All recipes are deliciously vegan

Viva!
Facebook iconTwitterYoutubeInstagram

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 - 15 of 15
Black Pepper Tofu
A lovely warming dish with just the right amount of heat.See recipe »
Mediterranean Omelette
Light, summery and quick! Perfect for an easy lunch or dinner when you're short on time. You can also use...See recipe »
Easy Raw Romesco Salsa
Romesco is a traditional Catalonian, nutty, tomato-based sauce. Enjoy with salads, courgette noodles, pitta, roasted or raw veg and anything...See recipe »
Quick Pea & Mint Hummus
Add a colourful, summery twist to your regular hummus :)See recipe »
 Watermelon, 'Feta' & Seed Salad
This salad is exploding with summer goodness and makes the perfect accompaniment to any barbecue or picnic!See recipe »
Salmorejo Chilled Soup
A delicious traditional chilled Spanish soup.See recipe »
Miso Aubergine Steaks
These aubergine steaks are juice and delicious! Enjoy with an abundance of salads, potato wedges or rice or anything else...See recipe »
Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which...See recipe »
Bang-Bang Broccoli
Inspired by a Chinese favourite we love our sticky yet crunchy Bang-Bang Broccoli recipe. You can make it in minutes...See recipe »
American Style Pancakes
This is a must on a lazy weekend morning with endless possibilities for toppings. Light and fluffy on the inside...See recipe »
Vegan Mega Burger
This burger is a beast and everyone goes mad for it... we think you can see why!See recipe »
Sweet Potato & Coconut Dhal
This is one of our new favourite recipes! Fragrant Sri Lankan spice blend with creamy coconut, sweet pototo and lentils...See recipe »
Mini Egg Cookie Traybake
This is the ultimate Easter treat for kids and adults alike! If you fancy changing it up then swap the...See recipe »
Strawberry Fraisier
Un petit peu de saveur d’été! A truly French summer dessert: a fresh, fruity and sunny gateau :)See recipe »
Apple Tarte Tatin
Voila! A truly French dessert centred upon luscious apples with lashings of caramel.See recipe »