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!
PrintThai Red Curry with Vegetables
- Author: Cookie and Kate
- 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.
Michelle (Supper With Michelle)
Such a beautiful and vibrant dish. I love curry during this time of year, especially Thai Red Curry. Just perfect.
Amy @ Parsley In My Teeth
Wow – talk about a happy belly! This is so gorgeous how could you not have the leftovers for breakfast. Too good!
Susan
This curry sounds wonderful. I could live on Thai food with ease. Just wish my husband liked it as much as I do. He’s been doing well with different foods, but prior to when we got married he had totally American taste buds.
Kate
Thank you, Susan! Sounds like you are working some magic on your husband. Maybe he’d like this one?
Emilie @ Emilie Eats
Yum!! I’ve only ever cooked a simple curry from yellow curry powder, but I’m excited to try red curry paste. Maybe I’ll eat it for breakfast too :)
Erica
Can’t wait to try this! I’ve made your curries before and they’re great. I would love for you to make some more Indian curry dishes, maybe Tikka Masala or Korma. Mmmmmmmm
Kate
Those are great ideas. I’ll see what I can do! :)
Karen @ Seasonal Cravings
I love the beautiful fall colors from the peppers and the curry. I miss curry and don’t make it enough. Looks delicious!
carolyn
I made your thai green curry last night! I made it a bunch last year, and busted it out for the first time this year for dinner. It was stellar as usual, finished with a whole lime squeezed in! This curry is on deck fo sho
Kate
Awesome!!!
Ashley @ Fit Mitten Kitchen
Oh I have been LOVING curry lately, especially homemade. I am saving this for later. Thanks so much for sharing!
Erika
I love your recipes! However, the coconut milk trend (I can’t wait until it’s over!) and myself don’t mesh – is there a substitute?? I’d like to make this healthier.
Kate
Hey Erika! I hear you on the coconut milk. However, coconut milk is traditional in Thai curries and provides a richness that I don’t know how to achieve without it. (I mean, heavy cream or half and half would work, but that wouldn’t make it any lighter.) For what it’s worth, this curry is loaded with veggies. Also, the fat in coconut milks/oil offers some unique health benefits, which you can read about here.
jenna
this might be a silly question – but what do you use for coconut milk in this situation…where it needs to be “full-fat” Is there some sort of indication on the can that its full fat?
Kate
Hi Jenna, that’s a good question! If the can doesn’t say light, it is probably full fat. “Regular” is another good indication that it’s full fat.
Lindsey
You might (if you really wanted to) be able to substitute an aqua faba/ cashew milk mix assuming you make the cashew milk with raw soaked cashews and don’t add too much water. I agree with Kate though that coconut milk is pretty much a must in Thai food.
ThaiGuy
Coconut milk isn’t a trend first of all. I think you are mistaking that with coconut oil. Secondly, you’re asking if you can make Thai curry without coconut milk? Good grief.
Belizean
Was thinking the same thing…. it’s like saying,”can I get one pizza with no dough, cheese, or sauce?”.
Janeen
Or you could be like me an allergic to coconut to the point where you stop breathing. My love of curry doesn’t take over my desire to breathe, so yeah, sometimes substitutions are necessary. Get off your high horse.
olivia
Erika – coconut milk a ‘trend’? Believe it or not, some cultures, ideas and methods of cooking DO exist outside of North America.
Coconut milk is the basis of much – if not most – eating & drinking across much of Asia and South America, and has been since…forever.
Sorry, comments like that just really make me bananas.
Marina
I’m glad others feel the way I do about Erika’s comment. Coconut milk is definitely not a trend, and the basis of Thai curry is coconut milk. Perhaps stick to eating raw veggies if you’re not a fan?
Personally, I love Thai food (it’s quite commonplace here in Vancouver), and this recipe rocks!
Kel
I know this comment is late but a substitute would be a milk of your choice with a tiny splash of coconut extract. It’s a solution although it’s hard to beat the real thing!
Lauren @ Oh Hey, I Like That!
I just sent a link to his recipe to my mom–she’s OBSESSED with Thai red curry and will be so excited to have a recipe. Thank you!
Kate
Awesome! I hope she loves this one!
