Vegan Thai red curry

Name: Vegan Thai red curry
Total time: 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 1 tbsp vegetable oil; a thumb-sized piece ginger grated; 2 cloves garlic crushed; 4 tbsp vegan thai red curry paste (we used Thai Taste); 400g tin coconut milk; 500g bag Quorn Chicken Style Pieces; 4 (optional) lime leaves; 1 red pepper sliced; a handful mangetout; 1 lime juiced; 1 tbsp soy sauce; a handful of leaves coriander; a handful of leaves Thai basil; to serve rice

Adam Bush

Published: January 3, 2020 at 10:01 AM

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Serves 4

Easy

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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Match shop-bought vegan curry paste with plenty of fresh ginger, mangetout, red pepper and Quorn to make a delicious meat-free Thai red curry

Vegan

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Alternatives

Complete the dish

Make this vegan Thai red curry for a comforting dinner, then check out more vegan curry recipes such as our speedy vegan Thai green curry, tempeh curry, yellow curry and vegan aubergine curry.

For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

1 tbsp vegetable oil
a thumb-sized piece ginger

grated
2 cloves garlic

crushed
4 tbsp vegan thai red curry paste

(we used Thai Taste)
400g tin coconut milk
500g bag Quorn Chicken Style Pieces
4 (optional) lime leaves
1 red pepper

sliced
a handful mangetout
1 lime

juiced
1 tbsp soy sauce
a handful of leaves coriander
a handful of leaves Thai basil
to serve rice

Method

step 1

Heat the oil in a frying pan over a medium heat and gently fry the garlic, ginger and curry paste for 5 minutes. Pour in the coconut milk and add the frozen Quorn pieces and the kaffir lime leaves, if using, and simmer gently for 10 minutes. Tip in the red pepper, mangetout and 50ml of water, and simmer for 2-3 minutes until the veg is just cooked. Season with lime juice and soy sauce, then top with the coriander and thai basil leaves, and serve with rice, if you like.

Check out more vegetarian curry recipes

Shahi Paneer Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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