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The vegetable curry recipe I’m obsessed with making…

The vegetable curry recipe I’m obsessed with making…


LAY HO MA (how’s it going in Cantonese)! Veggies are definitely not boring when they’re colourful, abundant, and wrapped in a deliciously nutty gravy. Join me in this episode and learn how to make an extraordinary Thai style peanut curry recipe right at home! Let’s begin

1 red onion
150g broccoli
1/2 red bell pepper
6 baby corn
120g smoked tofu
drizzle of avocado oil
2 tbsp coconut oil
2 tbsp red curry paste (

• Vegan Panang Curry Recipe
1/4 cup water
1 tbsp tamarind paste (

• How to use Tamarind Paste for PAD THA… )
3 tbsp peanut butter
1 1/2 tbsp soy sauce
1/2 tsp dark soy sauce
1 1/2 tbsp maple syrup
400ml canned coconut milk
3 tbsp roasted peanuts
lime wedges to serve
few sprigs cilantro


  1. Preheat the oven to 375F
  2. Chop the red onion in half, then into quarters. Chop the broccoli and red bell pepper into bite sized pieces. Slice in half the baby corn and chop the smoked tofu into bite sized cubes
  3. Transfer the veggies into a large mixing bowl and drizzle in some avocado oil. Toss the veggies and line them onto a baking tray lined with parchment paper. Spread out the veggies and bake in the oven for 15min
  4. Heat up a sauté pan to medium heat. Add the coconut oil followed by the red curry paste. Fry the curry paste for about 1min
  5. Add the water and give the pan a stir. Add the tamarind paste, peanut butter, soy sauce, dark soy sauce, and maple syrup. Give the pan a good stir
  6. Add the coconut milk and give the pan a stir. Turn up the heat and bring to a boil. Then, turn the heat to medium low. Stir and simmer gently for about 5min
  7. Transfer the veggies into the pan, turn the heat to medium, and give it a good stir. Let the curry simmer for about a minute while you prepare some crushed roasted peanuts
  8. Plate the curry and garnish with the crushed peanuts, fresh lime juice, and fresh cilantro. Serve with freshly steamed rice!