Katrina @ Warm Vanilla Sugar
We make red curry a lot in my house! I’ve never added soy sauce to it before! Sounds great :)
Mariah Harvey
I actually came to your website to write down the recipe again for your green curry! It’s one of my favorite dishes! However, I saw this on the front page of your website and know I have to try it! :) Thanks Kate.
Kate
Woohoo, hope you love this one just as much!
Emily | Robust Recipes
Looks delicious. I love curries!
Sarah Noelle
Full-fat coconut milk is the best, isn’t it? :) Thanks for this — excited to try it soon! I feel like curries in restaurants are often heavier on the rice/sauce and lighter on the veggies than I would like, so making curry at home seem like a much better option.
Kate
Sounds like we share the same curry preferences. :) Hope you love this one!
Jessica @ Sweetest Menu
This looks incredible!!! So rich and full of flavour! I love a good curry.
Meagan
This popped up on my FB feed as I was contemplating what I could scrounge up for dinner. It was so quick to prepare-I got it all prepped before my 16 month old could have a meltdown and it was so delicious! Perfect for a cool, fall night with the balance of the sweet coconut milk and the spice. Love these delicious restaurant like dishes that are healthy and easy to make! Thanks so much!
Kate
Yay, thanks Meagan! :)
Cassie
Looks so yummy! I usually use lime as the “sour” in my Thai curries. I think I’ll try out your version next time with the vinegar to change it up a little.
Kate
Lime sounds like a great idea to me! I’ll try that next time.
Claudia | The Brick Kitchen
YES, dinner for breakfast is the best sign that it was a winner! Love how colourful it is, and so easy to throw together too – and coconut milk is such a good match for spicy curry paste <3
Alexa
I was so excited by this recipe that we made it last night for dinner — it did not disappoint! The curry was absolutely delicious and I’m already anticipating a fight over the leftovers. Another winner, Kate! (Not that I am surprised — I’ve loved every recipe I’ve made from your site.)
Kate
Hooray! Delighted to hear it, Alexa. :)
Deborah @ The Harvest Kitchen
I’m pretty sure that coconut-curry is my favorite combo of flavors!!! Beautiful dish!! Can’t wait to make this!!
Emily @ Life on Food
Oh yum! This looks like the most perfect dinner for a cool Fall night.
Gaby Dalkin
There’s something so beautiful about Thai Red Curry, you just wanna dive right in! I’m also trying to imagine how epic your breakfast was, turning leftovers into something even more incredible
Sara
Oh my… where was this recipe over the weekend?! I attempted to make a red curry with veggies and pumpkin following a Williams Sonoma recipe last Saturday, and it was inedible! I can’t wait to try this :)
Kate
Uh oh! Hope you love this one, Sara!
Becca @ Amuse Your Bouche
I looove Thai curry! It’s one of my favourites and I always order it if it’s on a menu. Homemade is just as good, luckily – those store-bought curry pastes are SO good!
Sara @ Tastefulventure.com
I love a good curry, can’t wait to try this out – it looks amazing! :)
Mariah Harvey
After making this I am back to review. So goooooooood! Definitely restaurant good. Thanks Kate.
Kate
Yay! Thank you, Mariah!
Sylvia Ramos
Hi Kate, approx how many cups does one bell pepper yield when sliced? I am wondering whether our bell peppers here are the same size as yours.
Kate
Hi Sylvia! About one cup.
Sylvia Ramos
Thank you Kate!
Paula
This was so incredibly good, especially with the last of our kale from the garden, which I otherwise never would have thought to use in a curry. Topped with tofu cubes pan fried in coconut oi. My only regret is that there aren’t more leftovers! So so good!
Kate
Hooray! Thank you, Paula!
Rajiv
What other vegetables can be used in this curry, Kate?
Kate
Sliced mushrooms, diced butternut or sweet potato (which will require a longer cooking time), sliced zucchini/yellow squash, broccoli, cauliflower… the sky’s the limit! :)
Rajiv
Thanks Kate. Now that I’ve read your reply, I’m smacking myself in the head for not having thought of such obvious options myself! Thanks again.
Kate
You’re welcome!
Romaida
I know this is an old post but I love Thai curries with bamboo shoots, water chestnuts, and even book chop. Just a few suggestions
Sarah
I actually made this last night! One tweak I made was to add fresh lemongrass and I added some kabocha squash. It got super creamy with the coconut milk and the curry paste. So delicious!
