Vegetable Red Thai Curry
Credit: Whisk Media Group
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Vegetable Red Thai Curry
Ingredients:
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
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