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3.25 (4 votes)

Thai red curry

You can't beat a creamy, coconut-y Thai curry and this vegan version by Ian Theasby and Henry Firth doesn't disappoint! It even packs in 4 of your 5-a-day

Serves 4

Prep Time 15 min

Cooking Time 15 min

Ingredients

  • 2tbsp vegetable oil
  • 400ml can reduced-fat coconut milk
  • 150ml reduced-salt vegetable stock
  • 1tbsp palm sugar (or regular sugar)
  • 2tbsp agave syrup
  • 4tbsp soy sauce
  • 2 peppers (1 red, 1 green), deseeded and cut into
    2cm chunks
  • 1 red chilli, sliced
  • 200g mushrooms, sliced
  • 60g baby corn, halved
  • 160g baby plum tomatoes
  • 50g mangetout, trimmed
  • ½ x 425g can lychees, drained (optional)
  • Coriander leaves, to garnish 
  • For the Thai red curry paste
  • 1tsp cumin seeds
  • 2tbsp coriander seeds
  • 2cm fresh ginger, peeled and roughly chopped
  • 5 shallots, peeled and roughly chopped
  • 5 garlic cloves
  • 2 lemongrass stalks, trimmed and roughly chopped
  • 3 red chillies, chopped
  • 1 red bird’s eye chilli, chopped (optional)
  • 1tsp black peppercorns
  • ½ roasted red pepper from a jar, sliced
  • 2tbsp tomato purée
  • 3 kaffir lime leaves
  • Juice ½ lime
  • 10g fresh coriander leaves

Method

  1. To make the curry paste, toast the cumin and coriander seeds in a pan for 2 min. Put the toasted seeds into a liquidiser or blender with the ginger, shallots, garlic and lemongrass. Add the chillies, bird’s eye chilli, if using, peppercorns, roasted red pepper, tomato purée, lime leaves and lime juice. Add the coriander and a splash of water, then whiz until really smooth, adding up to 50ml water to loosen the paste, if necessary. Spoon one-third (100g) of the paste into a bowl and freeze the rest in two 100g batches to use another time.
  2. To make the curry, heat the oil in a pan over a high heat. Add the 100g curry paste and fry for 2 min until it deepens in colour. Pour in the coconut milk and stock and stir to mix well. Add the sugar, agave syrup, soy sauce, peppers, chilli, mushrooms, baby corn, tomatoes and mangetout. Add the lychees, if using, and bring to the boil. Simmer for 7–10 min until the vegetables are cooked through. Taste the curry and add more black pepper if required.
  3. To serve, spoon into bowls and garnish with the coriander leaves.

Nutrition per serving

Read more on how we calculate nutrition.
365 7.3g 16g 7g 8.1g 38g 2.3g 113mg 42g 4.7mg

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