Red Thai coconut curry

Total Time
0:25
Prep
0:05
Cook
0:20
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 some coriander through the curry, then serve with the cooked rice.

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