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.