Quick and Easy Thai Curry


  • 1 dsp coconut oil
  • 1-2 dsp Thai curry paste
  • 1 carrot, shredded
  • 3-4 scallions, chopped
  • Half a head of broccoli, finely chopped
  • red pepper, chopped
  • 1 tin coconut milk
  • 1 can chickpeas
  • Juice and zest of 1 lime
  • Brown basmati rice to serve


  • Heat the coconut oil in a large saucepan and add the curry paste. Cook for one-to-two minutes and then add all the vegetables and the chickpeas. Stirfry for two-to-three minutes until the vegetables start to soften slightly.
  • Stir in the coconut milk and lime zest and juice and simmer for a couple of minutes.
  • Serve with brown basmati rice or cauliflower rice for a no-carb alternative.