Veggie thai red curry (148 cals)

3 likes 0 comments Recipe by Claire's Big (Low) Fat

Ingredients for 1

1 tbsp of red Thai curry paste
1 tbsp of coconut cream
200ml of skimmed milk
1/4 of butternut squash - peel, seed and cut into cubes
6 baby button mushrooms
A few broccoli florets
6 cherry tomatoes
1 lime
A wee dash of fish sauce
Serve with steamed rice

30 min · Easy

Directions

1. Put curry paste and coconut cream in a pan and cook over a low heat until it starts to bubble. Add the milk slowly and bring to a simmer. Add the butternut and cook for 5 minutes then add the broccoli and mushrooms and cook for 2 minutes. Add the tomatoes for 2 minutes. Check that squash is tender and then squeeze in the lime and season with fish sauce

September 24, 2011 11:16