Thai Red Vegetable Curry


Ingredients (10 persons)

Amount Measure Name
75 ml75mlSunflower oil
600 g600gOnions diced
600 g600gButton mushrooms thinly sliced
600 g600gRed peppers diced
600 g600gAubergine 2cm diced
1 l1lKnorr Blue Dragon Thai Red Curry Sauce 2.2L  
5 g5gCoriander, chopped

Our products used in this recipe


Advanced Preparation.
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
10 minutes.
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.
Service Hint
Serve with KNORR Long Grain Rice or KNORR Noodles cooked in KNORR Vegetable Bouillon

Handy hint
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

Reference Intakes for Adults

Each Serving of Thai Red Vegetable Curry contains

Reference Intakes for Adults

of an adults guideline daily amount

recipe number: 1-EN-137662 recipe code: R0035716
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr