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.
Gabby
I haven’t tried it yet but I’m wondering if you have any suggestions to add some protein without using meat. I want to keep it vegan but I also don’t really like tofu. What about lentils? If I were to take that route, how would I do it? Thanks!
Samantha
I love using chickpeas in my curry dishes. I just simmer them in the sauce the whole time.
Samantha
This looks delicious! I’ve only ever made a curry with paste, but I currently only have curry powder on hand. Would this work with curry powder?
Kelli
I’m wondering the same thing! Did you ever try it with the powder? If so, how did it turn out?
Sheri
Just made it tonight and my 2 and 4 year old liked it!! I enjoyed it as well but would’ve preferred a little richer bolder flavor. Next time I will try it without the 3/4 Cup of water and add more coconut milk and an extra T of red curry paste. Thanks so much Kate! We are newly vegetarian and going very light on the dairy as well. I’m making a bunch of your recipes, they look so delicious. Last night we had your black bean/kale/avocado/rice bowl. It was awesome!! My kids also liked it too, and my meat-loving husband, who is trying vegetarian as well.
Thanks again!!
adison rounds
my boyfriend and i made this last night when we had people over and it was AMAZING! he wanted to add chicken, so we did, and it was still good! super easy, and we even have a little bit of leftovers! keep the recipes coming, thank you!!
Jordasche Kingston
Two for two, Kate! I had your lentil soup for lunch the other day, and that same day I made this for dinner (over jasmine rice) – so yummy!!! I can’t wait to try out your other recipes! I’m currently eying the vegetarian chili :)
Courtney
Oh god this is the best curry I’ve ever had… And it’s so frickin easy! Thank you so much for sharing ❤️
Dawn
Made this today after being reminded that Thai curry 1) exists and 2) is absolutely delicious. I went for sweet potatoes instead of carrots, because the red curry I tried this weekend included pumpkin and it worked really well. I also added the baked tofu you linked on your green curry page.
I had to add more salt than I expected, and I think I’ll bump up the tamari and rice vinegar measurements next time, but overall I was thrilled with my first curry effort! Thanks for posting this seemingly foolproof recipe :)
Frank and Margret
We just made this and devoured it. Our only comment is yummy and then some more :) very simple and easy to prepare but soooooooo full of taste.
we love curry and this complements our vegetarian diet.
thank you for sharing
Frank and Margret
Gozo , Malta
Samantha Wilson
This was absolutely delicious!! I have loved curry my entire life but never made my own! I did accidentally buy Indian curry paste but it was still great and I can’t wait to try it with the Thai Curry paste! I also added pineapple and maybe next time pineapple and grean beans, maybe even some cherry tomatoes. Can not wait for this to become a regular dish in our home, THANK YOU! oh and the best part is that next day cold on top of lettuce as a salad is AMAZING!
James
This recipe is awesome!! We added fresh brussell sprouts (quartered), canned mini corn,1/2 tbsp of curry powder and left out the kale. We also added 12 thawed shrimp (cut into 1″ pieces)about 8 minutes before it was done. It was delicious…will make it again soon!!
P.S. Does adding the shrimp make the dish “non-vegetarian”? If so, I would advise cheating a bit!!
Alaina
When I make this, I add about a tablespoon of peanut butter, a tablespoon of fish sauce, and some Thai basil. YUM!
alyssa
I made this tonight and was thrilled it tasted like my favorite creamy red curry from a Thai restaurant I can no longer go to. I used broccoli. ..mushrooms…Chinese eggplant…carrots…peppers and chicken and tofu.
I think next time I would need more sauce because of adding chicken and tofu which absorbed some liquid.
Should I double the coconut milk and water?!?!
Thank you and can’t wait to try the green curry next.
John Krotzer
This is now our favorite Thai Red Curry recipe (after trying dozens!) I also add 1 Tbsp of fish sauce, and a couple squirts of sriracha sauce, just to spice it a bit. My wife told me to stop trying other recipes – this is the one she wants to settle on. Thank you!
Laurie M
This was amazing! We’ve tried several red curry recipes that always end up being a huge disappointment, but yours was different! I had to make myself stop eating, and even now I’m contemplating sneaking back to the fridge for more. Thank you for sharing this!
Cindy
Five stars! I confess….I made it with chicken for my hubby and 3 yr old son (I’m the vegetarian ) and they LOVE it! Looking forward to making it again but without chicken ;)
Easy recipe and a definite keeper! Thanks, Kate!
