Vegan Thai Red Curry Recipe

For today, we are going to learn how to make a delicious Vegan Thai Red Curry plate. The recipe can be as hot and spicy as you like. If you want your curry extra hot, feel free to throw caution to the wind and dial up the spice. We might be biased, but you can never add too much Banhoek Chilli Oil to your dish.

Alternatively, if you prefer tasting a mere hint of spice in your curry, this recipe is for you too. Simply taste as you go! You’ll find that the recipe will be both soothing and delicious!

Lastly, before we get started, please feel free to add different vegetables to your curry. If you are non-vegan, add some chicken breasts to this hearty dish. One thing that is a required ingredient, however, is the Banhoek Chilli Oil, most ingredients can be substituted for your preferred bite of flavour.

This recipe is yummy, healthy and flavourful. The best thing is it can be prepared in less than 30 minutes!

Preparation time: < 30 minutes

Cooking time: 10 – 30 minutes

Serves: 4 people

For the ingredients we best recommend fresh vegetables, as that makes your food taste better!


For the foundation, you will need:

400 grams of coconut milk

100 grams of vegetable stock

125 grams of sweet potatoes

125 grams of Pumpkin

125 grams of French beans

125 grams of Zucchini

1 bunch spring onions, finely chopped


For the paste, you will need:

10 black peppercorns

2 tsp cumin seeds

2 tsp coriander seed

4 tsp of Banhoek chilli oil

5 shallots

2 garlic gloves, crushed

2 pieces of fresh ginger, peeled

6 stalks lemon grass

1 lime, finely grate the zest

A pinch of ground cinnamon

1 tsp turmeric

1 tsp of Banhoek chilli oil to coat the pan

1 tbsp sugar

A pinch of salt and pepper

2 tbsp of Banhoek chilli oil, for frying



  1. Before you can make the paste, make sure to dry your peppercorns, cumin and coriander seeds until they are fragile and can easily be blended. Then proceed to grind them into powder. Add them to the other ingredients, excluding the oil, into a food processor and blend the ingredients until they are well combined.
  2. Proceed to coat the bottom of a pan with Banhoek Chilli Oil and add 4 tablespoons of paste to the pan. Stir until the oil stops sizzling then lower your temperature and allows the paste to cook until it becomes mushy. Once the paste becomes mush, turn up your heat and add your coconut milk and vegetable stock to the pan and allow to simmer for 3 to 5 minutes.
  3. Lastly, add your foundation (Sweet potatoes, pumpkin, spring onions) to your pan and allow to simmer for about 5 minutes. Continue to add your French beans and courgette to the pan and  simmer for an additional 5 minutes. Once your vegetables are tender turn off the heat.



  • If you prefer to eat your curry with rice, make sure to prepare some prior preferably with basmati rice.
  • The recipe can be eaten alone, add some chopped coriander as garnish and do not forget to add Banhoek Chilli Oil if you want some extra kick.