You know dinner was good when you want to eat it for breakfast. Speaking of, it’s 10 am and I’m writing with a happy belly.
This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It’s warm, comforting, and perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.
I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. It’s the best curry I’ve ever had, restaurant versions included! Yeah, I said it.
Bonus? You should be able to find everything you need for this simple curry at a well-stocked grocery store.
Watch How to Make Thai Red Curry
Thai Red Curry Tips
- The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic.
- Choose full-fat coconut milk for its richness (you won’t regret it!).
- Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
- Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you’re so inclined, though.
- Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut or sweet potato (which will probably require a longer cooking time), sliced zucchini and/or yellow squash.
Please let me know how this recipe turns out for you in the comments. I love to hear from you.
If you enjoy this hearty dinner recipe, be sure to check out my cookbook for more!
Thai Red Curry with Vegetables
- Author:
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.
Ingredients
- 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped (about 1 cup)
- Pinch of salt, more to taste
- 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
- 2 cloves garlic, pressed or minced
- 1 red bell pepper, sliced into thin 2-inch long strips
- 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
- 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
- 2 tablespoons Thai red curry paste*
- 1 can (14 ounces) regular coconut milk**
- ½ cup water
- 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
- 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
- 1 tablespoon tamari or soy sauce***
- 2 teaspoons rice vinegar or fresh lime juice
- Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
Instructions
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
- Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
- Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
Notes
Recipe adapted from my Thai green curry recipe.
*Red Thai curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand, which is vegetarian. Not all brands are (they can contain fish sauce and/or shrimp paste).
**Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. My favorite is Native Forest Classic. The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same.
***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce.
If you want to add tofu: I’d suggest baking it first and adding it with the coconut milk in step 4. If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway.
Update 8/10/2016: I tweaked this recipe a tiny bit to make it richer and more flavorful (decreased water from ¾ cup to ½ cup, and increased tamari to 1 tablespoon and vinegar to 2 teaspoons). I also updated the post with better photos!
If you love this recipe: Be sure to check out my other Thai-inspired recipes here! Don’t miss the Thai pineapple fried rice.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Annarose
This recipe was absolutely delicious! I used broccoli – didn’t have carrots on hand. The broccoli soaked up all the Thai flavors. So good!! Could eat the red Thai coconut sauce like a soup, it was so flavorful!
★★★★★
Kate
I’m glad you loved it, Annarose! Thank you for your review.
Lauren
Amazing! Added lots of lime and Thai basil and made it with halibut. Absolutely delicious! Saved so we can make it again and again. Thank you!
★★★★★
Kate
You’re welcome, Lauren! I appreciate your review.
Johanne
Hi, can I make this the day before and reheat?
Thanks
Kate
Hi! This is great left over. I recommend storing the rice and the curry separate.
Phuong Hoang
Hi! I was wondering how I should freeze this once I make it?
Thank you!
★★★★★
Kate
Hi Phuong, I don’t know if this would be the best option to freeze. Sorry!
Sara
I’ve made this recipe twice now. It’s great. I added tofu tonight and some chili garlic sauce. The recipe is so versatile, thank you for sharing it!
★★★★★
Kate
That’s great! Thank you for your review, Sara.
Emily
How is this over rice noodles instead of brown rice? Can’t wait to try it!
Kate
I haven’t tried it, sorry! If you do, let me know what you think.
Abby
Try it over rice noodles! Yum!
DR
The recipe was delicious and the flavor was phenomenal. I gave the recipe a 5/5 star rating as it is; however, on my second batch, I enjoyed adding in chopped potatoes for a little more substance. Quick, easy, and yummy!
★★★★★
Kate
I’m glad you loved it, DR! I appreciate your review.
Laurie M
I made this for my family, and all of us, even my husband, who isn’t usually a big fan of curry dishes, loved it and can’t wait to eat the leftovers for dinner tonight! We made a double recipe, and added zucchini and summer squash. Thank you so much for so many delicious recipes, Kate!
★★★★★
Kate
You’re welcome, Laurie!
Bill Wilson
I have been a keen cook for 40 years, but this is one of the best recipes ever, if not the best. I have sampled it before with just a few portions made to test the water, so to speak. Great sauce!
