Vegan Red Curry with Turmeric Coconut Rice

Author: Emma McKenzie

Cooking time: ~ 20 minutes

Difficulty: Easy

Serves: 3-4

My sister and I have been creating vegan and vegetarian recipes for a number of years. We both LOVE to cook and get creative in the kitchen. Our Dad taught us how to experiment with food by using a little imagination and not being afraid to try new flavours!

One of our all time favourites is a big delicious bowl of Thai red or green curry with rice (talk about winter comfort food). So, we have decided to share our recipe so you too can create an easy meal that is both delicious and healthy.


Red Curry

  • 1 tbsp any high smoke point oil (e.g. rice bran oil)

  • 1 jar red curry paste (Turban Chopsticks, any vegan brand or make your own!)

  • 1 tsp garlic (minced)

  • 1 onion (chopped)

  • 1 potato (cubed)

  • 1/2 cup mushrooms (chopped)

  • 1/2 cup broccoli and/or cauliflower florets

  • 1/2 cup green beans and/or sugar snap peas (ends cut off)

  • 1 vegetable stock cube

  • 1 3/4 cups coconut milk (1 can)

  • 1/2 cup water

  • 3-4 kaffir lime leaves (fresh or dried)

  • 2 tbsps peanuts (optional)

Turmeric Coconut Rice

  • 1 cup rice (jasmine or white rice)

  • 1 cup water

  • 1 cup coconut milk

  • 1 tsp turmeric

  • 1 tsp chilli flakes

  • 1/2 tsp minced garlic

  • A small handful of fresh coriander


  1. On medium temperature, heat up a large deep frying pan. Add oil, onions and garlic and saute for 2 minutes.

  2. In a large microwave safe bowl, add all 'Turmeric Coconut Rice' ingredients and stir. Cook uncovered on high in the microwave for 15 minutes.

  3. Add the red curry paste to the frying pan and heat through by mixing for 2 minutes. Add the mushrooms and potatoes and ensure they are fully coated with the curry paste.

  4. Add the coconut milk, vegetable stock cube, water and kaffir lime leaves to the pan. Stir all ingredients thoroughly before turning the temperate to low and simmering for 8 minutes.

  5. Add the broccoli and/or cauliflower and simmer for a further 3 minutes.

  6. Add the green beans and/or snap peas and simmer for a further 1-2 minutes depending on how crunchy you like your vegetables.

  7. Remove rice from the microwave and use a fork to 'fluff' the rice.

  8. Serve in large bowls with rice in one half and curry in the other. Sprinkle peanuts over, garnish with fresh coriander and a segment of lime.

The veggies used in this recipe are our choice but feel free to experiment with other vegetables. We love using colour in our food, so why not throw in some capsicum and carrots as well? Enjoy!