Prep:  10 minutes
Cook:  35 minutes
Serves:  4
Average: 4.6 (21 votes)
Recipe by: Street Kitchen
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!
Credit: Whisk Media Group

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Play Video: Vegetable Red Thai Curry
Vegetable Red Thai Curry
  1. 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
  2. Heat vegetable oil in a large pan or wok over medium-high heat. Add spice mix and cook for 5 seconds
  3. Add onion and cook for 3 minutes or until just softened. Add broccoli and mushrooms and cook for a further few minutes
  4. 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
  5. 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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