Red Thai coconut curry
11
Points®
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)
Thai red curry paste
70 g
Broccoli, raw
500 g, cut into florets
Aubergine
1 medium, cut into cubes
Reduced fat coconut milk, tinned (7.7% Fat)
1 can(s)
White basmati rice, dry
200 g
Coriander, fresh
1 teaspoon(s), chopped, to serve
Instructions
1
Mist a nonstick 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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