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.
LS
I had just about given up trying to make a passable Thai red curry at home, but this one had me cheering after every bite. I used Blue Dragon curry paste, swapped the orange pepper for small broccoli florets and the kale for spinach, and tossed in some fresh basil too. Next time I make it to an Asian grocery, I’m picking up bamboo shoots for the final piece of the puzzle. Between this and your sushi bowls, you’re singlehandedly helping me satisfy my pregnancy takeout cravings at home, and I thank you!
Mary
This recipe is soooooo good!! Can’t wait to make it again. I never thought I could make Thai food that restaurant quality! Thank you for sharing!
Kate
You’re welcome, Mary!
Rachel
Oh my gosh! I’ve been planning to make this and even after my friend and I shared a bottle and a half of wine, I made this and it turned out PERFECT! My veggies were different but everything else was according to the recipe. I felt like I wanted to drink the curry sauce! Haha, but at this point, I want to drink everything! Can’t wait for “hangover” leftovers!!
Kate
Thank you for sharing! I’m glad you finally made it, Rachel.
Cathy Cooper
I make this regularly and it’s always delicious, however it does take a good bit longer to cook than the recipe says if you want the vegetables nice and tender. I have it with organic brown sushi rice (Clearspring), which is a lovely sticky grain. Yum!
Karen L Stirling
The 1st time I made this it was delicious, but the 2nd time I made it, it wasn’t as good. I can’t think of anything that I did differently except maybe added more lime. Also, if making with chicken, when should I add it?
Thanks.
Kate
Hi Karen, was the curry paste you used fresh? Sometimes that can vary. As for chicken, I’m a vegetarian so not an expert there. I would say maybe cook and then add to your portions.
Samantha
I made it with chicken and cooked my chicken separately with some of the same ingredients (garlic, low sodium soy, ginger, red curry paste and rice vinegar) then I added it after and let simmer for an additional few minutes.
Tyra
i think you should add the chicken(cooked) after everything has been added (besides tamari and rice vinegar) and let it simmer along with the rest so it can warm uo and be the same temp. i did that and it worked out well for me. i also tasted the soho before i was done and tweaked it and added whatever felt like it was missing. maybe more rice vinegar or more curry paste.
Cora
I just made this tonight and it’s currylicious! I add the chicken after the onion and it turned out great! Also try to put the Thai paste after the onion to get the aroma from it.
Erica
Delicious!!! I only had one pepper so I made up the volume for the second pepper with mushrooms. I love a spicy curry, so garnished liberally with sriracha…and also some raw cashews for added crunch!
Kate
That’s great to hear, Erica!
Ricardo Scheuren
Thank you very much for having shared such an outstanding recipe. It just works as is. I have already made it twice. And I will undoubtedly make it again
Martin Weaver
Since the demise of Cooking Light, Cookie and Kate are my go-to for great food. I’ve made this several times, and everyone loves it. It’s even better the next day.
Stacie
Hi Cookie and Kate…I have made many Thai red curry dishes but this one was by far the best! I followed the recipe exactly as you wrote it! Thank you so much!
Kate
You’re welcome, Stacie!
Julianne H
Made this today, had to improvise with frozen Thai veggies as there was no produce at the store. Everything else as recipe called for, adding veggies before tweaking tastes and wow, tasty, quick and oh so satisfying! Thank you for the recipe!
Kate
You’re welcome, Julianne!
Martin Weaver
I forgot the five-star rating.
Karen C
Hi Kate,
Can you tell me if I can freeze this recipe? I know my son would love it and sometimes I make dishes and send them home with him so he has it for leftovers.
Kate
Hi! You could try freezing the rice and curry separately. I haven’t tried it and the coconut milk will likely separate some.
Kelly
I freeze the curry separately from the rice. The sauce does separate some. I usually try to let it defrost in the fridge or defrost slowly in the microwave and then finish reheating it on the stove and the coconut milk usually comes back together.
Karen Clark
Thanks Kelly, I made it and my son took it home and froze it in portions and absolutely loves it!
Kate
That’s great, Karen! Thank you for your review.
Peg
This has become a staple. I use shrimp and add mushrooms,bamboo shoots. snow peas and water chestnuts depending on water I have. It’s so delicious.
Stefanie
Hey Kate,
Love your recipes! What’s your opinion on making this a yellow curry using yellow paste instead of red but keeping everything else the same ( planning on sweet potatoes , bell pepper, and onion as veg)
Thanks!
