This beautiful recipe is packed full of Asian flavours with a perfect balance of sweet, sour and spice, which is the essence of Thai cooking. Using Scarecrows Vegan Thai Red Curry Paste, this recipe is a delicious vegan curry. Once the paste is made this is a perfect quick meal for the family, the curry will only take about roughly 30 minutes to cook and be ready to serve.

I love to serve mine with a sticky Jasmine rice but rice noodle are also a perfect combo.

Garnish and finish with some sliced spring onion and chopped coriander for that authentic look... Enjoy!

Yields4 Servings

 100 g Aubergine, small dice
 30 g Spinach leaf, washed
 40 g Carrot, grated
 40 g Leeks, sliced
 40 g Green beans, root end picked
 100 g Onions, diced
 100 g Tomatoes, small dice
 50 g Peppers, diced
 4 tbsp Vegetable oil
 5 tbsp Red Thai curry paste
 1 tsp Ginger puree
 500 ml Coconut milk
 4 Lime leaves
 1 tbsp Brown sugar
 2 tbsp Soya sauce
 Coriander leaves
 200 ml Vegetable stock

1

Prepare the vegetables, use the photo as a guide

2

In a saucepan heat the vegetable oil, add This beautiful recipe is packed full of Asian flavours with a perfect balance of sweet, sour and spice, which is the essence of Thai cooking, Using Scarecrows Thai Red Curry Paste (see the link on the ingredients page) this recipe is a delicious vegan curry.
Once the paste is made this is a perfect quick meal for the family, the curry will take roughly 30 minutes to cook.
Serve with a sticky Jasmine rice or rice noodles garnished with sliced spring onion and chopped coriander for that authentic look .... Enjoy, ginger, sugar and lime leaves.

Gently fry for 8-10 minutes on a low heat, careful not to burn as the paste will turn bitter.

3

Add the aubergine, onions and tomatoes and continue frying for 5 minutes. Add the vegetable stock and simmer for 5 minutes.
Pour in the coconut milk and the rest of the vegetables, apart from the spinach and grated carrots.
Bring back to a simmer and cook for roughly 15-20 minutes, this will allow all those aromatic flavour to infuse the sauce.

At this point check the seasoning with salt and pepper, it shouldn't really need to much but always worth checking

4

Finally add in the grated carrots and spinach leaves. These will only needs a few minutes to cook so stir in slowly.

That's it...... enjoy!

Ingredients

 100 g Aubergine, small dice
 30 g Spinach leaf, washed
 40 g Carrot, grated
 40 g Leeks, sliced
 40 g Green beans, root end picked
 100 g Onions, diced
 100 g Tomatoes, small dice
 50 g Peppers, diced
 4 tbsp Vegetable oil
 5 tbsp Red Thai curry paste
 1 tsp Ginger puree
 500 ml Coconut milk
 4 Lime leaves
 1 tbsp Brown sugar
 2 tbsp Soya sauce
 Coriander leaves
 200 ml Vegetable stock

Directions

1

Prepare the vegetables, use the photo as a guide

2

In a saucepan heat the vegetable oil, add This beautiful recipe is packed full of Asian flavours with a perfect balance of sweet, sour and spice, which is the essence of Thai cooking, Using Scarecrows Thai Red Curry Paste (see the link on the ingredients page) this recipe is a delicious vegan curry.
Once the paste is made this is a perfect quick meal for the family, the curry will take roughly 30 minutes to cook.
Serve with a sticky Jasmine rice or rice noodles garnished with sliced spring onion and chopped coriander for that authentic look .... Enjoy, ginger, sugar and lime leaves.

Gently fry for 8-10 minutes on a low heat, careful not to burn as the paste will turn bitter.

3

Add the aubergine, onions and tomatoes and continue frying for 5 minutes. Add the vegetable stock and simmer for 5 minutes.
Pour in the coconut milk and the rest of the vegetables, apart from the spinach and grated carrots.
Bring back to a simmer and cook for roughly 15-20 minutes, this will allow all those aromatic flavour to infuse the sauce.

At this point check the seasoning with salt and pepper, it shouldn't really need to much but always worth checking

4

Finally add in the grated carrots and spinach leaves. These will only needs a few minutes to cook so stir in slowly.

That's it...... enjoy!

Vegan Thai red curry with aubergine, peppers, green beans and lime leaves