Red curry with mixed vegetables & egg
100 g Valcom Thai Red Curry paste
400ml TCC Coconut milk
2tbsp rice bran oil
1 medium eggplant
1/2 large sweet potato scrubbed
1 red capsicum
4 large button mushrooms quartered
1 medium onion quartered
2 bok choi halved and well washed and cut into quarters
2 kaffir lime leaves
2 tbsp fish sauce
2 heaped tbsp brown sugar
2 hard boiled eggs, peeled & sliced in half
Lemon or lime wedges
Vietnamese mint leaves
Cut the sweet potato into 1/2" medallions and slice in half.
Slice the rest of the vegetables into large dice.
Sauté the Thai red chilli paste in the oil till fragrant.
Add 1/2 the coconut milk and cook till the oil from the paste is visible, (dots on the surface).
Add the sweet potato and mushrooms. Stir to coat with the sauce. Add the rest of the milk, the lime leaves, sugar and fish sauce.
Cook for 10 mins on medium heat.
Add the eggplant and capsicum. Cook for another 10 mins, then add the bok choy, Gently stir.
Cook with lid on for another 10 mins.
Ladle into a bowl and add your sliced boiled eggs .
Serve with steamed basmati rice, lemon/lime wedges and fresh Basil leaves, Vietnamese mint, and extra chilli to taste!
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