Kate
Hi, you can try it, but I can’t say for sure without trying it. Let me know!
Stefanje
Hey Kate,
Tried the recipe with Yellow curry paste and sweet potatoes and it came out amazing! Will definitely make again !
Kate
That’s great! Thank you for sharing.
Heather
I know someone asked earlier on in the thread but I am just wondering if you or anyone else tried freezing this recipe and how it turned out. I am hoping to freeze it and bring it on a camping trip.
Leslie
Just as delicious after freezing!
Kim C
This is a great, easy, versatile veggie Thai red curry recipe! I used what I had available, which meant no peppers or kale, but yes to Japanese eggplant, butternut squash, asparagus, tofu and a type of green I just can’t remember the name of right now! I didn’t even bother making rice! I used half rice vinegar and half lime and garnished with basil and cherry tomatoes. Delicious!
Kate
Great, Kim! Thank you for sharing.
Jason
Good recipe. I carmelized palm sugar and sauteed the ginger and garlic with minced dried shrimp before adding the coconut milk. Also I added vegetable stock instead of water and added some lemongrass, Bok Choi and red pepper flakes to get a little more heat. I’m new at Thai cooking and am still working controlling my temps but this was a good starter recipe for an American like me.
Paige
This is my favorite recipe to impress people! I was thinking of doing it in a slow cooker over a few hours and adding chicken, will this effect the richness and flavors?
Kate
HI Pagie, I recommend this recipe as is.
gila
when do you add the tamari and vinegar ? that’s nowhere in the recipe instructions.
Kate
Hi Gila, see the last step. I hope you love it!
Hunter
I love this recipe so much! Fun to try mixing in different vegetables–I added mushrooms and they worked great.
Maureen
Turned out delicious. I added chicken.
Hannah Nye
i made this a few weeks ago and the flavors sang with every bite! It tasted incredible, like a good thai restaurant’s. I am going to make it again soon. this was the first curry i have made and it was super easy. I put sweet potato and omitted the sugar just because of the extra sweetness. sending this to my mom!
Kate
Wonderful! I’m delighted you enjoyed it, Hannah.
Erika
Thank you so much for this recipe! I made this for probably the fifth time tonight, and it I always adjust it to what I have on hand. Last time I added tofu, tonight I swapped the carrots and kale for summer squash and green beans, this recipe is amazing! Thank you Kate! Tonight I had to feed five artsy types with seriously sophisticated palates, and this recipe saved me. Thanks for always being an amazing resource!
Claire
This is such a great recipe! I’ve never seen my husband gobble down so many vegetables. I added organic edamame beans for protein.
Sheri
This is the first recipe review I’ve ever left. I needed to let you know that this is the best red curry recipe ever, and I have cooked it at least 10 times in the past 6 months. An absolute staple – highly recommend to anyone wanting an easy but delicious curry option!!
Kate
Thank you, Sheri! I’m delighted you enjoyed it.
Lori
Wonderful looking recipe. I plan to make it soon. For those who are vegan or vegetarian, Thai Kitchen Red Curry contains shrimp paste.
Kate
Hi Lori, I will need to check that again as the last time I checked it didn’t. Thanks for sharing!
Lori
I posted that Thai Kitchen Red Curry Paste had shrimp paste in it. I was mistaken. Please forgive my comment. It was made with good intentions.
Karen D Zachary
Another big kitchen win! You’re making me feel like an actual cook, ha ha! Thanks for this recipe. Delicious and super healthy.
Kyra Rudhe
Loved it! As a fellow vegetarian cook I was pleased with the dish, I had one question- does it thicken up for you naturally? I noticed mine was pretty thin. I did add zucchini to it which may have diluted the curry texture. So good though and I can’t wait to try the green curry as well.
Ps…I used the tofu which was browned around the edges, makes up for a better firm texture instead of fried or baked.
Kate
Hi, it’s not a thick consistency. Serving it with rice and the rice gets to absorb some of the liquid for a thicker consistency. I’m glad you enjoyed it, Kyra!
Nadia
This was really good. I followed it exactly. There was a slight bitterness to it, very slight. I was wondering if the Thai curry brand you use makes a difference? What exact brand do you use? Or could it have been something else?
Also Any suggestion on how to make it spicy!? I really love spicy everything.
