|600||g||Button mushrooms thinly sliced|
|600||g||Red peppers diced|
|600||g||Aubergine 2cm diced|
|1||l||Knorr Blue Dragon Thai Red Curry Sauce 2.2L|
Pre heat an oven to 180ºC (375ºF) gas 5. Warm the serving plates. Prepare ingredients as above.
Method - Oven
1. Place oil, onions, mushrooms, peppers and aubergine into a gastronom insert and bake in oven for
2. Decant the sauce in to the gastronom and cover with foil or a lid.
3. Place into the oven nd cook for 20 minutes or until thoroughly cooked.
4. Serve in a warmed serving dish and garnish with the coriander.
Serve with KNORR Long Grain Rice or KNORR Noodles cooked in KNORR Vegetable Bouillon
Chicekn, pork or prawns could be added also the vegetable mix can be changed with availability.
Added salt is not recommended but if used keep to a minimum. If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
Each Serving of Thai Red Vegetable Curry contains
of an adults guideline daily amount