Red Thai coconut curry
- Total Time
This veggie version of the ever-popular Thai curry uses broccoli and aubergine
Calorie controlled cooking spray4 spray(s)
Blue Dragon Thai Red Curry Paste70 g
Broccoli, raw500 g, cut into florets
Aubergine1 medium, cut into cubes
Reduced Fat Coconut Milk, Canned1 can(s)
White basmati rice, dry200 g
Coriander, fresh1 teaspoons, chopped, to serve
- 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.
- 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.
- Meanwhile, cook the rice according to the pack instructions, then drain well. Stir some coriander through the curry, then serve with the cooked rice.