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Here’s a delicious vegetarian Thai Red Curry recipe (Gang Ped) to keep you loving a life without meat. By sticking to authentic ingredients and packing it with some good veg, it’s full of flavour and nutrition. You can make your own Thai Red Curry paste from scratch but to do so, you need Thai chilli which is often hard to source depending where you are in the world. Instead, this recipes uses Thai Taste’s own Red Curry paste (Gang Ped). Thai Taste offers a range of Thai food products which seem to use the most authentic ingredients in comparison to other brands, and offers great results for recipes like this. This curry is mostly smooth and creamy with subtle kicks of spice; and the desiccated coconut adds some inviting texture. It’s quick and pretty easy to make too, enjoy!

butternut squash courgette vegetarian thai red curry

Serves 4
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 400g Butternut Squash, peeled, pitted and diced
  2. 1 large courgette, sliced
  3. 1 large celery stick, sliced
  4. 2 medium Sweet Red Pepper
  5. A handful of Green Runner Beans, 'top and tailed'
  6. 2 x 400g of Coconut Milk (you can use 'lighter' options)
  7. 50g (1 large tablespoon) of Thai Taste Red Curry Paste (Gang Ped)
  8. 1 KAKO vegetable stock
  9. 250ml boiling water
  10. ½ tablespoon of Fish sauce or Light Soy Sauce
  11. 1 level tablespoon of Light Brown Muscavado Sugar/ Palm Sugar
  12. 1 small level teaspoon of dried Chilli Flakes
  13. 80g Desiccated Coconut
  14. 1 Lemon
  15. A small bunch of fresh Coriander
  16. 300g Jasmine Rice
  1. Prepare your vegetables and measure out your ingredients and leave to one side. Ensure you cut you red pepper into strips or rings.
  2. In a measuring jug, dissolve your stock in 250ml of boiling water and leave to one side.
  3. In a deep pot and using a medium-high heat, pour in a third of your coconut milk and cook for 5 minutes stirring occasionally.
  4. Stir in your Red Curry Paste using a whisk, and then add your stock and the remaining coconut milk.
  5. Stir in your Muscavado sugar, Fish/Light Soy sauce, Chilli flakes, and desiccated Coconut.
  6. Lower the heat and add the Celery, Butternut Squash, Courgette, half of fresh Coriander leaves and the juice of one Lemon.
  7. Then leave the curry to simmer on a medium heat with a lid over it.
  8. Re-fill and boil the kettle as you will need to put your rice on at this point. Please follow the packet instructions for cooking. For this recipe, the rice was brought to the boil and then simmered for approximately 12 minutes with the other half of fresh Coriander.
  9. A couple of minutes before the rice is due to finish, slightly higher the heat on the curry and add your red pepper and green beans. Leave to cook for approximately 6 minutes until the pepper and beans have softened – placing a lid over the pot ajar will help the cooking process.
  10. Meanwhile, drain the rice using a colander and rinse it with boiling water. Then leave it to rest to one side.
  11. Traditionally, Thai curry is often served separately to rice. In order to impress those eating and present the dish as seen in pictures, spoon a portion of rice into a small round dish to mould its shape, and then you turn it upside down onto a platter plate (like making a sand-castle) – ta da! Then top it with a sprig of Coriander.
  12. Divide the curry among 4 bowls and serve alongside the rice.
  13. Serve & Enjoy.
Life Without Meat https://www.lifewithoutmeat.com/
butternut squash courgette vegetarian thai red curry

butternut squash courgette vegetarian thai red curry


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