Mixed Vegetable Thai Red Curry with Brown Rice
![](https://cdn.shopify.com/s/files/1/0502/6837/3158/files/Thai-Red-Curry-Dish_540x_70943f57-6090-47ec-b9ac-3e69f5860dee_2048x2048.jpg?v=1651331640)
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. |
Recipe created by Bay's Kitchen.