Vegetable Thai Red Curry

Vegetable Thai Red Curry

Traditionally this curry isn't low in fat & is served with Jasmine Rice but we use light coconut cream to keep the fat level down & serve with brown rice.

CAL P/SERVE
425
kJ P/SERVE
1780
FAT P/SERVE
16.8g
CARBS P/SERVE
57.0g
PROTEIN P/SERVE
8.3g
SUGAR P/SERVE
20.4g
SODIUM P/SERVE
698g
FAT
%
2.8%
ENERGY RDI%
20.4%

As well as being low fat, this recipe is also low in saturated fat, sodium and sugar.

Despite being this nurtitious, this recipe is delicious and easy to prepare.

This recipe is low fat.

Ingredients

  • 1 red capsicum cut into chunks
  • 4 large button mushrooms, cut into chunks
  • 400ml of light coconut cream
  • ½ head cauliflower cut into florets
  • 1 large zucchini cut into chunks
  • 1 tsp. oil
  • 3 tbsp. red curry paste
  • 4 cups vegetable stock, heated
  • ¼ cup water
  • 10-15 basil leaves
  • 3 tsp. cornflour
  • 2 tbsp. brown sugar
  • 1 tsp. kaffir lime leaves, optional
  • 1 tsp. lemon grass

Method

  1.  In a wok or large frypan heat the oil on Med High heat.  Add the Red Curry Paste and sauté for 1 minute.  Now add the lemon grass and your hard vegetables – cauliflower and capsicum and stir fry for 3 minutes. 
  2. Place the heated stock into pan and bring heat down to low.  Simmer for 4-5 minutes then add zucchini and mushrooms and simmer for a further minute.
  3.  Now add the kaffir lime leaves, and the light coconut cream. Stir, adding the brown sugar, simmering for another couple of minutes.
  4. Now you want to thicken it up more so in a cup add the cornflour with ¼ cup cold water, stir until dissolved.  Pour into curry and stir until thickens.  Add Basil leaves and when you think the cauliflower is done turn off the heat.
  5. Serve with brown rice.

Nutrition Table

Servings: 4 Serving size:585g
Average Serve Average 100g
Energy 1780 kJ 304 kJ
  425 Cal 73 Cal
Protein 8.3 g 1.4 g
Fat, total 16.8 g 2.9 g
- Saturated 8.9 g 1.5 g
Carbohydrate 57.0 g 9.7 g
- Sugars 20.4 g 3.5 g
Sodium 698 mg 119 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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