And for doubling the recipe would I just double the ingredients?
Kate
Hi, the curry you use can make a difference. I used Thai Kitchen brand. You can increase the amount of curry you use to make it more spicy, or add a hot sauce at the end.
Jeffrey S Holliman
Right above the ingredients list is a scale for double and triple portions.
Stephanie Arscott
This is the best vegan Thai curry I’ve ever had. I love all the yummy veggies in the curry too!
Mandy
Ive been using this recipe for the past 6years. I love it. Thankyou Kate♥️
Kate
I love that, Mandy! Thank you for your review.
Mandy
So nice to see your reply! I was so relieved hearing the good news about Cookie’s health just in time for Christmas last year. I was so glad. ♥️ Please give Cookie a big hug from me!!
Kate
Thank you, Mandy!
marti mather
FYI: LaChoy is gluten free. Much tastier that gluten free kikoman. Whenever I see La Choy, I pick one up because it’s becoming harder to find. Yikes!
KTM
I doubled this recipe last Christmas Eve to serve our adult children and their families. It was a huge hit and may well become a family tradition! We have made many of your recipes and have never been disappointed! Thank you for your inspiration!
Christina Jenkins
My husband and I love this recipe, as does our vegetarian daughter. We are making it tonite as we have this at least 3 times a month.
Kate
That’s great, Christina! I appreciate your review.
GB
After trying different recipes, I have settled down on yours as it’s the best. I mix and match veggies, add pineapple, chicken, shrimp or tofu. My family likes the raw tofu better than the baked version as the raw tofu absorbs more flavor. Thank you for another flavorful recipe.
GB
Kate
You’re welcome, GB! Thank you for your review.
Sara
Delicious but definitely took me way longer than ten minutes to prep!! I have two small kids but still.
Kate
I’m glad you were able to enjoy it, Sara! Thank you for your review.
Holly
I made this recipe but swapped spinach for the kale, only because my daughter doesn’t like kale. Oh my gosh, it is delicious! A definite must-try! We will be making this recipe again for sure.
Kate
Wonderful, Holly! Thank you for your review.
Jess
I just wanted to say the Thai Kitchen brand is NOT vegetarian, it has shrimp paste in it.
Kate
Hi Jess, I will revisit it again. But last time I checked, it was vegetarian.
Lyla S.
This recipe sounds/looks amazing! I found it doing a search for a vegan yellow curry recipe. I had one at a restaurant this past weekend and it was so delicious-I could literally eat it every day. Unfortunately I was out of town, so I can’t just pick it up. I’d love to try and recreate it at home. It had carrots, potatoes, broccoli, onions and carrots in it with a thick and creamy sauce. I’d I used your recipe here and swapped out the red curry paste for yellow do you think that would be good or would you recommend something else? Thanks so much! I’ll definitely be making this red curry as well!
Neena
You, Kate, are my discerning palate’s savior. Every recipe of yours, including this curry, is perfection. I blindly follow all your instructions because everything I make tastes better than what I expect it to.
Kate
You’re kind, Neena! Thank you for your review.
Doris
Perfect! Incredibly tasty recipe…thank you so much. :)
Kate
You’re welcome, Doris! I’m delighted you enjoyed it.
Amanda
I’ve made a lot of curry over the years and this is by far the best recipe I’ve ever made. The rice vinegar and soy sauce at the end really makes the dish. I’ve made as is, with sweet potato and now tonight, with 1 gold potato in place of the a bell pepper. If using potato, I recommend adding the kale after everything has simmered for a few minutes. The potatoes need more time to cook. It always turns out beautifully.
Kate
Thank you, Amanda! I’m happy to hear it.
Abi
This is the only red Thai curry recipe that works for me.
Kate
I’m glad you love it, Abi!
Nefeli
this recipes is one of the only one, i use more than ones.
Cait Wood
Oh my goodness this is amazing! Even my three old loves this recipe! Sadly we never have any leftover because of how amazing it is. I have made this a few times now and it definitely has been added to the meal rotation. I also love how colorful this dish is and how interchangeable the vegetables are! But absolutely love the recipe as is!
Kate
I’m delighted you love it, Cait! Thank you for your review.
Mjn48
I made this with chicken and replaced bell peppers with a zucchini and a poblano pepper. Incredible – Exactly what I was looking for!
Kate
Thanks for your review! I’m glad it was just what you were looking for.
