Oil Free Thai Yellow Curry

Give this simple, easy Thai curry recipe a go. Being oil free it’s great for anyone trying to lose weight!


Serves 4


  • ½ bunch scallions
  • 1 red pepper
  • 150 g sugar snaps
  • 1 head of pak choi
  • 400 g tin of Cannellini beans
  • 4 nests of wholewheat or buckwheat noodles 200g (gluten free)
  • 3 cloves of garlic
  • a thumb-size piece of ginger
  • 400 ml tin low fat coconut milk
  • 1 tbsp liquid sweetener maple syrup
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground cinnamon
  • 1 tbsp ground turmeric
  • 1 tbsp curry powder
  • 3 tbsp tamari/soy sauce
  • 200 ml veg stock
  • Toasted sesame seeds
  • Finely sliced radish


  • Cook the noodles as per instructions on the back of the pack.
  • Put a non-stick wide bottomed pan on a high heat to heat up.
  • For the paste/sauce, peel the garlic and the ginger. Deseed the chilli if you want it less spicy. Put all the paste/sauce ingredients into a blender (if you don’t have a high speed blender such as a nutri bullet best to chop the garlic, ginger before adding) and blend till smooth.
  • Finely chop the scallions, pepper and sugar snap peas. Chop the nub off the end of the pak choi and chop into bite size pieces.
  • Add the chopped scallions and peppers into the pan and cook for 2 minutes stirring regularly if it starts to stick to 2 tablespoons of the sauce and use it to ‘deglaze the pan’ (remove and incorporate any caramelisation from the bottom of the pan and incorporate. Add the pak choi and cook for another minute. Add the rest of the paste and the noodles and stir well incorporating everything. When it boils, remove from the heat.
  • Finely slice the second half of the red chilli. Garnish each serving with toasted sesame seeds, sliced chilli or finely sliced radish.
  • Season with salt and pepper to your taste. Enjoy!


Keyword plant-based, vegan
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