Home
Recipes
Thai red curry with quick pickled cucumber

Pot of Thai red curry with white bowl

Thai red curry with quick pickled cucumber

Name: Thai red curry with quick pickled cucumber
Prep time: 25 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tsp vegetable oil; 1 shallot finely chopped; 4 tbsp vegan Thai red curry paste; 400ml Alpro coconut drink unsweetened; 400ml vegan vegetable stock; 300g butternut squash cut into 2cm cubes; 150g baby potatoes halved; 150g green beans trimmed; 60g baby spinach leaves; 100g shelled edamame beans; 1 tbsp low sodium soy sauce or tamari; 2 limes juiced; coriander or Thai basil leaves, to serve (optional); cooked brown rice to serve; 1 large cucumber; 4 tbsp rice vinegar; pinch of chilli flakes

Good Food team

Save recipe

Serves 4

Easy

Prep: 25 mins

Cook: 35 mins

A star rating of 3.8 out of 5.4 ratingsRate

loading...

Pack in three of your 5-a-day with this vegan Thai red curry. It's a fragrant and hearty dish boasting butternut squash, a hint of chilli and creamy coconut

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Vegan pad Thai

A star rating of 4.4 out of 5.12 ratings

Thai squash soup

A star rating of 3.4 out of 5.14 ratings

10-minute stir-fry

A star rating of 4.7 out of 5.25 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tsp vegetable oil
1 shallot

finely chopped
4 tbsp vegan Thai red curry paste
400ml Alpro coconut drink

unsweetened
400ml vegan vegetable stock
300g butternut squash

cut into 2cm cubes
150g baby potatoes

halved
150g green beans

trimmed
60g baby spinach leaves
100g shelled edamame beans
1 tbsp low sodium soy sauce

or tamari
2 limes

juiced
coriander

or Thai basil leaves, to serve (optional)
cooked brown rice

to serve

For the pickled cucumber

1 large cucumber
4 tbsp rice vinegar
pinch of chilli flakes

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal251
fat9g

low
saturates1g
carbs30g
sugars17g
fibre9g
protein9g
salt1.5g

Method

step 1

To make the pickled cucumber, split the cucumber in half, remove the core with a teaspoon and discard. Cut the cucumber halves into thin semi-circles, then toss in a bowl with the vinegar, chilli and a pinch of salt. Leave to pickle while you make the curry.
step 2

Heat the oil in a deep frying pan over a medium heat. Add the shallot and fry for 5 mins until soft, then stir in the curry paste and cook for 2-3 mins until fragrant. Tip in the coconut milk and stock and bring to a simmer.
step 3

Add the squash and potatoes and cook uncovered for 20 mins until the potatoes are tender and the sauce has reduced and thickened slightly.
step 4

Stir in the green beans, spinach and edamame and cook for 4 mins more until tender. Season with the soy and lime juice and sprinkle over the coriander or Thai basil, if using. Serve in bowls over the rice with the pickled cucumber alongside.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now