Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Thai Vegetable Curry with home-made curry paste option

gluten free
wheat free
freezable
2 spoon difficulty rating

60 minutes

Serves: 3-4

Thai Vegetable Curry with home-made curry paste option

This delicious recipe that we’ve adapted from Catherine Mason’s wonderful book, 'Veg' is well worth the effort - it doesn't take long to make a home-made curry paste, especially if you have a blender/food processor. 

However, if you're short of time, use 1-2 tablespoons of ready made vegan Thai curry paste such as Thai Taste or Tesco etc. (Some brands contain fish or shrimp sauce so aren't veggie or vegan!)

Ingredients: 

Curry paste (skip if using ready made sauce!) This makes more than you need but will store in fridge for a few days in screw top jar. It will also freeze.

  • 1 level tsp coriander seeds
  • 1 level tsp cumin seeds
  • 6 black peppercorns
  • 15 hot green chillies, the larger type, halved, deseeded and washed - reduce if this is too scary for you
  • 2 talks lemon grass, chopped
  • 3 shallots or small onions, coarsely chopped
  • ½ tbsp peeled, chopped fresh ginger root
  • 4 Kaffir lime leaves, chopped
  • ½ tsp grated lime rind
  • 1 tsp coriander root, chopped (optional)
  • 1 level tbsp sugar
  • 1 level tsp salt
  • 2 tbsp groundnut (peanut) oil or plain vegetable oil

Curry

  • 1 pack of plain tofu
  • 1/3 quantity of green curry paste (if using ready made paste/sauce, use 2-3 tbsp, depending on taste)
  • 2 onions, peeled and chopped
  • 1 tbsp peanut oil or plain oil
  • 4 cloves garlic, peeled and finely chopped
  • about 1kg/2lb assorted vegetables, eg:
    • - baby sweet corn halved lengthwise
    • - French or baby runner beans
    • - red peppers - these take 20-30 minutes to cook
    • (other veg that work well include mushrooms; mangetout; pak choi, thinly sliced carrots; peas)
  • 4 Kaffir lime leaves, left whole (available from Waitrose and other good supermarkets)
  • 1 level tsp palm sugar (optional) OR brown sugar
  • 400ml/14fl oz can coconut milk
  • Salt and freshly ground black pepper
  • Juice of ½ a lime or more, to taste

Just before serving: 

  • a generous handful of fresh coriander leaves, washed, dried and coarsely chopped -
  • a few Thai basil leaves, washed, dried and coarsely chopped – use ordinary basil if you can’t find it
  • handful of roasted cashews to garnish

To serve:

  • 8 oz Thai fragrant rice, jasmine rice or 1 packet of noodles

Method: 

Curry Paste - about 10-15 minutes.
1. Roast coriander and cumin seeds by dry-frying in a saucepan over a moderate heat, shaking pan from time to time until they colour slightly and release aromas.
2. Grind seeds and peppercorns to a fine powder using an electric grinder or pestle and mortar. If you have a small high-speed blender, such as a Nutribullet type, put everything from stage 2. and 3. in it and blitz all at once.
3. Put ground spices and all other ingredients in food processor and whiz to a smooth paste. You may need to stop and scrape sides of bowl a couple of times
4. If you don’t have a processor, pound everything together in a large pestle and mortar until smooth.

Tofu - 10 minutes.
1. Slice tofu lengthways so that you make 2-3 ‘steaks’, according to thickness.
2. Fry the steaks in a little very hot oil till golden brown on each side. Add a little soya sauce before removing from pan.
3. Drain tofu steaks on kitchen paper then chop into cubes when cool and set aside.

Curry - 10-15 minutes (cook rice or noodles during this time also).
1. Fry chopped onions in oil until onions have started to soften, then add curry sauce/paste.
2. Add garlic and vegetables, plus lime leaves, palm sugar, salt and pepper, and fry a bit longer.
3. Put on pan of water for rice or noodles
4. Gradually stir in coconut milk – stop if curry starts to look too watery -and simmer until vegetables are tender.
5. A few minutes before end, add tofu chunks.
6. Cook rice or noodles for appropriate time, drain and rinse in cold water then put aside
7. When vegetables are cooked, taste, adjust seasonings and add limejuice.
8. Heat through rice or noodles.
9. Stir in fresh coriander, basil leaves and roasted nuts or tofu chunks just before serving.
10. Serve hot, with the rice or noodles.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 23 of 23
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »
Chocolate & Marshmallow Dessert Pizza
Here we have deliciously decadent, hand-stretched, artisan egg-shaped pizzas with melted chocolate sauce, roasted marshmallows and more chocolate... mmm!See recipe »
The Meatless Feast Pizza
This is a hand-stretched artisan pizza with homemade tomato sauce, red onion, pulled jackfruit, plant-based meats in a BBQ sauce...See recipe »
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Coffee-poached Figs with Orange & Hazelnuts
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones 'This is one of...See recipe »
Root Vegetable Bhuna
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones I always roast up...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »
Spinach & 'Feta' Filo Triangles
These little triangles of crunchy deliciousness never disappoint and they are a lot easier to make than they look. The...See recipe »
Sweet Potato & Artichoke Salad with Basil Oil
This salad is absolutely packed with flavour from the sweetness of the sweet potato and the saltiness of the grilled...See recipe »