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.
SD
So delicious!! I made it tonight and everyone loved it. I’m already dreaming about tomorrow’s leftover lunch (maybe brunch) ;)
Thank you for the wonderful vegetarian friendly recipe!
JayBay
My first vegan dish ever and what a good one it turned out to be. I messed up the rice by putting in too little water and had to substitute rice vinegar for Apple cider but it gets a 10/10 from me. I even feel like I’m more alert for some reason but that could just be from happiness this turned out so well! lol This leaves me very excited to continue on this path. Thanks for the recipe.
amber
Thai red curry paste is not vegetarian as it contains fish stock
Kate
Hey Amber, I use Thai Kitchen brand and it does not contain any fish products.
Bella
Before you negatively review something, please do your research. There are at least two brands of red curry paste I know which contain no animal products whatsoever; not to mention you can make your own red curry paste at home. Do your research before commenting please.
Chrissy
Just made this for the second time. Absolutely delicious. Any vegetable will work with this. Very flavorful but not heavy. Thank you!
Lindsay
This was amazing! My boyfriend said “This is better than any takeout I have ever had”. And we live in NYC, the land of takeout everything!
Ann-Marie
I was looking for a Thai red curry recipe and it looks like I only need this one! Thank you – I made it with sweet potato, peppers, Tuscan kale, and mushrooms, and the flavors in your recipe were perfect.
Anna
This is my second recipe from you… the first being the Perfect Skinny Margarita (which we enjoyed all summer). This is an excellent dish and so healthy. Thank you!
Denise
This was so delicious! I love Thai food but can never make it as good as it tastes in restaurants, especially if I’m trying to keep it healthy. This was fantastic and totally satisfied my tastebuds! Thank you for the recipe :)
Denise
Oh, FYI I’ve also tried your skinny margarita recipe, and it was my favorite drink this summer! It’s also surprisingly good with bourbon :)
Kate
Thank you, Denise! So glad you loved this one, and the margarita, too. I’ll have to try your bourbon version, stat!
Logan
Hi Kate! This is the second recipe from you that I’ve tried. A few weekends ago, my boyfriend and I made your sweet potato chili recipe – delicious. Last night we made this one and wow, we were both head over heels for it! We went a dash or two heavier on the rice vinegar and soy sauce, and my bf added some cayenne and red pepper, but it was delicious. We can’t wait to try another one of your recipes this weekend. Thanks for sharing your meals with us!
Kate
Thank you, Logan! So glad you’re enjoying the recipes. Your version sounds awesome.
Kate
Fantastic base recipe to go off of!
I made the curry according to the recipe (omitting the kale) and then ended up fiddling with it until it was perfect. Another clove of garlic, a good bit more curry paste and plenty of salt took it to a different level. Oh, and an abundance of chili flakes and a bit of Sriracha
Kate
Thanks, Kate!
Jessy
Cannot wait to try this tonight! I’ve been following your blog for a while now and heading into my second trimester of pregnancy, I’m finally feeling that I have a bit more energy and enough to start cooking again (my favorite past-time)! Your recipes inspire me and I can’t wait to try them! My husband and I are both vegetarians (and wannabe vegans but can’t quite snip the dairy habit) and my 14 month old is allergic to eggs and has a dairy intolerance. THANK YOU from the bottom of my heart for doing what you do. I now have recipes I can make my daughter with your provided vegan substitutions without worry. I can’t tell you how lovely that is. Bless you!
Kate
Thank you so much for your kind words, Jessy. They are much appreciated. I’m glad you are feeling up for cooking again! All my best to you and your growing family.
Jen
I threw in all the veggies from the back of the fridge and topped with cilantro and siracha. The sauce is GREAT. The regular coconut milk makes a huge difference.
Kate
Thank you, Jen!
Maria
Made it tonight as I bought coconut milk on a whim and Googled red curry paste and coconut milk to find a good recipe. It was so easy and delicious!! Added zucchini, mushrooms and chicken to make sure there was enough food for lunch tomorrow. Have never been this excited about lunch! Was well received by my partner as well who almost ate so much that there was no lunch. Will definitely be a dinner I’ll make again.
