Spicy Thai Curry

Losing weight fast doesn’t mean just ditching your Friday night curry. Customise this quick and easy dish with whatever vegetables you fancy.

Cheats: 8 Serving: 1 (2 per 1/2 cup rice)



Ingredients

  • 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, or more 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

Method

  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.
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