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Mixed Vegetable Thai Red Curry with Brown Rice


2 People

Prep Time

10 minutes

Cook Time

25 minutes

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
  • 85g 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.

*Whilst chillis are a low FODMAP ingredient, some people with IBS have higher numbers of chilli pepper pain receptors in the gut, which can cause symptoms. If you’re sensitive to chilli, this may not be the dish for you. 

Recipe created by cook and author Emma Hatcher (

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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