Kate
Thank you, Maria! I’m so glad you found my recipe and enjoyed it. :)
Margie
Yummy, I used veggies I had in the frige, steamed some potatoes and orange cauliflower, generous amount of celery, very smooth and satisfying. Thank you for the recipe.
Kate
Thanks, Margie!
Christie KC
So yummy. I added eggplant (roasted in the oven first with olive oil and red pepper flake) and leeks…omitted the carrots. I will make this again and keep playing with the veggies I have on hand. Perfect! The lite cocount milk did just fine too.
Kate
That’s great. Thanks, Christie!
Rachel
So delish! I’ve been searching for the perfect red curry recipe after several half-successes, and was slurping spoonful after spoonful out of the pan before even serving.
I added chicken and replaced the water with chicken broth and the kale with baby bok choy. Thanks for the amaze recipe! This one’s getting copied into my recipe box.
Kate
Great! I’m glad you enjoyed this one, Rachel!
Mary
Woah! I just did this curry and it was perfect <3 I'm definitely going to cook it again. :)
Sandra
This recipe was awweeesome. The rice vinegar garnish was the perfect touch, and the red thai paste recipe was amazing.
Gillian
The best curry ever!
Fabulous and so quick and easy to make.
Kelly McDonald
I’m in LOVE, this was SO good! You’re my hero. I’ve had Thai curry with a couple tablespoons of pumpkin, might try a variation of this amazing dish this fall like that.
Maria
Loved this dish! Made it tonight with a few changes to veggies, used bok choy instead of kale (not a fan) and it turned out great. I also used cauliflower rice before I saw in the comments you recommended it and that worked out well for us. My first time cooking with red curry. Thanks!
Kate
Thank you, Maria! So glad you loved the curry. Your version sounds awesome.
sonal
i added eggplant, subtracted soy sauce and still the curry was amazing. thank you.
Kate
Thank you, Sonal!
Larissa
This recipe looks delicious! My husband and I love curry/coconut milk dishes. I want to try making it with chicken too. Do you have any suggestions about which point I should add that? Maybe in Step 4 like you suggested with the tofu? And probably cook the chicken first?
Kate
Hi Larissa, I’m sorry, I’ve been a vegetarian for as long as I’ve been cooking, so I really can’t say. I think cooking it first would be a safer way to go about it, then you could add it near the end.
Larissa
Okay no problem, thanks so much! :-)
Jamila
Made this curry and it was absolutely fabulous! Didn’t have kale but used other veggie I had. It was so tasteful and absolutely delicious. Thank you!
Kate
Thank you, Jamila! I’m so glad you enjoyed it.
kim
Hi Kate,
yes I made this and my daughters are making it, too. It is delicious and a family fave. Thanks for the great recipes and keep on making that mess! Tastes great!
Kim
Kate
Thank you, Kim! Thank you for sharing this recipe with your family, too.
Malorie
I made this tonight exactly as written, and it was a very satisfying meal. When I make this again (which I certainly will), I will probably add more of the curry paste, since both my husband and I found it to be a little on the bland side.
Kate
Thanks, Malorie! Different curry brands vary in flavor, so adding more to taste next time should do the trick. That, and/or adding a little extra salt.
adrienne
i tried it and added tofu…i think i was expecting a little more in depth flavor- so i added a little more spices here and there…thinking it will be even better tomorrow! thank you for sharing :)
James
This was a good recipe — I browned chicken thighs in butter and added them in (diced) right before serving along with some almonds; it came out great. My only issue was that it was quite watery; in the future I will cut down the recipes 3/4c water to maybe 1/4c or less. Thanks!
Kate
Thank you, James! Cutting down on the water should do the trick.
