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!

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