Creamy Vegan Thai Red Curry

Creamy Vegan Thai Red Curry

Creamy, delicious, and not too spicy. Really easy and quick to make.

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 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


  1. Boil salted water and cook rice according to package instructions.

  2. Meanwhile, heat olive oil in a pan.

  3. Stir fry butternut squash for a few minutes.

  4. Add in red Thai paste (to taste), bell pepper, spring onion, and bamboo shoots. Stir fry for an extra couple of minutes.

  5. Pour in coconut milk and simmer for 10-15 minutes.

Recipe Notes