Brian
This is a delicious recipe! I loved it and have a bunch in the freezer saved for later in the week (along with your spicy lentil soup, also beautiful!!!) The only problem I had is that my bell peppers were very soft and had lost their vivid color and crunch by the time the kale had cooked. Maybe the kale I have takes longer to cook. Could you stir-fry the bell peppers only very briefly and add the coconut milk and kale well before they soften so they retain some crunch? Or would you recommend cooking my kale separately and adding at the end once the peppers have reached their desired texture?
Can’t wait to try more of your recipes, so glad I found this site!
Kate
Hey Brian! I’m so glad you’re enjoying my recipes. I bet you could add the bell peppers and kale at the same time. If the bell peppers are still overdone at that point, then I’d add them a few minutes after adding the kale.
Stasia
You had me as soon as I read your note about having the leftovers for breakfast. That’s so me, too! My husband thinks I’m pretty strange when he sees me eating last night’s dinner at 10 am, but we loved this curry so much, perhaps he’ll understand this time.
I’ve made a lot of curries using prepared pastes, adding a bit of brown sugar, fish sauce, most often following the simple recipe on the label. Your recipe is a bit more involved, but I suspected adding fresh onion, garlic and ginger would take it to the next level, and I was right! Oh, and full-fat coconut milk too? You were right! What a difference from the Trader Joe’s light version I have been using for the past 10 years. Now that I know that coconut fat is a healthy fat, the splurge seemed not such a big deal. You must try kabocha squash in this recipe, aka Japanese Pumpkin. It’s rich and creamy and sweet and so yummy. I had a gorgeous red one from the farmer’s market and didn’t need to peel it. Stayed pretty true to your recipe, only I subbed chicken stock for the water, added a bit of fish sauce, and didn’t bother sauteing the peppers, just cooked all the vegetables in the curry liquid, adding them in order off what would need the longest time to cook — first squash, then peppers, next julienne-cut carrots, and finally ribbons of rainbow chard (had no kale) and half a can of garbanzo beans. Garnished with cilantro and Thai basil from my garden. While preparing the ingredients, my husband remarked on the wide range of bright, colorful veggies, and I replied that my hope was for this meal to be “where comfort food meets health food.” It really was just that, so filling, warming, absolutely delicious and satisfying. Thank you for this terrific recipe!
Kate
Stasia, thank you for your note! I appreciate it. So glad you enjoyed this one (full fat does help, doesn’t it?). I’ll try to cook some curry with kabocha soon. Sounds so good!
william
I tried your recipe and it is good. I was really expecting it was better than the local restaurant because that is you said – I’m afraid not, the local Thai place has a red curry and it is about twice as good. …wish you would not exaggerate cuz I took the time to make it expecting it to be fantastic and it’s just OK.
Kate
I’m sorry you didn’t absolutely love the curry, William.
Bella
Just because you made it and didn’t like it doesn’t mean others didn’t. Mabye the red curry paste you use is not great. In fact, I used the Thai Kitchen brand of red curry paste and it is way too mild for me so I switched to another brand (comes in individual portion cans, forget the brand but it’s vegetarian and sooo good). Also started making my own curry paste at home and it makes a good difference. You don’t have to like a recipe but don’t be rude just because it didn’t meet your criteria.
Madison
Made this Red Curry recipe and its amazing! My roommates love it!
Kate
Hooray! Thanks, Madison!
Vish
Delicious Thai recipe, thank you.
Kate
Thank you, Vish!
James
Just made this tonight for my family. They loved it! It wasn’t a perfect thing, and I think I need to prep a little bit sooner, but it was fantastic. Thank you!
Swetha
It came out amazingly well! Thanks so much for the recipe
Jessie-Leigh
This was one of the easiest-to-follow Thai curry recipes I’ve found! I added a bit of fish sauce & thought it was a home run! :)
Kate
Thanks, Jessie-Leigh!
Alejandra
This recipe was pretty good, and it made quite a bit of leftovers, so I was able to freeze some and eat for a few lunches over some warm rice.
Laura Scott
Tried this today with the veggies I had on hand. Carrots, mushrooms, onion, garlic. I used coconut aminos in lieu of soy sauce and added precooked grilled organic chicken strips. This was so good. So so good. Can’t wait to make it again. Thanks!
