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mixed vegetable thai red curry with brown rice

www.bayskitchen.com

Your Recipes

Servings: 2

Author : Bay's Kitchen

Ingredients

Remove All · Remove Spices · Remove Staples

1 Jar Bay’s Kitchen Stir-in Thai Red Curry Sauce150 grams Sweet potato, peeled and roughly chopped150 grams Aubergine, roughly chopped85 grams Red pepper, stalk and seeds removed, roughly chopped150 grams Wild rice75 grams Spinach¼-½ a red chilli*, seeds removed and finely chopped3 Tbsp salted roasted peanuts, roughly choppedSmall bunch of Thai basil, leaves picked

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Instructions

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Step 1

Heat a small amount of oil in a frying pan over medium heat. Add the sweet potato and cook for a few minutes until the edges turn golden, before adding the aubergine and red pepper. Cook for another couple of minutes then pour over a jar of Bay’s Kitchen Stir-in Thai Red Curry Sauce, rinsing out the jar with a splash of water and adding that too. Cover the pan with a lid and let simmer for 20 minutes, or until the veg is tender.

Step 2

Meanwhile, cook the rice according to packet instructions.

Step 3

In the last few minutes of cooking, stir the spinach through the curry. Serve in bowls with the rice and a scattering of Thai basil, finely sliced chilli and a handful of chopped peanuts.