Thai Red Curry may possibly be the best thing humans ever invented, at least since tools, the wheel and (maybe) sliced bread. It’s a feel-good meal with a hell of a kick. It’s always best when you make your own paste; it doesn’t take long and you can keep half for Tom Yum Soup (see page 63) or freeze it for later

Video via BOSH!


1 red pepper
1 green pepper
1 fresh red chilli
200g mushrooms
60g baby corn
2 tbsp vegetable oil
1 x 400ml tin coconut milk
150ml vegetable stock
1 tbsp palm sugar (or regular sugar)
2 tbsp agave syrup
4 tbsp soy sauce
160g baby plum tomatoes
50g mangetout
½ x 425g tin lychees, optional 


1 tsp cumin seeds
2 tbsp coriander seeds
2cm piece fresh ginger
5 shallots
5 garlic cloves
2 lemongrass stalks
3 fresh red chillies
1 red bird’s eye chilli, optional
1 tsp black peppercorns
½ roasted red pepper from a jar
2 tbsp tomato purée
3 kaffir lime leaves
½ lime
10g fresh coriander, plus extra
for garnish
2 tsp salt
50ml water 



  1. Liquidiser
  2. Large deep frying pan or wok on a high heat


  1. To make the Thai red curry paste, scatter the cumin and coriander seeds over the pan and toast for 2 minutes
  2. Peel the ginger by scraping off the skin with a spoon and roughly chop
  3. Peel and roughly chop the shallots
  4. Peel the garlic
  5. Trim and roughly chop the lemongrass
  6. Rip the stems from the chillies, removing the seeds if you prefer a milder sauce
  7. Put the toasted seeds into the liquidiser along with the ginger, shallots, garlic and lemongrass
  8. Add the fresh red chillies, bird’s eye chilli, if using, peppercorns, roasted red pepper, tomato purée and the lime leaves
  9. Squeeze in the lime juice, catching any pips in your other hand
  10. Add the 10g fresh coriander, salt and a splash of water, then whizz until really smooth with no bits, adding up to 50ml of water to loosen it if necessary
  11. Spoon 100g of the paste into a bowl and set the rest aside to use another time (freeze it in batches of 100g)
  12. Cut the red and green peppers in half and cut out the stems and seeds, then cut into 2cm chunks
  13. Rip the stems from 2 of the chillies, removing the seeds if you prefer a milder flavour, and cut into slices
  14. Slice the mushrooms and halve the baby corn
  15. Put the pan back on a high heat and add the oil
  16. When it’s hot, add the 100g curry paste and fry for 2 minutes, until the paste deepens in colour and smells amazing
  17. Pour in the coconut milk and vegetable stock and stir well to mix everything together
  18. Add the sugar, agave syrup, soy sauce, peppers, chilli, mushroom, baby corn, tomatoes and mangetout
  19. Drain the lychees, if using and add them to the pan
  20. Bring to the boil and simmer for 7–10 minutes, until the vegetables are cooked through
  21. Taste and adjust the seasoning, adding salt, sugar or agave syrup as required
  22. Spoon the curry into bowls, garnish with a handful of coriander leaves and serve alongside white rice.




BOSH! is showing the world just how easy it can be to eat plants. Their inventive food creations reached more than half a billion people in just their first year. For more information, visit


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