Thai Red Curry

0:35 m

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!

Start cooking ➞



For the curry

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

For the Thai red curry paste (makes 300g)

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

To serve

<item-todo-done> white rice - enough for 4 people<item-todo-done>


Note Ingredients double when servings increase, method may have to be adjusted accordingly.

For the curry

<item-todo-done>4 tbsp vegetable oil<item-todo-done><item-todo-done>2 tbsp palm sugar - or regular sugar<item-todo-done><item-todo-done>4 tbsp agave syrup<item-todo-done><item-todo-done>8 tbsp soy sauce<item-todo-done><item-todo-done>2 tsp cumin seeds<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done><item-todo-done>2 green bell peppers<item-todo-done><item-todo-done>2 red chillies<item-todo-done><item-todo-done>400g mushrooms<item-todo-done><item-todo-done>120g baby corn<item-todo-done><item-todo-done>2 x 400g can of coconut milk<item-todo-done><item-todo-done>300ml vegetable stock<item-todo-done><item-todo-done>4 tbsp agave syrup<item-todo-done><item-todo-done>320g baby plum tomatoes<item-todo-done><item-todo-done>100g mangetout<item-todo-done><item-todo-done>1 x 425g tin of lychees - optional<item-todo-done>

For the Thai red curry paste (makes 300g)

<item-todo-done>4 tbsp coriander seeds<item-todo-done><item-todo-done>2 tsp peppercorns<item-todo-done><item-todo-done>4 tbsp tomato purée<item-todo-done><item-todo-done>4 tsp salt<item-todo-done><item-todo-done>20g fresh coriander leaves<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>6 kaffir lime leaves<item-todo-done><item-todo-done>1 roasted red pepper (from a jar)<item-todo-done><item-todo-done>2 Bird's eye chilli - optional<item-todo-done><item-todo-done>6 red chillies<item-todo-done><item-todo-done>10 garlic cloves<item-todo-done><item-todo-done>4 lemongrass stalks<item-todo-done><item-todo-done>10 shallots<item-todo-done><item-todo-done>4cm piece of fresh ginger<item-todo-done>

To serve

<item-todo-done> white rice - enough for 4 people<item-todo-done>

Before you start

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

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)

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

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

Time to serve

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

Cost per portion


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