Red Thai Vegetable Curry with Vermicelli Noodles

INGREDIENTS

• 1 tub (570 g) Harris Farm Red Curry Sauce
• 250 g rice vermicelli noodles
• 1 medium eggplant
• 1 medium zucchini
• 1 packet (115 g) baby corn
• 1 bunch Thai basil
• 1/4 cup salted peanuts
• 1 lemon

METHOD

1. Bring a medium-size pot of salted water to the boil.
2. Halve the zucchini and baby corn. Quarter the eggplant lengthways. Pick Thai basil leaves (discard stems), roughly chop the peanuts.
3. Bring a large frying pan to high heat, generously drizzle olive oil and sear eggplant for about 3 mins on each side until dark brown and soft. Remove from pan and cut into pieces.
4. Repeat with the zucchini, then blanch baby corn in boiling water for about 5 mins before adding the noodles. Cook for about 2 mins then drain well.
5. Add the curry sauce to the frying pan, bring to the boil then add the vegies and half the Thai basil. Cook for about 3 mins, add half the peanuts and squeeze in the juice of half a lemon, stir through.
6. Serve curry with vermicelli and garnish with remaining peanuts, Thai basil and a squeeze of lemon if desired.

Serves 4