I did 26 servings this time in two huge vats , and can’t get enough of this wonderful recipe.
Credit where it is due.
Well done, Cookie and Kate!
★★★★★
Kate
Thank you, Bill! I’m glad you loved it.
Cathy Lynne
SO DELICIOUS!
I doubled the sauce part of the recipe (omitting the water altogether).
I added Sriracha and squeezed lime in it, which put it over the top!!
I cooked rice noodles and added it to the sauce to cook for a few minutes before serving….Cilantro at the end.
★★★★★
Kate
I’m so glad you loved this recipe, Cathy!
Lori Macdonald
Hi Kate, I really enjoy your blog. I plan to serve your Thai Red Curry dish at a casual dinner party. What other dishes do you suggest would compliment the meal. Thank you. Lori
Whitney
I served mine tonight with vegetable spring rolls, and her Thai crunch quinoa salad!
Kate
That sounds like a delicious combination! Thank you for sharing, Whitney.
Samantha
I made this tonight and it was delicious! Would it be suitable for freezing? X
Kate
Hi Samantha, I haven’t tried to freeze this one. I don’t how well this would hold up.
Esther
It freezes really well! I’ve done so a couple times and just reheat it on the stove when I want a delicious, easy meal.
★★★★★
Kate
Thank you for sharing, Esther! I’m glad it works. I know others will find it helpful.
Samantha
Ah fantastic! Thanks so much! X
Brian Christian
I made this last night for dinner, adding some chicken thighs as well. I prepared it in a Wok, cooking the chicken along with the onions at the beginning. This was simply fantastic. Thank you!
★★★★★
Kate
I’m glad you loved it, Brian!
Dee
This is soo delicious!! This recipe was shared with me and what my friend said was she makes it as a curry but also a soup! I’ve done the soup version twice now and it is incredible!!
We start with the onions, salt and sauté that like you say. Then add the ginger and garlic and the red curry and sauté all that. Then we pour in broth (we aren’t vegetarian so we do chicken but veggie would work super too) and let that simmer a while. We sometimes add shredded chicken in now, and I added potatoes here too. Then after a bit of a simmer I add in the peppers (and bamboo shoots because I love them), coconut milk, and wait til the peppers are soft then add the rice vinegar, sugar and soy sauce. It’s incredible thank you so much!
P.s. we eat a bowl of soup with rice noodles (cooked separately) and they go soo well with it. And then the garnishes you mention on top!!
★★★★★
Kate
You’re welcome, Dee! Thank you for your review.
Stephanie
I used Mae Ploy red curry paste. It was too spicy for my kids, but turned out amazing. I used red pepper, broccoli, carrots, and bamboo shoots. I also put in pineapple and shrimp (wasn’t going for vegetarian). Will definitely make it again!!! It was perfection except for the spice level.
★★★★★
Kate
Thank you for sharing, Stephanie! I’m glad you enjoyed it.
shaifa
Woah pineapple! Smart, cant wait to try that too
Sarah
This was super good and a great way to use up veggies hanging out in the fridge! We added some chicken for our protein, but it would be delicious without chicken too. Thanks for another awesome recipe! Greetings from a fellow Kansas Citian. :)
★★★★★
Kate
Thank you, Sarah! I’m glad you enjoyed it.
Christina Colon
If I wanted to add a little bit more protein would you recommend chick peas or tofu for this recipe?
BTW I have tried many recipes of cookieandkate and all have been delicious so thank you for sharing!
★★★★★
Kate
You could do either! If you do tofu, I recommend my How to Make Crispy Baked Tofu.
Hilary
This recipe was a big hit and I love the combination of flavors. I did reduce the water by a bit so my sauce was a little thicker. Thanks Kate for another reliable recipe!
★★★★★
Kira
SO yummy! I’ve made so many curries and this was the best one by far
★★★★★
Kate
I’m happy to hear that, Kira! I appreciate your review.
Ali
Another excellent C+K recipe! Super easy and very flavorful.
Linda
This was fantastic. I had coconut milk and curry paste to use up so googled and this came up. I put in more coconut milk and curry paste than called for just to use it up but otherwise followed recipe. Will make this one again.
★★★★★
Kate
Thank you for sharing, Linda!
