Vegetable Thai Red Curry

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.