Vegan Thai Red Curry

by | Oct 4, 2019 | Recipes | 0 comments



Ready In:

20 mins


210 per serving (4 servings)

Good For:

Healthy Living


  • 460g (drained weight) black beans
  • 200g tenderstem broccoli
  • 100g sugar snaps
  • 1 onion, diced
  • 1 red pepper
  • 1 tsp coconut oil
  • 1 jar Thai red curry paste (vegan)
  • 1 Chocolate Trinidad Scorpion Chili (use gloves to chop)
  • 400ml (1 can) coconut milk



1 Heat the coconut oil in a wok. Add the diced onions along with the finely diced chili and fry for approx. 5 minutes until golden brown.


2 Chop the broccoli up into small bits and add to pan along with the sugar snaps. Fry for a approx. 5 minutes 


3 Drain the beans and add to the pan and fry for 5 minutes. If the beans start sticking, add a tiny bit of water and scrape the burnt bits off with a wooden spatula. It all adds to the overall flavour. 


4 Now mix in the paste, the coconut milk and the diced pepper. Once mixed in every, cover and leave to simmer on a low / medium heat for 5 minutes. Season to taste.