• Karis Anderson


So today I had the pleasure of cooking at the Vegan Life live at Alexandra Palace with 'Oumph!' on stage during the show. I chose to cook a Thai red curry inspired by my recent trip to Thailand where I learned about their food culture and Thai flavours & spices.

I bought chillis from the market in Thailand and used them in my recipe today which kept the flavour authentic. But you can find Dry red spur chillis easily which are a great too. This is a spicy recipe so please cut down the amount of chillis used if you prefer it to be more mild.

Enjoy and please don't forget to tag me in your posts If you recreate it!

With love, Karis x



Ingredients -

3 teaspoons white peppercorns

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

7 dry red spur chillies (this is extremely spicy, use 3-4 for mild - deseed and soak in warm water for 10 minutes)

1/2 teaspoon of salt

10-14 cloves of garlic

3-5 small shallots

1 tablespoon finely slices lemongrass

1 tablespoon finely sliced coriander roots/ 3 tbsp fresh coriander stems if you can't get hold of roots

1 tablespoon finely slices galangal/ 2 tablespoons galangal paste

skin of half a kaffir lime/ 7-8 kaffir lime leaves

Pound all ingredients in a pestle and mortar for 20 -30 minutes starting with dry ingredients.

Alternatively add to a narrow food processor until blended into a paste.

Set aside and keep extra paste in the fridge

THAI RED CURRY (adjust ingredients depending on portion size)

Ingredients 2-4 tablespoons of your curry paste

coconut milk x 2


dried shittake mushrooms

red peppers


snap peas

thai basil

2 tsp coconut sugar

1 tsp tomato puree

1 pack Oumph!

1 tsp soy sauce

1 tsp Worcestershire

coriander to garnish

cup of hot water

Method -

Soak mushrooms in hot water for 10 minutes

heat wok and add coconut milk

let boil

add thai red curry paste

add tomato paste

add pack of Oumph! 'chunk' (optional)

add mushrooms including the stock soaked in

let simmer for 5 minutes to allow Oumph to cook through

add soy sauce, Worcestershire sauce & coconut sugar

add rest of veg, simmer until cooked through but still crunchy

Enjoy on its own or along with some steamed rice.

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