Customise this quick, easy and healthy dish with whatever vegetables you fancy.


  1. Chop the aubergine, peppers, broccoli and carrot into bite-sized pieces.
  2. In a wok over medium-high heat, add the coconut milk.
  3. Thoroughly incorporate the curry paste.
  4. When the coconut milk starts to simmer, add the vegetables.
  5. Add the ginger, garlic, Thai basil and coriander.
  6. Cook until the vegetables are done.
  7. Serve with Basmati rice. Cook to packet instructions.
Serves 1-2


  • 1 aubergine
  • 1 red pepper
  • 1 yellow pepper
  • 1 head broccoli
  • 1 big carrot
  • 400g coconut milk
  • 2 tsp hot red or green Thai curry paste, to taste
  • 2.5cm piece of ginger
  • 3 garlic cloves minced, minced
  • 2 tbsp Thai basil, chopped
  • 2 tbsp coriander, chopped
  • Basmati rice for serving


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