Vegan Thai Red Curry

I made a big batch of this vegan Thai red curry for a friend’s party, as a vegan option had been requested. It was interesting to have to make a vegetable red Thai curry without any fish sauce – including in the curry paste. Most do contain this, so if you do want this to be vegan you may have to check the labels carefully.

Soy sauce makes for a reasonable fish sauce substitute in this vegan red curry, and the lime, chilli and sugar help to balance the flavour between salty, sour, spicy and sweet. If you like it hotter, simply add more chilli flakes. The peanut butter is optional, but adds a nice creamy texture and depth of flavour – if you like nuttiness.

Serves 4

Vegan Thai red curry ingredients

• Sesame oil, for frying
• Shallots, 1-4 depending on size, finely chopped
• Carrot, 1 large, sliced into thin strips
• Coconut milk, 1 tin
• Red curry paste, 1-2 tbsp to taste (check this is vegan, if required)
• Soy sauce, 2 tbsp
• Lime, 1, juice only
• Vegetable stock pot or cube
• Chilli flakes, a pinch
• Sugar, 1 tsp
• Peanut butter, smooth or crunchy, 1 tbsp (optional)
• Butternut squash, 1, peeled and diced
• Courgette, 1 small, sliced into strips
• Baby corn, 1 pack or tin, sliced into quarters lengthwise
• Button mushrooms, a few, sliced
• Bamboo shoots, 1 tin, drained

Equipment

• Sharp knife
• Chopping board
• Wok
• Wooden spatula

How to make Vegan Thai red curry

• Heat a splash of sesame oil in a hot wok, then add the shallots and stir-fry for a few minutes until they start to brown.
• Add the carrots and stir, then the coconut milk, curry paste, soy sauce, lime juice, stock pot or cube, chilli flakes and sugar. Plus the peanut butter, is using. Stir well.
• Then add the rest of the vegetables, before simmering for around 10 minutes – or until all the veg is cooked.

Serve with Jasmine rice

Related recipes:

• Thai Red Prawn Curry
• Yellow Thai Chicken Curry
• Thai Panang Chicken Curry
• Slow Cooker Beef Massaman
• Lentil & paneer dal

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