Kathleen Maley
I’ve made this four times, and keep forgetting to add kale! It is fantastic and delicious and all my meat-loving friends enjoy it a lot and don’t miss the meat at all. And it is delicious the next day too.
Kate
Yes, it makes great leftovers! I appreciate your review.
JB
I was wondering if you have any ideas for a substitute for the coconut milk. I’d like to try something like soy with a lower fat content but not sure if it will ruin the flavor of the Thai dish since coconut milk is ubiquitous in most recipes. Any suggestions?
Kate
The flavor will be different and texture. You could try cashew milk perhaps? Although, I haven’t tried it.
Urvashi
Can I substitute kale with fresh spinach?
Kate
Sure! That would work well too.
Reuben Weiss
We made this curry for 40 people yesterday. Incredible. This is my favorite Thai dish, and the only one I ever order when I go to a Thai restaurant. And this one was right up there. After eating it my mouth was glowing.
Baiba
I was looking for a vegetarian dinner dish and what a find!! Very delicious recipe! My husband love it too (he loves his lamb chops but he was very surprised how delicious this was). I followed the recipe step by step, added broccoli as an extra vegetable. This now is on my favourite recipe list! Thank you.
Martha s Houston
Thanks for this recipe. I love this curry!! I did add my own touches with the addition of a teaspoon of fish sauce, pineapple tidbits and a dash of sweet thai chili. .
Taylor
This is one of my absolutely favorite recipes. It’s like a hug in a bowl. Thank you so much for delivering such healthy and delicious recipes!!!
Kate
You’re welcome, Taylor! I’m glad you love this recipe.
Kim Anne Rapholz
I found this recipe awhile ago and then lost it….but joy I found it today!
I made it with leftover roasted veggies and the sauce from scratch. A true winner.
Thank you and I look forward to more recipes to try.
Be well. Kim
Kate
I’m glad you found it again, Kim! You can always search by keyword in the search bar in the future. :)
Alberto Pérez
Stunning recipe full of different and delicious taste.
Kate
Thank you, Alberto!
Marian
May I just say… yummy in my tummy! Baking the tofu worked great too.
Kate
Thank you for your review, Marian!
Zoe Zhao
I have used few of your recipes in the past and have always enjoyed. HOWEVER, as an Asian person myself who grew up eating and making rice since I was able to reach the stove…I am shocked to see how your instructions on making rice. NO ONE makes rice this way in Asia! You measure the rice and water accordingly and in the end you get perfect fuffly rice without having to pour extra liquid out and cook it again.
Kate
Hi Zoe, thank you for sharing and for your feedback. I find this works best for me. But, I’m glad you have a traditional way to make it. I try to be as authentic as I can, while adding my own interpretation based on my experience.
Jennifer
I love your recipes so much! Thank you for sharing them. Question: I find curry paste too spicy but have a great curry powder I like. Could I sub and, if so, how much? Thank you!
Kate
Hi Jennifer, you can always adjust the amount of the paste you use. I haven’t tried it with a dry curry and they tend to range in flavor so much.
jo phillips
my other half said this was the most authentic tasting curry I had ever made, the Chinese rice wine at the end added the best flavour!!! So good x
Kate
Thank you for sharing, Jo!
Inder
Really nice and easy recipe! I have been making it for my kids and they love it. Thank you.
Kate
You’re welcome, Inder! I appreciate your review.
Kaye
Can this recipe be frozen please
Kate
I haven’t tried to freeze this recipe. I’m not sure this is the best option to freeze.
Marianna
Thank you so much for this recipe! It’s perfect! I made your vegetarian version and I also tried it with chicken. When I was using chicken, I added a little more ginger and Thai red curry paste. It’s so easy to make and it’s full of flavor! Just like at a great Thai restaurant!
Kate
You’re welcome, Marianna! I’m glad you enjoyed this curry.
Ali UK
Hi Kate. This is the second meal I’ve made from your brilliant blog. It was totally delicious and easy and quick to make. Thank you!
Maryann
Absolutely delicious- I added chickpeas and used spinach, otherwise I followed the exact recipe. I will be making it again!
Ashley
This is such a fabulous recipe! I’ve made it dozens of times and it really is as good as (or better than) restaurant takeout. I usually just use whatever veggies I have on hand, but the one alteration I consistently do is to switch out the water for veggie stock. GREAT recipe!
