You know dinner was good when you want to eat it for breakfast. Speaking of, it’s 10 am and I’m writing with a happy belly.
This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It’s warm, comforting, and perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.
I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. It’s the best curry I’ve ever had, restaurant versions included! Yeah, I said it.
Bonus? You should be able to find everything you need for this simple curry at a well-stocked grocery store.
Watch How to Make Thai Red Curry
Thai Red Curry Tips
- The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.
- Choose full-fat coconut milk for its richness (you won’t regret it!).
- Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
- Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you’re so inclined, though.
- Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.
Please let me know how this recipe turns out for you in the comments. I love to hear from you.
If you enjoy this hearty dinner recipe, be sure to check out my cookbook for more!
Thai Red Curry with Vegetables
- Author:
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.
Ingredients
- 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped (about 1 cup)
- Pinch of salt, more to taste
- 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
- 2 cloves garlic, pressed or minced
- 1 red bell pepper, sliced into thin 2-inch long strips
- 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
- 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
- 2 tablespoons Thai red curry paste*
- 1 can (14 ounces) regular coconut milk**
- ½ cup water
- 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
- 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
- 1 tablespoon tamari or soy sauce***
- 2 teaspoons rice vinegar or fresh lime juice
- Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
Instructions
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
- Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
Notes
Recipe adapted from my Thai green curry recipe.
*Red Thai curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand, which is vegetarian. Not all brands are (they can contain fish sauce and/or shrimp paste).
**Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. My favorite is Native Forest Classic. The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same.
***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce.
If you want to add tofu: I’d suggest baking it first and adding it with the coconut milk in step 4. If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway.
Update 8/10/2016: I tweaked this recipe a tiny bit to make it richer and more flavorful (decreased water from ¾ cup to ½ cup, and increased tamari to 1 tablespoon and vinegar to 2 teaspoons). I also updated the post with better photos!
If you love this recipe: Be sure to check out my other Thai-inspired recipes here! Don’t miss the Thai pineapple fried rice.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
EssEss EssEss
This was EXCELLENT! I was worried that it would be too heavy on that cooked onion/peppers texture so I added baked tofu as well. It was my first time cooking with tofu. I also had some leftover bottom round roast so I threw in about 1/2 a cup of slivered beef just to use the leftovers . In the future, I’ll cut down the peppers by about 1/2 and keep adding the baked tofu for the slight change in texture. I absolutely loved the flavor of the sauce.
I used Blue Dragon brand curry paste and used the baked tofu recipe mentioned in this recipe
★★★★★
Kate
I appreciate you sharing! I’m happy you were able to enjoy it and make some adjustments for your taste.
angela
I made this a month ago and froze the leftovers. I just reheated it on the stove, and it is still so good! Can’t wait to make this one again.
★★★★★
Colleen McHugh
I love this recipe for my meatless Monday meal. I am going to try to spice it up with red pepper flakes, my husband is a lover of spicy food.
Jessica
I was told this is on the top 3 dishes I’ve made in the 6 years we have been together. So its safe to say it was enjoyed!
★★★★★
Kate
I’m happy this is a favorite, Jessica!
Karrie
Could I make this in an instant pot? If so would you just add everything and cook 7 ish minutes?
Kate
Hi Karrie, This wasn’t designed for an Instant Pot, sorry! It doesn’t take too much time once the vegetables are prepared.
Brianne McCasland
Yes! Use the saute function with the lid off instead of pressure cooking. You can still follow the recipe step by step. I did this because I didn’t have a good skillet to use.
Thomas F
hi, I haven’t tried this yet, but I have some questions. can I use regular milk instead of coconut milk, and do you have any substitutes for the peppers?
★★★★★
Kate
Hi! You can, but it won’t be quite the same. You can add more carrots but I know others have used broccoli too and haven’t minded the results.
Juanita
This was very good. Made as written, with the addition of baked tofu. I also did increase the soy sauce and rice wine vinegar as directed in the notes. I happen to like spice so added some garlic chili paste as a condiment. After the vegetables are chopped, the recipe comes together quickly. I very much recommend this recipe if you like Thai Red Curry.
★★★★★
Anonymous
Loved it! I didn’t have kale, so I added in some broccoli & cauliflower! Super easy. I also added shrimp! Cooked it almost all the way through and added at the end to simmer in.
★★★★★
Melissa
Hi! What would you recommend instead of kale for this? Do you think spinach would work?
Thank you!
Kate
Hi! Sure, spinach would work here too. It just may not need as much time to wilt down. Enjoy!
