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.
Chisti
Fabulous! Proportions are perfect, tastes just like the red curry at my favorite Thai restaurant!
Kate
Hooray! That’s great, Chisti!
Kelly
A go-to recipe for me! So flavorful and delicious.
Kate
I love to hear that, Kelly! Thank you for your review.
Evans
I used this recipe for my job at USC for the sorority house that I work for and they absolutely loved it. The fact that it is gluten free and vegetarian made it a breeze.
Mike
Really good flavors! I always add coconut cream and curry paste first, wait for it to separate then add in chicken/veggies then let everything come together. The curry ends up so thick and amazing!
Kate
Thank you, Mike!
Lo
I love this recipe so much and have been making it once every other week or so for the last two winters. I omit the sugar now and haven’t noticed a difference.
Kate
I love to hear that, Lo! Thank you for your review.
Amanda Engler
Very tasty! Used the veggies I had on hand. I used the full fat coconut milk without guar gum, so left out the water. Added extra lime and chili crisp for serving.
Kate
Great to hear, Amanda! I appreciate your review.
RK
I love this recipe! Easy, cheap and fun to make. I make it at least every other week.
Kate
I’m happy you enjoyed it, RK!
Sandra
Five star Thai restaurant quality good! The flavours and texture are perfect. Thank you so much for sharing with us. So simple to do, finger licking delicious!
Kate
Hooray! I’m excited to hear that, Sandra. Thank you for your review.
Maddie S.
LOVED this recipe!! Such good flavor, I added roasted broccoli and sweet potato and topped it to give a different texture to the curry. Great leftovers as well – this will become a staple of mine! :)
Kate
I’m glad you love it, Maddie!
Surae
This dish was delicious. I think I would really like adding the baked tofu. I actually have left overs and may add even though it’s not at step 4. Will make again.
Kate
Great to hear you plan to make it again, Surae! I appreciate your review.
Sam
Hello! Do you have the nutrition info?
Kate
Hi Sam! The nutrition information is below the notes section of the recipe.
Surae
I commented on this earlier but I just had to add that I added Chickpeas to this recipe the next day and OMG it really took it to another level! Thanks again for this staple
Kate
Thank you for your review, Surae! I appreciate it.
AG
Delicious!! loved every bit of it! I omitted kale and added baby corn and tofu to it. The recipe had perfect proportions.
Kate
Great to hear AG!
Tony Ashton
Superb recipee, I used “cauli” and pac choi. I have frozen half the can of coconut for next time. Cheers.
Kate
Thank you, Tony!
Nelly Vas
Delicious!! loved every bit of it! I omitted kale and added baby corn and potatoes. Loved every bit of it. Thanks for the detailed recipe with exact measurements
Randall
Great recipe. I made it with Mae Ploy red curry sauce. I skimped a little on the carrots and bell peppers and made up for it with chickpeas. Came out great. Thanks!
Randall
Great recipe. I made it with Mae Ploy red curry paste (in my opinion it’s much superior to Thai Kitchen). I skimped a little on the carrots and bell peppers and made up for it with chickpeas. Came out great. Thanks!
Kate
You’re welcome, Randall!
Lance
Made this for my vegan girlfriend. She enjoyed it very much. I used lime juice instead of the vinegar because I had them on hand and I really enjoyed the slight lime flavor that came with the acidity.
Kate
Great to hear, Lance! I appreciate your review.
Lin
Any substitutes for full fat coconut milk? Avoiding saturated fats. Thanks
Ambré
My go to curry recipe. Better than the local restaurant, and often I roast broccoli and zucchini in oven and add to the pool just for fun.
Kate
Wonderful to hear, Ambre!
Carrie
Terrific recipe! I used the veggies I had on hand and it turned out perfectly.
kai
i love this, made it so many times and so easy. i always add a load of spices because i find it’s never spicy and authentic enough, but the proportions and veggies are perfect.
D
Are there any substitutes for coconut milk in this recipe?
Kate
You could try heavy cream. Let me know what you think!
