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.
Jennifer billiu
This was super! The veggies I used were asparagus, broccoli, and red bell pepper. I also added disc shaped rice cakes, (I love the texture of rice cakes). Otherwise, followed the recipe exactly and loved it. Thank you!
Donna
Absolutely delicious! I followed the recipe exactly and could not believe how amazing it tasted. Next time I’m going to add cauliflower and chickpeas. My new favorite recipe, Thank you :)
Jennifer
I made this recipe on two different occasions. The first time was superb. The second less so. I think it had to do with the kind of coconut milk. I’m also not the most precise cook. Other than that, I’m not sure what the difference would be.
Kelly Simmons
I first made this in February and it has become a new go-to. It’s great with both your baked tofu and/or a can of chickpeas. I usually add in extra veggies (cauliflower works especially well here), use spinach instead of kale, and serve with lots of sriracha over brown rice. Thanks for the versatile recipe that works really well for meal prep!
Kate
This is a great go-to! Thank you for sharing, Kelly.
Lyndsey
Would it work to substitute the sugar with maple syrup? or just plain white sugar?
Kate
Hi Lyndsey! Sure, the sugar is such a small amount here that either of those should work.
Willie Smith
Made this Thai red curry it was delicious and my family loved it. So away to make it again by popular demand. used mangetout as extra vegThank you and I have subscribed to your newsletter
Michele
Hi! Thank you for this recipe! I haven’t made it for a few years and I remembered adding fish sauce the last time I made it. I bought the fish sauce yesterday and then saw your recipe. Would the fish sauce replace another ingredient if I used it or just be an additional ingredient? Lol I also got 2 huge bags of kale delivered with my groceries yesterday..didn’t ask for it so guess I’ll be adding that also as well as shitake mushrooms that I accidentally got whole pound of. Thank you!!
Kate
Hey Michele! Traditionally, fish sauce is used instead of the soy sauce called for in my recipe (I’m a vegetarian, hence the swap). Hope your curry turned out great!
Michele K Mazurek
I did use the fish sauce. The recipe is good! Unfortunately I accidentally used lite coconut milk instead of the full fat and it just wasn’t as good as I remembered from the last time I made it. Then I realized I opened the wrong can♀️.
Cheryl
Made this dish last and it was delicious. My husband was so skeptical and complained because he did not think he would like it and guess what! He raved about it. I made a side dish of chicken for him and added chicken to his and he really loved it. Will be making this dish agaiN.
Gabriel
Thank you so much Kate, for sharing this recipe! I tried it and it turned out to be delicious. All the best, Gabriel
Cici
This was delicious!! I added mushrooms and chicke . I doubled the amount of Thai curry paste (I used Taste of Thai) and I also doubled the soy sauce. Otherwise I followed the recipe. Sooo good!
Anke
Excellent recipe! Everyone loved it. I added oven baked tilapia and it was delicious!
megan
simple to make but delicious!
Bridgette
I can’t believe how good this is. It’s a simple recipe but it’s so good! Which makes this recipe even more amazing! I’ve already directed people to your site because I want them to taste the goodness! Also, it doesn’t make me feel heavy after I eat it. It’s just so good. I will definitely be putting this in my rotation of meals. Thank you so much for this recipe! I can’t wait to try some other ones!
Kate
I’m glad you loved it, Bridgette! Thanks for sharing C+K with your friends. I appreciate your review!
Jessica
So simple, delicious and satisfying! I used a sweet potato, green beans, cauliflower, kale and a can of rinsed chickpeas. I also added a handful of torn Thai basil leaves just as I took it off the heat. My family loved it and I can’t wait to try with other veggie combos. I did add a good bit of sriracha but it really cut the sweetness and gave a nice kick.
Davine
Thanks so much for this amazing recipe, I really enjoyed making it and it tasted delicious! I added tofu and it was lovely.
Just one question: I can’t find a white onion in shops nearby, so I used a brown onion. Is this ok or should I keep searching for the white onion? Also how should I chop this onion up?
Thanks!
Kate
Hi Davine! I’m happy you liked it. If you can’t find white onion, yellow onion can be a good substitute. You will want to make sure it’s smaller. This might help: How to dice an onion.
