Mixed Vegetable Thai Red Curry with Brown Rice
1 Jar Bay’s Kitchen Stir-in Thai Red Curry Sauce
150g Sweet potato, peeled and roughly chopped
150g Aubergine, roughly chopped
150g Red pepper, stalk and seeds removed, roughly chopped
150g Wild rice
¼-½ a red chilli, seeds removed and finely chopped
3 Tbsp salted roasted peanuts, roughly chopped
Small bunch of Thai basil, leaves picked
- 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.
- Meanwhile, cook the rice according to packet instructions.
- 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.
Recipe provided by Bay's Kitchen.