Rebekah
Yes delicious! I swear by your sweet potato black bean enchilada now gonna add this to staple list. Thank you.
★★★★★
Kate
You’re welcome, Rebekah!
Kaili
How do I make this Thai hot? I love spice but can seem to figure out what type of spice to add to make it taste like spicy Thai food.
Kate
Hi Kaili! You can add additional sriracha when you serve.
Laurie
to make it Korean spicy, I would try gochujang :)
Nicole
This recipe was so good I’m making it again this week! The only thing I changed was that I added chickpeas!
★★★★★
Trine
Delicious!!!
★★★★★
Kate
Thank you, Trine!
Mary
Great recipe. I didn’t have kale so I round sliced 5 largish Brussels sprouts instead. I also added a few sugar snap peas. I like to wisk the curry paste into the coconut milk before adding it. Thanks!
★★★★★
Angela
Another amazing recipe! I like to add peanut butter to this which makes it even tastier. Thank you!
★★★★★
Kate
You’re welcome, Angela!
Drea
I’ve made this twice and both times were delicious. This is now my go-to recipe to clear out veggies from the fridge. I love that this recipe is comprised of things that I tend to have on hand already. I like to serve this with air fried tofu.
★★★★★
Kate
Thank you for sharing, Drea!I appreciate your review.
Dusti
I made this for a friend’s birthday celebration and it was a huge hit. Thank You for the great recipe, Kate!
★★★★★
Kate
You’re welcome, Dusti! I appreciate your review.
Charlene
Hi, my husband and I made this tonight-it was great!! For sure will make it again. Thank you so much for sharing!
★★★★★
Kate
You’re welcome, Charlene! Thank you for your review.
SA
Hi Kate! I just have a few questions. Could I substitute kale for another veggie? Also, could I add a handful of spinach at the end, and can this freeze? If it can freeze, how long would it last for? Thanks!
Kate
Hi SA! You could use spinach instead of kale. I don’t know if this is the best option to freeze. If you try it, let me know!
Matteo
I’m making this now! And this comment is unrelated to your recipe but I did want to let you know that I’m allergic to guar gum. I wonder if there’s something else I could add to the curry to thicken it up a bit? Thanks so much!
Kate
I Matteo, I find this recipe great as is. No need to add guar gum.
ashley hamilton
I think Matteo said that because in the instructions it says to get the full fat coconut milk with guar gum in it.
I am excited to make this tonight! I am going to add broccoli. Would I roast it first before adding it in, or just throw it in raw? Thank you!
I accidentally clicked the rating, so I am preemptively rating it 5 stars, haha!
★★★★★
Kate
Hi! You could could cook as you do the peppers and carrots or roast. Let me know what you think!
Tony
The recipe is good. I doubled the curry paste, increased ginger by 1-1/2. I added the kale after adding the garlic. To insure it would be more tender and the other veggies wouldn’t over cook. I added a 1/4 cup vegetable broth instead of water. Then finished with the mixture with rice vinegar.
Allegra Rainbow
I made it mostly to recipe but I had purple cabbage and broccoli and no bell peppers. It turned out great!
★★★★★
Kate
Great to hear, Allegra!
Artem Shevtsov
Great recipe! Made it my own on Monday real quick, did not have kale and added green pease. Not too spicy at all so my wife
can eat too.Thanks for posting! Will share photo on Instagram soon.
★★★★★
Kate
Thank you, Artem!
Max
Favourite curry in the world!
★★★★★
Kate
I’m so glad you love it, Max! Thank you for your review.
Tracie
Loved this! Used rice noodles instead of rice, and snow peas since I had them. Yumm!
★★★★★
Kate
I’m happy you enjoyed it, Tracie!
Mark K
Delicious! I added some chicken breast to the recipe — right after the onions. And cooked the whole thing in a wok. Fantastic recipe and ridiculously simple and goof-proof!
★★★★★
Liza
The flavors were amazing!!! Loved it! I have yet to try a recipe of yours that I don’t like (and I’ve tried quite a few.) Thank you so much!!!
★★★★★
Vani
I will be trying now. Just curious if we can add spinach instead of kale.
Thanks.
★★★★★
Uma Gupta
Hi Kate .