Kate
Yay, thanks Sarah! Your version sounds epic!
Allyson
I’ve never thought to make thai curry, and now I’m wondering what’s wrong with me. This looks divine.
Donna@thehangingpsoon
Wow! This looks amazing! I can see myself eating a bowl of this very soon especially with the cool weather arriving. My kinda comfort food!
Kate
Thank you, thank you, THANK YOU!!!
I am so excited to make this, as your green curry with spring veg is one of my favourite recipes EVER – I made it so many times this past spring and would eat it every day happily. So glad to have an “autumn” version!
Kate
Oh yay!!! Hope you love this one just as much, Kate!
Aggie
What a gorgeous dish, love all the color. I always want to make Thai curry at home then shy away. Love your recipe!
Kate
Thanks, Aggie! Hope you give this one a try. So nice to meet you at Chopped Con, finally!
John
I made this for dinner last night. Used a red and a yellow pepper to add more color. Had leftover chicken thighs in the fridge & added them towards the end for the meat lovers in the house.
This dish was a huge hit for supper. Everyone gave it thumbs up and wants it again next week…
Kate
Thank you, John! Happy to hear it!
Eija
Yummy! I made it for dinner – and it was perfect food for stormy and cool evening. I put a little less curry paste, so that it wouldn’t be too hot for my 8-year old. It was so good that I almost over ate – I just couldn’t stop .
Kate
So glad you enjoyed this one, Eija!
beth
So yummy. I Everything I have made from your site is delicious. Thank you for sharing.
B
Kate
Hooray! Thank you, Beth.
Kate
I just made this tonight – but haven’t dug in yet because it’s for dinner tomorrow. What torture! It looks and smells beautiful. I threw in a few extra things I had around: potatoes, fish sauce and oyster sauce instead of soy, and a stick of lemongrass. Looking forward to tomorrow!
Kate
You are better at delayed gratification than I am! Hope you loved your dinner.
Amy
This is wonderful! My kids ate kale! My whole family went to bed with full bellies. Thank you.
Kate
Success!!! Thanks, Amy!
Abida
Wow, the colours on this are amazing!
Lauren
Made this for dinner tonight — so delicious! I added in lentils for extra protein, which worked nicely. I know I’ll be making this again (and again)!
Kate
Thanks, Lauren!
vivian
A great Halloween dinner. I love dishes where you can just keep adding vegetables and it only gets better. May add some chickpeas next time, or small broccoli florets. The sauce would make any vegetable taste good. Thanks so much for a wonderful recipe!
Kate
Thank you very much, Vivian!
Abby
Thanks for this fabulous recipe! Made it today and cleaned out fridge and added portobello mushrooms and summer squash and I served it with quinoa and topped with pepitas:)
Kate
Thanks, Abby! So glad you enjoyed it!
Kelly
Hi- Just wanted to say I’m new to your blog and loving it. Made this curry last night it was amazing. Can’t wait to make it again.
Kate
Kelly, thank you for saying hello! So glad you enjoyed this one!
Bernadette
Thank you Cookie and Kate!
OK, so this recipe is beautiful and extremely delicious. That’s a given.
Even better, it helped me physically feel better!
I have some genetics issues with methylation and detox and histamine, and all the lovely anti-inflammatory ingredients helped me in a dramatic way. I had been carrying a lot of extra water weight (I’m normally not thin or fat), had low energy, stiff joints, increasingly bad vision and neuropathy (non-diabetic) in both hand and one foot. I do eat a healthy home-made organic diet and I’m not sedentary so I should not be experiencing all these problems.
I made this for dinner last night. I woke up with energy, better vision, reduced neuropathy and I lost 2 pounds overnight!
I had been trying Paleo even though I don’t like meat for many reasons but that wasn’t helping and I didn’t even enjoy what I was making.
Thank you Cookie and Kate! Awesome recipe!
Please keep the gluten-free anti-inflammatory recipes coming.
Bernadette
Kate
Hi Bernadette, I’m happy and amazed, really, to hear that this dish helped you feel so much better! Thank you for letting me know. I have a lot of veggie-packed gluten-free recipes here, and some more Thai recipes here (I just glanced at them and I think they’re all gluten free, too!).
Reese Shields
This dish was delicious!!! I have been craving Thai food, and after making this dish, my craving was satisfied. The kids loved it too!! I always enjoy making your dishes. Can’t wait till 2017 for the cookbook!!
