|Posted on January 20, 2010 at 10:03 AM|
2 Syns on Green choice
12 Syns on Original choice
Fry Light, for spraying
1 red onion, thinly sliced
2 courgettes, cut into chunks
1 aubergine, cubed
113g/4oz thin green beans
85ml/3fl oz canned coconut milk (7.5 syns)
198ml/7fl oz vegetables stock (0.5 syn)
juice of 1 lime
salt and freshly ground black pepper
454g/1lb long-grain rice (40 syns on Original used in this recipe)
fresh coriander leaves to garnish
For the thai curry paste
2 garlic cloves, crushed
1 lemon grass stalk, chopped
1 Thai red chilli, deseeded and chopped
small bunch fresh coriander, chopped
1 spring onion, chopped
1 teaspoon crushed coriander seeds
Make the curry paste. Blend all the ingredients in a blender or pound in a mortar with a pestle until you have a smooth paste.
Spray a large pan with Fry Light and place over a medium heat. Add the red onion, courgettes and aubergine and cook for about 5 minutes, until golden.
Stir in the curry paste and cook for 1 minute before adding the beans, coconut milk and stock. Simmer gently for 15 minutes, then stir in the lime juice and season to taste with salt and pepper.
Meanwhile, cook the rice in lightly salted water. Drain and divide into 2 equal portions.
Serve the curry with one portion of cooked rice, scattering some coriander leaves over the top.