Paula
This is so good. Craving Thai and ha small ingredients to make myself. I changed it up a bit with ingredients I had substituting a few things but the curry base with garlic onion ginger, thai red curry paste etc are the same. So so good. The coconut sugar sweetens it up while the curry paste, ginger and garlic gives it the spice!! Little bit of this and that, flavored to taste and was perfect!
Lori
Hi, Kate, this is one of my most favorite recipes, thank you! Could you please develop a recipe for an Indian curry? I need a basic go-to. Again, thanks!!!
Kate
Hi Lori! I’m so happy you love it. I will add it to my list, Lori!
Sarah
I made this recipe but I found it didn’t thicken and was more like a soup. Not sure what I ddi wrong? I used a full fat coconut milk and the Thai kitchen red curry paste. I let the ingredients good on medium and then reduce it to a simmer too. I had to add corn starch slurry after to make it more saucey. Any advice is appreciated!
Kate
Hi Sarah! This isn’t going to be super thick, it will have more of a soup-like consistency – as to why it’s great to serve with rice.
Katie
This tasted just like a fancy Thai restaraunt curry. Absolutely amazing. I will make again, for sure!!!
Mo
This is such a wonderful recipe that we have made twice a month now. The flavor is incredible and I love that you can use whichever veggies you want/have on hand. I have also made this with green curry paste instead of red and it works very well.
Melissa Cohen
Delicious recipe! Made exactly as is and wouldn’t change anything. I doubled the recipe and am wondering if I can freeze the leftovers?
Kate
Hi Melissa! Glad to hear it. :) Yes, this recipe should freeze well!
Lana
Unfortunately this recipe didn’t work out for us. I was excited to make it as my husbands fav cuisine is Thai. The sauce tasted off. I wish I didn’t add the soy sauce and the rice vinegar, it somehow didn’t “fit”.
Jen
This is our hands down favorite curry ever!!!! We add roasted cauliflower & roasted chickpeas. So delicious
Lolana
Roasting the cauliflower first is a great idea – I’ll do that next time.
JCole
I loved this recipe! Extremely easy and so so good. I added chicken, Bok Choy, red pepper, jalapeño, and carrots to mine and cut my onion into wedges. I also served mine over rice noodles that I needed to use. Can’t wait to make this again!
Kate
Thank you for sharing! I’m glad you loved it.
Mackenna
I made this recipe for my family and friends, they loved it! Thanks so much for the easy go-to. Love it!!
Kate
You’re welcome!
Moosie
Just made the Thai Curry with what I had in the fridge.. spinach vs kale, one sweet potato added after the onions, ginger & garlic, two sprigs green onions, cashew nuts. Everything else as per the recipe! Served over short grain brown rice. Mind blowing delicious per my husband and 22 yr old daughter who introduced me to this cookie & kate recipe in the first place. Success on a plate once again. Thank you Kate.
Pinky
I made this recipe with kale a couple of weeks ago, and it was excellent. Today because I don’t have kale, I’m going to use broccoli and cauliflower and add marinated tofu.
Mary
This is amazing! The flavors are so complex and tasty!! Knocked my socks off. I added some sliced chicken and also turmeric to mine. So so good! Every recipe I have made from your site is wonderful! Thank you!!
Kate
I’m so glad you are loving the recipes you have tried, Mary! Thank you for sharing.
Matt B
(NON-VEGETARIANS read my comment for some additional steps including meat)
Made the dish for the first time following your recipe. It turned out exceptionally well. As I am not vegetarian, I did slice some chicken up and steam some shrimp. I added the chicken in a step before adding the red peppers (I cooked the shallot and green onions in coconut oil for two minutes before adding the chicken, so that i could cook the chicken long enough without compromising the ginger and garlic, only added about two minutes combined to these steps) and added the cooked shrimp in after the coconut milk simmered the first time.
I put a teaspoon of coriander in with the coconut milk. I also added the lime, rice vinegar, and soy sauce in when I added the coconut milk instead of at the end. I replaced kale with fresh basil (basil and coriander are staples in thai dishes and curries) and I added 1.5tsp of cayenne pepper to make the sauce have a traditional bite.
