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Delicious red curry straight from Thailand with a plant-based twist.

60 Minutes.
AuthorHalf Planet Preserve
RatingDifficultyIntermediate
TweetSave
Yields5 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
Ingredients
 2 tbsp Coconut oil
 1 White onionfinely sliced
 4 Cloves garlicfinely sliced
 2 tsp Gingergrated
 2 Red chilliesfinely sliced
 1 Zucchini (Courgette)finely sliced
 2 cups Coconut creamfrom cans of full fat coconut milk
 ½ cup Red thai paste
 1 cup Baby sweetcorn
 1 cup Tenderstem broccoli
 1 cup Mangetout
 ½ tbsp Coconut sugar
 ½ tbsp Salt
 ½ pinch Coconut waterleft over from the coconut milk cans
 1 cup Butternut squash
 2 Limes
 1 cup Cilantro (coriander) leaves
Instructions
1

Cut squash into 1 inch cubes & roast for 30 minutes at 200℃ (392℉).⁣⁣

2

Put the coconut oil in the pan & melt.⁣⁣

3

Add onion & soften (slightly).⁣⁣

4

Add garlic & ginger & cook for a minute.⁣⁣

5

Add chilli & pepper & cook for 2 minutes.⁣⁣

6

Add zucchini & cook for 2 minutes.⁣⁣

7

Stir in coconut cream so all the veg is covered.⁣⁣

8

Add red thai paste & mix in.⁣⁣

9

Add the sweetcorn, broccoli & mange tout & cook for 2 minutes.⁣⁣

10

Taste the the sauce & add sugar & salt if you think it needs it.⁣⁣

11

Add coconut water & stir in.⁣⁣

12

Add the roasted squash .⁣⁣

13

Squeeze in the lime.⁣⁣

14

Add the cilantro (coriander) & stir in.⁣⁣

15

Serve immediately over fluffy rice & garnish with toasted nuts & cilantro.

RECIPE BY @BOSH.TV

Ingredients

Ingredients
 2 tbsp Coconut oil
 1 White onionfinely sliced
 4 Cloves garlicfinely sliced
 2 tsp Gingergrated
 2 Red chilliesfinely sliced
 1 Zucchini (Courgette)finely sliced
 2 cups Coconut creamfrom cans of full fat coconut milk
 ½ cup Red thai paste
 1 cup Baby sweetcorn
 1 cup Tenderstem broccoli
 1 cup Mangetout
 ½ tbsp Coconut sugar
 ½ tbsp Salt
 ½ pinch Coconut waterleft over from the coconut milk cans
 1 cup Butternut squash
 2 Limes
 1 cup Cilantro (coriander) leaves

Directions

Instructions
1

Cut squash into 1 inch cubes & roast for 30 minutes at 200℃ (392℉).⁣⁣

2

Put the coconut oil in the pan & melt.⁣⁣

3

Add onion & soften (slightly).⁣⁣

4

Add garlic & ginger & cook for a minute.⁣⁣

5

Add chilli & pepper & cook for 2 minutes.⁣⁣

6

Add zucchini & cook for 2 minutes.⁣⁣

7

Stir in coconut cream so all the veg is covered.⁣⁣

8

Add red thai paste & mix in.⁣⁣

9

Add the sweetcorn, broccoli & mange tout & cook for 2 minutes.⁣⁣

10

Taste the the sauce & add sugar & salt if you think it needs it.⁣⁣

11

Add coconut water & stir in.⁣⁣

12

Add the roasted squash .⁣⁣

13

Squeeze in the lime.⁣⁣

14

Add the cilantro (coriander) & stir in.⁣⁣

15

Serve immediately over fluffy rice & garnish with toasted nuts & cilantro.

Plant-Based Thai Red Curry