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Advance Preparation:

  • Butternut Squash 300 g
  • Red peppers 200 g
  • New potatoes 200 g
  • Baby Aubergine 200 g

For the Thai curry:

  1. Advance Preparation:

    • Cut butternut squash, red peppers into medium dice.
    • Cut baby aubergine in half.
    • Cut new potatoes into quarters.
  2. For the Thai curry:

    • Rub butternut squash & baby aubergine in vegetable oil and seasoning.
    • Roast butternut squash in Oven at 170c for 15 minutes then add aubergine and cook for a further 15 minutes.
    • Meanwhile cook New Potatoes in boiling water for 20 minutes. For the last minute add the red peppers andmange tout.
    • Bring KNORR Blue Dragon Thai Green Curry Sauce to simmer in pan for 2 minutes then add the vegetables andsimmerfor 5 minutes on a low heat.
    • Before serving add in the Thai basil.
    • Serve with Jasmine Rice.