This creamy vegan Thai red curry is a recent addition to our recipe rota and we are really enjoying it. It is great for a midweek meal as it is quick and easy to prepare. I have been using a Thai Red Curry paste but would like to try making my own from scratch soon. Buying a ready-made paste is easy but I’m sure making your own provides for a fresher and fuller flavour.
This recipe calls for coconut milk. Coconut milk is also a recent addition to our diet, but I am loving it. It is so creamy and sweet and is really a great addition to curries. It can be expensive but I just wait until it is on sale and then buy it in bulk.
This recipe is easy to make your own as well. Add tofu, or switch up the veg, use whatever you have available and you still get a tasty meal!
Hope you enjoy and do comment if you try it! Thanks 😊
Creamy, delicious, and not too spicy. Really easy and quick to make.
- 300 g basmati rice
- 1 Tbsp olive oil
- 1 butternut squash, cubed
- red Thai curry paste
- 1 red bell pepper, diced
- 1 spring onion, chopped
- 1 can bamboo shoots
- 1 can coconut milk
Boil salted water and cook rice according to package instructions.
Meanwhile, heat olive oil in a pan.
Stir fry butternut squash for a few minutes.
Add in red Thai paste (to taste), bell pepper, spring onion, and bamboo shoots. Stir fry for an extra couple of minutes.
Pour in coconut milk and simmer for 10-15 minutes.
- Serve with sliced lime.