Thai-style Coconut Curry


Jess Turner

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Thai-style Coconut Curry

  • Author: Jess Turner
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes


A fragrant, satisfying dish that really lets your veggies shine, this Thai curry with coconut milk is naturally plant-based and a definite crowd-pleaser. This is a very adaptable recipe that can be adjusted depending on how spicy you like things – adding more coconut milk can always help to cool things down if necessary!

Looking for a soy-free version? Replace the tofu with beans or peas, plant-based chicken pieces, or mushrooms to make this your own. If you prefer a different flavor profile, this is also stunning using an Indian curry paste instead. Check the ingredients list on your curry paste to make sure it’s vegan – look out for fish in Thai curry paste, and dairy in Indian curry paste.


  • 1 onion
  • 2 cloves garlic
  • Neutral vegetable oil, like sunflower or canola
  • 1 thumb-sized piece of fresh ginger, or 1 tsp ground ginger (optional)
  • 2 sweet potatoes
  • 1 carrot
  • 10.5 oz pack of tofu (or 300 g)
  • 2 tbsp Thai red or green curry paste
  • 14 oz. (400 g) cooked chickpeas
  • A 13.5 oz can (400 ml) coconut milk, or 150 ml dairy-free cream
  • 2 tsp lime juice, or lemon juice (optional)
  • Fresh chopped cilantro (coriander), to serve (optional)


  1. Chop the onion, garlic, and fresh ginger if using. Cube the sweet potatoes, carrot, and tofu.
  2. Heat a little oil in a deep skillet or pan over a medium heat.
  3. Add your vegetables (apart from the garlic and chickpeas), and your tofu (or mushrooms/meat-free chicken), and sauté for 3 minutes. Add the garlic for a few moments at the end.
  4. Add enough boiling water to cover your ingredients, and stir.
  5. Add the curry paste, followed by the coconut milk/dairy-free cream. Cover and cook on a medium-high heat for 15 minutes.
  6. Stir occasionally during this time and take care not to let it dry out, especially if you’re using dairy-free cream. You can add more water as needed.
  7. Add your chickpeas, and lime juice if using.
  8. Stir and cook on low heat for another 5 minutes. You can leave the pan uncovered for this stage if you’d like your curry to be a little drier.

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