What We Send
What You'll Require
- 1 x Heavy Bottom Pot/Pan with Lid
- 1 x Wooden Spoon/ Spatula
- 1 x Saucepan for boiling water or Kettle
- 1 x Mixing Bowl
- 2 x Serving Bowls
Dilute the Coconut Cream to give you 1.5 cups of Coconut Milk.
Wash and drain separately eggplant, capsicum, and mushroom. DO NOT MIX
Wash and finely slice Thai Chillies.
Wash and roughly tear Kaffir Lime.
Wash and drain Thai Basil.
Boil Water for Noodles.
Cooking Rice Noodles
Place rice noodles in a deep mixing bowl without breaking them.
Pour boiling water over the rice noodles with salt to taste until they are completely submerged.
Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, check to see if they’re cooked through.
TIP: Noodles will cook in 3-4 minutes. Take care not to over cook.
Drain the noodle and run them under cool water to stop the cooking.
Toss them with a bit of oil to keep the noodles from sticking.
Cooking Thai Eggplant - Mushroom Red Curry
Heat oil in a heavy bottom pot. Add Thai curry paste and sauté, stirring constantly over medium heat for about 2 minutes until aromatic. If paste sticks to the bottom of the pan, you can deglaze with a little bit water or coconut milk. Let is simmer till it thickens and oil separates, stir constantly.
TIP: Thai Curry Paste is very hot, reduce the quantity of paste you add if you need less heat.
Add diced eggplant and mushroom and stir to mix with the paste.
Add kaffir lime leaves, 250ml water, the remaining coconut milk. Bring to a simmer and let simmer gently for 7-10 minutes or until the veggies are tender.
If you prefer your capsicum to be more cooked, add them at this stage. Remove from heat once it comes to a boil.
Stir in Thai basil and sliced chilies.
Serve Thai Eggplant Mushroom Red Curry with Rice Noodles and Sambal.