Made this recipe couple of times and it always turns out amazing. Very flavouful as well. I added mushrooms and baby corn as well and white vinegar as rice vinegar was not at hand. Btw can i use apple cider vinegar?
Thanks for the recipe.
★★★★★
Kate
You could try adding a little more tamari. I don’t think the apple cider vinegar will give you the same flavor. Let me know what you think!
Glenda
How many Calories per serving?
Kate
Hi Glenda, the nutrition information is below the notes section.
Lis
I’ve probably commented on this one before but made it again tonight and it was so good! I had carrots on hand but no kale or peppers, so threw in a cup of frozen peas for the last 3/4 minutes of simmering and it turned out so well. Served it to my 21 month old for the first time and she ate it up. Lots of recipes claim to be better than take out, but this one truly is!
★★★★★
Kate
I’m glad you commented again, Lis! Thank you for your review.
Melinda
Everyone enjoyed it! I actually made it was panang curry paste.
★★★★★
Kate
Try my Thai Panang Curry with Vegetables
Manisha Mansuria
I am making second time and this time I doubled the recipe and adding one cup pineapple and sweet potato. It smells so delicious.
Thank you for sharing easy recipe.
★★★★★
Kate
Great to hear! Thank you for your review, Manisha.
KP
So. Freaking. Delicious. This recipe is definitely going into the rotation. Thank you!
★★★★★
Bueno(keneth basaija)
I like the recipe and it is so exciting, love it.
★★★★★
Joe B
I was not expecting it to taste so good, the sauce is amazing!! I would double the liquid ingredients next time for extra sauce. I made mine and added a couple small chopped potatoes after the onion was softened. Amazing!!
★★★★★
Kate
That’s great to hear, Joe! Thank you for your review.
HappyTexasGal
I LOVE this recipe! So easy to make and so, so tasty! My adult twins and their spouses love it and ask me to make it for them. My daughter’s father-in-law who is the pickiest eater (he doesn’t like anything his wife didn’t cook) tried this dish when I had made it for my daughter and he loved it so much that he asked my daughter if she had the recipe! I usually double the recipe as everyone goes for seconds and thirds, and I add additional veggies (broccoli and baby corn nuggets) and also baked tofu (Cookie and Kate’s Recipe). This one is a winner! Thank you for this delicious recipe!
★★★★★
Kate
I’m glad you enjoyed it and your family did too! I appreciate your review.
Joswick Joanna
How much fat and how many carbs arein this recipe?
Kate
Hi! The nutrition information is below the notes section of the recipe.
Morri
Just made this and I was BLOWN AWAY!!! Absolutely delicious! :) Thank you for this lovely vegan recipe.
★★★★★
Kate
That’s great to hear, Morri! I appreciate your review.
Samantha
This was great! I used eggplant along with carrots and bell peppers and was excellent. Using full fat coconut milk I think is key + it’s very filling so was totally fine without adding meat.
Sue J
I love this recipe so simple and delicious I always add tofu as well, I use firm tofu and cut into cubes and cook in a hot pan until crisp and golden on the outside I then remove from the pan, follow the recipe for the rest of the dish and then add the tofu back as suggested in the notes.
I’ve made this so many times with different vegetables and it’s just so consistently good, I’m in AustraliaI buy Five Tastes Curry Pastes which are vegan friendly.
Tonight I used snow peas, baby corn, broccoli, cauliflower, red capsicum and red onion.
Every time I cook this I can’t wait to eat it again the following day.
★★★★★
Russ Palmeri
Thanks. Found this recipe via google search and happy to make your acquaintance!
Made the recipe with Jackfruit, my first time using it. Not pleased! I think I’ll try tofu next. I microwaved the carrots, which then turned out too soft. Will add tofu next, baked as we usually do, and chili-garlic sauce too.
First time making a recipe is always an experiment.
Give cookie a scratch behind the ears for me!
★★★★★
shawnyk
This recipe was really delicious. I found it a bit too sweet, so will likely omit the sugar next time. I used lime juice and subbed the kale with spinach, which I wilted in the curry at the very end. Also added dried chiles because the spicier the better (added some chile garlic sauce on top… POW!). Added seitan, which I made for the first time and boy was it delicious in this dish. Thanks for the great recipe. It’s a keeper!