Kate
Thank you, Reese! So glad it did the trick for you. Can’t wait to share my cookbook recipes with you!
Sophia
Another delicious success! I am a plant-based athlete and always appreciate and devour your healthy and hearty recipes, Kate!
Kate
Thank you, Sophia! Glad my recipes are keeping you fueled up!
Candy
This is so, so, SO good! Even my meat-loving boyfriend loves it :) In fact, this was the first vegetarian recipe to make him say “oh my god, this is amazing”, instead of “it’s okay, but I can’t say it’s GOOD, since it’s vegetarian” ;)
Thanks for the amazing recipe!
Kate
Success!!! Thanks, Candy!
Elizabeth Journey
Hi Kate,
I’m a long time reader, and must say this recipe is so AWESOME I was finally compelled to comment. Your recipes are always just what I am looking for, and this one is perfect. Seriously. Good job! I’m about to make this for maybe the 4th time…
Kate
Thank you for saying hello, Elizabeth! Really glad to hear you’re loving this curry so much.
Laurie
This was really yummy. I changed it up a it (no kale, extra bell peppers, I forgot vinegar). It is a keeper! I added a few dried pepper flakes — I think next time, I will add more. Thanks!
Kate
Thank you, Laurie!
Laurie
Pretty funny. I made it again tonight and as I was following the recipe, I realized that the first time I made it, I didn’t read far enough in the recipe and missed the soy sauce, rice vinegar, and sugar. What a goofball!
We sure like this recipe. I think it would be good with some strips of leftover chicken or steak.
Kate
Oh well, glad it turned out well anyway! :)
D'Arla
This was so good, and it is one of those dishes that just continues to taste better the more you eat. My husband has MS and often doesn’t have much of an appetite, but he ate this really well, and kept saying how good it was. Thanks, Kate! Give Cookie a hug for me, as well!
Kate
Thank you, D’Arla! I’m so glad this recipe worked well for you both. Cookie sends her love!
Emily
We loved it! I’m so delighted that you’ve recreated one of our favorites… Except it’s even better! Loved how quickly it came together too – an added bonus. Thank you for always brightening our bowls!
Kate
Yay, thanks Emily!
Margot D
Shut the front door. This is OFF THE CHAIN! Followed it to the T, just added mushrooms. Posted the results on twitter. Consider me a recipe stalker at this point ;)
Kate
Yesssss! Thanks, Margot!
Margot D
Made the soup version tonight and ooooh myyyy gawwwdd. Wish I liked rice, quinoa or couscous more since I’m trying to be more vegan, but… Mushrooms, a little extra veggie broth and a protein. You are a flavor goddess. *drops mic*
Kate
Woop woop! Love your comments, Margot. Thank you. :)
Sadye
Best curry I’ve made! I look forward to many more variations on this.
Kate
Thank you, Sadye! Glad to hear it!
Aaron
I made this curry last night; I had to triple the recipe and it was SO AMAZING!
I love Thai red curry and everything about it; the colors, the aromas, everything! Fantastic recipe 5/5+ stars easy!!
Kate
Yes! Thank you, Aaron.
Meridith
This came out awesome! Skipped the kale and added tofu. Yum.
Kate
Thank you, Meredith! I’m happy to hear it.
Janelle
If I can master this recipe, I think my boyfriend will finally marry me. lol. Curry is our favorite, YUM! Will give this a try!
Kate
Fingers crossed it does the trick! :)
Jeanne
Another winner Kate! I omitted ginger (my boyfriend isn’t a huge fan) added a lot of pepper flakes and bamboo shoots and some crispy tofu into the veggie mix as well. Delicious!
Kate
Your version sounds great! Thanks, Jeanne!
Maria Maraz
I live in South Africa and I have been following Cookie and Kate for a couple of months now and I really enjoy your recipes. As a family we have a regular Thursday night get-together, and invite a few friends too, and I have to be really careful when cooking because we have two vegetarians, a gluten intolerant guest as well as a dairy intolerant guest. Your Thai Red Curry was perfect and got rave reviews all round. I have told everyone to have a look at Cookie and Kate, so I’m sure you’ll have more happy followers in no time. And everyone’s can’t wait to see photos of Cookie! Thanks for a wonderful blog.