Summer
Sooooo probably a silly question to a lot of home cooks…..but which type of rice vinegar is considered “regular” rice vinegar—seasoned or unseasoned? This recipe just calls for rice vinegar, but I have both. Thanks!
Abigail Slater
I don’t normally go back to comment on recipes, but this is hands-down the best recipe I’ve come across all year. I’ve made it three times in the last two weeks and I’m still not sick of it. Awesome job!
Sonali
Followed the recipe exactly and it turned out delicious!
Laura
Such a great recipe!! Just made it tonight and all my housemates loved it. I made it with broccoli and mushrooms as well. I also added a bit of curry power and cumin for a little more spice and flavor. I think the regular coconut milk truly makes the difference. Thank you!!
Maria wolff
Made this recipe tonight for hubby and me. Turned out great! Sorry we ate it before I took a pix. Will make this again!
amy
This looks amazing! I could eat red curry every day.
Nicole G
Made this for dinner tonight and cheated with a bag of frozen veggie medley that I added in for the last 5 minutes of cooking and it was awesome!! So easy and so delicious! Red curry is one of my favorite things to order out and this recipe is the closest I’ve come to that authentic Thai curry flavor. So yummy!
Erin from Queens
My first experience with curry and it turned out perfectly! I added broccoli and mushrooms and increased the sauce. Delicious! Thank you!
Alex
Hey Kate if I wanted to make this with chicken when would I add it ?
Z
Alex, I made this last night with whole chicken thighs. I browned them first for about 5 minutes, transferred to a plate and then added them after the coconut milk, put a lid on and let everything simmer for about 15 minutes. The veggies will get a little softer because of the additional time but it made the chicken juicy so I don’t mind, if you do I would cut the thighs/breast into smaller pieces to reduce the simmer time :) really a great recipe with tons of options!
Z
Amazing and so flavorful! I was making a red chicken curry but loved this recipe, so I added some browned chicken thighs after the coconut milk and let everything simmer for 10-15 minutes. It turned out great! I know this is a vegetarian recipe and I’m sure it is just as amazing without the meat, but my boyfriend likes the protein. I also used shallots, and lemon as the acid because I didn’t have rice vinegar – but I think you can experiment a lot with different veggies in this dish which I will. Thank you, excited to try more recipes from here! :)
Gabrielle
Hi! I recently made this dish and it turned out amazing. I especially thought it went great paired with the Korean beef bowl dish from the damndelicious blog !
Yum!
Marley
Just made this! Husband goes “girrrrlll you can cook!!! I can’t stop eating!” Lol, I literally neve cook and tell him I can’t. Thanks for this and making my husband think I’m a kitchen goddess. Ha!
Tush
Two words – Insanely Satisfying… Thanks Kate :)
Elizabeth
This was my first attempt..wonderful! I definitely will make again!
Diane
This was colourful and delicious. We added chickpeas to make it more hearty, and with that I would add more kick – maybe crushed red pepper flakes or siracha while simmering. But yum!
Samantha M.
Hi Kate, this will be my first time cooking Thai at home. Will it make a noticeable difference to opt out of the rice vinegar at the end? That’s just not something I have stocked in my pantry.
Thanks! Love your website :)
Susan
I just made this the other day and straight up forgot the rice vinegar (though it was sitting on the counter, waiting for me… go figure), and this is still an incredibly delicious recipe. You should go for it!
Samantha M
Thank you Susan! It turned out great! Can’t wait to add some shrimp or chicken to it next time! Thanks again!
Susan
I know I’m way behind with this recipe, but I made it the other day, and it’s super amazing! I can’t eat bell peppers, so essentially had to swap out half the veggies. I used the base, carrots,and kale, but added small diced sweet potatoes and chickpeas; then extra curry paste, and a little turmeric. It took a bit longer simmering to cook the sweet potato through, but it was still delicious in the end!
