Vegan Thai Curry Recipes

Kooray sauces are plant-based from the start — no fish sauce extract, no shrimp paste, which is otherwise standard in Thai curries. The base of every dish is therefore already vegan. These ten recipes are either fully plant-based or can be made vegan by swapping a single ingredient. Where a change is needed, it is noted on the card.

Nori Rice Paper Chips with Aubergine DipFully vegan · 15 minutes Pumpkin Curry Soup with Onion CreamFully vegan · 20 minutes Green Asparagus Risotto with Thai BasilSwap cream for plant cream Corn Ribs with Kooray Spiced ButterSwap butter for plant margarine Crunchy Thai Burger with Spicy Kooray MayoUse vegan mince and vegan mayo Sticky Vegan Fried Chicken from Oyster MushroomsSwap honey for agave syrup Glass Noodle Salad with Spiced Avocado DressingSwap honey for agave syrup Sweet Potato Gratin with Lime Creme FraicheVegan mince and plant-based creme fraiche Creamy Curry Schnitzel BowlVegan schnitzel and plant cream Satay Skewers with Pineapple Peanut SauceSwap chicken for tofu or seitan

Why Kooray sauces are vegan

Classic Thai curry pastes almost always contain fish sauce or shrimp paste. Kooray instead uses a patented drying process that preserves the aromas of the fresh ingredients — without animal components and without additives. All four varieties are additionally gluten-free and free from the 14 main allergens under Regulation EU No. 1169/2011.

See all varieties

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