Thai Red Veg Curry Stir Fry

Thai Red Veg Curry Stir Fry


1 bag McCain Asian Stir Fry

300g egg plants cubed

1 large onion – sliced


1 teaspoon crushed garlic and ginger

1 can coconut milk

50g red curry paste

Chopped coriander

Salt and pepper

Steamed Jasmine Rice to serve with




Prep Time: 5 minutes
Total Time: 40 minutes

  1. Add oil to a large skillet, on medium heat
  2. Once hot add onions and cook for 5 minutes before adding in the garlic and ginger
  3. Add in the eggplant, season, and cook for 15 minutes on medium heat, making sure the bottom doesn’t burn - add water if needed
  4. Add the red curry paste and sauté for 1 minute before adding the frozen McCain Asian Stir Fry veg mix
  5. Cook for 2 minutes
  6. Add the coconut milk and allow to simmer on medium to low heat for 15 minutes until the veg is cooked
  7. Season and remove from the heat
  8. Garnish with chopped coriander and serve with steamed Jasmine rice

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Asian Stir Fry #eggplant #jasmine rice