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Vegan Thai Red Curry

There’s something so rewarding about making your own Thai Red Curry. Especially when it turns out as well as this recipe. In the past when I’ve looked up recipes for Thai Red curries, a lot of recipes have called for the use of a store bought curry paste, which to me seems a bit pointless given that one is looking for a recipe!

Recently I went to a Thai restaurant and when I requested the vegetarian Thai Red curry I made a point of asking the waiter to remind the chef not to add any fish sauce. The waiter said, “I can tell him, but it just won’t taste the same”. Well that may be, but it still tasted great and so back in my kitchen I wanted to create the same experience.

It’s surprisingly easy to make your own paste, everything just gets blitzed in the food processor and then lightly stir fried before adding your vegetables and coconut milk. It takes longer to prep the veg! I love how the heat from the chilli and galangal work with the mellow notes of the coconut milk. And if you can’t get your hands on galangal, ginger is a perfect sub. Then there is the zesty hum from the lemongrass, lime and kaffir lime leaves which sings beautifully with the sweet notes from the shallots. The garlic subtly fragrances each mouthful and the coconut milk brings silkiness and indulgence. The crunch and brightness from the vegetables makes this a real feel-good dish. Enjoy people!

Vegan Thai Red Curry
Serves 4
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Prep Time
25 min
Cook Time
20 min
Total Time
40 min
Prep Time
25 min
Cook Time
20 min
Total Time
40 min
406 calories
35 g
0 g
29 g
9 g
19 g
488 g
1099 g
14 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 406
Calories from Fat 248
% Daily Value *
Total Fat 29g
Saturated Fat 19g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
Sodium 1099mg
Total Carbohydrates 35g
Dietary Fiber 7g
Sugars 14g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Thai Red Curry Paste
  1. • 4 shallots, roughly chopped
  2. • 2 red chillies, roughly chopped
  3. • 3 dried arbol chillies, soaked in boiled water for 20mins
  4. • 4 stalks lemongrass, outer leaves and bulbs removed, roughly chopped
  5. • Thumb size piece galangal, roughly chopped (or ginger)
  6. • 5 cloves garlic
  7. • 10 kaffir lime leaves (fresh or dried)
  8. • Juice of 1 lime
  9. • 1 tsp salt
  1. • 1 tbsp vegetable or sunflower oil
  2. • 2 carrots, halved length and width way and then sliced into thick rectangles
  3. • 3 peppers (I used red, green and yellow), sliced
  4. • 300g cup mushrooms, sliced,
  5. • 200g green beans topped and tailed
  6. • 250g baby corn, sliced
  7. • Florets of 1 broccoli
  8. • 1 white onion, sliced
  9. • Pinch of salt
For the curry
  1. • 1 tbsp vegetable or sunflower oil
  2. • ½ tsp salt
  3. • Juice of ½ lime
  4. • 400ml coconut milk
Making the Thai Red Curry Paste
  1. Drain most of the water from the arbol chillies, leaving approx. 1 tablespoon-worth.
  2. Combine with the rest of the ingredients for the Thai Red paste and blitz in a food processor until you achieve a smooth paste.
Cooking the Vegetables
  1. In a wok heat 1 tbsp vegetable or sunflower oil on medium heat.
  2. Add the carrots, green beans and baby corn with a pinch of salt. Flash fry these for 3-4mins before adding the broccoli, onions, mushrooms and peppers and cooking for a further 4-5mins.
  3. Remove from heat and transfer the vegetables to a bowl or plate and set aside so we can reuse the wok.
Making the Curry
  1. Heat 1 tbsp of vegetable or sunflower oil on medium heat in the wok.
  2. Add the curry paste and lightly fry on a low heat for 4-5minutes, doing this will help release the oils, intensifying the flavour of the paste and cooking away any rawness.
  3. Stir the vegetables back in and allow these to cook in the paste for 2-3 minutes before adding the coconut milk, lime juice and salt to taste. My husband likes a mellow curry, not too spicy, so I used the whole can of coconut milk (400ml). If like me you prefer a more fiery curry, use less milk.
  4. Serve with rice or noodles.
Sweet Chilli Kitchen
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