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Photo of Thai veggie red curry by WW

Thai veggie red curry

7
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Moderate
Fancy a midweek takeaway? Cook a healthier version with this satisfyingly spicy dish made using a punchy curry paste and reduced-fat coconut milk

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red onion

1 medium, thickly sliced

Red pepper

2 medium, deseeded and roughly chopped

Butternut Squash

500 g, cut into 3cm pieces

Thai red curry paste

80 g

Vegetable stock cube

1 cube(s), to make 400ml stock

Reduced fat coconut milk, tinned (7.7% Fat)

200 ml

Coriander, fresh

2 tablespoon(s), finely chopped, plus extra leaves to serve

Lime Juice, Fresh

2 tablespoon(s)

Lime

1 zest(s) of 1, grated

Mini naan

4 individual

Instructions

  1. Mist a large pan with cooking spray and fry the onion and peppers for 5 minutes over a medium heat. Add the squash and curry paste and stir to combine.
  2. Pour in the stock and coconut milk, bring to a simmer and cook, covered, for 10 minutes. Remove the lid and cook for a further 10 minutes, until the squash is tender and the curry has thickened slightly. Add the coriander and lime zest and juice, then stir to combine.
  3. Meanwhile, warm the naan to pack instructions. Divide the curry between bowls, scatter over the extra coriander and serve with the mini naan breads.

Notes

Add 360g raw peeled and deveined prawns after step 2 and simmer until cooked through.

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