Cheat's Thai red vegetable curry with coconut rice

Tuesday, 24 September 2013
Coconut milk is one of the many things that I discovered a little late on in life.  Aubergine coconut curry is one of the recent additions to my repertoire that reminds me it's something I LOVE.  This recipe is a bit of a work in progress as it's just a little thinner than I'd like but it's worth a go.  The vegetables included could be varied - frozen green beans, pak choi or shiitake mushrooms.  Anything that could give a crunch and be cooked up fairly quickly.  Edamame beans would be a good addition but they carry a propoints value of their own.

This is an adaptation of a recipe found on the Weight Watchers website.  The initial recipe called for Thai green curry but I struggled to find a vegetarian green paste.  So, I purchased Thai Taste's Gang Ped red curry paste, which doesn't make use of any fish sauce and comes quite highly recommended in terms of reviews on the Ocado website.

Stats: - 3 servings, 9 propoints per serving.  Worth noting that it's only 11pp if you go for the full fat coconut milk.

For the curry: -
2 shallots, finely diced
1 large garlic clove, minced
3 tablespoons of red thai curry paste
2 tablespoons of soy sauce
300g of light coconut milk
210g babycorn (cut in half) and sugar snap peas pack
1 red pepper, pith and seeds removed and cut into long strips
1 small tin of bamboo shoots and water chestnuts  (as a side point, I'm making use of a LOT of Blue Dragon products at the moment...)
a handful of broccoli florets cut very small
2 small carrots cut into matchsticks

For the rice: -
150g basmati rice
100g light coconut milk
Juice of one lime

Mist the wok with Frylight and soften the shallots and garlic for about seven minutes.  Add the coconut milk, soy sauce and the paste to the pan and bring to the boil.

Put the rice in a different pan, pour over the coconut milk and lime.  Top up the fluid with water until it is comfortably covering the rice.  Bring to the boil, stir once and cover.  Reduce to a low heat.

Add the vegetables to the first pan and cook on a low heat/simmer for 10-15 minutes.

Keep an eye on the rice - it may need a further splash of water to keep it from sticking.

I'd advise shaking up the can of coconut milk to distribute the cream evenly.  Either that, or use the creamy bit for the curry rather than the rice.

What ingredients did you discover later in life?  I'd love a comment to let me know!

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