Food & nutrition

Red Thai coconut curry

Published 6 November, 2017

Red Thai coconut curry


Serves 4
Cook time 20 minutes
Prep time 5 minutes
SmartPoints per serving 10



Calorie controlled cooking spray
70 g Blue Dragon Thai Red Curry Paste
500 g broccoli, cut into florets
1 aubergine, cut into cubes
1 can reduced fat coconut milk
200 g white basmati rice
1 tsp fresh coriander, chopped, to serve


1 Mist a non-stick pan with the cooking spray and put over a medium heat. Add the curry paste and cook for 1-2 minutes or until fragrant.

2 Add the broccoli and aubergine, then cook for 6-8 minutes until the vegetables are just beginning to soften. Pour in the coconut milk and stir well to combine. Simmer for 10 minutes until the vegetables are tender and the sauce has thickened slightly.

3 Meanwhile, cook the rice according to the pack instructions, then drain well. Stir some coriander through the curry, then serve with the cooked rice.