Kate
I’m so glad you made this one and enjoyed it, Susan! Have a great day. :)
Monica
Made this for the first time tonight after having it bookmarked for awhile, AMAZING! Thank you for sharing such a wonderful recipe. :)
Kate
Hooray! Thanks, Caroline!
Sara
Thank you for this recipe! I made it last night for the hubby and he loved it. I tweaked it a bit: soy sauce at the end was the only salt I used (the curry paste had more than enough salt), instead of sugar I used silan (date sugar), and I added broccoli. Would highly recommend this recipe!!
Kristen
Just love your blog! Every recipe I have tried on here has been so delicious. I’m moving towards a more plant based diet and I’ll be using your website to make the transition easier and more exciting. I can’t wait for your
cookbook!
Deirdre
Love it! So fresh and easy. Healthy but with lots of flavor
Joanna
Delicious, and PERFECT fall meal. I’m not a huge fan of kale, but like you said, you can sub in other veggies. I’ve made with bok choy replacing the kale, but also tried with asparagus, and both ways were DELICIOUS! Only other “garnish” I added was a squeeze of lime.
Thanks for the easy, healthy, and delicious weeknight recipe!
Vanny
This was soooooo good. Hubby and I loved it. We put 3 chopped fresh Thai chillies at the end and it was the perfect spice level. Want to eat more but so stuffed.
Caitlin
This recipe is SO good! There are a few ingredients in this recipe, like soy sauce and vinegar, that I haven’t used in a thai curry before, but I will from now on! I didn’t have kale, so at the very end I threw in a handful of fresh spinach instead – it worked out well. Also, instead of the tofu I added some sliced chicken seasoned with cumin, garlic powder and a tiny bit of chili powder (I’ve been making a lot of vegetarian dishes lately and my spouse wanted to meat!). I will definitely be making this again.
Susan
I have been trying to stay away from my favorite Thai restaurant as I know there are some unhealthy things I’m trying to stay away from – questionable oils, etc. But I’ve been so missing my red curry! I made this tonight and I am absolutely in love! Satisfied my craving for Thai food. Thank you so much for creating this.
Klaudia
Thank you so much Kate and Cookie :) for this wonderful and delicious recipe. WE LOVED IT!!!!!! I tried many of your recipes but this is the best one! I was so happy when I found all the ingredients in the store where I live. I love that Thai red curry paste! THANK YOU SO MUCH FOR YOUR WORK AND FOR SHARING THESE WONDERFUL RECIPES!!! This was our favorite. :) Please keep up the good work and sharing ;)
Kind regards,
Klaudia
Vish
Mmmhmmm.
‘Nuff said.
Meredith
Kate, you did it again. You made my favorite meal. Thanks for making me a successful cook. This curry is perfect on a winter day. I liked it more after it was in my fridge for a day, as the flavors soaked in. I’ll be pairing it with your tamari/soy sauce almonds.
Cara
Loved this recipe! I added mushrooms and they were a great addition. I liked the spice, but my husband thought it was too spicy. If I used a little less of the curry paste would that lessen the spice some?
M. King
I’m a Peace Corps volunteer living in China, and I just made this dish! It was amazing to say the least. I couldn’t find any coconut milk, so I used regular milk and reduced the amount by about 6 ounces. No tamari, so subbed with soy sauce, using a bit less than called for. No kale, so I just used regular Chinese spinach leaves. I also added some chicken I seasoned with turmeric, salt, and pepper. Even with ALL of the substitutions,it still came out extremely flavorful. I’m adding this to my line-up. Thank you!!!!
Maggi
I’m making this again for my daughter tonight. It’s her absolute favorite! A great use for the leftover chopped Kale salad too. Oh yes… Tamari, glad I visited. :)
Jennifer
Such a delicious colorful dish, perfect on a cold night like tonight! I made this with a green curry paste tonight, it was absolutely delicious! Love your recipes! I am posting a pic on Instagram under @jen.bites. Thank you!
Leeanna
Girl this was so GOOOD!! Im in awe that I made something so awesome thank you
Melissa
Made this recipe today– so great on a cold, rainy, gray day. I did add broccoli and red pepper flakes (I love spicy food!). I don’t eat as many vegetables as I should, and this recipe is a delicious way to basically eat a bowl full of vegetables for a meal. Thanks!
