Vegan Thai Curry Recipe

by Pesh & Ben Mae Ja Thai Sauces
Vegan Thai Curry Recipe


1 Jar (380ml) Mae Ja Vegan Thai Curry Sauce purchased at CLICK HERE
1 Handful chopped Mushrooms (Or any other Protein you prefer)
1 small onion, finely chopped
1 Red bell pepper, sliced
4 Large New Potatoes cut in half
1 Handful of chopped Aubergine or Carrots
1 tablespoon vegetable oil


1. Lets Get Cooking: Heat the vegetable oil in a large pan over medium heat. Add the chopped onion, sautéing until it fragrant and caramalised Optional (Add some crushed garlic with the onion if you enjoy garlic) Cook the Vegetables: Add the sliced bell pepper, New Potatoes, and Aubergine or carrots to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still firm.

2. Add the Protein: Stir in the mushrooms cooking for an additional 3-4 minutes until heated through. For this recipe we have chosen mushrooms, but feel free to add your favourite plant based proteins, Fried Tofu is an excellent option.

3. Incorporate Mae Ja Vegan Thai Curry Sauce: Shake jar well Pour the entire jar of Mae Ja Vegan Thai Curry Sauce into the pan. Mix well to coat all the vegetables and tofu.

4. Boil and Simmer: Bring the mixture to a boil for a moment before reducing to a gentle simmer. Apply a lid and let it cook for about 10 minutes on a low to medium heat, allowing the flavors to meld together.

5. Serve and Garnish: Bring off the heat and stir in 4 basil leaves. Serve in your favourite serving bowl Garnish on top with fresh basil leaves for an added burst of colour and flavour. Enjoy with Thai Jasmine rice

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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