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Vegan Thai Curry Recipe

Vegan Thai Curry Recipe

Thai culture is rooted in spiritualism and a deeper connection with one’s senses. It stands to reason, then, that traditional Thai cuisine often conjures these same characteristics, with flavours that transcend the normal, taking one to other worlds of taste. One of the most popular of Thai dishes, renowned for its combinations of ingredients that intertwine spice flavours and textures for truly divine results, is the Thai curry. And today, with the help of Rajah’s Flavourful & Mild curry spice combination, we'll be showing you how to make a vegan version of this eastern favourite.

And remember to check out Rajah’s range of curry powders – all inspired by the East’s mastery of the spice.
Here’s how to get started:

How to Make Vegan Thai Curry

Firstly, the Thai infusion. And that’ll only come with the deftly selected regional veggies you'll be putting into your dish. Try this blend:

  • 2 aubergines
  • 1 red pepper
  • 300g of green beans, cut into squares
  • 2 lemongrass stalks
  • 5 chopped spring onions
  • 2 tablespoons of tamari
  • 2 green chillies
  • A piece of chopped ginger to taste

The Ingredients

  • 2 tablespoons of coconut oil
  • 1 tablespoon of sesame oil
  • 300ml of vegetable stock
  • 400ml of coconut milk
  • 300g of buckwheat noodles
  • 1 handful of cashew nuts
    And last, but not least:
    2 tablespoons of Rajah Curry Powder. You can choose from either Rajah Masala Curry Powder or Rajah All-in-One Curry Powder.

Preparation – A Step by Step

  1. The curry – put the aubergines and pepper in a roasting tin with 1 tablespoon of coconut oil. Roast for 25 minutes until soft.
  2. The curry paste – put the lemongrass stalks, spring onions, tamari, chillies and ginger in a food processor and blend until smooth. Then, heat the sesame oil in a pan, add the paste and fry for 2 minutes. Add the green beans to this and fry for another 2 minutes.
  3. The vegetables – add the vegetables previously roasted, the vegetable stock, the Rajah curry powder, and the coconut milk to the paste, stir well, bring to a boil, and let simmer for 5 minutes.
  4. The noodles – Cook the buckwheat noodles according to pack guidelines. Once cooked, strain and separate into bowls.
  5. The combining – Add the cashew nuts to the main curry mixture, stir in, and serve it all on top of the noodles.

Can you say, ‘chef’s kiss’? The perfect melding of hearty veggie contents, with the so very Thai flavour combinations of chilli, citrus, tamari and ginger, all wrapped up in a spice flourish, brought to you by Rajah’s world-class curry powder. This one is a moreish vegan delight, that’s flavourful, rich and absolutely sure to delight the senses on a near spiritual level.

Click here for more great vegan recipes from What’s For Dinner.

Click here for more of Rajah’s flavours that keep on giving.

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