AD I have always been a huge fan of Thai flavours and this traybake veggie Thai curry makes for a perfect weeknight meal for the family. The added bonus is you can cook it all in one dish so it really saves on the washing up!! I have used my @zwilling_uk gratin dish to both cook, store and reheat this delicious meal, keeping it fresh for up to five times longer (just take off the lid and heat up for a midweek meal).
I love that it preserves flavours, nutrients and vitamins. The flavours in this dish will have you going back for more. The Fresh & Save solution makes my life so much simpler, when reheating pre-prepared meals I make at the beginning of the week, it is so perfect for busy lifestyles and meals on the go.
1 can of full-fat coconut milk
2 tbsp of green Thai curry paste
1 thumb of ginger grated
2 crushed garlic cloves
2 tbsp of tamari or soy
1 red chilli finely sliced
1/2 aubergine thinly sliced
1 pepper thinly sliced
1 courgette thinly sliced
2 portions of rice or udon noodles
Place all of the sauce ingredients into the Zwilling gratin dish and whisk until combined.
Add the chopped aubergine and sweet potato until coated and bake in the oven for 40 mins with foil covering.
Cook the noodles as per packet instructions, rinse in cold water and add to the cooked curry and stir through.
Enjoy with fresh lime