Mixed Vegetable Thai Red Curry with Brown Rice

Portions

2

Preparation

10 min.

preparation

25 min.

 INGREDIENTS

1 Glas Bay's Kitchen Thai Red Curry

150g sweet potato, peeled and roughly diced

150g Eggplant, roughly chopped

150g red pepper, stem and seeds removed, roughly chopped

150g wild rice

75g spinach

¼-½ red chili pepper, deseeded and finely chopped

3 tablespoons salted, roasted peanuts, coarsely chopped

Small bouquet of Thai basil, leaves picked

PREPARATION

1. Heat some oil in a frying pan over medium heat. Add the sweet potato and fry for a few minutes until the edges turn golden, then add the eggplant and red pepper. Let it cook for a few more minutes, then pour a glass of Bay's Kitchen Thai Red Curry Sauce over it, rinse the glass with a splash of water and add it too. Cover the pan with a lid and simmer for 20 minutes until the vegetables are tender.

2. In the meantime, cook the rice according to the package instructions.

3. In the last few minutes of cooking, stir the spinach into the curry. Serve in bowls with the rice and some Thai basil, finely chopped chili and a handful of chopped peanuts.