Kate
Hi Maria! Thank you so much for commenting and sharing my blog with your friends. Delighted to hear that the curry turned out well for you!
AdeDoyin
Just tried your recipe for the first time! I love it, but still trying to find ways to sneak more heat into Thai curry. Thanks for the start though! Keeping this in my arsenal of dinner recipes.
Kate
Thanks! Just add more chili flakes and sriracha next time. That should do it. :)
Helena
THANK YOU for this recipe!! I’ve been miserably sick with Bronchitis and have been pining for a good curry. The thai curries i’ve tried making in the past have either been watery and bland or miserably salty so I was scared to try this out.
I did change it up just ever so slightly: added a bit of penzey’s dried lemongrass along with the garlic & ginger and added a bit more curry paste. Didn’t have kale on hand so I used spinach and threw in some broccoli for good measure. Used rice noodles instead of brown rice…’twas delicious :) Thanks!
Kate
I hope you are feeling better now, Helena! So glad you enjoyed the curry.
Lauren
I absolutely LOVED this recipe! Used full-fat coconut milk as suggested and it was to die for. I added some shrimp for my fiance, and he loved it! Excellent recipe, going to be making it again tonight :).
Kate
Hooray, thanks Lauren!
Joe
Added a splash of Lime juice and a hint of chilli,
Made this for my future wife as she is taking to vegan receipes :) I’m as Carnivore as they come haha but even I couldn’t resist this recipe, thank you so much. 5 stars, for some reason I couldn’t pick stars on the comment thingy :)
Joe
Kate
Thank you for taking the time to let me know, Joe! Glad you both enjoyed this one.
Christina
Just made this for friends tonight — FAN. TASTIC. Can’t wait for leftovers tomorrow (so glad I made a double recipe)!!
Kate
Hooray! Thanks for letting me know, Christina!
Margie
Your spice suggestions saved our dinner last night. I tried a recipe from Food 52 for Thai Summer Squash curry. It used the same amount of red curry paste as you did here but had very little flavor (perhaps the brand of curry paste, all I could find in rural NM). I doctored it up with all the other spices you used here (and some chipotle puree for a little more heat). So these spices work well with summer squash, zucchini and heirloom cherry tomatoes. I hadn’t seen your website before, but I’ll be back. Thanks again.
Kate
Thank you, Margie! I’m glad you found my recipe in time. I’ve made some pretty blah curries before myself. I think that a little bit of vinegar or lime juice and some sugar and spice go a long way! Hope you find some other recipes to enjoy here.
C
It was good! I wanted a little more heat so I will add a spicy pepper next time. Will repeat. Thank you!
Kate
Thank you, C!
Tina
Made this last night for a a large group of 15 people including varied diets of vegan, gluten intolerant and lactose intolerant. The red curry was amazing! Everyone loved it. I was able to use light coconut milk and just omitted the water. Delicious! Thank you!
Kate
Thanks, Tina! I’m glad the curry was a hit with your group!
Kim
Kate, this is so so delicious. We’re marveling over how it tastes as good (or better) than restaurant quality – thanks for another amazing recipe!!
Kate
Hooray! Thank you, Kim!
Sandy
I tried this tonight with mushrooms and it was great! I wish I would have had Thai basil to simmer in the sauce. Next time I will add a tad less water to make a thicker sauce. It was so easy, inexpensive and healthy so I will definitely be making this often.
Kate
Thank you, Sandy! I’m so glad you enjoyed it. I wish I could find Thai basil around here!
Jill from Colorado
I just wrote down all the ingredients and will be headed out shortly to buy what I need for this and your Curried Coconut Quinoa with Roasted Cauliflower dish!! (just found your blog last night and I’m feeling a little giddy :D)
Quick question.. can I sub Apple Cider Vinegar for Rice Vinegar? Or perhaps I should just splurge and buy the right kind? Thanks and can’t wait to give these a try. THANKS for making awesome recipes!!
Kate
Hi Jill, I’m sorry I didn’t answer your question sooner! I think apple cider would work, although it will add some apple flavor. Fresh lime juice would be a better bet!
Jill from Colorado
Absolutely divine! I tagged you on instagram :) Thanks again for the great recipe.
