Thai Vegetable Red Curry

Flora Freedom

Thai Red Curry

This fragrant Thai vegetable red curry recipe is minimal effort for maximum flavour. This is one of those extremely flexible dishes, you can either stick to the recipe or make it go a bit further by using any vegetables you have.

  1. 25 g Flora Freedom
  2. 1 tablespoon vegetable oil
  3. 1 red onion, peeled and cut into thin wedges
  4. 2 garlic cloves, crushed
  5. 1 red chilli, deseeded and thinly sliced
  6. 3 tablespoons Thai red curry paste
  7. 410 g coconut milk
  8. 500 g sweet potatoes, peeled and cut into chunks
  9. 220 g green beans, trimmed and helved
  10. 400 g tinned chickpeas, drained
  11. 1 lime, juiced
  12. 1 pack basil
  13. Thai Jasmine rice or Basmati rice, to serve

Recipe serves: 4

  • Heat Flora and oil in a large frying pan and fry the onion for about 5 minutes until soft.
  • Add crushed garlic and half the chilli and cook for 2-3 minutes.
  • Stir in the Thai red curry paste, coconut milk and 250ml water and bring to the boil.
  • Add sweet potatoes, reduce heat to a simmer and cook uncovered for 10 minutes.
  • Add green beans and chickpeas and cook for a further 5-10 minutes until the sweet potatoes and beans are just tender.
  • Stir through the lime juice and garnish the curry with remaining sliced chilli and basil leaves.
  • Serve with rice.

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