Melissa
This was really good. I added some cashews at the very end and we all loved it!
Kate
Thank you for sharing, Melissa!
Anna
Best curry ever!! Just curious.. does the nutrition info include the rice or is it just the curry?
Kate
Hi Anna, it includes everything listed in the ingredients. I’m glad you loved it!
Katie M
This is my favorite dinner to make! I’ve made it many times. My favorite version is to add 3 star anise while simmering the veggies in coconut milk. Towards the end I add 2 tbsp of natural peanut butter and a tablespoon of chili garlic sauce. Don’t forget to take out the star anise before serving! I need to try the green curry version next.
Rosie
Great recipe! I’ve made this several times, and it’s a favorite; no tweaks or changes needed. So tasty; and topped with your Crispy Baked Tofu it is over-the-top deliciousness
I agree with your recommendation for Thai Kitchen red curry paste
Thank you!
Kate
You’re welcome, Rosie! I’m happy you enjoyed it.
Becky Connor
Last night I made this for the 3rd time. I is so yummy. When I told my husband what I was making he was excited. I forgot to get kale, but I had collards and they were great for a substitute.
Lea Ann Durand
Easy, weeknight meal. I followed the recipe as written, adding lots of lime, cilantro, and basil at the end. Delicious!
Lisa Lewis
This was AMAZING my husband went back for thirds! I used green curry paste instead of red and it was delicious. I also added broccoli and cauliflower. I wanted to drink the broth! Best curry ever.
Kate
That’s great to hear, Lisa! Thank you for your review.
Cathy Cooper
I make this regularly and it’s always delicious, however it does take a good bit longer to cook than the recipe says if you want the vegetables tender. There’s no way they’re ‘fork tender’ after a few minutes gentle frying. I usually find myself putting a lid on it all to hurry it up while retaining he moisture.
I have it with organic brown sushi rice (Clearspring), which is a lovely sticky grain. Yum!
Cathy Cooper
I make this regularly and it’s always delicious, however it does take a good bit longer to cook than the recipe says if you want the carrots tender. I usually find myself putting a lid on it all to hurry it up while retaining the moisture.
I have it with organic brown sushi rice (Clearspring), which is a lovely sticky grain. Yum!
Karen
Love this recipe. Used spinach and cubed cooked chicken. Balanced, not too spicy, and easy to make. Think it’s my new favorite curry recipe!
Kate
A great favorite! Thank you for sharing, Karen.
Larry Watson
Hi Kathryne
Came across this recipe after googling vegan meals. Really simple to make but so delicious, totally agree that it is as good as you will get anywhere.” It is back on tonights menu” Thought rice noodles may be good alternative to rice. Thank you for posting this recipe.
Kate
I’m glad you found it and loved it, Larry!
Sarah
Incredible recipe – I make it every other week and it is a family favorite!!
Christine Welsh
Most excellent
My favorite red paste coconut milk recipe
Kate
I’m glad you love it, Christine! I appreciate your review.
Jennifer
I found this recipe to bland but I like my food very spicy!! I recommend going heavier on the red curry sauce and add pepper flakes when sautéing the onion if your a spice fan. This was too heavy on the coconut milk as well ..
Steve M.
I made the recipe and also added 3 zucchini and a few small new potatoes. Added chopped peanuts and cilantro for garnish. Delicious!
Kate
I’m glad you enjoyed it, Steve! I appreciate your review.
Elisabeth Jones
The flavor of this was amazing! Got a little frustrated with my rice and not knowing how much water I needed to cook it. Tried to estimate with the instructions on the bag of my rice but it didn’t quite work out. But the final product was tasty. I added some green beans and the sriracha tofu from Trader Joe’s. So yummy!
Kate
Hi Elisabeth! Use my How to Cook Perfect Brown Rice in the future. Thank you for sharing!
Lucy
SO good. I added baked tofu and cashews.
Lisa Trank-Greene
Amazing!
Kate
Thank you, Lisa!
SJ
Loved this recipe. My husband and I took seconds even though we were full and my picked daughter asked for seconds too.
Rhoda Asch
The recipe sounds delicious but 21% sodium is too much for me. Any suggestions as to how to get it to around 7%?
Thanks
Kate
Hi Rhonda, you can use low sodium ingredients and omit the salt. I hope you try it!