Nancy Marasco
Just made this last night. For the vegetarian we added tofu – we also added grilled chicken. This was fantastic and easy! The kale was surprisingly delicious.
Brett Gardner
Perfect recipe for a vegan curry fan! So good!!
Marcela Heidt
This was absolutely delicious, I added tofu and used brown rice. Thanks for the great, and easy, recipe.
Kyle Marie
Made this tonight. My husband and I RAVED about it! Loved it so much!! You know what makes you unique, Kate? Your recipes aren’t just falvorful, easy, and unique….They ****don’t require expensive ingredients**** (biggest selling point EVER!!!!!) and are actually QUICK, not just easy. The 3 kiddos liked it too (even good for the baby because flavorful but not too spicy, and can cook the veggies until soft enough for a baby to chew, if you prefer). Love love love your stuff. Keep cooking!
JenK
Delicious! I used zucchini and added a can of rinsed chickpeas for protein.
Angie
I found this recipe yesterday and made it last night, and it was pretty much the best thing I’ve ever cooked!!! I ate so much of it I wanted to explode, then had it for lunch today and plan on having it again tomorrow. I’d eat it for breakfast too.
I couldn’t get my 8 year old to try it, but I’ll work on that because this is going on a regular rotation in my house.
I used a variety of veggies – I had leftover turmeric roasted cauliflower and some spaghetti squash so I tossed those in, as well as some fresh carrots, broccoli and pea pods. The coconut milk I used didn’t have guar gum so it was very runny which was actually really good because it meant that I could add a TON of veggies, which I did.
I’m trying your green curry next. Maybe I’ll just rotate between the two, because I’m pretty sure the green curry will be just as fab.
Thanks!!
Rebecca
Tried the Red Curry last night, it was a big hit, can’t wait to try the green curry next.
Carl
Hey, first off just wanted to say Thanks for everything you’ve posted and the website as a whole. I have been cooking for many years and love learning techniques from Gordon Ramsay and trying new dishes whenever I can for my wife and I.
NOT trying to bash at all and I hope it doesn’t come across this way, but I was extremely dissapointed in the curry dish above. I followed it to the letter and it came out with almost no taste….especially not one with the “red curry” flavor i’ve come to expect and love from my favourite Indian places. I’m just confused as a whole I guess. Going back through the dish im wondering why not substitute the Thai Red Curry Paste for cumin, yogurt, a bit of cinnamon and even paprika (maybe some heavy cream) to get that curry base and flavor?
Again, not trying to offend at all I just know i didn’t mess up the dish at all and why it lacked what it did. Hope you all are well!
Kate
Hi Carl, I’m disappointed to hear that you didn’t enjoy this curry. It’s one of my favorites! Are you sure you used Thai curry paste, not a powdered curry blend? If you’re looking for an Indian curry, this is not it.
Sakeenah
I tried this recipe with a few variations. I used quinoa instead of rice. I love coconut curries, and this turned out delicious. Thanks for the recipe!
Kate
Ooh, sounds great – glad you enjoyed it!
Gemma
Amazing!! Best curry I’ve ever cooked!
Kate
YES! I’m honored! So glad it turned out great.
Teresa
Great Curry! Loved this recipe.
Kate
Thanks, Teresa!
Allie
Bottled red curry paste typically has shrimp paste in it. I would rather see a recipe with an embedded recipe for a vegetarian version.
Kate
Hi Allie, for the record, I linked to a homemade version in the post and linked to a vegetarian curry paste in the recipe.
Kristen
Tried this recipe about 10 months ago and I wasn’t happy with how bland it was. I kept adding curry paste hoping it would change but I couldn’t get it right. I tried again today and the vinegar makes all the difference! I love it. So yummy! Thanks Cookie and Kate!
Kate
Yes, the vinegar gives it that extra kick. I’m glad you figured out what it was missing!
