Thai style Eggplant and Mushroom Red curry with Rice Noodle and Sambal

Thai style Eggplant and Mushroom Red curry with Rice Noodle and Sambal

  • Daana Category
  • Quick and easy
Cuisine
Asian
Fresh, flavoursome curry packs a punch!
Allergens Soy, Fish, Mushroom
Time 20 min
From The Garden
Type Vegetarian

Nutritional Values

ENERGY283kJ
PROTEIN2.8g
FAT8.6g
SAT FAT3.2g
CARB14.5g
SUGAR3.7g
SODIUM246mg

What We Send

Diced Eggplant
Diced Mushroom
Sliced Capsicum
Kafir Lime
Thai Basil
Thai Chillies
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Daana's Pantry Thai Red Curry Paste
Coconut Cream
Rice Noodle
Sambal

What You'll Require

Oil 2 to 3 tbsp
Salt to taste

Utensils

  • 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

Pre Preparation

1

Dilute the Coconut Cream to give you 1.5 cups of Coconut Milk.

2

Wash and drain separately eggplant, capsicum, and mushroom.  DO NOT MIX

3

Wash and finely slice Thai Chillies.

4

Wash and roughly tear Kaffir Lime.

5

Wash and drain Thai Basil.

6

Boil Water for Noodles.

Cooking

Cooking Rice Noodles
1

Place rice noodles in a deep mixing bowl without breaking them.

2

Pour boiling water over the rice noodles with salt to taste until they are completely submerged.

3

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.

4

TIP: Noodles will cook in 3-4 minutes. Take care not to over cook.

5

Drain the noodle and run them under cool water to stop the cooking.

6

Toss them with a bit of oil to keep the noodles from sticking.

Cooking Thai Eggplant - Mushroom Red Curry
1

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.

2

Add diced eggplant and mushroom and stir to mix with the paste.

3

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.

4

If you prefer your capsicum to be more cooked, add them at this stage. Remove from heat once it comes to a boil.

5

Stir in Thai basil and sliced chilies.

Thai style Eggplant and Mushroom Red curry with Rice Noodle and Sambal

To Serve

Serve Thai Eggplant Mushroom Red Curry with Rice Noodles and Sambal.

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