Vegetable Thai Red Curry



A vegan take on a Thai red curry. Here at Family Meals we like spice foods but you can always leave 1-2 chilli's out if you like a milder curry.

Prep Time: 5 minutes 
Cooking Time: 20 minutes

What you need:

5 Shallots
3 Small Red Chilli's
4 Cloves of Garlic
2 Inch Fresh Ginger
1 Lime
1 Lemon
1 Pack Baby Corn
2 Peppers
1 Pack Mange Tout
1 Tin Coconut Milk
3 tsp Paprika
2 tsp Coriander


  • Roughly chop the shallots, chilli and garlic. Grate the ginger, zest and juice both the lime and lemon and add it all to a blender. Add the paprika and coriander and blend it to a smooth paste.
  • Heat 1/2 tsp of oil in a pan on a medium heat, chop the baby corn and peppers and add to the pan for 5 minutes.
  • Add the paste and stir for another 3 minutes.
  • Add the coconut milk stir and bring to the boil.
  • Once bubbling, reduce the heat add the mange tout and simmer for 10 minutes.
  • Cook rice following the instructions (we used microwaveable rice to keep it simple)
  • Serve and enjoy! 

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  1. Vinay20 July 2023 at 07:14

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