Spicy Thai Red Curry | Vegan


This is a paid collaboration with Banhoek Chilli Oil. 

Now that the cold has well and truly hit us in the UK (honestly, I can't even feel my face when I step outside) it's the most perfect time to whip up all the comfort meals. When someone mentions comfort food, my mind automatically thinks of carbs, one of my favourites being rice - and where there's rice, for me there's often something really saucy to go alongside it. In this case, Thai red (and slightly peanutty) curry with a bit of added spice. 

Once again, I've teamed up with one of my favourite brands - Banhoek Chilli Oil, to bring you this delicious winter comfort meal and using their chilli oil to take the spice up a notch. By now, I think it's pretty clear how much I love adding spice into my recipes and one of the easiest ways to add it is by cooking my dishes in chilli oil! It's such a simple ingredient, but really emphasises the flavours of a dish and I just absolutely love it. 

Check out some of my previous spicy recipes here:

- Spicy Korean Tofu 

- Spicy Peanut Butter "Chicken"

- Spicy Sweet Potato Quinoa Power Bowl 

- Spicy Thai Peanut Noodles

- Simple Tomato Bruschetta 

- Spicy Peanut Stir Fry With Baked Tofu 


Serves: 1   Prep Time: 5 mins   Cook Time: 15 mins

You will need: 

- 1 tbsp Banhoek Chilli Oil

- 1/2 small onion, chopped

- 1 tsp garlic

- 1/2 tsp ginger

- 100g vegan chicken pieces (or other meat alternative)

- 2 tbsp thai red curry paste (not all brands are vegan, so make sure you check the label)

- 1/2 tin chopped tomatoes

- 1/2 cup coconut milk

- 1/2 tsp coconut sugar

- 1 heaped tbsp peanut butter

- juice of 1/4 of a lime

- handful of spinach


 1. Heat the Banhoek chilli oil in a large frying pan / wok with garlic and ginger.

2. Add the chopped onion and cook for 4-5 minutes until slightly translucent and fragrant.

3. Add the vegan chicken style pieces to the same pan and allow to cook on medium - low heat for another 5 minutes.

4. Mix in the red curry paste until there are absolutely no lumps and the onions and vegan chicken pieces are completely coated. Pour in half a tin of chopped tomatoes and give it all a stir.

5. Pour in the coconut milk and stir until completely combined. Throw in a handful of spinach and allow the sauce to simmer for another 5-6 minutes so it can thicken and the tomatoes become less chunky as they fall apart.

6. For some extra flavour, add 1/2 tsp coconut sugar to slightly balance out the spice with sweetness, as well as adding 1 heaped tbsp peanut butter and the juice from 1/4 of a lime. Once again, mix everything together. Cook for a further 4-5 minutes before removing from the heat.

7. Serve up the red curry with a serving of rice and some tenderstem broccoli! You could also add a sprinkle of chopped peanuts on top and some fresh chopped coriander, but this is completely optional.

I absolutely love this recipe and it's definitely one for the colder weather as it's just so comforting. 

You can purchase Banhoek Chilli Oil here.

What's your favourite comfort meal?

Love Always,

Shannon x

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