Make this vegan Thai red curry for a comforting dinner, then check out more vegan curry recipes such as our speedy vegan Thai green curry, tempeh curry, yellow curry and vegan aubergine curry.

For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.


  • 1 tbsp vegetable oil
  • a thumb-sized piece ginger, grated
  • 2 cloves garlic, crushed
  • 4 tbsp vegan thai red curry paste, (we used Thai Taste)
  • 400g tin coconut milk
  • 500g bag Quorn Chicken Style Pieces
  • 4 (optional) lime leaves
  • 1 red pepper, sliced
  • a handful mangetout
  • 1 lime, juiced
  • 1 tbsp soy sauce
  • a handful of leaves coriander
  • a handful of leaves Thai basil
  • to serve rice


  • STEP 1

    Heat the oil in a frying pan over a medium heat and gently fry the garlic, ginger and curry paste for 5 minutes. Pour in the coconut milk and add the frozen Quorn pieces and the kaffir lime leaves, if using, and simmer gently for 10 minutes. Tip in the red pepper, mangetout and 50ml of water, and simmer for 2-3 minutes until the veg is just cooked. Season with lime juice and soy sauce, then top with the coriander and thai basil leaves, and serve with rice, if you like.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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