Mixed Vegetable Thai Red Curry with Brown Rice




Prep Time

10 min.

Cook Time

25 min.



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

75g Spinach

¼-½ a red chilli, seeds removed and finely chopped

3 Tbsp salted roasted peanuts, roughly chopped

Small bunch of Thai basil, leaves picked



  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.
  2. Meanwhile, cook the rice according to packet instructions.
  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.

Recipe provided by Bay's Kitchen.

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