Melissa
Thank you! I wound up making it without the kale. I added mushrooms and tofu. Delicious!
Sam
I absolutely LOVED this recipe! So delicious and not too difficult to make! My whole family loved it, I will definitely be making this recipe lots! However, I was wondering if there is any way of keeping the amazing flavours in this dish but taking out the spice? I recommended this recipe to my grandparents but my Grandpa can’t have spicy foods, do you have any suggestions? Could they possibly put tomato paste in instead of curry paste?
★★★★★
Kate
Thank you for sharing, Sam! You can reduce the quantity to your liking. Tomato paste won’t quite get you the same result. Or, you can try out different different curry spice brands. I hope you can find something that works!
Jenny Jacques
I believe massaman curry is milder, and you can google the mildest/sweetest curry pastes to get the flavor without the heat. I made this with half massaman and half red curry paste and my spice averse children said it was delicious.
Marie
BRILLIANT RECIPE! I’ve been looking for a tasty, easy curry recipe that I could use as my “base” for all kinds of veggies & tofu. This is it!
I followed the recipe except for these tweaks:
– cut out the peppers (don’t like cooked peppers)
– used dried onion (I didn’t have any fresh onion – so I added dried onion flakes after adding the coconut milk
– used butternut squash & swiss chard
– added seitan (from Asian grocery store – called “beef seitan”
While the curry was cooking, I roasted the left over butternut squash. When I served it up, I sprinkled a few pieces of crispy roast butternut on top and also some pumpkin seeds for crunch.
It was WONDERFUL! Everyone loved it, and I’ll be doing this again.
Thank you Kate
★★★★★
Ariel
This recipe was fantastic! I have ordered out red curry many times in the past, not knowing how simple it is to recreate at home. This recipe tasted spot on for me. One tip about the brown rice – make sure to use about 12 cups of water (yes, 12!) for 1-1&1/4 cups of brown rice. It seems excessive, but I promise you it will be just right.
★★★★★
Charlotte Milne
Hello!
Does the nutritional information include the rice serving?
Thanks!
★★★★
Kate
Hi! Yes, it includes the rice.
Carol Peter
Wow! This was fantastic. The flavor was unbeatable and so much better than take out. (And we have good Thai restaurants around us!). We added chicken. Just cut it into small pieces and sautéed it and added before the coconut milk.
Will definitely make this again and share with my cooking buddies!
★★★★★
Kate
Thank you! I’m happy you loved it, Carol. I appreciate your review.
DAVID FARQUHAR
Fantastic recipe — really amazing curry!
★★★★★
Darlene Jeris
This is a fabulous and easy to make recipe. Best vegetable curry ever!
★★★★★
Ayla
Just made this tonight! Added some cauliflower! Plates were cleared, so delicious! Can’t wait to try it again with chickpeas. Thank you, Kate :)
★★★★★
Kate
You’re welcome, Ayla!
Ashley
Definitely going to make again! I realized I forgot to get ginger, so I made it without and it was still delicious. Next time I make it I’ll be sure to remember ginger because I think it would be even better that way. Also, I used lime instead of vinegar and I definitely added more than the 2 teaspoons the recipe calls for and I preferred it with more, so I recommend that. Love this recipe!
★★★★★
Kate
Great to hear, Ashely! I’m happy you loved it.
Lyndsay
Another one my husband loves!! I’ve made before and loved it but wanted more veggies, so this time I added 15oz can of chickpeas and 2 small sweet potatoes to give it even more depth (and more leftovers). I increased the overall cook time by 15-20 minutes because of the sweet potatoes, which I put in after the onion garlic and ginger but before the bell peppers and carrots. Highly recommend this addition!! I want to try the green curry next, we had extra red curry paste that I wanted to use up first.
★★★★★
newt
made this and it’s so delicious! my super picky boyfriend likes it too, which is a huge win (he usually hates vegetarian food, which is a shame since im the cook in this relationship haha). didnt have any kale on hand so i skipped it, but it was delicious without too. definitely making this again! thanks so much!
★★★★★
Megan Chruscial
Could this recipe be made in a crock pot?
Kate
Sorry to disappoint, but your vegetables will likely get too done. To achieve the flavor, the steps listed are important.
Brianne McCasland
Yes! Use the saute function with the lid off instead of pressure cooking. You can still follow the recipe step by step. I did this because I didn’t have a good skillet to use.
Angela Adams
just made this for dinner and it’s brilliant! Thank you so much
★★★★★
Kate
I’m happy you loved it, Angela! Thank you for your review.
Alison
So yummy! I added some zucchini and cauliflower too and it came out great.
