Make your own quick and easy vegan red Thai curry paste and cook this delicious version in next to no time. Prep ahead cooking at its best. Make as fiery or as mild as you like.
A simple Thai curry is one of my favourite things to eat. I love the fresh clean flavours of it, the heat from the chilli, the warmth of the galangal or Thai ginger and the freshness of the lime and coriander. (I know some people have taste buds that make coriander taste like soap to them; their misfortune, is my gain as it means more for me. I LOVE coriander.
I have a terrible habit of making curries too hot. Once chilli goes in, it is impossible to take it out and as it cooks it gets hotter. I usually end up gulping lots of beer water when I eat to help take the heat away. It’s worth knowing that capsaicin, the compound which makes chilli hot, is soluble in both alcohol and fat. Hence the conventional pairing of a curry with beer, or a yoghurt based raita.
The majority of ready made Thai curry pastes contain fish paste, dried shrimp or both, so if you are vegetarian, or cooking for one you need to read the label carefully. You can seek out a vegetarian or vegan Thai red curry paste, or you can make your own. I think homemade tastes far better and, of course, is far more likely to impress.
This recipe makes enough for 4, so freeze any leftover paste for next time. Serve your vegan Thai red curry with a big dollop of my banana chutney.
For another fantastic warming vegan bowl why not try my Warm Butternut Squash Salad, 5 bean chilli or my Indian chickpea curry.
Easy Vegan Red Thai Curry with Butternut Squash and Chickpeas
Ingredients
For the Curry Paste
- 1 tsp ground coriander seed
- 1 tsp ground cumin seed
- 3 fresh red chillis (seeds and membranes removed)
- 1 garlic clove
- 1 cm Thai ginger or gangal (finely grated)
- 1 tsp lemongrass paste
- 1 tbs coriander stalks
- 1/2 small shallot (or wedge of onion)
- 1 tsp tomato puree (optional - for colour)
- 2 tbs coconut milk
For the Curry
- 1 dsp vegetable oil
- 1/2 onion (chopped)
- 2 tbs curry paste (to taste)
- 1/2 lime - juiced
- 1/2 butternut squash (roasted)
- 1/2 can chickpeas (drained and rinsed)
- 8 babycorn (cut lengthwise)
- fresh coriander (to garnish)
- Red chilli (to garnish)
- 1 can coconut milk
- 100 g basmati rice
Instructions
For the curry paste
- Place all the ingredients into a blender or mini food processor and whizz, scraping the sides down from time to time until you have a smooth paste. Depending on your blender you may need to add a little more coconut milk to loosen the paste.
- Place in a covered container and keep in the fridge for up to 48 hours. Leftovers can be frozen.
For the Curry
- Peel, and chop the butternut squash into 2cm cubes, discarding the seeds. Drizzle with oil and sprinkle with salt. Spread out in a roasting tin and cook at 200C / Gas 6 - until it is soft and golden. This can be done in advance and the squash either kept in the fridge for 48 hours, or frozen.
- Pour the oil into a large frying pan pan, add the onion and a pinch of salt and fry until fragrant.
- Add about half the curry paste and fry for a few more minutes.
- Add the coconut milk and lime juice and allow to simmer for a few minutes until the mixture starts to thicken.
- Whilst the curry is cooking cook the rice as per the packet instructions.
- Add the squash, chickpeas and baby corn to the curry and stir. Allow to cook for a few minutes until they are heated through.
- Serve the curry with the rice garnished with fresh coriander and slices of red chilli.
munchies and munchkins
Oh this sounds delicious and look so vibrant. That app sounds pretty useful, will take a look.
Helen
Worth having a look, as the savings can add up quite quickly.
Kavey at Kavey Eats
You’ve chosen some of my favourite veggie ingredients for this curry, I adore both butternut squash and chickpeas and who doesn’t love a great red thai curry?
Helen
I love a good curry. Always so delicious.
Lisa | Garlic & Zest
The colors in this curry are so inviting! Why wait for Valentine’s Day?
Helen
Exactly. Perfectly light, healthy, comfort food.
Erren
This is perfect for any vegan! Or just anyone!
Helen
One simple step to lots of extra veg.
jacquee | i sugar coat it!
I love a good curry and your veggie version would serve me well on this very cold day. Much needed comfort.
Helen
Curry is the perfect winter comfort food.
Lindsey
Ok, so i totally love you, this looks absolutely yummy, i think you make some fabulous receipes and pictures are great
Helen
Thank you Lindsey!
Jennie Durren
I love the colors! It makes this look so appealing. I adore chickpeas and Thai curries. Thanks for sharing.
Helen
I do think a bright coloured dish is so much more enticing.
lisa
I love you have made your own paste, it’s something I always want to do but find myself heading for the jar. This recipe is brilliant though, and the vegetables look so fresh. Have saved to try! Thanks xxx
Helen
Homemade is so much less salty, and fresher, and of course vegetarian.
Natalia
omg! that´s something I´m looking to try! I love everything with butternut squash and chickpeas, so healthy too! x
Helen
so healthy, and also quick and easy.
Becky wilkinson
This looks delicious, I can’t wait to give this a try. Yum!
Helen
So quick easy and also healthy.
Kat
I’m not a big fan of spicy food, but that vegan curry looks really delicious! I love the idea of adding coconut milk.
Helen
This one is really very mild.
Kerry norris
Love the colours in this. Never thought to put squash in a Thai curry before. X
Helen
The squash is a lovely addition to the curry, very versatile.
Baby Isabella
It’s a really colourful curry and sounds delicious! We’ll be trying this at home x
Helen
The colour does make it a beautiful dish, and who doesn’t like good looking food?
five little doves
This sounds delicious! I love thai food, especially curry, must try it!
Helen
Thai food is so tasty, using some delicious flavours.
Kara
This looks amazing. I love curries although have to admit I do tend to cheat and buy them ready made
Helen
Making your own is certainly worth the effort involved. I know you can get some great ready made, but this is extra tasty. Hope you give it a go.
Zena's Suitcase
The curry sounds amazing, I love Thai food. The app sounds really cool too, I’m all for cash back and I think this is something I would use
Helen
Getting cashback on things you’d be buying anyway has got to be a bonus. I like that you get it back pretty quick, no having to wait for accumulation.
Kate
Looks pretty nice! Thanks for sharing
Helen
I am glad you like the look of it Kate.
Sus
Sounds like a great way to get lots of veggies in. I love making my own paste, so much more flavour.
Helen
I think ones own paste is so immeasurably better.
Becky Excell
I find that shop bought pastes always have a lot of stuff in that doesn’t agree with me, so this is perfect thanks!
Helen
Homemade is always so much better, and you have more control over the hear and spice too.
Karen
Sounds lovely. Will this freeze ok as a meal?
Helen
it should do, but the squash will be a little mushy after.
Karen
Thanks xx