Fish sauce definitely wasn’t necessary, so you didn’t lose any flavor substituting for soy sauce (I normally have fish sauce in my curries if I eat out and I didnt notice the lack of fish sauce at all). Finally, the last modification I made was I used a shallot instead of an onion, and I sliced some mushrooms and green onions up (green onions went in before garlic and ginger but a minute after the shallot; mushrooms went in with peppers). Again, it turned out very well and I recommend you try my substitutions next time minus the proteins. Thanks for a very easy to follow outline and recipe
Tashima Hawkins
I was impressed with how lovely my dish looked. It was just as appealing as your photo! The colors were rich and the smell was heavenly! The recipe is simple to follow and it was absolutely amazing! This is the second recipe I’ve used and I can’t wait to try more!
What happens if I add more red curry paste?
Kate
Hi! I’m so happy you love it, Tashima. If you add more curry paste, it will increase the curry flavor and heat. So if you are looking for more of those, do it! But be careful if you are sensitive to heat.
Patty
love all of your recipe posts. I always use liquid aminos….less salt.
this time I did the Lacinato kale, broccoli, peas and scallions with tofu coated with corn meal and browned first. sooooo good. I always use whole fat coconut milk…so important.
Keep the recipies comming!
Dee Dee
Loved this curry! I left out the kale but otherwise followed the recipe exactly and it was awesome. My first Thai curry and will definitely make it again! Thank you!!
Debbi
We’re experiencing a heat wave and I really didn’t feel like cooking, but I don’t think our neighborhood Thai restaurant is open due to ordinances. I have been making your recipe for years and while I had no kale, I did have broccoli and snow peas which I substituted. Better than ever! I think it was the brand of coconut milk. Have to say it was better than the restaurant and reminded me of our vacation in Thailand. Thank you for so many great recipes and keeping us home cooks inspired.
Varun sharma
We’re experiencing a heat wave and I really didn’t feel like cooking
Anjali
Thank you so much Kate for an amazing recipe. It came out super delicious and flavorful. Will try out your other recipes too!
Elisa
Hi,
I have made this recipe a few times and my family and love it!
Thank you so much!!
I replace Soy/Tamari with Coconut Ominos – it works great, adds nice flavour and solves sensitivity issues with soy sauce.
Awesome!
Heidi
I have made this multiple times and it is one of my favorites! I keep red curry paste and grated ginger in the freezer and usually have everything else on hand. I’ve made many variations using different vegetables, chicken and shrimp. Tonight I am going to add some fried tofu. Thanks for the recipe.
Janet G
I love the recipe, I added chicken and it was so delicious, I am making this again, thank you for sharing it.
Katie
The curry was great, although I may do 3 tablespoons next time. My rich turned to complete mush though and I followed the recipe for it exactly. It didn’t say to reduce the heat to simmer, only as needed for overflow. Did I do something wrong?
Kate
Hi Katie! I’m sorry to hear that. Sounds like you had your heat too high and cooked too long. You want to maintain a gentle simmer (step 4). I hope that helps! Let me know if you make it again.
Bill Wilson
Thai red curry was superb. I only cooked the rice for 15 minutes as 30 was too long, apart from that I followed the recipe to the letter. Thank you Kate!
Ritu
I was excited to try this recipe. It was easy to make and was good, but not exactly the authentic Thai flavor my husband and I are used to from eating loads of Thai over the years and our trips to Thailand.
I felt like there was something just not right.. Wondering if you have ever thought to use Thai basil, cilantro, scallions..?
Kate
Hi Ritu, I’m sorry this one wasn’t perfect for you. You could try adding more herbs. What curry did you use?
Lolana
This was fabulous – and a great way to use up whatever vegetables you happen to have. That’s exactly what I was trying to do, and the hardest part for me was figuring the right ratio of veggies to liquid. I ended up substituting about 3 1/2 cups of mixed veggies (cauliflower, sweet potato, corn kernels, celery, mushrooms) for the bell peppers and carrots, and I used spinach instead of kale. (I just microwaved the sweet potato for about 30 seconds on high before adding it so I didn’t have to extend the cooking time for everything else.)
This is going to be a go-to weeknight recipe for me in the future. It took me awhile the first time, but I’m sure it’ll get much easier and faster after I’ve made it a couple of times. Thank you for the recipe!
Sindhuja
Loved the curry. Was easy to put together and had the Thai restaurant flavor. We will add it to our regular mix of weeknight meals. Thanks Kate!
