Vegan Thai Red Curry with Vgteam Smoked Seitan Salami
Ingredients
- 200g Vgteam Smoked Seitan Salami, diced into small cubes
- 300g courgette / zucchini, cut into bite-sized chunks
- 1 medium red pepper, sliced
- 1 medium onion, sliced
- 3 cloves of garlic, minced
- 100g homemade vegan red curry paste
- 200ml coconut milk
- 1 tsp cooking oil
- Multi-grain rice
- Fresh garden cucumbers
- Spring onion, for garnish (optional)
- Salt, to taste
- Sugar, to taste
Preparation
Step 1
Prepare the ingredients Dice the VG Team Salami into small, even cubes. Prepare the courgette, red pepper, onion and garlic. Cook the multi-grain rice according to the package instructions. Prepare the fresh garden cucumbers and set aside to serve alongside the curry.
Step 2
Build the curry base Heat a wok or large frying pan over medium heat. Add the cooking oil, then sauté the onion and garlic until fragrant and slightly softened. Add the homemade vegan red curry paste and cook for 2–3 minutes, stirring continuously, until the spices are released and the curry paste becomes aromatic.
Step 3
Brown the VG Team Salami Add the diced VG Team Salami to the curry base. Stir-fry briefly until the pieces are lightly browned and coated in the fragrant curry paste. Browning the Salami at this stage helps develop a richer savoury flavour and gives the pieces a slightly firmer texture.
Step 4
Add the vegetables Add the courgette and red pepper. Stir-fry for a few minutes until the vegetables are slightly softened but still retain some texture and bite.
Step 5
Finish the curry Pour in the coconut milk and stir well to combine with the curry paste and vegetables. Bring to a gentle simmer and cook until the curry becomes rich, creamy and fragrant. Season with salt and, if needed, add a small pinch of sugar to balance the heat and acidity.
Step 6
Serve Serve the creamy vegan Thai red curry with multi-grain rice. Garnish with sliced spring onion, if using. Serve fresh garden cucumbers on the side for a cool, refreshing contrast to the spicy curry. Enjoy immediately. 🌶️🌱
Step 7
Chef's Tips 👩🏻🍳 🌶️ Cook the curry paste properly. Sautéing it with the onion and garlic for a few minutes helps release the spices and develops a much deeper aroma. 🔥 Brown the Salami first. Allowing the diced VG Team Salami to lightly brown before adding the coconut milk gives it a richer flavour and firmer texture. 🥒 Don't skip the cucumber. Fresh garden cucumber provides a refreshing crunch that balances the heat of the curry beautifully. 🌱 Use seasonal vegetables. You can easily adapt the curry depending on what you have available — aubergine, green beans, mushrooms or carrots would all work well. 🌶️ Adjust the heat to your taste. Homemade red curry paste can vary significantly in strength, so adjust the amount according to how spicy you like your curry. Enjoy this spicy, creamy and comforting vegan Thai-inspired red curry — a little taste of Thailand made with Czech seasonal produce. 🇹🇭🇨🇿🌱