentils to your curry. They are excellent for maintaining stable blood sugar levels due to their slow-digesting nature.

Stay Hydrated

Drink plenty of water before and during your meal to help with digestion and to control blood sugar spikes.

Limit Added Sugars

When preparing Thai green curry, be mindful of added sugars in sauces and seasonings that may contribute to blood sugar spikes. Opt for sugar-free or low-sugar versions if possible.

Exercise Regularly

Incorporate physical activity into your daily routine, especially after meals, to help your body use glucose more effectively.

Monitor Meal Timing

Eat smaller, more frequent meals throughout the day rather than large meals, which can help in better regulating blood sugar levels.

Optimize Curry Recipe Ingredients

Use coconut milk sparingly and opt for light coconut milk or a mixture of coconut milk and water to reduce the overall calorie and carbohydrate content of the curry.

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