Thai Green Curry

Serves 8

Ingredients:

• 90ml vegetable oil

• 520g diced eggplant

• 2 red onions, chopped

• 600g button mushrooms, halved

• 500g beans, cut into pieces

• 400ml coconut cream

• 900ml Barker’s Professional Thai Green Curry Meal Sauce

• 200g spinach leaves

• handful basil, ripped

• handful coriander, chopped

Method:

1. In a wok or saucepan, add the oil and heat until smoking hot.

2. Add in the eggplant and red onion. Fry until golden.

3. Add the mushrooms, coconut cream and Barker’s Professional Thai Green Curry Meal Sauce, bring to the boil and simmer for 10 minutes.

4. Add the spinach, basil and coriander. Stir in to wilt.

5. Serve with steamed jasmine rice.

HANDY HINT:

Spray the eggplant with oil, place into a gas flame, rotate and char the skin all over. When cool enough to handle, scrape the skin off and use the smoked eggplant in the curry.

This Recipe Uses: