Category, , , , DifficultyBeginner

Give this simple, easy OIL FREE yellow Thai curry recipe a go. We’ve made this with coconut milk and a blend of spices, creating a deliciously creamy and aromatic curry! Being oil free it’s great for anyone trying to lose weight! If you want to learn more about #oilfree plant based cooking then check out our Happy Heart course.

Learn other delicious oil free vegan recipes in our Happy Heart course, click here for more details.

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 ½ bunch scallions
 1 red pepper
 150 g sugar snaps
 1 head of pak choi
 400 g tin of Cannellini beans
 200 g 4 nests of wholewheat or buckwheat noodles (gluten free)
Ingredients - Pasta Sauce
 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
For the topping
 Toasted sesame seeds
 Finely sliced radish

Directions
1

Cook the noodles as per instructions on the back of the pack. 

2

Put a non-stick wide bottomed pan on a high heat to heat up. 

3

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.

4

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.

5

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. 

6

Finely slice the second half of the red chilli. Garnish each serving with toasted sesame seeds, sliced chilli or finely sliced radish. 

7

Season with salt and pepper to your taste. Enjoy!

 

Ingredients

Ingredients
 ½ bunch scallions
 1 red pepper
 150 g sugar snaps
 1 head of pak choi
 400 g tin of Cannellini beans
 200 g 4 nests of wholewheat or buckwheat noodles (gluten free)
Ingredients - Pasta Sauce
 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
For the topping
 Toasted sesame seeds
 Finely sliced radish

Directions

Directions
1

Cook the noodles as per instructions on the back of the pack. 

2

Put a non-stick wide bottomed pan on a high heat to heat up. 

3

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.

4

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.

5

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. 

6

Finely slice the second half of the red chilli. Garnish each serving with toasted sesame seeds, sliced chilli or finely sliced radish. 

7

Season with salt and pepper to your taste. Enjoy!

Oil Free Thai Yellow Curry

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