Lolana
You might want to moderate Jose Monrroy’s 5/24/2020 reply to Willie Smith’s comment on this page.
Kathleen
This is delicious! I made it with green peas, spinach, red pepper, and mushrooms. I added more vinegar and soy sauce.
Vicky
This was really great – even my picky eater loved it. Adding the soy sauce and vinegar made a big difference, along with using full fat coconut milk. I also don’t usually add onion, but it made it very tasty.
Yassmin
This is my favorite curry recipe so delicious and easy.
Kate
I’m happy to hear that, Yassmin! Thank you for your review.
Letty
This is my go to dinner recipe when my husband craves for a veggie curry. So easy and yes, i add some other veggies or replace them whatever i can find in my fridge. Thank you for this. It is definitely a healthier option than takeaways.
Christine
I used shallots cauliflower, broccoli, zucchini and carrots and my family loved it! Great recipe.
Kate
Thanks for sharing your adaptions, Christine!
Leslie
I loved this recipe !! I only wished I had used full fat coconut milk for a thicker curry. But regular coconut milk was just fine. I added lime juice and basil after i took off heat and also some pickled Serrano peppers that a friend made. Delicious ! I also love your Panang Curry, can’t wait to try the Green
Kate
Thank you for sharing, Leslie! I appreciate your review.
Steven
I’ve often had trouble preparing food for my vegetarian/vegan friends and this is my go to. Not only do my guests enjoy but I do to it’s absolutely scrumptious!
Sonya
This was exactly what I was looking for and was so good that we didn’t want to stop eating. Amazing flavour. I made this exactly as directed and used the suggested substitutions of soy sauce instead of tamari and fresh lime juice instead of rice vinegar. I will make this again!
Dana
This was delicious! I was a little overwhelmed with the amount of ingredients, but everything came together beautifully. We added shrimp since we’re trying to use up everything we have in our freezer before going completely vegan but we both agreed that this dish would be just as tasty with only vegetables. I can’t wait to look through the other recipes on your site.
Olga
Can you make this in instant pot?
Kate
Hi Olga! You could try, but I don’t think this recipe is well-suited. It’s best made in stages and each step takes just a few minutes (if it were a long-simmered stew, it would be a better candidate). It comes together pretty quickly on the stove! Hope that helps.
Jo
This recipe was overall pretty good but not nearly flavorful enough and was watery. I had to add double the curry paste listed and shouldn’t have added water. I guess this is what happens when you get a Thai recipe from a white girl. Not too bad generally, but needed a lot of alterations.
Valerie
I’m sure the author appreciates your honest feed back. But you can do that without being rude.
To Kate: I will be trying this recipe tonight. I love so many of your recipes. My kids got me your last cook book as a birthday present and I love that your meals are healthy and delicious. Thank you for all the hard work you put into your website.
Kristen
Made as written and added broiled salmon in the side. Next time want to try w cauliflower or broccoli- this is a keeper!
Meredith
I don’t try many new recipes but this one sounded so yummy. It is my 12 y/o daughters new favorite meal. We use broccoli instead of kale and added a few shrimp for the meat eaters in the family. Thank you! Delicious! And such a nice base sauce with so many possibilities.
Michelle
I loved it thank you,
Nancy Golomb
Hey there..Made this last night..followed recipe exactly..absolutely terrific..Next time will definitely add a few more veggies or chicken.. Sauce was creamy and delicious..just like the Thai restaurant I have been missing !!!!
Mary
This recipe is a big hit with my family, we all love it! I was wondering if this recipe would be safe to make ahead and freeze for later use?
Kate
Hi Mary! Yes, I think this recipe is a great candidate for freezing since it’s dairy free and stew-like.
Tom Heeder
Wonderful recipe, very authentic! No need to visit the Thai restaurant when you can make this so easily at home! I did use thai fish sauce instead of soy, I love the flavor it lends.
deana
Hi Kate,
Awesome recipe. Just curious if the nutrition facts include the serving of rice?
Kate
Hi! Yes, it includes all the ingredients listed. I hope this helps.
