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


A rich and relatively mild spiced curry originating from southern Thailand.



  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