Speedy supper: vegan Thai red curry
Looking for a spot of Veganuary inspo to keep you on the straight and narrow? Try this super healthy, simple Thai red curry using Banhoek chilli oil for some extra spice.
This recipe can be as fiery as you like. If you want your curry extra hot, throw caution to the wind and dial up the spice, or if you prefer just a hint of heat, simply taste as you go.
Feel free to add different vegetables to your curry (we tried broccoli, red pepper and baby corn) and if Veganuary ain’t on your radar, toss in some chicken or king prawns. Don’t be scared by all the spies, you literally just bung it the blender, it’s so easy.
- 400g coconut milk
- 100ml vegetable stock
- 125g sweet potatoes, diced
- 125g pumpkin, diced
- 125g French beans
- 125g courgette, diced
- 1 bunch spring onions, finely chopped
- 10 black peppercorns
- 2 tsp cumin seeds
- 2 tsp coriander seed
- 5 shallots
- 2 garlic gloves, crushed
- 2 pieces fresh ginger, peeled
- 6 stalks lemon grass
- 1 lime, finely grate the zest
- A pinch of ground cinnamon
- 1 tsp turmeric
- 1 tbsp sugar
- A pinch of salt and pepper
- Banhoek Chilli Oil to taste
First, steam the sweet potatoes and pumpkin for 10 minutes. Meanwhile, grind the peppercorns, cumin and coriander seeds in a food processor then add the other paste ingredients, excluding the oil, and blend until well combined.
Coat the bottom of a large pan with Banhoek Chilli Oil and add 4 tablespoons of paste to the pan. Stir until the oil stops sizzling then lower the temperature and allow the paste to cook until it becomes mushy. Now turn up the heat again and add the coconut milk and vegetable stock to the pan and allow to simmer for 3 to 5 minutes.
Lastly, add the veg to your pan and allow to simmer for 5-10 minutes. Once all the vegetables are tender turn off the heat and serve with Basmati rice.
Find more recipes at Banhoek Chilli Oil