Chris
This recipe was delicious! Made this for my GF who is a vegetarian and she loved it! I did forget to add the brown sugar but it still tasted sweet from the coconut milk and the natural sweetness from the veggies, so don’t worry if you forget to add it too it comes out great! Thanks for the recipe, definitely going to make this again very soon!
Janice
I made this once and loved it! I have my fridge stuffed full of all the veggies I need and more and I’m ready to make it but I just realized I’m out of rice! I don’t want to go shopping again until I’ve eaten up the food in my fridge, so I’m wondering what else I could serve it over instead of rice?
Kate
Hi Janice! Do you happen to have any cauliflower in the fridge? Cauliflower “rice” is actually really good… you just pulse cauliflower florets in the food processor until they are rice-like in texture and sauté them for a bit. Other than that, any cooked whole grain should be pretty good… millet, farro, wheat berries…
Lisa
I went to the market to buy the ingredients for this dish today, and came up empty handed on the key ingredient – red curry paste! I purchased green curry paste and red curry powder instead. Any idea if either would be acceptable substitutions?
Kay
Loved this recipe! ! Added more vegetables and tofu. Only thing, the red curry paste was not flavorful or spicy. My family loved the recipe and I have made it twice in the last 10 days!! Thanks
Adriana Arevalo
I’m loving thai food these days. The lemon grass makes the curry for sure. I was getting a bit tired of the indian curries. But I do love curry dishes. This was perfect. I must admit I made my own red thai curry and used beef not veggies. It just needs to cook a lot longer until the beef is tender…what a delicious curry sauce. Thank you for posting it.
Adriana Arevalo
…sorry! I forgot to rate it! 5 star for sure!
Patty
I made the vege. Curry for my husband yesterday. I followed the recipie. I have to say it was not as good as the reviews said. We were pretty disappointed. The flavor was bland, will try some of your muffins and blueberry loaf.
Nerissa
This looks delicious and I really want to try it. However, we are not a vegetarian family. Any recommendations for adding meat? What kind, how much?
denisha
Dude thank you! This turned out amazing
Rosy
Made it twice now. My family loved it. I have one question is there a way o make it less creamier. I can really taste the creaminess of the coconut milk. I was thinking would it help to substitute half coconut milk with broth?
Thanks
Danielle
I made this a couple weeks ago and am hooked! We’ve had it once a week since then! I’m excited to explore your site and try more of your recipes!
Sarah
Yes!!! This is the first time I made a curry and actually liked it! So good and leftovers were even better. Can’t wait to make it again.
Joanna
Just made this tonight my husband and I tore this up ! It was DELICIOUS! I took a pic and sent it toy brother who lIves about 25 minutes away and he drove over and finished it off. Thank you for sharing.
Joanna
I didn’t week it to my liking. I added small diced sweet potatoes and cayenne. I think the next time I do this (next week) I am going to makey own coconut milk. Can’t wait!!
Brenna
I made this last week. It was delicious! And the leftovers were even better. This was a hit with my entire family including two picky preschoolers.
That Fooshards Guy
Saw your recipe, used it as a base, made my favorite ever dish. Thank you!
My method is more of a pad thai curry. I added in 4 fingerhot peppers. I skipped the kale. I minced half of the main veg, (all of the fingerhot) and put it all in there in the initial softening. Cooked it all down. At step 4 I didnt add any veg with the coconut milk, and added 1/4 cup water just let it all simmer for about 15 more minutes. Then when all the minced stuff was super well done, I added in the half that wasnt, carrots first, then peppers, then onion staggered a couple minutes. Added some super thinly sliced chicken, let it cook, added in a scrambled egg, poured it over rice noodles, squeezed a lime on it, and hoooooooooly crap. Best thing ever.
What I’m trying to get at is the base flavors are an inspiration. Thank you.
Rosie
How would you incorporate red lentils into this? Dying to try but would love to bulk it up with lentils and potato so skip on the rice!
Kate
That’s a good question. I think I would just cook them in a separate pot and stir them into the finished curry. Otherwise, they’ll absorb a lot of the liquid, and I’m just not sure how well that would work.
Fabi
This was absolutely delicious! I made this for a group dinner and everyone was impressed. The cooking process was really quick since I used a rice cooker, also I really like that someone could customize their bowl and make is spicier or add more topping like bean sprouts and basil. I didn’t use kale because I just forgot to buy it but will definitely try it next time.
Jorden Vilos
I am SOOO glad I stumbled across your blog! Just wanted to let you know this is our (my husband and I) 3rd time in the last month making this curry. It is seriously the most delicious curry we have made….ever. Thanks for posting! :)
Who Let the Mum Out?