Mimi
Made this for dinner tonight cuz its cold outside and was craving red curry and OH MY GOD! So easy so good and so flavourful! I pretty much followed recipe but used soy sauce instead of tamari/coconut aminos and a little bit of date syrup instead of sugar.
A
Love this recipe! We make it in the instant pot and add sweet potatoes and it’s wonderful.
Lori Tanaka
Delicious! I used Japanese eggplant and mushrooms in addition to the carrots and peppers, turned out great!
She
This has become a weekly habit for me. I take my leftover veggies from the week and use them in this recipe. So, so good! Thanks for sharing!
Kate
You’re welcome!
Matthew
This has been my go to curry recipe since I finished the pct in early December!! It’s perfect. The only things I add are fish sauce, a creamy cilantro lime dressing (when I have it), sunflower seeds and chili crisp on top!!!! So good!
Kate
Thank you, Matthew!
Suzanne
This is the best recipe I’ve ever made. Thank you!! Would it withstand freezing so I could have it on hand when I need comfort food?
Kate
Hi! I believe others have frozen this and didn’t mind the results.
Tara
Have already made this several times. Tastes amazing. Admittedly, we have altered the recipe just a touch (don’t bother with the sugar since we’re trying to cut back on that sort of thing) but it still comes out great. Finding this recipe has been so helpful.
Kate
Great to hear, Tara! Thank you for sharing.
Nat Hogan
Great recipe
Was delicious
Thank you
Tiffany Myers
This was INCREDIBLE! I had totally different vegetables other than the onion, and it was still incredible! I forgot the water and if was rich and oh so delish!
Kate
Great to hear you loved it, Tiffany! I appreciate your review.
Alyssa
Unbelievably delicious and EASY!
Kate
Great to hear, Alyssa!
Josh
Made this tonight and my wife and I loved it! So fresh and delicious!
Kate
Great to hear, Josh!
Nicole
My all time favorite thing to make and eat!
Victoria
Oh my gosh, this is so incredible! I have been trying for YEARS to fid a recipe that actually tastes like the Thai takeout we love and it always falls way short but this one is SPOT ON! Thank you so much for sharing. I bought your cookbook the next day and cannot wait to try some more great vegetarian dishes.
Kate
Hooray! I’m glad you loved it, Victoria.
Jan
This was a cook-off for me between your Thai Green Curry with Spring Vegetables and this Thai Red Curry with Vegetables! It was a “Thai”! I preferred the Green Curry just slightly more (maybe because I love asparagus), and my husband loved both equally. I will experiment with adding some broccoli or cauliflower and some mushrooms next time just to change it up a bit. Thanks for another winning recipe, Kate!
Kate
You’re welcome, Jan!
David
Loved this recipe. As Kate explained (warned), once we tried home made red curry paste, it is hard to imagine using curry paste from a jar. It was easy to make. It is vibrantly alive
AP
Thank you for posting this Kate!!! It’s a quick and amazing meal … I skipped the rice and added tofu, broccoli, and chopped brussel sprouts. Perfect meal
Kate
Thank you for sharing how you made it, AP! I appreciate your review.
Glenda
Can you use frozen veggies
Kate
You can try it. Let me know what you think!
Amy Serlin
Made this tonight with some modifications I thought I’d share : Mekhala curry paste; sweet potatoes and cauliflower instead of peppers and a can of chick peas. Skipped the sugar and used light coconut milk. Also used frozen grated ginger cubes which I find more consistent than fresh. Obviously the cooking time was a little longer but so worth it. My husband who usually prefers meat was totally satisfied and thought it was yummy. Total keeper !
Kate
Thank you for sharing how you made it, Amy. I appreciate your review.
Mardi
This was very good, though I should have doubled the sauce, since I had a lot of vegetables. I used red & yellow bell peppers, carrots, chickpeas and sweet potatoes, as well as everything else. I also added chili pepper flakes and Siracha while it was simmering. Thank you for a great recipe
Marcia Wylie
This was delicious! Everyone loved it. I added linquica, not vegetarian but so good.
