Vegan Thai Red Curry Bosh TV

Thai Red Curry

  • Simple
  • 0:35 m
  • 30 ingredients

This vegan Thai Red Curry recipe is the perfect feel-good meal with a hell of a kick. It's packed full of veg with a homemade paste making it a really healthy dish. You'll absolutely love this one! It's delicious, colourful, super satisfying and healthy plant-based recipe Although they're optional, the lychees take this dish to the next level so definitely try get your hands on them. Give the recipe a go this week! If you're wondering 'What shall i cook tonight?' we vote THIS!

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Serves: 4

Ingredients

For the curry

  • 2 tbsp vegetable oil
  • 1 tbsp palm sugar - or regular sugar
  • 2 tbsp agave syrup
  • 4 tbsp soy sauce
  • 1 tsp cumin seeds
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red chilli
  • 200g mushrooms
  • 60g baby corn
  • 1 x 400g can of coconut milk
  • 150ml vegetable stock
  • 2 tbsp agave syrup
  • 160g baby plum tomatoes
  • 50g mangetout
  • ½ x 425g tin of lychees - optional

For the Thai red curry paste (makes 300g)

  • 2 tbsp coriander seeds
  • 1 tsp peppercorns
  • 2 tbsp tomato purée
  • 2 tsp salt
  • 10g fresh coriander leaves
  • 50ml water
  • ½ lime
  • 3 kaffir lime leaves
  • ½ roasted red pepper (from a jar)
  • 1 Bird's eye chilli - optional
  • 3 red chillies
  • 5 garlic cloves
  • 2 lemongrass stalks
  • 5 shallots
  • 2cm piece of fresh ginger

To serve

  • white rice - enough for 4 people

Before you start

Powerful blender | Large deep frying pan or wok on a high heat

Step 1

To make the Thai red curry paste

  • Scatter the cumin and coriander seeds over the pan and toast for 2 minutes
  • Peel the ginger by scraping off the skin with a spoon and roughly chop
  • Peel and roughly chop the shallots
  • Peel the garlic
  • Trim and roughly chop the lemongrass
  • Rip the stems from the chillies, removing the seeds if you prefer a milder sauce
  • Put the toasted seeds into the liquidiser along with the ginger, shallots, garlic and lemongrass
  • Add the fresh red chillies, bird’s eye chilli, if using, peppercorns, roasted red pepper, tomato purée and the lime leaves
  • Squeeze in the lime juice, catching any pips in your other hand
  • Add the 10g fresh coriander, salt and a splash of water, then whizz until really smooth with no bits, adding up to 50ml of water to loosen it if necessary
  • Spoon 100g of the paste into a bowl and set the rest aside to use another time (freeze it in batches of 100g)

Ingredients

  • 1 tsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 tsp peppercorns
  • 2 tbsp tomato purée
  • 2 tsp salt
  • 10g fresh coriander leaves
  • 50ml water
  • ½ lime
  • 3 kaffir lime leaves
  • ½ roasted red pepper (from a jar)
  • 1 Bird's eye chilli - optional
  • 3 red chillies
  • 5 garlic cloves
  • 2 lemongrass stalks
  • 5 shallots
  • 2cm piece of fresh ginger

Step 2

Prepare the vegetables

  • Cut the red and green peppers in half and cut out the stems and seeds, then cut into 2cm chunks
  • Rip the stem from the red chilli, removing the seeds if you prefer a milder flavour, and cut into slices
  • Slice the mushrooms and halve the baby corn

Ingredients

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red chilli
  • 200g mushrooms
  • 60g baby corn

Step 3

Start cooking

  • Put the pan back on a high heat and add the oil
  • When it’s hot, add the 100g curry paste and fry for 2 minutes, until the paste deepens in colour and smells amazing
  • Pour in the coconut milk and vegetable stock and stir well to mix everything together
  • Add the sugar, agave syrup, soy sauce, peppers, chilli, mushroom, baby corn, tomatoes and mangetout
  • Drain the lychees, if using and add them to the pan
  • Bring to the boil and simmer for 7–10 minutes, until the vegetables are cooked through
  • Taste and adjust the seasoning, adding salt, sugar or agave syrup as required

Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp palm sugar - or regular sugar
  • 2 tbsp agave syrup
  • 4 tbsp soy sauce
  • 1 x 400g can of coconut milk
  • 150ml vegetable stock
  • 2 tbsp agave syrup
  • 160g baby plum tomatoes
  • 50g mangetout
  • ½ x 425g tin of lychees - optional

Step 4

Time to serve

  • Spoon the curry into bowls, garnish with a handful of coriander leaves and serve alongside white rice

Ingredients

  • white rice - enough for 4 people
Brand new

Say hello to BOSH! Ready Meals now at Tesco.

Packed with protein, loaded with plant goodness, and bursting with bold flavour, they’re the easiest way to bring epic plant-based energy to your dinner table.

Shop Now

BOSH! Ready Meals
Available at Tesco