Vegan Thai Red Curry and Coconut Rice
Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time |
| 15 minutes |
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Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
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Ingredients
Curry
- 250 g forestiere mushrooms or chestnut, or portobello, slightly mashed with a fork instead of sliced
- 1 handful baby corn
- 1 handful mange tout or green beans
- 1 head broccoli cut into florets
- 1 thumb-sized piece ginger minced
- 1 onion finely diced
- 1 large handful spinach
- 1 can coconut milk
- 4 Tbsp light soy sauce
- 1 Tbsp white rice vinegar
- 6 Tbsp vegan thai red curry paste Tesco's own brand is safe for vegans
Coconut Rice
- 300 g jasmine rice
- 1 can coconut milk
- 400 ml water
Topping (optional)
Servings: people
Instructions
Coconut Rice
- Add 1 can of coconut milk and 400ml of boiling water to a large saucepan and bring it to a boil.
- Add the jasmine rice, stir well and cover. Simmer on low for 12-15 minutes, stirring occasionally if necessary.
Curry
- Heat 1 tbsp vegetable oil in a large pan and fry the onion and ginger for 2 minutes. Add the mushrooms, broccoli, mange tout and baby corn and fry for another 2-3 minutes.
- Add the red curry paste, soy sauce and vinegar and continue frying for 2 minutes. Add the coconut milk and stir until it starts to boil. Reduce the heat and simmer for 5 minutes. Turn out the heat and add a large handful of spinach, mix in.
- Serve with the rice and sprinkle coriander, fresh chilli, red onion and sesame seeds on top.
Recipe Notes
I like mushrooms in this recipe, but it works equally well with fried tofu. Don't be afraid of subbing any of the vegetable ingredients the recipe calls for—use any type of veg you want!