Photo of Red Thai coconut curry by WW

Red Thai coconut curry

10
10
10
SmartPoints value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
This veggie version of the ever-popular Thai curry uses broccoli and aubergine

Ingredients

Calorie controlled cooking spray

4 spray(s)

Blue Dragon Thai Red Curry Paste

70 g

Broccoli, raw

500 g, cut into florets

Aubergine

1 medium, cut into cubes

Reduced Fat Coconut Milk, Canned

1 can(s)

White basmati rice, dry

200 g

Coriander, fresh

1 teaspoons, chopped, to serve

Instructions

  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 the coriander through the curry, then serve with the cooked rice.

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