★★★★★
Kate
That’s great to hear, Shawnyk!
Eliza
Splendid curry! thank you. I didn’t have kale so used potato,
peppers, smoked salmon (yum), onion, lots of ginger, etc.
Had to add more salt – and did not add sugar due to
my diet. Yet, it was truly wonderful….no pix…ate it all before I remembered..
Al
Hello, I see many people asking about how to freeze this.
I have not tried this recipe yet, however, I generally pour the leftovers into freezer bags with the rice mixed in and it is perfect when I defrost it.
Thanks.
Kate
Thank you for sharing! I know others will find that helpful.
Cathy Cooper
This is delicious but there’s no way those carrots are going to be fork tender in just three to four minutes, so I put a lid on the frying pan and leave them for at least ten. I’ve made this a number of times and I’ve always had to do that.
★★★★
Barry
Loved this recipe. Tweeked with Thai basil, added tablsp Siracha, used quinoa, had no rice.It sucked up some sauce, but it had the Thai flavors.
Theresa Johnston
My kids ate veggies!!! The whole family loves this recipe and we’re able to use so much from our garden. We added bak choi and garlic scapes since they were available. Thank you!!!
★★★★★
Kate
Hooray! That’s great to hear, Theresa. I appreciate your review.
J. Hibbits
Hadn’t made this for a while, but local onions, aruba peppers (like bell peppers in heat but thinner skinned), and kale were all fresh at the local farm market. What a treat. The panang one with the crispy tofu is next. Thanks for the recipe.
★★★★
Lisa M
Awesome! Added some chicken. But otherwise followed the recipe. Would definitely make again. It was so fresh and healthy.
★★★★★
Katrina
This recipe is really delicious. I’ve made it twice recently, using broccoli instead of kale, and we loved it. However, both times the coconut milk curdled towards the end of cooking. It did not affect the flavor, but the texture wasn’t as creamy as I would have liked. Any suggestions?
Kate
Thank you for sharing, Katrina! Was it full cream? Did it seem like it was chunky when you poured it in? It can separate in the can.
Samantha
Kate,
I used to love using your recipes, but there are way, way too many video ads on your website. They’re so distracting that I can’t even read a recipe. You’re driven me away.
Kate
Hi Samantha, I appreciate your feedback. I try to keep the ads to a minimum, but also need to make a living to continue to bring you delicious recipes. I’m looking at my strategy regularly, and will take this feedback into consideration. You can opt out of ads via your browser settings, if you prefer.
Kendall H.
When/where in recipe do you add curry paste and how much? I didn’t see it in instructions.
Thanks!
★★★★
Kate
Hi! See step 3. I hope you enjoy it.
Marcia Toms
Marcia
NYC July 17,2022
The Recipe is soooo delicious and easy. I already had the cupboard items so I just went today to get the veggies and 123 I was finished cooking and 123 I had 2 servings and thank God I had doubled the recipe.. yummy. Thank you
★★★★★
Holly
I’ve made 4 cookie & Kate recipes now and they’re all delicious – thanks so much Kate
★★★★★
Kate
You’re welcome, Holly!
Trish
Really delicious! I used sweet potatoes and tomatoes for the vegetables. I steamed the cubed sweet potatoes before adding to the pot. With the rice, I made coconut rice – can’t ever have too much coconut! Will definitely make again. Thank you!
★★★★★
Kate
You’re welcome, Trish! I appreciate your review.
Hilary
This recipe is terrific! I added mukimame and baked tofu for some added protein and some sweet potato for more heft because I was aiming to make a stew. Wonderful flavor! I added the extra tamari at the end as you suggested and it added just what I was looking for. I also added a little sriracha for a tiny bit of heat. This will be a go to recipe for us! Thank you!!
★★★★★
Kate
You’re welcome, Hilary!
Haley T
So DELICIOUS! I added chicken and baked cubed sweet potatoes into it & slow cooked it! Chefs kiss!
★★★★★
Kate
Great to hear, Haley! I appreciate your review.
Cristina
I omitted the sugar and added lime zest with the lime juice. And used spinach instead of kale. It tastes great with chickpea noodles.I didn’t put soy or Tamara sauce but added some tomato sauce.