Kate
Thank you for sharing, Marcia!
Kalpana Lapsiya
Hey Kate
Thanks a ton for sharing this recipe.
I have made it a couple of times and each time my family and I have loved the taste.
All the tips you share are also very useful.
Lindsay Lewandowski
Made this for the first time last night, and it was as good if not better than the red curry I get at my favorite Thai restaurants. I skipped the kale but added in some fresh pineapple chunks, tomato, and small potatoes (halved) to replicate the ingredients from one of my restaurant favorites. Did not disappoint!
Kate
Thank you for sharing, Lindsay! I’m glad you enjoyed it.
Leslie W
Served this AMAZING recipe over flash-fried “riced” cauliflower. Loved it!
Rachel Campbell
This recipe was so delicious and simple. I have loved curry a long time but always been very intimated to make it…I feel like I just won the championship game after making and eating this curry! Thank you so much! God bless♥️
Kate
You’re welcome, Rachel! Thank you for your comment.
Caroline English
I used pak Choi, red peppers, shallots, courgette and…hard boiled egg (which was very complimentary).
Vanessa
I used hoisin instead of tamari (what I had) and also pressed tofu for about 6 hours, cubed it then coated it in toasted sesame oil and onion powder. Air fried it at 400° for 11 minutes. Added it to the veggies and sauce at the end. A tbsp of sriracha.
I’m not sure why mine wasn’t bursting with flavor like the other reviewers say, but I can see how this is a fantastic base recipe for tweaking to your own taste. I think it could use some cashews and more ginger and garlic? But like I said, a great base recipe! Loved the sweetness.
Megan
It took me a good two hours to make this with prep and it didn’t taste good at all. Very confused by the high ratings.
Kate
I’m sorry to hear you didn’t love this recipe, Megan. I appreciate your feedback. I hope you try others!
Deandra Sabbag
I’ve made this recipe three times now and my family absolutely loves it. It’s super simple and easy and so flavorful. It’s become one of our go to meals.
Kate
I love to hear that, Deandra!
Sally
Terrific recipe. Just like my favorite Thai restaurant. Quick and easy. I added more veg, broccoli and zucchini. Thanks for a recipe that I add to my rotation.
Kate
Thank you, Sally!
Dianne Lerner
What can you use instead of kale? Would spinach work? Sounds like the perfect gluten free vegetarian dinner
Kate
That should work too. Let me know what you think!
Shawna
I have been using this recipe on a regular rotation and love it!! Is there a way to make it more soupy? Can I just add more coconut milk or do I need to double all of the ingredients? The vegetables are pretty dominant in this and I like to eat it over some rice.
Kate
You can increase the broth portion of this if you prefer. You may need to adjust your seasoning.
Jacqui
Hi Shawna I love mine extra saucy so I double all the sauce ingredients and just add a little extra veg but not double. Makes it go further and has plenty of sauce so it’s not all absorbed by the rice. This recipe is so good isn’t it x
Jacqui Langdon
Incredible. This is my new favourite recipe. Tastes better than any Thai restaurant I’ve been to. I usually just use mushroom and carrot but sometimes I add chicken breast. Thank you so much
Kate
You’re welcome, Jacqui! Thank you for your review.
Sarah
This is amazing, thank you!! Followed the recipe exactly. If I wanted a bit more broth, would you recommend adding more coconut milk or water??
Kate
I would do coconut milk if you want it richer.
Greisy
This was my first time making any kind of curry, your recipe was extremely easy to follow and my curry turned out DELICIOUS!! Thank you so much! I have saved several of your other Thai recipies and plan to try them out soon!!
Kate
Hooray! I’m happy you enjoyed it, Greisy.
Stacy
This is really great! I had some cauliflower I needed to use and all the other ingredients.
Kate
Thank you for your review, Stacy!
Robert Griffin
This is fantastic… the only adjustment was to add cauliflower just because we had some that needed to be used. It soaked up the flavor and was a great addition.
Thank you a
Kate
You’re welcome, Robert!