I made this last night. My husband and I loved it! Definitely making this again. Can’t wait to try your other curries.
sue warner
I made this last night and WOW!! It was the best curry I ever had!! I did add 1/4 tsp peri peri and 1/2 tsp sumac just to give it a kick. Best ever and thank you for your blog!!
Christina
Delicious. Going into my rotation.
Katie
This is a fantastic dish!! I’ve made it in a few variations of veggies because my husband doesn’t like peppers – subbing in broccoli instead of kale works fantastic too! I love making curry at home and found that the Mae Ploy brand (available online) is the best- the red curry flavors in this dish are just like in a restaurant!
Cez
DEAR GOD this is the best curry I’ve ever had.
Jemma Cox
Trying this tonight!!! : ) xx
Jaime
I’m making this for my boyfriend tomorrow night. We both love Thai food. He keeps asking what I’m making but it’s a surprise. I’ve never made Curry before but this looks like an easy recipe wish me luck! I’m also adding chicken that is marinating right now in pretty much the same ingredients that are the sauce in this meal. So excited to try it!!
Anne Marie
This is a great recipe! I did want to note, though, that while the brand of curry paste you used is vegetarian, many, if not most, other brands contain shrimp paste, especially if they come from an Asian grocery store.
Lori Haaland
If you want to add chicken..when do you put it in…if it’s raw??
Kate
I’m sorry, I’m a vegetarian, so I don’t have much experience cooking chicken. I would probably suggest cooking it separately, and adding it to finished dish.
Sandra
Hi Kate,
Just made this curry for dinner, it good except you forgot to add acid to this recipe. It needs Lime zest and Lime juice.;)
Kate
The recipe calls for rice vinegar, which is acidic, but I’m sure lime is good as well!
Paul
This was amazing. Thank you. The only thing I’ll do differently next time is cook the carrots for maybe 15 minutes first before sauteeing everything else as everything else was done way before the carrots and they were rather crunchy. Still awesome though.
Corin Tuccini
SO GOOD! Thank you!
I didn’t have rice vinegar so I used ACV and it turned out just as well.
Jan Laws
I made this for dinner. I changed the recipe by adding a can of coconut cream after the can of coconut milk and 1 and a half cups of water. There did not seem to be enough liquid and the water thinned the soup. I added the extra can for texture and volume. It deluted the spices and made them too mild…but the texture was nice. Very pleasant. Zero kick.
Zainab
This curry was delicious! I halved the curry paste so my kids could eat it but I think it was still a little too spicy. Don’t think they can handle chillies just yet. I added tofu, canned baby corn, shrimp and straw mushrooms and it was a great combo. Thank you for posting!
Wendy Spink
I tried the red thai curry found it easy to follow the recipe, the curry it’s self was excellent and very enjoyable
Ellen
I’m totally an ignoramus when it comes to cooking, but this recipe looks divine and my mom loves curry…attempting this for mother’s day. IF you were to add tofu, when would you recommend adding it to the recipe?
Kate
Hey Ellen, I’m sorry I didn’t answer your question in time for Mother’s Day! I just added a note to the recipe that explains how to best add tofu.
Butch
No self-respecting Thai would put kale in a curry!
Gil
The Thai Red Curry is amazing and bursting with flavor! I doubled the recipe and I added cauliflower, broccoli, purple sweet potato, string beans and mushrooms it was delish and a crowd pleaser with guests going back for seconds. Definitely a keeper
Deborah
So Delicious! My husband and I are new to Thai cuisine, and plant based eating. We love this recipe.
Ooly
My daughter turned vegan ( not like zombie, brain not allowed ). Anyways, was looking for cooing ideas and came across this. Comming from a meatatarian ( me ) this is good ( love food with flavor ), followed the recipe to a T and it was great. Maing it again tonight ( one week later )
Ooly
Just seen my spelling mistakes….. Sorry not too keen on typing and glasses not on. The only excuse I have and am sticking with it.
Kelly
I just made this for dinner tonight and it was SO GOOD! I substituted bok choy instead of kale and doubled the quantity of sauce (my husband likes it saucy). We also used rice noodles instead of rice! Thank you for such a great recipe!
Shelly
I am making this as we speak and can’t wait to try it! I am curious, why do you add the rice vinegar and soy sauce after you take it off the heat? Do you have to wait?
Kate
It’s generally best to add those ingredients after the dish is done cooking. Heat can compromise their flavor.
Alastair
Great recipe; only suggestion I would make (having followed the recipe exactly) is not to add any water (the 3/4 cup bit) as it needlessly watered down the sauce. Unless your coconut milk is extremely dry I can’t see why you would ever need to do add additional water, especially as the dish is not simmered for that long. Otherwise really good and (with this adjustment) will definitely make again.
