Red Thai coconut curry with broccoli
2 teaspoons, level
1 teaspoons, level
Chilli, Green or Red
Lemon Grass Stems
2 inch slice(s)
1 medium, zest
Lime Juice, Fresh
Calorie controlled cooking spray
Reduced Fat Coconut Milk, Canned (7.7% Fat)
White basmati rice, dry
- Fill a large saucepan with water and cook the rice according to pack instructions. Drain well.
- 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.
- 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.
- Simmer for 10 minutes until thickened slightly. Divide between 4 bowls along with the rice. Sprinkle over the coriander to serve.