KD
As someone who has the bare minimum experience with cooking, this recipe made my confidence boost! I was craving curry, and the dish turned out better than I could have ever imagined I would be capable of making. Thank you SO MUCH for this recipe. I would eat this every day.
Kate
Wonderful to hear, KD! I appreciate your review.
Oliviak
Hello! Making this dish soon! I would also love to add chicken… wondering at what step I should add chicken to be cooked so that it also has flavor.
Thank you!
Susan
Would this work with green curry paste?
Kate
Hi Susan! I recommend Thai Green Curry with Spring Vegetables
Leanne
Delicious recipe! I’ve used it many times during the past few years!
Kate
That’s great to hear, Leanne!
Erin
I’ve been making this recipe for years now, I can’t believe I’m only reviewing it now!!
Absolutely amazing curry recipe to use as a guide with tons of flexibility to add your own twist. Today I made a batch and added broccoli and mushrooms along with the other veggies, and I also added baked tofu and it was delicious. I didn’t have kale on hand so I subbed with spinach and it worked great.
Staple recipe in my rotation, thanks so much
Kate
That’s great to hear, Erin! I appreciate your review.
Valerie
Can this recipe be saved and frozen to eat later?
Kate
I don’t think this is the best option to freeze. It does make great leftovers, though!
Winter
How long does it last in the fridge?
Kate
Hi Winter, it should keep 4-5 days in your refrigerator.
Pavle Ikonic
it’s a Bomb!
Kate
Happy to hear you love it, Pavle! I appreciate your review.
Kelly
I love this recipe so much! Always my go to!!
Can you freeze leftovers by any chance?
Kate
Hi Kelly, I’m not sure how well this one will freeze. Sorry!
Linda M. Jardee
Love this, but turned out very liquidy. How do I thicken it? Thanks.
Kate
The rice should do a good job soaking it up.
Linden
I feel like I did something wrong! the flavor is very weak. should i have added the whole 4oz jar of red curry paste instead of just 2 tbsp?
Kate
I’m sorry to hear that! What brand did you use? Sometimes they can vary.
Kerri
First time making it and it is AMAZING! Albeit not as good as my local Thai restaurant but they import all their red curry paste from Thailand…and employee a very talented chef. With that said, I am NOT a chef at all…really don’t love to cook so I’m always on the hunt for easy and quick vegan meals that will provide leftovers. This one is perfect!! I also added red pepper flakes at step 3 to give it a little more kick. And I love that I can use up some leftover roasted veggies at the end. This will definitely be a staple in my house!
Preshita Gupta
I followed the entire recipe and the curry was flavourful and perfect. Loved it, will try more of your recipes for sure ☺️
Jo
Made this for dinner tonight…delicious! Only change was I added some chick peas.
Thank you!
Kate
You’re welcome, Jo!
Lori
I’ve commented before on this recipe, I make it a lot. I wanted to share that 2 of my kids came home from college for Thanksgiving and this is the dish they requested first. One of them volunteered to cook it for whole family. Such a hit and she was so proud!
Kate
That’s fun! I’m happy it was a hit with everyone, Lori.
Alison Dennis
Tried this today. Very good. At first I thought it was too runny and maybe should have not added the 1/2 cup of water. But I served it over sticky rice – then was glad it was runny because the rice really soaked up the juice.
I add kale to many things I cook and find if it is added near the end of cooking a dish, it doesn’t always get cooked enough for me. So I steamed it for 5 minutes before adding and it was perfect. I’m going to add a whole bunch of kale next time; only added a half bunch this time.
I used lime rather than rice vinegar – nice flavour.
Kate
Thank you for sharing, Alison! I’m happy you enjoyed this curry.
S. Fraser
I wanted to share with you, that I bought a brand of currey paste (yellow and red, I did not like the green) called real thai currey paste. I mixed the red and yellow (for no particular reason) but it turned out so amazing. The taste was same as an expensive thai rest. downtown vancouver. I am having trouble finging it again, though I know of a grocer in Vancouver who sells it. Must go back! Just wanted to share.
