Skip to content

Free Delivery on orders over £25

Mixed Vegetable Thai Red Curry with Brown Rice

Serves

2 People

Prep Time

10 minutes

Cook Time

25 minutes

Mixed Vegetable Thai Red Curry with Brown Rice

Ingredients

  • 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

Method

  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 created by cook and author Emma Hatcher (www.shecanteatwhat.com).

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

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Basket

Your basket is currently empty.
Shop now