This vegetable Thai curry is made with authentic red curry paste and spices for a healthy meal that's quick, easy and tastes just like the flavours of Thailand!
Ingredients
500g eggplant, cut into 5cm chunks
1 tbsp sesame oil
2 tsp salt
1 tbsp vegetable oil
1 x 285g Street Kitchen Red Thai Curry Kit
1 onion, cut into thin wedges
300g broccoli, cut into florets
100g shiitake mushrooms, halved
Sliced red chilli and coriander for garnish
Serve with steamed rice and lime wedges
Method
Preheat oven 200°C/180°C (fan-forced) and line a baking tray with baking paper. Add eggplant and drizzle over sesame oil and salt. Bake 20-25 minutes, turning eggplant over halfway. Set aside
Heat vegetable oil in a large pan or wok over medium-high heat. Add spice mix and cook for 5 seconds
Add onion and cook for 3 minutes or until just softened. Add broccoli and mushrooms and cook for a further few minutes
Stir in curry paste and coconut milk sachet along with ½ cup of water. Reduce heat to medium and bring to a simmer. Add roasted eggplant, toss to coat and simmer for 3-5 minutes or until sauce has thickened
Garnish with sliced red chilli and coriander and serve immediately with steamed rice and lime wedges
Tips & Hints
If shiitake mushrooms are not available, substitute with any brown mushroom.
Street Kitchen Curry Kits include Red Thai Spice Mix, Red Thai Curry Paste and Coconut Milk sachet