Katie
Really delicious. Got the rating of “chef’s kiss” from my 9-year-old. Adjusted the veggies to suit the family’s preferences (cauliflower, green peas, red peppers, carrots) but otherwise followed the recipe exactly.
Kate
That’s great to hear, Katie! Thank you for sharing.
Monica Lewis
How long and at what temperature should I bake the tofu?
Thank you!
Kate
Hi Monica, Crispy Baked Tofu is a great recipe!
Monica Lewis
Thank you so much, Kate. I love your recipes and can’t wait to try it!
MicKenzie Crowley
Do you think there is a way to make this nut free and dairy free? Like by using oat milk? Or would that not work?
Kate
You can use a thick creamy milk instead of coconut if you like. I haven’t tried it with oat milk. Let me know what you think!
Jan Sanders
I have enjoyed this Red Thai Vegetable Curry twice now, delicious !! Just ordered your Cookery Book and sure I will find many more excellent recipes, I am a serial Cookery Book buyer and at 73 think I have enough but couldn’t resist
Kate
That’s great, Jan! Thank you for your review.
Maria
Hi Kate,
I just made your Thai red curry and it is DELICIOUS !!! Thank you for providing all your amazing recipes! I find the tips and instructions so helpful ..I added 1 tbl spoon of cornstarch mixed in a quarter cup of warm water to thicken the curry at the very end and it worked well! Thanks again
Aly
This was really good. I’ve made another very similar dish but enjoyed your version better! The only modifications I made were less sugar and adding some broccoli and sweet potato. Thank you for the great recipe!
Kate
You’re welcome, Aly! Thank you for your review.
Rose
Do you think using bone broth instead of water would ruin the flavours?.
Kate
You could try it.
Jo W Watkins
I’ve made this recipe several times and it never disappoints.
It’s very easy and very healthy.
I do add some extra veggies like Broccoli and summer squash etc… just because I’m a veggie person.
I also serve it over Cauliflower rice just to keep the carbs low.
Even my meat & potato eating hubby has come around to my more vegan lifestyle thanks to this recipe kicking things off with its rich and delicious flavor.
Thanks for helping make my life easier with such a tasty easy staple that just works.
Bonus, thanks to yummy recipes like this and others… hubby dropped 50+lbs, brought his A1C under better control and that might just give us an additional 20+ years together to celebrate one day.
On a person note ‐ Thus recipe will always hold a special place in my heart.Thank you for such an awesome recipe… your recipe literally saved a life and a marriage as it is THIS recipe that convinced my hubby that healthy vegan food is not all ” non flavored healthy boring rabbit food salad” type things.
Kate
Thank you for sharing, Jo!
Theresa Williams
I’ve made the recipe many times following it to a T. This time I improvised and made a meal of it by adding seared salmon filet cuts at the end. Instead of water I used vegetable broth. I added Thai spice from the fresh produce section.
Melanie
My stomach is grumbling just looking at this recipe! I will be making tonight!
Rae
I’m always looking for ways to combine ingredients from different cultures. The combination of Thai curry paste with Japanese tamari and rice wine vinegar intrigued me. I pretty much did the recipe as written, but I added some chicken and chickpeas for a complete meal. No one could argue that the resulting dish was “Thai,” but I also think that few who like these flavours could argue it was not absolutely delicious! I usually finish off a curry like this with lime juice, but the rice vine vinegar was inspired, as pungent as it was acidic, cutting through that coconut cream and adding a little mystery to the final flavour profile. I went very light on the tamari since my curry paste was so salty, but the difference before and after adding it was marked. I’ll definitely be combining these flavours again.
Sora
I absolutely love this recipe. I make it with whatever veggies I have on hand. My absolute FAVORITE thing to add to this recipe is CHICKPEAS! it adds a lovely texture and some protein.
Marisa
This is my go-to Thai curry recipe and I probably make it at least once a month. My mother was from Thailand and I grew up part of the time there as well – this dish reminds me of something she would make. The flavors in this recipe rival what I can get from the local restaurants. It’s a pretty simple dish that I almost always have all the ingredients on hand. Thanks for sharing!
