All Recipes Dinner

Thai Green Curry with Fragrant ‘Rice’ & Peas

A quick & easy dish that’s packed with veggies, made even healthier by replacing the usual sticky white rice with cauliflower rice that cooks in a fraction of the time.

You can substitute any of the veggies for whatever you have to hand, great for using up items lurking in the fridge or those last remaining bits in the freezer that you don’t quite know what to do with!

Ingredients – Serves 2

1/4 cup of each of:  chopped butternut squash, onion, red peppers, broccoli, leek, baby corn & spinach.

2 tbsp Waitrose Cooks Ingredients Thai Green Curry Paste

100ml of Alpro Coconut Drink, Original

100ml vegetable stock

1/2 bunch of fresh coriander, finely chopped

1 small head of cauliflower

3/4 cup of frozen peas


1.  Spray a saucepan with coconut fry light, tip all the vegetables in and fry gently for 3-4 minutes, stirring often. Add the curry paste, coconut milk, stock, half the chopped coriander and stir well. Simmer uncovered for 5 minutes.

2. Meanwhile, remove the green stalks from the cauliflower and discard. Chop the florets into even sized chunks & place in a food processor. Add the remaining coriander and pulse until it resembles rice sized pieces.

3. Spray a wok with coconut fry light, tip in the cauliflower & gently stir fry for 2-3 minutes. Add the frozen peas and stir until warmed through. Divide between 2 plates.

4. Divide the rice between 2 plates, ladle on the curry mixture & sprinkle with more coriander to serve.

Slimming World – Count 0.5 syn per serving for the Thai Curry Paste, 0.5 syn for Alpro Coconut Drink, Original (or use from HEA allowance – 600ml allowed per day) 

SP friendly!

Freezing your left over coconut milk means you always have a portion handy when you need it!
Fresh herbs are easy to grown on a sunny windowsill and last longer than fresh bags

Ready in just a couple of mins, cauliflower rice is a real timesaver. You can use other veg too….BN Squash, brocolli, beetroot, carrot etc

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