Grilled Eggplant Noodle Salad with Thai Red Dressing

Natural | Gluten Free | Vegan | Australian made Product Recipe Ingredients Nutritional Info Turban Tips Video Bronze medal winner at the Royal Agricultural Society WA and Victoria Food Awards, our Thai Red Curry paste is ready to add spiciness into your next delicious meals. Our Thai Red Curry is an aromatic blend of herbs and spices - garlic, shallots, galangal, coriander, ginger, kaffir lime, cumin, peppercorns and lemongrass. Add coconut milk, favourite protein and desired vegetables, we recommend broccoli or potatoes - to transform your everyday dish into a meal out of the kitchens of Thailand.  Special hint: for something even more authentic and delicious, try adding lychees into your Thai red curry dish. Divine! Thai Red Curry Recipe Ingredients needed: 1 jar THAI RED CURRY PASTE 1 kg of your choice of protein, tofu or vegetables 1 can (400ml) of coconut milk 1 tbsp of fish sauce or soy sauce 1 fresh lime A handful of fresh basil Coriander to garnish Method: 1. Sauté protein, tofu or vegetables along with the paste in a saucepan until golden brown. 2. Add coconut milk, 1/2 cup of water, fish sauce or soy sauce. 3. Cook over medium heat for 15 minutes until ingredients are cooked to perfection. 4. Garnish with handfuls of basil, coriander and a squeeze of fresh lime. 5. Serve generously over steamed rice or your favourite noodles. Let the tantalizing flavours of the tropics dance in your mouth. Thailand awaits you... Onion, tomatoes, Australian canola oil (GMO-free), lemongrass, water, fresh roasted spices, garlic, vinegar, raw sugar, salt, galangal, ginger, kaffir lime.Product does not contain shellfish or fish sauce. When prepared Servings per packet: 8Serving size: 28.75grams NUTRITION INFORMATION Servings per package: 8 Serving size: 28.75 g AverageQuantity perServing AverageQuantity per100 g Energy 289 kJ 1010 kJ Protein 0.8 g 2.8 g Fat, total 5.5 g 19 g - saturated 0.4 g 1.4 g Carbohydrate 3.8 g 13.4 g - sugars 2.2 g 7.8 g Sodium 249 mg 867 mg Thai Red Curry Laksa: transform this dish into a laksa bowl with the addition of coconut milk, stock of preference along with your favourite seafood, tofu, veggies, bean sprouts, noodles and garnishing of fresh lime, mint and coriander leaves. Add dollops of this paste to your next pumpkin soup with coconut milk, to add an exotic Thailicious twist.Vegan option: Replace meat with tofu, broccoli and veggies.