Kate
You’re welcome, Marisa!
Tierra
Could you add lemon grass to this? Noticed that some recipes call for it but I’ve never actually cooked with it before lol
Kate
I haven’t tried it. Let me know what you think if you try it!
Nathaniel
Hi Kate :)
I want to make this recipe, but I have a couple of questions before I do:
A. How thick is the consistency of this curry? (Between liquidy and thick)
B. How spicy is the dish? I am making this for someone who likes some mild to moderate heat, so want to make sure.
Thanks for your wonderful site!
Kate
Hi Nathaniel, it isn’t super thick but the rice does a great job of helping with that. The spice level depends on the brand and how much curry you add. You can always adjust to taste and/or add sriracha when you serve it if you would like more spice. I hope that helps!
Margot
This sounds amazing and solves my incredibly difficult job of once a year cooking for a tricky bunch: some vegans, some nut allergies, a guy who cant have tomatoes, yogurt, legumes or soy (i think i can get away with a tiny bit of soy sauce)… THIS IS IT!! So much gratitude.
Anna
Hi Kate, I made this and it was delicious but VERY spicy! My daughter couldn’t eat it. I used Mekhala red curry paste (organic). Do you have any suggestions for toning down the spice? Can I 1/2 the curry paste and add more sugar. Any suggestions appreciated!
Kate
Oh no! You could serve it with some yogurt or add additional coconut milk.
Valerie Brown
Yummy and flavorful. My meat-eating family was quite complimentary. I used baby Bok Choy instead of Kale and added a handful of pan-fried mushrooms, green onions and Thai basil to the bowl.
I would definitely make this again.
Kelley
Amazing recipe!!!! My kids are huge curry fans! They all had two huge bowls.. and said..”Don’t EVER lose this recipe!
Thank you for sharing :)
Marg wilson
I made this Thai red curry & veg and it doesn’t taste as good as you say. I substituted 2tsp of curry powder for 2 tbsp curry paste.
Did not use kale but green type lettuce , no sugar .
I did it in a crock pot not skillet
It tastes weak and a bit dry feeling on my toung not fluid dry but spice dry.
Any help.?
Thanks
Marg
Kate
HI Marg, it sounds like with the changes made to the ingredients and cooking method impacted your results.
Stacy
Delicious. I added green beans and butternut squash. Mine ended up a bit too spicy so I added some more coconut milk.
Laura
LOVE the recipe.
Tasted great even without the fresh ginger (I used powdered) and with a jalepeno pepper minced in for more fresh spice.
Kate
Thank you for your review, Laura! I appreciate your review.
Laz
Wow, another home run! This is delicious.
Kate
Great to hear, Laz! Thank you for your review.
Courtney Hawley
Do you think I can dump all the ingredients in a crock pot and cook it that way? I have 3 small kids so crock pot meals are my favorite.
Kate
I haven’t tried this in a crock pot and think it would overcook.It really doesn’t take much time on stove once you have your ingredients prepped. You can always prep ingredients ahead of time.
Donna
I would like to make this in advance as I know the flavors will absorb more. How many days do you think I can make it? Thanks!
Kate
Hi Donna, this makes great leftovers. It should be good 4-5 days. I would suggest storing the curry and rice separate.
Bev Wilson
Made this recipe for a crowd. Add chicken breast to one and chickpeas to another.
Delicious and super simple to make
Thx for. For another great recipe!
Kate
You’re welcome, Bev!
Stormi
So good! I don’t like it super spicy, so next time I will add less curry paste- changed up the veggies to mushrooms, onions, bell pepper and eggplant- also used Thai basil- instead of water I used chicken broth- will make this over and over!
Kate
Thank you for sharing, Stormi!
Adalicia Garcia-Bellorin
I switched out the kale for spinach. Added more garlic as opposed to using onions. I also added some chickpeas. It turned out super yummy. I made this for my work meal prep.