Ingredients

+

Advance Preparation

  • Potatoes, diced 250.0 g
  • Red peppers, diced 125.0 g
  • Yellow peppers, diced 125.0 g
  • Courgette, diced 250.0 g
  • Aubergine, diced 250.0 g
  • Coriander 10.0 g
  • Peanuts 100.0 g
  • Green cardamon3 pods 1.0 g
  • Cumin seeds 10.0 g
  • Coriander seeds 10.0 g

Method

Preparation

  1. Advance Preparation

    • Pre heat an oven to 150c.
    • Dice potatoes, peppers, courgettes and aubergine into 2cm dice.
    • Peel and dice the onions.
    • Crush the cumin, coriander and cardomon.
    • Roast and chop peanuts.
  2. Method

    ..
    • Marinate the vegetables in the KNORR Blue Dragon Thai Red Curry Paste for at least 2 hours.
    • Heat the vegetable oil in a heavy based pan, and fry the marinated vegetables in batches until golden, remove and set aside until needed.
    • In the same pan fry the for 5 minutes without colour then add the KNORR Professional Ginger and Garlic Puree and dry spices.
    • Cook for another 5 minutes then add the tomato purée, chopped tomatoes, coconut milk and KNORR Professional Vegetable Bouillon to the pan and mix everything together.
    • Bring to sauce to the boil then reduce the heat and simmer for 20 minutes then add the vegetables and continue to simmer for a further 20 minutes until the vegetables are tender.
    • Remove from the heat and finish with the soy sauce, demerara sugar and chopped coriander, finally sprinkle the roasted peanuts on top and serve with sticky rice
Home
Products
Recipes
Chef Inspiration
Menu