Introduction
Alright, imagine this: it’s been one of those days where your to-do list looks more like a novel, and the last thing you want to do is spend hours cooking something fancy. Enter the hero of lazy weeknights and cozy weekends alike—a vegan curry that’s as comforting as your favorite hoodie but way more exciting on your taste buds.
This isn’t your average “throw some veggies in a pot” kind of meal. Nope, it’s got that cheeky little twist that makes you wonder if you accidentally wandered into a five-star Thai spot. Plus, it’s totally plant-powered, so you can feel good about every bite without missing out on any of that rich, creamy, spicy goodness.
Trust me, your future self (and your stomach) will thank you. Now, who’s ready to make dinner jealous of itself? Make sure your pantry is stocked with essential ingredients to prevent any “What can I eat?!” moments and keep the cooking process smooth.
Ingredients
- 1 box Fry’s Tempura Battered Prawn-Style Pieces, flash-fried (vegan seafood magic)
- 30 ml oil
- 70 g red onion, sliced
- 1 red pepper, sliced in strips
- 1 tin coconut milk (creamy goodness alert)
- 1 packet of your favourite Thai Red Curry Cook-In-Sauce
- 200 g zucchini, sliced at an angle
- 100 g baby corn, sliced
- 100 g sugar-snap peas, sliced
- 4 tsp spring onions, chopped, to serve
- 4 cups cooked rice, to serve
Whipping up this Thai prawn-style vegan curry is like throwing a plant-based party in your mouth! With coconut milk’s creamy charm and a sprinkle of snap peas for that extra crunch, even meat lovers might just be tempted to join the green side. Flexitarians, beginners, and curry lovers alike—this one’s for you! Using plant-based ingredients also helps reduce environmental impact due to lower water usage compared to dairy-based dishes.
How to Make It
Alright, let’s plunge into this Thai prawn-style vegan curry that’s about to become your new plant-based obsession. Start by heating up about 30 ml of oil in a big frying pan—because no curry ever started without a little sizzle. Toss in 70 g of sliced red onion and one sliced red pepper. Fry them up until they’re all soft and friendly, like old pals catching up at a party.
That’s when you pour in a tin of creamy coconut milk and your favorite packet of Thai Red Curry Cook-In-Sauce, stirring everything together like you’re mixing up some tropical magic.
Once your curry base is singing, it’s time to add the good stuff: 200 g of zucchini sliced at a jaunty angle (because why not make your veggies look fancy?), and 100 g each of baby corn and sugar-snap peas. Let it all simmer for about 5 to 7 minutes so the veggies soften just right, but still have a little crunch to keep things interesting—nobody likes a mushy curry, right?
Now, the star of the show: those flash-fried Fry’s Tempura Battered Prawn-Style Pieces. Toss them in with the sugar snap peas, giving everything a gentle stir to coat those prawn doppelgangers in all that luscious curry goodness.
Finish it off with a sprinkle of 4 teaspoons of chopped spring onions because every good curry deserves a little green confetti on top. Serve it piping hot with 4 cups of cooked rice, and voilà! You’ve got a vibrant, vegan Thai curry that’s as comforting as it’s cheeky.
Go ahead, dig in and pretend you’re on a beach in Bangkok—no passport or prawn sacrifice required. For a sweet finish to your meal, consider making some nutty chocolate truffles that are vegan and simple to prepare.
Bonus Tips
- Want to turn up the heat without setting off smoke alarms? Toss in a chopped chili or two—your taste buds will thank you, and your fire extinguisher can take a break.
- Swap zucchini for eggplant if you’re feeling fancy; it soaks up curry like a sponge in a vegan’s dream.
- Pro tip: double the spring onions because one sprinkle is never enough—go wild, you’re the boss here!
Why You’ll Love It
This curry’s like a flavor party that crashes your kitchen in under 30 minutes—no RSVP needed! Packed with vibrant veggies and cheeky prawn-style bites, it’s the kind of plant-powered punch that even meat lovers might sneak a second helping of.
Plus, it’s a total chameleon—swap in your fave veggies or spice level and call it your own. Who knew cruelty-free could taste this outrageously good?
Nutritional Info
These are estimated values:
Calories: 350
Protein: 12 g
Carbohydrates: 45 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
