Photo of Red Thai coconut curry with broccoli by WW

Red Thai coconut curry with broccoli

10
10
10
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate

Ingredients

Coriander, Dried

2 teaspoons, level

Ground Cumin

1 teaspoons, level

Chilli, Green or Red

3 individual

Lemon Grass Stems

1 stem

Root Ginger

2 inch slice(s)

Lime(s)

1 medium, zest

Lime Juice, Fresh

2 tablespoons

Shallots

2 medium

Garlic

3 clove(s)

Coriander, fresh

1 tablespoons

Vegetable Oil

1 tablespoons

Calorie controlled cooking spray

4 spray(s)

Broccoli, raw

500 g

Aubergine

1 medium

Reduced Fat Coconut Milk, Canned

1 can(s)

White basmati rice, dry

200 g

Instructions

  1. Fill a large saucepan with water and cook the rice according to pack instructions. Drain well.
  2. Meanwhile, make the curry. To make the curry paste, either blitz the ingredients in a mini food processor, or bash together with a mortar and pestle. Add a little water to loosen. Lightly spritz a non-stick sauce pan with the cooking spray and add the paste. Cook for 1-2 minutes or until fragrant.
  3. Add the broccoli and aubergine and cook for 6-8 minutes until just beginning to soften. Pour in the coconut milk and stir to combine well.
  4. Simmer for 10 minutes until thickened slightly. Divide between 4 bowls along with the rice. Sprinkle over the coriander to serve.

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