Recipe of the Week: Autumnal Vegan Thai Curry

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In the lead up to National Curry Week, Brighton Journal have created a delicious Thai inspired curry that uses autumnal vegetables to compliment warmth of traditional Asian flavours.


Thai flavours are deliciously vibrant, whilst the food itself is often colourful and boasts a tempting aroma. This reinvented vegan recipe inspired by travels to South-East Asia is easy to follow, cost effective, and can be enjoyed as a soup, with rice, or as a noodle dish.


Brighton is blessed with a huge array of Asian restaurants that bring the very best of Thai cuisine to the table. However, eating out can often be expensive, whilst ‘naughty’ take-aways come with an impending sense of guilt. Create this delicious, cruelty free thai dish at home and reap the benefits of  enjoying healthy, hearty, homemade food.


Ingredients (Serves 4)

Red Curry Paste:

2 garlic cloves

1 red onion

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3 red chillies

2 tbsp fresh ginger

1 juiced lime

2 tbsp paprika

1tbsp brown sugar

1tsp dried coriander


Main Dish:

1 red onion

1 yellow pepper

1 courgette

1 large sweet potato

250g white mushrooms

2 tbsp fish sauce

800ml coconut milk

2 kaffir lime leaves



Sweet potato and courgette bring autumnal flavours to the spicy dish




Red Curry Paste:

  • Begin by chopping the red onion, grating the ginger, and removing the seeds from the fresh chillies (wash your hands after handing seeds, they can burn sensitive skin).
  • Add all the remaining ingredients for the curry paste into a blender and blend until a smooth, thick paste has formed.
  • Reserve for later
Colourful spices blended to create a paste with a powerful kick


Main Dish:

  • Begin by prepping your autumnal vegetables by chopping the onion, peeling and dicing the sweet potato, slicing the mushrooms and pepper and creating thin courgette ribbons with a peeler.
  • Fill a large saucepan with water and bring to boil.
Prepped veggies ready to be infused with heat and flavour


  • Add sweet potato pieces to the boiling water, let them simmer until softened. This will take about 10-12 minutes.
  • Whilst the potato is boiling, begin to sautée the onions for 30 seconds in 1tsp of cooking oil of your choice (coconut is best).
  • Add the pepper and mushrooms, gently fry for a further 2 minutes.
  • Add the red curry paste you prepared earlier, fry for 30 seconds to roast the flavour.
  • Add the fish sauce and fry for a further 30 seconds.
  • Pour in the coconut milk and allow ingredients to gently combine.
  • If ready, drain the sweet potato and add to the other ingredients.
  • Lastly, add the courgette ribbons. These will soften in the simmering sauce.
  • Add the kaffir lime leaves, then leave to simmer on a very low heat for 30-45 minutes to allow sauce to simmer down and thicken.

Serve with boiled rice, noodles or simply as a soup!

Add freshly chopped chillies, almonds or coriander as garnish for an extra kick.


Featured image provided by Marco Verch

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