Best vegan Thai Curry
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Bringal and chickpea Thai Curry

A deliciously creamy vegan Thai curry made in less than 30 minutes.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Thai
Keyword: Creamy curry, Healthy vegan curry, Quick vegan curry, Thai curry, Vegan Thai curry, Vegan Thai food, vegan thai recipes, Vegan Thai red curry, Vegetarian curry
Servings: 4 people
Calories: 320kcal
Cost: $7



  • 1 medium bringal (Roughly 500g or 1.3lb)
  • 1 large green pepper
  • 1 medium onion
  • 1 can chickpeas
  • 1 can coconut milk
  • 2 tbsp Thai curry paste of choice
  • 2 tbsp peanut butter
  • 2 tbsp soy sauce or tamari for Gluten free and soy free
  • 1 tsp coconut sugar
  • 2 tbsp coconut oil
  • 1 cup water (250ml)


  • Cut your bringal into slices, lay on a clean towel and sprinkle with salt. Leave for 10 minutes to 'sweat'.
  • Dice your onion and cut your green onion into blocks.
  • Drain and wash your chickpeas thoroughly. Or keep the aquafaba (liquid from chickpeas) for a tasty dessert.
  • Heat the 2 tbsp coconut oil on medium high. Add the diced onions and cook until semi translucent.
  • Add 2 tbsp curry paste and stir.
  • Add the bringal and fry.
  • Add the chickpeas and green pepper to the pot.
  • Add the 1 cup water, 2 tbsp soy sauce, 1 tsp coconut sugar and 1 tbsp peanut butter, bring to the boil, reduce heat to medium and cook with lid on pot for 5 minutes.
  • Reduce heat to low, add the can of coconut milk and cook for a further 5-10minutes.


Serve with freshly cooked Jasmine rice. (1 cup rice, 1/2 tsp salt and 1.5 cups water) 
Calories calculated are based on 4 servings with no rice. 
Peanut butter - use unsalted and sugar free. You can replace with almond butter.
Curry paste - Red curry, Penang or Massaman curry paste work well. I have tried all 3. 
Coconut milk - organic if possible or one with minimum added ingredients. 
Coconut sugar - use normal sugar if you don't have coconut sugar.