Danni
I am just wondering if adding chickpeas to the recipe would be too much? I wanted to add more protein. I am attempting to make this today, it looks delicious. After reading the comments, I am excited for dinner this evening ;)
Kate
I think that’s a good idea!
Aaron
I’ve made this recipe three times already. It is excellent! I add cooked chicken, and follow the rest of the recipe as is.
Helaine
This recipe is fantastic!! I’ve eaten curry dishes at many great Thai restaurants. This dish rivaled those and was much easier and cheaper than going out.
Thanks for sharing this great recipe.
Colin
For those of you who are not vegetarian, or occasionally eat fish, I added filleting scraps from rainbow trout to the curry when the liquid portion is added, and it worked incredibly well. Thanks for the great recipe!
Melanie
So good! Tastes like my favorite Thai restaurant. Now I can try something different on their menu!
Alison G.
Loved this recipe. Perfect!
Carrie
Just made this dish. It was wonderful, however I would have liked a little more curry flavor. Should I add more curry paste next time?
Tamika
My girlfriend and I, have made this curry twice now and onto my third go of it, but am now tripling the recipe to serve it too my whole family 12+ of us.
Can’t wait to see their faces when they try it for the first time.
Thanks heaps this curry has made our day, we LOVE Thai food.
Tony Christoffelsz
What an array of FOOD???
Just LOVELY!
Rhiannon
Thanks! Just made this curry for a coeliac friend and she loved it. Great to find a recipe that suited all of our dietary needs: gluten-free, vegan, and nut free. Plus this is easy to make and really tastey. Lovely meal for a very cold evening in Melbourne – and yes it does get cold in Australia!
Ken
This a wonderful recipe. I added chicken by cooking it first in coconut oil then taking it out and adding back in later in the final moments.
Kaytee
I’ve now made this recipe more than 5 times. Its so flexible. Tonight I made it with beet greens.
Delicious and amazing every time.
Emilia
Best curry I have ever had!
Betty Velasco
Can you please tell me, which is the best already make Thai red curry brand, to buy
Thank you
Shirley
Wow, thank you for this amazing recipe! My only complaint is that I didn’t double the quantity so I could have leftovers all week!
Caren
We were looking for a recipe because we were trying to duplicate the delicious red curry we’d experience in Thai restaurants.
We had fun following your recipe and the result blew our socks off!
Today will be the fourth time of cooking this dish:)
Thank you!
Kim
Made this for lunch today! Used bokchoy, shiitake mushrooms, carrots, and added some fresh chili. Absolutely delicious! Will be making this again next week. Thanks for sharing!
Carolin
I had never made a Curry before, so I needed a lot of ingredients. But it turned out wonderfully, and now it’s a staple in our kitchen! Sometimes we’ll add chicken to satisfy the husband’s need for meat, but he’s always game for it! Thank you very much for the recipe.
Kayla
Decided to give your recipe a whirl and I’m excited about the new addition of kale to my usual recipe for this favorite asian dish in my household! Lived over in Korea for awhile and have also visited Bangkok a few times, so this is a must-have dish in my home :)
Thanks for sharing!
Esther
the sauce as listed is absolutely amazing. Great for both vegetarian and non vegetarian dishes, I have yet to try a protein or vegetable that doesn’t go with this!
Betty
I made this recipe today for my husband, two grown children and myself. My son and I were extremely pleased with the results but my husband and daughter found it a little hot for their tastes. I made it almost exactly as written, just adding a few extra vegetables to suit what I had on hand (2 each red & green peppers, 4 carrots). In order to compensate for the extra, I made Basmati rice using 1.5 cups uncooked. The kids were late arriving, but the food was excellent even at room temperature. Really loved it – looking forward to making your Thai Green Curry in the spring!
Paul
This was superb thanks! Made a few alterations to suit us. Dropped the kale, added broccoli and mushrooms, coconut cream instead of milk (150ml), cider vinegar as we didn’t have rice, added some lemon and 3 Thai chillies (a must for us as we love our spice). Also just had it between the two of us in one sitting cos we’re greedy :) Thanks!!
Paul
5 stars ;)
Martin
I’ve made this curry a few times now and it really is the best red curry I’ve ever made! It’s a real fridge cleaner; I put any veg in my fridge straight into the pot and it always comes out delicious. This one really is a keeper!
Gabby
This was delicious! I made this for my boyfriend and I last night. It might have been my curry paste, but it was far too spicy for him, but perfect for me. (Although I am a self declared spice queen – I always order extra hot). The veggies I had were potatoes, broccoli, capsicum and tofu.
