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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.
4.8 from 5 votes

Easy Vegan Red Thai Curry with Butternut Squash and Chickpeas

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.
Servings: 2 people
Prep Time15 mins
Cook Time45 mins
Total Time1 hr


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


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.


Leftover curry paste can be frozen with any extra coconut milk.
Adapt with your choice of vegetables. 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 810kcal | Carbohydrates: 90g | Protein: 13g | Fat: 49g | Saturated Fat: 41g | Sodium: 49mg | Potassium: 1579mg | Fiber: 7g | Sugar: 12g | Vitamin A: 23075IU | Vitamin C: 148.9mg | Calcium: 186mg | Iron: 10.9mg