Katecogs
Made this for the first time – I used instead small chopped pre cooked new potatoes, small whole sweetcorn, pepper, onion, carrots and some cashews with all the other ingredients though I used non fish red paste (being veggie). Looked amazing, though for me it lacked something but wasn’t sure what (maybe fish paste is better, but I can’t use that). I will play with the ingredients to experiment. Hubby loved it! Thanks so much for this ❤️
Tammy
Great, except the 30 minute boil on the rice was WAY too long! Rice was extremely overdone. Other than that, very tasty! We added mushrooms and tofu and a little samba oelek for spice.
Goulshan
Hi Kate, can rice noodle be use rather than rice?
Kate
Hi! Sure, just follow the cooking instructions with the noodles. I hope you like it!
Libby
Loved this veggie- rich recipe. I made it with spinach instead of kale and added cooked chicken. Terrific!
Libby
Oh, and I topped it with chopped peanuts and cilantro!
Abraham
One of my favorite recipes …ever! Amazing! I could drink it
Nancy Thomas
I first sauté cut up bite size pieces of chicken seasoned lightly with salt and pepper in coconut oil and set aside. I add this to the onions, peppers etc. after the peppers are fork tender. Delicious!! You can also serve over cauliflower rice if you don’t want rice.
Rhonda
This is one of my favorite recipes. I’ve made it over and over again, using all kinds of veggies. The rice vinegar adds a perfect zip to the flavors.
Giuseppe Risino
Hi, I followed the recipe to the letter and added Savoy cabbage as we love it and tofu to increase the protein contents, absolutely loved it, will be making it again sooner rather than later, thank you
Isabella
Made this tonight , so very good. Thank u once again for a delicious recipe. You never fail. Thanks again.
Laura
This recipe looks great. Are the sugar and soy sauce necessary or can they be opted out?
Kate
Hi Laura! You really need them to make this dish come together.
Yvette
This is my favorite curry recipe. I’ve made it so many times now. One pot lasts my spouse and I all week for dinners or lunches. It takes me about 25 mins to get everything prepped, and then I just let it simmer while the rice cooks in the instapot. I love the way the kale tastes!
Valerie Moss
This was a great recipe and so simple. I changed it by including thinly sliced pork, which was marinaded with minced garlic and minced ginger, for 30 minutes. Step 1- stir fried the pork in hot oil, remove from wok. Step 2- added more oil to wok, then stir fried the veggies (1/2 each red and yellow bell pepper, long eggplant, brocolli, onions) till tender crisp. Added the Thai red curry paste, sugar and sautéed for about 3 minutes. Step 3- Mixed in the coconut milk, water and pork then let it simmer for 5-10 minutes to let the flavors blend. Turned out delicious and tasted almost like my favorite Thai restaurant.
Olivia Lee
Thank you so much for this! I added potatoes and spinach in the mix which was a nice touch. Left out the sugar for health sake. Still tasted great!
Kate
Thank you for sharing, Olivia! I’m happy to hear that.
Audi
This is an awesome recipe, we made it last night and loved it. My husband said it was some of the better curry we have made or had! I think next time I might even double the veggies. Have you made it without adding the 1/5 tsp of raw sugar? We used just under a tsp and I was thinking it might be just as good and rich just with the coconut milk. Just curious! Awesome recipe, love your stuff!
Kate
Hi Audi! I’m glad you loved it. I like the little bit of sugar to get the flavor just right, but you could omit and see if you still like it.
Nikki
This is the first recipe I am ever leaving a review for because it was THAT good. The only thing id do different next time is add another tablespoon of curry paste. For garnishes I added basil and green onions.
Kelsey
Best. Thai curry. Recipe. Ever!!!
Kate
I love to hear that, Kelsey! Thank you for sharing.
Shilpa
I made this with red peppers, butternut pumpkin, green beans and carrots – amazing! Kate, your recipes are amazing and are getting us through lockdown! Love your vegetarian chili too! A big hello and thank you all the way from Sydney, Australia x
Pearl
Your absolutely right about using full fat coconut milk. I tried it first with reduced fat, landed up straining the vegetables, in order to use full fat coconut milk. Great dish
Stacy
I love this recipe! I am making it for the third time tonight, minus the peppers and serving the curry sauce with vegan meatballs made with tofu, lentils and quinoa.
Mati
Hi Kate, my grocery store didn’t have the red curry paste, so they substituted green curry paste. Will that work? Should I tweak anything?
