Vegan Thai Red Curry Paste

Simply add coconut cream and your favourite vegetables to create an authentic Thai red curry.

Product Code:

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Store in a cool and dry place

Ingredients: Lemongrass, Chilli,Coriander,Galangal, Salt, Kaffir Lime Leaves,Coriander Seeds,Black Pepper, Lactic Acid (E270), Fresh Tumeric and Cumin
Produced in facility that uses peanut,soy bean and sesame

Recipe: Thai Vegan Peking Duck Red Curry

Serves 4


  • 1pc or 200g Sayur Vegan Peking Duck, thawed
  • 1/2 Vessimix Vegan Thai Red Curry Paste
  • 1 tsp Vessimix Vegan Fish Sauce
  • 2 medium size potatoes, peeled and cut into chunks
  • 1 tbsp veg oil
  • 1 kaffir lime leave, finely sliced
  • 1 litre vegetable stock
  • 100ml coconut milk
  • 2 tomatoes, cut into wedges
  • 1 small can pineapple pieces , drained


  1. Heat oil in pan. Pan fry vegan peking duck until skin is crispy. Remove from pan, cool and cut into appx 6cm x 2cm strips.
  2. Stir fry the curry paste and kaffir lime leaves for 1 min over medium high heat.
  3. Pour in vegetable stock and bring to the boil. Add potatoes and boil for 10mins or until potatoes are soft.
  4. Simmer curry in low heat and stir in coconut milk.
  5. Add the sliced vegan peking duck, tomato and pineapple pieces. Simmer for a further 5 min. Add vegan fish sauce. Turn off heat.
  6. Serve hot curry with steamed rice.