Vegan Thai red curry

Vegan Thai red curry

This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables.

Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which 12g sugars), 20g fat (of which 15g saturates), 5.5g fibre and 0.2g salt.


For the vegan Thai red curry paste

To serve


  1. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle.

  2. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes).

  3. Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes.

  4. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender.

  5. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice.