Nutari
Thai Red Curry with Cottage Cheese and Vegetables
Creamy Thai red curry enriched with high-protein cottage cheese, tender eggplant, and fresh basil for a lean, satisfying meal.
340kcal
44gProtein
14gCarbs
12gFat
3gFibre
Ingredients
- 300g low-fat cottage cheese
- 200ml coconut milk (light)
- 2 tbsp Thai red curry paste
- 200g eggplant, cubed
- 100g green beans, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 cup fresh Thai basil
- 1 tbsp vegetable oil
- lime juice
Method
- Heat oil and cook curry paste with garlic for 2 minutes until fragrant.
- Pour in light coconut milk and bring to a simmer.
- Add eggplant and green beans; cook 10 minutes until tender.
- Gently fold in cottage cheese and warm through for 3 minutes without boiling.
- Season with fish sauce, palm sugar, and lime juice; finish with fresh Thai basil.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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