★★★★★
Rachel K
This was AWESOME!! I made a couple of changes based on what I had/didn’t have on hand:
– I used bell pepper, chick peas, zucchini & carrots for veggies (plus onions, garlic)
– I didn’t have red curry on hand, so I did a DIY version using Sambal Oelek (chili paste), fish sauce, and lemongrass paste. YUM!
So satisfying and tasty (and healthy-ish). I will make this again!
Joan Bardee
this came out great. I gave it 4 instead of 5 because I reduced sugar and added some red pepper flakes. changed kale to spinach. YUM
★★★★
Kate
Thank you for sharing how you made it, Joan!
Jennifer Reed
I use this recipe all the time. The only tweaks are that I add chicken (sauteed separately) and use coconut cream, not milk.
★★★★★
Kate
Thank you for sharing how you made it, Jennifer! I appreciate your review.
Jennifer Reed
I use this recipe all the time. The only tweaks are that I add chicken (sauteed separately) and use coconut cream, not milk.
My favorite curry paste to use is Mae Ploy!
★★★★★
Kate
Thank you for sharing, Jennifer! I appreciate your review.
Catherine
Found this recipe two days ago and it was a smashing hit with everyone in the house and guest who came for left overs. I used the veggies I had and I did use a lower in fat coconut milk amd I sautéed without oil and used water instead. I also add a lightly fried tofu to it as well. Absolutely to die for. Thank you
★★★★★
Lindsey
Oh my goodness-I just love this recipe! I have been making it over and over again for about 5 years now. I’m currently trying to figure out the best way to freeze it for a postpartum meal for myself. Baby #1 is coming very soon!!:)
★★★★★
Kate
I love to hear that, Lindsey! Thank you for taking the time to review.
Judy
I found this recipe too bland. Needs more kick/spice, less fluids for it is too runny.
★★
Kate
Hi Judy, I’m sorry to hear you didn’t love this one.
Alaina
I was super skeptical about this recipe, but it was unbelievably delicious. I lived in Thailand for a while, and the taste is authentic as all get out. This is super cheap, healthy, and it is DEFINITELY going into the rotation.
★★★★★
Kate
Great to hear, Alaina! I appreciate your review.
Johanna
Loved this recipe!! I added shrimp and it was delicious!
★★★★★
Lori
hi. can you please tell me when and how you added the shrimp. thank ypu.
Mandie
Does this freeze well?
Kate
Hi Mandie, I have’t tried to freeze it so I can’t say for sure. I don’t think with the coconut milk this one would be the best to freeze.
Deb
Everyone loved it and it was so easy to make. I did add extra “heat” as we like spicy food and it was a little bland as written. It’s a keeper!
★★★★★
Kate
Great to hear, Deb! Thank you for your review.
Mickenzy
Love this recipe and how versatile it is!! I’ve been making it for years. We like to add chickpeas and red chili flakes for spice :)
★★★★★
Tasha
Hi ! This recipe is delicious ! I would love to cook it for a big party and was wondering does it freeze well ? And if so how to freeze it correctly?
Thank you so much for all of your wonderful recipes !
★★★★★
Pchehli
Hi Kate, I really enjoy your blog and this amazing recipe.So DELICIOUS.
Thanks for sharring.
★★★★★
Sue
This is my first Thai curry and I love it. Used veg I had and added chickpeas and lime juice to finish. I bought ingredients a while ago but didn’t know what I was aiming for so a felt a bit reticent about having a go. Had it with rice sprinkled with lime juice. Will be making this often, lovely flavours. Thanks for sharing. Sue
★★★★★
Amy
Our family loves this meal and it’s a staple in our home!
★★★★★
Karen P
Used different veggies and curry powder rather than paste. Kept everything else as is – delicious!!!!!
★★★★★
Kate
I’m glad you enjoyed it, Karen! I appreciate your review.
Carrie
I was googling last night to find a quick curry that aligned with items I happened to have on hand and this fit the bill. I used carrots and bell peppers as suggested, didn’t have kale (too bad; I love the texture of leafy greens in a curry), but did add mushrooms, a can of drained chick peas for protein, and a handful of frozen peas. I used lime juice, not vinegar, and served it with a drizzle of chili crunch. Nice weeknight recipe. Maybe a bit on the bland side without the addition of the chili crunch, but adding a diced thai chili or jalapeno during the ginger/garlic step would likely fix that. I’m likely to make this again.
