Red Thai Curry Recipe – By Anthony Mullally

Anthony is a professional rugby league player, a powerhouse and a Veganuary Ambassador. To keep up with his training programme, his meals need to pack a punch, too. This is his simple-to-make, great-tasting, nutrient-rich Thai curry. And we love it!




  • 1 large onion, peeled and sliced
  • 2 tbsp coconut oil
  • 200g mushrooms, sliced
  • 2 red chillis, de-seeded and finely chopped
  • 2 cloves of garlic, peeled and minced
  • 150g black beans
  • 100g frozen peas
  • 150g asparagus, cut into pieces
  • 200g firm tofu (pre-flavoured or plain), chopped into pieces
  • Dash of soy sauce
  • 2 tbsp red curry paste
  • 400g coconut milk
  • 100g spinach


1. Fry the onion in the coconut oil for 8-10 minutes until translucent.

2. Add the mushrooms, garlic and chilli. Cook, stirring, for another five minutes.

3. Add the beans, peas, asparagus, tofu, soy sauce, curry paste and coconut milk. Bring to the boil, and let simmer for 5 minutes or until asparagus is soft. Stir in the spinach until it wilts.

4. Serve with brown rice.

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