This sauce recipe is definitely going on the winter dinner rotation.
Alissa
Amazing curry– I’m never going to pay $14 for a serving at a restaurant again!! Absolutely delicious, even my picky family loved it! The only thing I changed was a full tbs of soya sauce and half a tbs more of red curry paste.
Only bad thing is it was so good there were no leftovers haha :)
Hiral
This seems delicious. Can I cook my mushrooms separately and get rid of the water so that my curry is not watery?
John
I made this as the first attempt ever at Thai.I have to say I was quite proud of myself. IT was amazing!!! I added Chicken and Broccoli. This will be a on the menu rotation at my house for years to come.
Debbie
This dish is delicious! The flavours are amazing! I love Thai food and this is definitely a keeper!
Maria Urban
I absolutely love this recipe, it’s become a staple in my kitchen. At the moment I’m staying on the countryside in Norway at my family’s farm, and I really crave this dish after weeks of fish and potatoes. I even have home grown kale! But in the stores here it’s impossible to get thai curry paste, as well as fresh cilantro.
I bought a can of sambal oelek, so tomorrow I’m gonna try to recreate this recipe without the curry paste – very dangerous, I know. Was thinking to add ground cumin, cilantro seeds and curry powder, and to use fresh basil-mint as a substitute for the fresh cilantro. Do you have any other tips as to making this dish in the countryside – or what feels like a depleted food-desert?
Thanks for this fantastic blog!
Sarah
5/5, would recommend :D I added a lot more spice than the recipe calls for, but that’s just me. Also recommend topping with some fresh sliced lime in addition to the cilantro.
Krystal
My husband and I just finished this dish for dinner and thought it was delicious! I used the peppers, carrots, and added mushrooms. I also added baked tofu. This will definitely be added to our dinner rotation.
Izzy
I made this tonight and was delicious! Used your crispy baked tofu recipe to make tofu as well–my first time making tofu and it turned out super crispy and delicious. I added bean sprouts to my veg and it is amazing. A little spicy but so good!
Amy
This was absolutely delicious! So impressed with this recipe. Found it via Google, great job!
Sara
I’ve made this twice already and I totally love it! I’ve never had Thai curry before (I’m more of a Pad Thai fan) but I think I’ve found a new favourite dish! Thanks Kate
Amy
Wow! This was OUTSTANDING! We are Thai “snobs” as we have an excellent family-run Thai restaurant close-by. This is so, so good! I made your perfect oven baked tofu and put that on top too. I’m writing this one into my recipe book. I’m not sure we’ll be frequenting the Thai restaurant as often now :)
linda
My husband and I just sat to eat this and my oh my delicious!! Thank you for creating this dish! In restaurants I always order yellow curry or make my own yellow curry because I don’t like the red. When I was cruising for a curry dish I saw yours. It took about an hour and a half looking at your recipe, pondering if I wanted to make it. I would leave it, come back…the picture was super pretty and the kale kept speaking to me so I gave in. I even made the paste instead of buying it…very proud of myself ❤️. I still won’t order red in a restaurant but I will be making your dish again and again…
Sap
Will this taste ok if we use light cocunut milk, thats all i have in my cabinet right now
Lisa
I just made this for the second time in a few weeks. This time, though, I made it in the crockpot. I added 4 large chicken breasts and a diced sweet potato to the recipe. I cooked it on low for 8 hours in the crockpot. Perfection!
Kelley Bennett
I love this recipe! It is one of my favorites. I am making it for a big group of people and kids this weekend and wanted to make it less spicy. Any adaptations that could cool it down?
Kate
Thanks, Kelley! Maybe use half as much ginger, maybe half as much curry paste? It’ll have less flavor that way. And/or, you could load up on sweet veggies like carrots and bell peppers.
Bernadette
This was absolutely devine! I made my own paste with a cowhorn pepper from the garden, only thing I didn’t have was the lemongrass which I’m sure would’ve added a nice flavor but it was great anyway. I had a zucchini and broccoli as my veggies and I didn’t add the sugar. Will totally make this again and again!
Bernadette
Oops, *divine!
Kate
Thank you, Bernadette! I bet your fresh-from-the-garden version was extra delicious.
Lisa
Stumbled on your blog looking for vegetarian meal inspiration and this looks amazing! Can’t wait to try it.
foxy
have tryed fried pineaple rice…this red curry and your luvley lentil soup….glad i stumbled across your website magic food…im from new zealand…
Anu
Literally the best Thai red curry recipe ever. Even better than what I’ve eaten at restaurants!