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!
Ingreadient:
- 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
Direction:
- 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
