Thai Red Curry

Vegan Thai Red Curry with green beans, aubergine & shitake mushrooms served with jasmine rice. This curry makes a perfect quick vegan dinner.

Combining sweet, citrus and spicy flavours the Thai Red Curry epitomises much of what Thai cuisine is all about.

Vegetarian Thai Red Curry


Difficulty level: 3/5
Preparation time: 20 minutes
Cooking time:20 minutes
Serves: 2 people 


  • 1 aubergine (halved lengthways then into 3cm chunks)
  • 100gr green beans
  • 120gr shitake mushrooms (roughly chopped)
  • 1 can (400 ml) coconut milk
  • 1 cup (100 gr) jasmine rice
  • 20 gr fresh coriander finely chopped 

Thai red paste

  • 4-6 red chilies (deseeded and roughly chopped)
  • 1 onion (roughly chopped)
  • 1 tsp black peppercorns
  • 2 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 10 gr fresh coriander with stalks (roughly chopped)
  • 1 tsp sea salt
  • 1 lemon zested 
  • 1 tsp ground galangal (use ginger as a substitute)
  • 1 tsp lemongrass
  • 4 kaffir lime leaves
  • 2 cloves garlic (roughly chopped
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1 tsp olive oil.


  1. Begin by making the curry paste. Add all the ingredients to a food processor and blend together. If the paste seems to dry, add water (teaspoon at a time) until reaching a thick consistency.
  2. Spoon 2 tbsp coconut milk into a large pan with a fitting lid and stir in the paste. Cook for 2 minutes on low heat.
  3. Pour in the remainder of the coconut milk and mix together.
  4. Add the vegetables and stir well. Cover the curry with a lid and let simmer for 25 minutes.
  5. Cook the jasmine rice according to packet instructions.
  6. Serve the curry with rice and garnish with fresh coriander   

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