Red Thai Curry with Eggplant and Mushroom

$24.00

Chef Vipa did some miracles again with this beautiful mushroom and eggplant red curry. It is packed with flavour, and the coconut milk balances the spicy notes, it is simply beautiful.. 650g, serves 2.

Preparation, cooking and serving instructions

Frozen product. The dish has to be defrosted before reheating. To defrost, place in the fridge for 24 hours. Once defrosted, reheat, and consume within 2-3 days.

For optimal results, we suggest reheating in a pot on the stove. If you're in a hurry, the microwave can also be a quicker option.

Into a saucepan: Empty into a saucepan and place over a gentle heat, stirring occasionally until piping hot.

In the microwave: Empty into a microwave-safe container and heat for 2-4 minutes, or until piping hot.

Serve with rice, and Thai basil. You can also squeeze some lime juice for freshness and sourness.

Tip: If you didn’t have time to defrost in the fridge, carefully place the bag into some hot water from the kettle for a few minutes.

Customer Reviews

Based on 15 reviews
73%
(11)
20%
(3)
0%
(0)
0%
(0)
7%
(1)
J
Joanne.T

Yummy!!!! Just right amount of spice!

A
Ann.M
Delicious

A repeat order for us. Really like this vege curry

S
Sally

Eggplant texture felt a bit wrong. Not v spicy. Still delicious though

R
Robin.G
Not our favourite. Chunks of eggplant way too large. No kick to it at all.

See above

M
Marilyn W
Delicious and good sized serving

I love this curry and this time there were a few more mushrooms than last time so I was very happy.