Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Red Thai coconut curry by WW

Red Thai coconut curry

11
Points® value
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.

You might like

You might like