Kate
Thank you, Jill! I’ll go look for your curry pic. :)
Jerie Bolin
I’m so thrilled to finally have an easy-to-follow Thai recipe. I made this tonight for dinner and it was incredible! I’m new to your blog (just found it last night), but I think it’s safe to say you have a new loyal follower! Thank you!!!
Kate
Thank you so much, Jerie! Delighted to hear it. Glad you found my blog. :)
Deanna
Wow. This recipe is absolutely amazing. I made it two nights in a row – it’s that good! It really makes a difference that you personally taste test all of your recipes. Your efforts are quite apparent in the end result: a tasty dish that is very satisfying.
I used a cup each of carrots, butternut squash (chopped and frozen), and kale (also chopped and frozen). Threw in a rib of celery too. Your “three cups of veggies” guideline was very helpful for me. I live in a remote area, so foods have to store well for me to keep them around very long.
I went with lime juice instead of vinegar, as someone mentioned above. I find lime to be very cleansing and uplifting.
Thank you for another lovely recipe! And happy belated birthday :)
Kate
Thank you, Deanna! Delighted to hear that you’re enjoying the curry so much. Your variations sound terrific. Happy New Year!
Sarah
Absolute best Thai curry recipe. I used it because I like curry shrimp and adapted accordingly. I roasted the shrimp in the oven, used spinach instead of kale, chopped the ginger instead of grating, used double garlic, and put lots of cilantro in the dish as opposed to just as garnish. It is amazing!
Kate
Glad your version turned out great, Sarah!
Kristan
Made this over the weekend to eat for lunch at work (I like to prep my lunches on Sundays). Had the first one today and it was AMAZING. I made it just like the recipe but with wild rice on the side. Cannot believe how creamy and coconut-y it tastes! Will definitely make this again, and will probably add some tofu to it next time for more protein. Thanks for the great recipe!
Kate
Yay, thank you, Kristan! High five for making your lunches in advance! I never think that far ahead. :)
Allison
This recipe was much easier and much more delicious than a previous recipe I had tried. So delicious-my family loved it! I will probably be making it weekly! I did chicken, kale, weird little mushrooms, bell pepper, zucchini, & basil. :)
Kelsi
Had someone come visit for a few days and we made this together last night! Absolutely wonderful! Will definitely keep looking through your recipes for more amazing meals. Thanks so much
Pansyface
Made this last night and it was DELICIOUS@! One of the best curry dishes we’ve even had … either homemade or in restaurants! Our hats off to you for developing such awesome flavors! Can’t wait to try more of your recipes.
Tragirl79
Just made this tonight for dinner and it was FANTASTIC!!
Kate
Hooray, thank you!
simon
All those ingredients… and then you use pre-bought red Thai curry paste !??
Disappointing.
Kate
Sorry you’re disappointed, Simon. I try to keep my recipes accessible and the main ingredients in red curry paste (fresh red chilis, lemongrass, Thai ginger and kaffir lime) aren’t available in your average grocery store. Feel free to make your own.
Brett Gorchov
Kate,
How would you alter the cook time, etc if I wanted to add tofu?
Thanks,
Brett
Kate
Hi Brett, that depends on how you’d like your tofu to turn out. I’ve tried adding cubed raw tofu to curry before and it worked fine, but absorbed quite a bit of liquid, so you might have to compensate by adding more coconut milk/water. Another option would be to bake some crispy tofu and add that near the very end of cooking, or even just on top.
Jeanne
I did the crispy tofu and added it in close to the end and it came out delicious!
Marion
Hello Kate! We’ve made it last night and it was an absolute success! It is such a recomforting dinner for the cold Canadian winter we are experiencing here, in Ottawa. We just added cashew nuts. I note Brett’s and your idea of (crispy) tofu. Thank you and have a nice day.
Lauren W.
Okay I must confess, this was honestly my favorite food blog recipe I have ever tried….and I have tried countless!!!! This was sooo incredibly good, and I feel like topping it all off with soy sauce really made the dish. Life changer, thank you!
Kate
Oh yay!!! Thank you, Lauren!
Lorraine
I have yet to meet with a curry I don’t love and this one was no exception. I made this for dinner tonight. It was such a quick, easy meal to make and was delicious! I didn’t have any bell peppers, but used a jalapeno – the added heat was a bonus as my family likes spicy food, and subbed spinach for kale which I was also out of. I added mushrooms, broccoli, and snow peas too. The carrot was my favorite vegetable in this curry.
