All the veggies Red Thai Curry (Plant Based)

All the veggies Red Thai Curry (Plant Based)

This is the first time I’ve made an all plant based Thai curry and it was delicious!  I did toy with the idea of adding some toasted nuts but when tasting it I felt it really wasn’t needed as I served it with some nutty rice!  Don’t be afraid to mix up the vegetables.  I just used what happened to be in the fridge!

Ingredients for 2 servings

 300g aubergine, cut into chunks, no need to peel either
200g green beans
220g mushrooms, roughly chopped
65g babycorn
145g peppers, cut into cubes
50g thai red curry paste
400ml coconut milk, low fat
100g dried rice
15g olive oil
15g coriander, chopped
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Cook the rice according to the manufacturers instructions and set aside when ready.
  • Top and tail the green beans and cut into 4 equal size pieces.
  • Put a pan of boiling water onto the heat and add the prepared beans to cook.
  • Take a colander and arrange the aubergine cubes before placing it on top of the pan with the beans in to steam.  Don’t forget to pop the lid on!
  • After approximately 15 minutes the aubergines will be tender as will the beans. Remove these from the heat.
  • Take a large frying pan or wok and pop it onto the heat.
  • Add the oil and when warm add the peppers and mushrooms to soften.
  • Cut the babycorn into smaller pieces before adding them to the pan along with the aubergine and green beans.
  • Take a moment to give the vegetables a good stir before adding the Thai red curry paste.
  • Cook out the paste in the pan for a minute or so before adding the coconut milk.
  • Pop a lid onto the wok or frying pan and check the babycorn after 5 minutes to check it is tender.  If necessary turn down the heat so as not to reduce the sauce too much – I hate a dry Thai curry!
  • When you’re happy that the babycorn is cooked to your liking take the curry off the heat and prepare to serve with the rice.
  • Sprinkle the curry with the chopped coriander and enjoy!


  • Adding a little Thai fish sauce will lift the flavour of the Thai curry like you won’t believe!
  • Steaming the aubergine before adding it to the pot will really reduce your cooking time so don’t skip that step!
  • If you don’t have Thai red curry paste, green would work just as well.
Nella Foulds
Nella Foulds

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