Emily Lawrence
I made this for my son in law’s birthday. He’s vegan so added tofu. Also did not have the Thai curry paste so used curry, cumin, and ginger powder, tomato paste to sub. Used lots of veges: zucchini, potatoes, bell peppers, leek, broccoli, mushrooms. Everything else the same. Delicious!! A big hit! Thank you for sharing
★★★★★
Kate
You’re welcome, Emily! I’m excited it was a hit and you all enjoyed it.
Olive
This was so delicious and easy! I added thick slices of peeled sweet potato and diced partially thawed chicken thighs. The sweet potatoes start to fall apart and just add to the the rich flavors (next time I might leave out the coconut sugar if I use sweet pototes). Then I threw in some frozen green beans at the end (I didn’t have kale on hand). Yum!! Thank you for a great recipe that will become one of my go-to’s :)
★★★★★
Ollie
“An exquisite balance of textures colours and taste” – Simon
We really enjoyed making and eating this dish, thank you and so nice to know it was healthy too. The baked tofu was particularly tasty, yum.
★★★★★
Rachel
I LOVE this curry. It’s my go to for a healthy balanced dinner and is always a pleaser in my house. I typically add chicken to it for extra protein as well! Love love love!
★★★★★
Grace
I have been looking for a simple, yummy Thai curry recipe – and this was just the ticket! The meal came together easily and the result was a delicious curry with complexity of flavor. The fam loved it as well! I will definitively be making this again and doubling the recipe because this was such a hit!
Thank you for sharing this recipe!
★★★★★
Britney
Make it all the time. The best when you want some warm comfort food. We usually add another can of coconut milk and another 1/2-cup of veggies so we have extra. One of our faves in rotation!
★★★★★
Kate
That’s great to hear, Brittney!
Linda Ratcliffe
Made this last night and it was delicious. I haven’t had much luck with curries before, and now I know the missing ingredients were the rice vinegar, brown sugar, and tamari. What a difference! So glad to have this recipe! I will be using it often.
★★★★★
Kate
I’m glad you love it, Linda! Thank you for your review.
Ronnie
This is officially my go to recipe when I need a vegan and non-vegan option. I folow your recipe pretty much to the end – but I add red pepper flake at the beginning and then I add sliced jalapenos at the final 10 mins. Thanks for helping me in the kitchen.
★★★★★
Molly
I’ve made this curry multiple times and it is always a winner! I add whatever veggies I have on hand and extra curry paste. So good!
★★★★★
Robyn
I am sure I already reviewed this years ago, but I am still making this several times a year. It is excellent as-is, but easy to customize. Last night, I added 1/2 tsp red pepper flakes with the red curry paste, subbed chicken broth for the water, and added a dash of fish sauce at the end. It was not vegetarian obviously, but my husband and I both went back for seconds. Cookie and Kate is my favorite cooking blog – every single recipe I have tried is good, if not GREAT. And they are all customizable for preference in some way.
★★★★★
Ronnie
It was a hit. Thanks for the great recipe and the suggestions on the variations.
★★★★★
Kate
I’m so happy to hear you enjoyed it, Kimi! I appreciate your review.
Randa Eldarini
Honestly one of the best Thai Curry recipes I have tried.
The flavor was outstanding and the presentation is just as beautiful.
I add chicken to it but other than that I didn’t change a thing.
Thank you for a delicious dish!
★★★★★
Kaitlin
I don’t usually leave reviews, but now that I’ve made this probably 20 times I thought I should say thank you SO MUCH for this delicious recipe! The flavors are just WOW, I love love love how the lime juice works in this…I’m getting starved writing! It’s such a comforting dish, especially served with Roti bread or naan. This is one of my favorite recipes!
★★★★★
Kate
I’m so glad you enjoyed it, Kaitlin!
Vanessa
I have made this recipe several times – it never disappoints!
★★★★★
Kate
That’s great to hear, Vanessa! Thank you for your review.