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Method:

  • Onion 80 g
  • White button mushrooms 200 g
  • Sunflower oil 60 ml
  • Butternut 180 g
  • Red pepper 100 g
  • Patty Pans 200 g
  • Coconut milk 800 ml
  • Broccoli florets 150 g
  • Fettuccine pasta 500 g
  • Basil Leaves 10 g
  1. Preparation:

    • Finely chop the onions. Cut the mushrooms into quarters.
    • Dice the butternut. Dice the red pepper. Cut the patty pans into quarters.
    • Keep aside the pasta and basil leaves.
  2. Method:

    • Heat a large pan over medium high heat, add the oil, cook onions until soft. Add the mushrooms and cook for 4 min, stirring occasionally. Remove from heat and set aside.
    • Blanch the butternut. Pour coconut milk into a pot over medium high heat and bring to the boil. Reduce heat and pour in Robertsons Thai Red Curry and simmer for 15 min. Add the cooked mushrooms and all the remaining vegetables. Cook for a further 10 min, remove from the heat.
    • Cook the pasta to al dente point following the on pack instructions. Place pasta on a plate and pour over the Thai vegetables sauce. Garnish with basil.
  3. Chef's Tip:

    • Substitute coconut milk with cream or Knorr Professional Vegetable Stock Granules or soya milk.