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Vegan Thai Red Curry

Cook 20 Mins
Prep 10 Mins
4 (or 2 twice)
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Product Details

Many aspects of the red curry are no different to the green; the coconut base, a soup-like curry sauce, the cooking method, even many of the ingredients are the same, only in different proportions. The obvious difference however is the paste where red curry uses dried red chillies over the green curry which uses (hotter) fresh green chilli peppers. Red curry is generally the less fiery of the two but this really depends on who makes the chilli paste. Red curry tends to be less sweet, more savoury.

Tyga Spices: Ginger & Garlic Paste Fragrant Paste Tyga 40 Vegan Fish Sauce (15g)


300g Tofu Cut into bite size chunks 1 Green bell pepper De-seed and slice into thin strips 125g Shallots (approx 3-4) Roughly chopped into quarters 30g Red (Thai) chillis (approx 6) Remove stalks, roughly chopped 15g Thai sweet basil leaves (preferable but not essential) Roughly Chopped 1 tbsp Agave Nectar (or palm sugar/sugar) 400ml Coconut milk 3 tbsp oil (rapeseed / vegetable / olive)

Let’s COOK...

  1. Make the Thai Red Paste. Into a blender add: the shallots, chillis, ginger & garlic paste, fragrant paste and Tyga 40. Blend all of these together to until it’s a thick paste.
  2. In a shallow pan, on a medium heat add oil and the Thai Red Paste. Fry for 4 minutes stirring continuously to release the flavours from the paste into the oil.
  3. Add the coconut milk to the pan and stir well into the paste for 2 minutes.
  4. Add the vegan fish sauce and Agave Nectar and stir well.
  5. Add the tofu and red bell pepper and cook for a further 3 minutes
  6. If using, add the Thai sweet basil leaves and cook for a further 2 minutes.
  7. Remove from the heat and rest for 2 minutes, stirring occasionally.
  8. Serve with rice.

Ingredients: Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Tyga 40 (Ground coriander, Ground cumin, Ground turmeric, Ground black pepper). Vegan Fish sauce (Water Tamari (Water, Soybeans, Salt, Alcohol), Brown Rice Vinegar, Pineapple Juice Concentrate, Brown Rice Miso (Water, Soybeans, Brown Rice, Salt, Yeast, Koji Culture), Salt, Spirit Vinegar, Jasmine, Cayenne).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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