Alyssa
This recipe is great! The leftovers froze really well too…I appreciated having curry ready to go on a night that I didn’t feel like cooking!
Kate
Delicious food with little effort is always a good thing :) Happy this froze well, thanks for commenting!
Emily
I made this tonight and it was so gooooood! Followed recipe to a T except I added Chinese eggplant And served with brown jasmine rice. Added some red chile oil for some heat! Thank you!!!
Kate
You’re welcome, Emily! Happy you enjoyed it :)
Marie-Charlotte
It was the best Curry I’ve ever had!! and the tofu recipe is beyond. Thank you :)
Kate
You’re welcome!! & what a compliment. Thanks, Marie-Charlotte!
Ulrike Bschorer
Very nice recipe! I made it twice now, the second time I substituted the Kale with Broccoli. Just a personal preference. And I eliminated the water. It tastes amazing!! Thank you very much
Kate
Glad your version was just as delicious!
Nick
I added 3 chillis and chicken, truly gorjus
Kate
:) Thanks, Nick! Happy you could make it meat-friendly.
Michael Yasko
Excellent recipe Kate! It was great as is but I added a good 1/4 cup of coconut cream from Tropical Traditions at the end and it kicked up that coconut flavor I love. Unfortunately there won’t be any left overs for breakfast. I’ll double it next time. You have some fantastic recipes!
Kate
Thanks, Michael! Adding the coconut cream sounds delicious.
Leah
I substituted red curry paste for green (which is what I had in the house) and, since I made it on my fish CSA day, I added my fresh pollock at the end. It was delicious as a fish curry too!
Kate
Oh, good to know! Our pescatarian readers will thank you, for sure :)
Pamela
This is the best vegan red thai curry i have found it’s simply amazing!!! I didn’t have any kale so i used spinach and added cauliflower, it was so good <3 I couldn't stop eating it!!!
Thank you for posting another wonderful recipe :)
I love your page :)
Kate
Happy it worked out with what you had on hand! You’re welcome :)
Jenelle
I made this recipe tonight and it was delicious! Even my 16-month old twins liked it. I added organic chicken breast and organic zucchini to the recipe, and added fresh basil and lime wedges as extra garnish options. Instead of the 1/2 cup of water, I used 1/2 cup of organic homemade chicken broth. I will definitely be making this on a regular basis. Thanks!
Kate
That version sounds great for our poultry-friendly readers, Jenelle. :)
Caleb
Great recipe except it has no high-protein source! I’d add chickpeas or tofu
Hannah
Looking forward to making this for the Super Bowl next weekend (go Pats!) 42 consecutive years with the same 3 couples! Always trying out something new. What suggestions do you have for serving with it? Not used to cooking curry so I don’t want to mess up the tastes. Salad or bread? Looking forward to this taste again. A neighbor made it for us for New Year’s Eve. Thank you. Hannah
Kate
Hannah, so glad you have enjoyed this one. It’s a pretty hearty meal-in-a-bowl as is. I bet a simple green salad with a lime or ginger dressing would be great. My friend Ali just posted carrot-ginger dressing on her blog, Gimme Some Oven.
Carly
Great recipe, I have made it several times. Two amendments that improved the recipe for me- it turned out very watery with the 1/2c water. I scale this way back, usually just a couple tbsp. Also- I included the rice vinegar today for the first time and warning- do NOT use more than 1tsp. I used 2tsp and it ruined it:(
Kate
Thanks for the tips, Carly!
Mike S.
Just made this tonight, and my family made me PROMISE to make it again. Thank you!
Kate
So happy, Mike!
Sara
This has been my favorite recipe for a year now and I always make it when I’m trying to impress someone, especially someone who is skeptical about meatless meals. I follow it exactly as you have it and it is perfect. Sometimes I use asian noodles instead of rice to mix it up. Thank you so much for sharing!
Kate
Haha!! I love that this is your secret weapon!
Madi
It was perfect until the vinegar, which ruined it. Take note, people!
Kate
Definitely feel free to adjust to your tastes, Madi.