★★★★★
David Farquhar
Made this last week and it was delicious. A new family favourite!
★★★★★
Kate
That’s wonderful, David! Thank you for your review.
Declan Walls
It’s one of my favourite recipes!
madhuri Shirke
hii i like ur post and enjoyed it
★★★★★
Patti
This recipe is absolutely amazing. A friend made it for me but seeing as I am on Weight Watchers could you please tell me approximately what 1 serving size is? Thank you so much! You have a new follower!
★★★★★
Kate
Hi! Typically its 1.5-2cups.
Catherine
I want to add 1 cup each of potatoes, cauliflower, broccoli. Shall I just add an additional cup of water?
PIease don’t be offended – I know this screws things up – but I live alone and don’t like to cook, so adding the vegetables makes this wonderful dish last 3 extra dinners.
thanks, Catherine
Kate
Hi! I wouldn’t know for sure without trying it, sorry. If you double the recipe, then you would double all the ingredients if that makes sense.
Eileen
We made this yesterday and it was so delicious! And it was one of those dishes that just made your tummy feel good. We will definitely keep this recipe on hand. Thank you for sharing!
★★★★★
Kate
You’re welcome, Eileen!
Betty Jo Dearnaley
I made this and did not use kale, instead I used eggplant. So good
★★★★★
Kate
Thank you for sharing, Betty!
Toni Holmes
Great recipe….I added cauliflower and broccoli. My super cook landlady thought it was “killer”!
Definitely will be a favorite dish to make!
★★★★★
Katie A.
Absolutely delicious! Thank you for a wonderful recipe! I made it for my roommates and it was a crowd pleaser!
Alison de Caussin
This recipe is a go-to for me and my husband. It is so delicious!Thank you for sharing this and so many other incredible recipes.
★★★★★
Kate
You’re welcome, Alison!
John Hoffman
I have been trying to make a good Thai red curry for years but have failed. It just never tastes like what I get in a restaurant. But finally, with this recipe, it tastes really good!
I like spicy food a lot, but this is full spice! I think I will use a hair less red paste next time. I used the mae ploy brand. I added lot more vegetables including cauliflower and potatoes, which I boiled slightly to soften. I regretted that I did not cut the kale smaller. The kale had a little bit too much texture for me. Maybe it just needed to cook a bit longer.
Thank you so much for this recipe! It is one I will continue to make. I will start to pay special attention to all your recipes.
Kate
I’m glad it meets your standards and you love it, John! I appreciate your comment.
Michelle Spokes
So made this tonight and it was so easy to do and was absolutely delicious, even with reduced coconut milk.
Will be making this again that’s for sure. Thankyou
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it, Michelle.
Wendy Mullins
First ever ted thai curry so proud turned out lush.
★★★★★
HSunshine
Thank you, excellent! The only thing I did different from your execllent recipe was 3 cloves of garlic instead of 2 and 3 tablespoons of Thai curry paste instead of 2 (taste preference). I also added your tofu baked recipe to add in. Perfection. Thank you so much for sharing. You are amazing! LOVE.
★★★★★
Mina
This was amazing! The best curry I’ve made so far :)
The only thing I didn’t have was carrots, but it was very good even without them. I also added paneer cubes, which I had first salted and fried a bit – plus I made some easy naan bread on the side.
I am definitely making your recipe again! ^_^
★★★★★
Kate
That’s great, Mina! Thank you for your review.
Jaime Mohl
I just made this and followed the recipe exactly. It was amazing! As with all Cookie and Kate recipes, you don’t miss the meat.
★★★★★
Ivy
10/10. I’ve made this several times and I too have had it for breakfast. It’s that good!! My son who is vegan loves it so I make a double batch and add chickpeas!! Yum. Extra Sriracha on top and boom! A belly full of warm happiness.
★★★★★
Stacie
Tried this and it was EXCELLENT!!! My entire family loved it. Will definitely make this again. I have been loving your recipes lately! I have yet to find one that isn’t tasty!
★★★★★
Kate
Thank you, Stacie! I’m happy you think so.
Corina
AMAZING!
★★★★★
Robin B. De Penning
love this recipe for a base. I have tried it many ways. (with mushrooms, with lemongrass, with shrimp a couple times….) when using fresh garlic, ginger, lemon grass, cilantro and a squeeze of lime, I get this incredible sensation that washes over me starting in my mouth. Maybe it’s just a placebo effect because of all the bright fresh ingredients and flavors, but whatever it is I love it.
★★★★★
Kate
I’m happy it inspired you! I appreciate your review, Robin.