Thai Red Curry
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
Ingredients
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>
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