Another wonderful recipe! Thanks Kate!
Kate
Thank you, Lorraine! Your version sounds stellar to me!
Patti
This Red Curry recipe is awesome. As usual, I never have everything on hand. I replaced the kale with cabbage. I also added chopped sweet potato. My Asian friend uses a pumpkin that you can find in asian stores but he also substitutes with sweet potato. Just cook a little longer and use about one inch chop.I was also taught by him to really heat the curry paste with the oil alone for about 5minutes to get the best flavor from it before adding the veggies or coconut milk. I saute onion garlic and curry paste first for 5. Excellent recipe thank you.
Kate
That’s a great tip! Thank you, Patti!
Lis
Made this on Monday night for lunches for the week and it’s SO GOOD. My husband and I both said it tastes like it’s made with rich cream and butter, we love it so much. Plus it’d be easy to add in other veggies or meat for the non-veg crowd. Definitely making this one again!
Kate
Thank you, Lis! Glad you both enjoyed the curry!
kelly
Delicious! You really can use any veggies. I also threw in some butternut squash, cauliflower and asparagus. The red curry I bought was a bit spicy for us, next time I will go back to the Thai Kitchen version we prefer but the grocer was out of.
Love the site! Been great find for this veggie loving busy family of 4!
Kate
Your version sounds fantastic!
Liz
Made this tonight for my hubby before he heads off to nightshift. Added chicken (because we’re carnivores), and replaced the bell peppers with pointed peppers and the kale with green beans, but absolutely delightful. Absolutely delicious!
Valerie
Absolutely delicious! The delivery man brought massaman instead of red curry paste, but I followed the recipe exactly otherwise. It’s really good, and my husband who a) grew up in Southeast Asia and b) “hates vegan food” said I should make it again :)
Geoff Cain
Great recipe! I would recommend fish sauce over soy sauce. It is more traditional and produces a brighter flavor. Please to enjoy!
Danielle
Delicious! Added some diced extra turn tofu since my hubby & I always choose tofu at our favorite Thai place. Soooo yummy! Love the options to keep it mild (me!) or add Sriracha (him!).
Sonya French
I just made this dish for the second night in a row. It’s delicious and easy. I added tofu, too. Thanks for the great recipe!
Emily A
Lovely recipe, thank you! I found that it made 3 servings rather than 4, but perhaps we’re just greedy as we’re only newly Vegan! I omitted the sugar, rice vinegar and tamari and added green beans and sweet potato. The kale was a great idea! Thanks so much for sharing!
Elizabeth
Soooo good. I made the red curry paste from scratch and I steamed broccoli and carrots separately and added them at the end. Also, I sauteed the peppers and mushrooms separately and added them at the end. Bless it! Thank you for the amazing recipe!
Andrew
Amazingly simple. Tasted good, but in your experience, is there a way to develop the flavor some more without making the veg soggy? The flavor was right on, but it was, I guess, “muted.” Thank you!
Cameron
I don’t have any ginger or garlic.. Is that going to ruin the recipe?? I have everything else .. Also is this a soupy consistency to does it have some thickness to it?? Thanks
Catherine
Can’t wait to try this out tonight!! IF (because everything sounds amazing and we might eat it all) there are leftovers, does it freeze well? Going on a business trip and would love to eat the rest when I come home Thursday night.
Priscilla
Hi Kate,
I’m trying to avoid meat for the next month or so and just stumbled on your blog. They look great! But I haven’t seen nutrition facts on the ones I saw. Do you by any chance have those information handy? I want to make sure I have enough protein intake. Thanks!
Cab
Delicious. I made this but with different vegetables. I used carrots, sweet potatoes, celery, mushrooms, broccoli, red bell pepper, onion. I had extra chicken broth from another recipe so I used chicken broth instead of water. I know it makes it not vegetarian anymore but I wanted this dish because of the vegetables, not necessarily to be vegetarian. I will definitely be making this again and again! Thank you for the wonderful recipe.
Donna McGowan
Oh my gosh! This was crazy good. I have made it a couple of times already and have enjoyed it so much that I want to tell you thank you! And it is wonderful that you have given such thourough directions as…over medium heat, etc, etc. I need that because I don’t know how to cook! But I can make this now!