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
- Bring a medium-size pot of salted water to the boil.
- Halve the zucchini and baby corn. Quarter the eggplant lengthways. Pick Thai basil leaves (discard stems), roughly chop the peanuts.
- 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.
- 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.
- 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.
- Serve curry with vermicelli and garnish with remaining peanuts, Thai basil and a squeeze of lemon if desired.
Serves 4
Ingredients for Red Thai Vegetable Curry with Vermicelli Noodles
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Special
Changs Vermicelli Rice Noodles 250g
Not available on click & collect.Save $0.55$2.00 ea $0.80 / 100g -
Special
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Special
Mrs Trans Kitchen Thick Rice Vermicelli 300g
Not available on click & collect.$3.29 ea $1.10 / 100g -
Special
Ayam Thai Brown Rice Vermicelli Noodles 200g
Not available on click & collect.$2.99 ea $1.50 / 100g