Kate
Hi Mati! You can try my green curry one that’s similar with green curry. Let me know what you think!
Joline
Delicious! And customizable as well, I added pumpkin puree to thicken up the sauce.
Angel
This is a great easy go-to. I made it tonight – the lazy version with only frozen mixed Asian vegetables. I also used organic coconut milk. sautéed some ginger in garlic infused olive oil. Skipped adding garlic and onions my son is sensitive. Added the frozen vegetables and paste. Then added the coconut milk…then the sugar (brown)/lime juice/soy sauce to taste. So so good. I didn’t think it would be as good as I’ve made in the past but it was. Served in a bowl with some rice.
Just wanted something easy and this is it. I always keep frozen veggies/curry paste/coconut milk/lime juice on hand to make this on days like today when I’m exhausted and need something quick
Andrea Bryant
Wow!!!! This is a fantastic recipe!!! So much flavor without fish sauce.
I added onion, shredded green & red cabbage, carrot, red pepper, jalapeno pepper. So good. This is in my recipe arsenal Thank you, Kate (& Cookie)
Kate
You’re welcome, Andrea! Thank you for taking the time to review.
Ashley
This was so delicious! I added broccoli and removed kale but otherwise made no changes and my carnivore husband even loved it. My kids kept asking what smelled so good. Will be adding to my regular rotation :)
Kate
Hooray! Thanks for sharing. I’m glad this one will become a regular, Ashley.
Grace Kim
One of my favorite recipes when I want to get more veggies in or if there are veggies about to go bad.
Neeraja Mohan Krishna
A small question, if I make my own red curry paste as per the recipe you’ve linked, should I use till use 2 tablespoons in the recipe or increase?
Kate
Hi! It depends on the potency of your curry paste. I would go by taste and then adjust!
Robin
We love this recipe, it’s one of our family’s favorites and in our weekly rotation. We prefer it exactly as written and also appreciate that it’s easy and versatile to make substitutions if we’re out of something, need to vary the level of spice for someone or feel like adding tofu or chicken. We love your green curry recipe too. Thank you!
Elisa
is this supposed to be coconut milk with sugar? Mine had no sugar.
Kate
Hi Elisa, just canned coconut milk and you add the sugar per the recipe. Does that make sense?
Elisa
yes thanks.
Sophie
I’ve made this a few times, but never taken the time to comment. It’s now one of go-to curries! I also love that you provide the nutrition facts (I track my calories/carbs/fat/protein etc so this is super handy!).
Leanda
I really enjoyed this Kate, thank you! I used the ingredients recommended with the exception of Thai Red curry paste as I didn’t have any. I substituted 1 tsp chilli flakes, 1 tsp of curry powder and 1 tbspn tomato paste. I’ll definitely be making this again.
Krishna Rao
Excellent recipe. I tried vegan oyster sauce and soy sauce and lime juice instead of tamarind and rice vinegar. Used regular sugar instead of coconut sugar. Still turned out very tasty! Thank you!
Abby C
I made this for dinner tonight and it was fantastic! I added thai chicken meatballs, served it all over the rice and my husband and I both loved it. Thank you for another winner!
Natasha
I am obsessed with this recipe!! I love adding chickpeas in with the veggies for some extra protein!! Thanks for another great recipe!
Harold Mayo
I tried making it last night. Instead of the kale I used broccoli and instead of the carrots I used green beans. I liked it but will try again as it seemed to miss something….maybe lemongrass?
But it is vastly better than other Red Curry recipes I have tried.
Kate
I like you additions! Thank you for sharing, Harold. I appreciate you taking the time to review!
Erica Wolfson
DElicious ecen without store bought curry paste! Doesn’t need the sugar either, I chose some frozen corn to balance out the flavors with a dash of seet. Solid recipe. thanks.
Kate
You’re welcome, Erica!
Tracy
I have made this 3 times in 3 weeks!!!! I LOVE IT!!!
Susan Schone
Doknow if nt
Dont know if I commmented on this recipe but its how I always made it only with sweet potato and string bean. Very nice
May
Made this several times and love it. I’ve added tofu and tender stem broccoli in too.
Nancie
I made this recipe using veggies I had on hand — carrots, onion, peppers, cauliflower & yellow squash. And, I made sure I used Tamang curry paste. It was fabulous!