Shan bush
This is a great red curry recipe that is better than a lot of restaurant versions. I added kaffir line leaves and extra basil, but left all other ingredients the same. Excellent
Sarah
We absolutely love this! It’s good enough to satisfy my craving for local Thai take-out. If you like heat, I highly recommend Maesri red curry paste. I use half a can and there’s no need to add more spice. Thanks for all your recipes Kate, we make at least one a week!
Kate
You’re welcome, Sarah! I’m glad C+K is on the menu so much at your house.
Laura L.
This was delicious! Didn’t change a thing – it was perfect. Thank you, Kate!
Kate
You’re welcome, Laura!
McDee
I made it for dinner, and again for lunch the next day, because we’d eaten almost all of it that first night. It’s deeeee-licious!
Kate
Great! Thank you for your review.
Sally Shull-Diener
Excellent recipe. Just made it. Wondering what other vegezcsn be used
Hannah H
This recipe is so easy and incredibly delicious! I added a little extra garlic and ginger because we love them so much but no other changes! This curry will definitely be a new staple in our dinner rotation. It’s perfect with whatever vegetables you have in the fridge. Thanks so much Katie! Well done!
Kate
I’m glad you enjoyed it, Hannah! I appreciate your review.
Jay
It was okay, tasted kind of westernized compared to authentic.
Kate
Hi Jay, I’m sorry you didn’t love it. I try to be as authentic as I can, while adding my own interpretation.
Erika Kleinschmidt
Easy flavorful and delicious! Best homemade curry recipe I’ve tried! Added air fryer tofu and loved it!
Kate
That’s great to hear, Erika! I appreciate your review.
Angelina
My kind husband said “It’s been a while since you made such a delicious dish”. So I am not gonna tell him it’s your recipe, at least not for a while. :P~
Thank you for this inspiration! It was yummy! =^.^=
Kate
I love that! Thank you for sharing, Angelia.
Amy
So pleased with this! One of my 2022 goals is to learn how to make Thai food and this was my very first curry. It turned out fantastic! It will definitely be going into my regular recipe rotation.
Kate
That’s a fun goal! Thank you for sharing, Amy.
Jennifer
I’ve made this several times, every time it’s amazing – just like every other recipe of yours that I’ve tried!
Kate
That’s great, Jennifer!
Katherine
SO GOOD! A really good base recipe to add stuff to, so here’s the changes I made:
* added a can of chickpeas
* added paprika, mrs.dash spicy mix, coriander, and chili powder
* added a few handfuls of cherry tomatoes
It took me about an hour start to finish. In the future, bamboo shoots would be a great addition, broccoli florets, or potato. Delicious and so healthy.
Kate
Thank you for sharing, Katherine!
Kim Pigozzi
This was so easy to make, and absolutely delicious!!!
Torie
Hi can this be frozen and eaten later?
Kate
Hi Torie, I wouldn’t recommend freezing this recipe.
Ryan Hodges
I was hoping that this would be a restaurant style recipe. While it was good, it left a lot to be desired and had me wanting to go ask my local Thai House how they prepare their Red Curry. I do appreciate that your stories are quick and to the point. I can’t stand reading through pages of how one came to find a recipe or why they enjoy it so much.
Kate
I’m sorry to hear, Ryan. I appreciate your honest feedback.
Annemarie
I added potatoes (diced small) and a can of chickpeas to make this a bit heartier – wonderful recipe! Would be great to link a homemade version of the red curry paste or seasoning, but also it was convenient to use the already-made paste. :)
Thank you for another wonderful recipe!
Linnae
This is one of my favorite recipes! I love how it’s so versatile and easily adaptable depending on the veggies you have on hand. For example, tonight I realized I was out of carrots, but I had some zucchini so I chopped that up and threw it in instead. I’ve also tossed in broccoli when I have that in my fridge as well. So yummy!
Kate
I’m glad you enjoy it!
Jessica G
I have made this several times and comes out great every time. I do use lite coconut milk, because it fits my macros. I know full fat tastes amazing but hey, I gotta have my curry! I change up the vegetables sometimes, but always keep the bell peppers and is still delicious.
I make a curries at least 3 times a week, and what makes this better than other Thai recipes I’ve tried is the addition of vinegar and soy sauce at the end, it is a MUST.
I have even made this with a green curry paste and it’s still great.
Thank you for this recipe and thank you for adding the nutrition facts
Kate
Thank you for sharing, Jessica! I’m happy you enjoy this recipe.