Red Thai Curry with Eggplant and Mushroom

$24.00

Everyday Meals for 2

Only 4 left!

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. To defrost, put in the fridge for 24 hours. Once defrosted, reheat, and consume within 48 hours. 

Once defrosted, give the bag a good shake to homogenise the sauce. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot.  Alternatively you can empty contents into a microwave-safe container, and heat for 2-4 minutes, stirring occasionally, until piping hot.

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

Customer Reviews

Based on 14 reviews
71%
(10)
21%
(3)
0%
(0)
0%
(0)
7%
(1)
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.

N
Noreen.A
Full of flavour.

We had the egg plant curry for dinner tonight it was full of flavour & egg plant is one of my favourites.
I add some crunchy chicken strips & steamed rice with it & it made the meal complete.