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.
al m
We now make this once a week. Awesome. So good.
Emily
This was delicious – thank you Kate!
Karley
Best red curry recipe I have made yet. I’ve been making red curry for 10 years sic that’s saying something. I only use 1 tblsp of curry as I have arroy-d curry which is intense. I also added steamed squash with the coconut milk. Amazing!!! Thank you
Jess
This was Ah-mazing!
MI
Wowowow, I just made it for dinner and it was easily the best red curry paste dish I’ve ever had, thank you SO MUCH. Can’t wait for tomorrow to show up so I can eat the leftovers… I made it with chard, because I couldn’t find kale. Poured some soy sauce over the rice and topped it with sriracha. Instant 5 stars!
Steph
First time ever making curry and it was surprisingly easy to execute plus extremely delicious.
I’m on a strict elimination style diet so I tweaked the recipe to fit my restrictions of no added sugar, no soy and gluten free.
Nixed the sugar and rice vinegar.
Replaced the tamari with coconut aminos.
Added an extra scoop of curry paste, a dash of hot chili oil and cauliflower.
Garnished with sautéed mushrooms, basil and cilantro.
Kate
I am happy to hear you were able to enjoy it with your restrictions! Thank you, Steph for your review!
K
Used trader Joe’s coconut milk (without the guar gum) with 1/4 cup of water and it was very good. Thanks!
Kate
Thanks for sharing and for your review!
Jmc
This is great. We make it in the instant pot- so fast and easy (once all the chopping is done).
Kate
Insta pot is becoming a popular cooking method, so happy to hear it worked for you! Thank you, for your review.
Shari
This Thai dish was so delicious. It’ll be on my regular rotation. Thanks for posting!!!
Kate
Fantastic! Thank you, Shari for sharing.
Priyank
Works out beautifully. I added some zucchini and it fits in perfectly with your recipe. Also, I did not find the veg red curry, but got the work done with yellow curry. Thank you for a wonderful dish, Kate.
Diana
Really good, the thing about wanting to have the dish for breakfast is true! I’ve skipped tamari and basil, and had to replace kale with broccoli, it was still delicious.
Kate
Sounds delicious! Thanks so much, Diana for your star review and sharing how you adjusted for breakfast.
Karen
I made this for my family of five this past weekend. All three kids six yrs and under ate it up! I added in cauliflower and only a bit of kale. So delicious! Thank you for posting. Your recipes have such a high hit ratio.
Kate
Thank you, Karen! Happy your family enjoyed it.
Chris Richardson
Delicious. I softened rice noodles and added them for the last 5 minutes of simmering. For a garnish I add roasted chopped cashews and small amount of line zest.
Kate
Tasty! Thank you, Chris for your review.
Jennifer
This dish was amazing! I will definitely be making it again. My whole family enjoyed it.
Kate
Happy to hear that, Jennifer! Thank you for your review.
Black Katana's Kitchen
I have a Thai Red Curry dish at work that I’m a huge fan of! Can’t wait to try and compare!
Kate
Let me know how it compares :)
Blake
Too much Rice Vinegar and needs heat.
Kate
I am sorry you are disappointed, Blake. You could use rice vinegar or lime juice. If the 2 teaspoons seems to be potent to your taste, you could pair it back. The red curry past should have some heat, but if you are looking for more, feel free to add some more! Or even add some red pepper flakes.
stephanie
Do you think this would work with a yellow curry powder instead of the thai curry paste?
Kate
Sure! It will just provide a different taste and heat level. Let me know how it goes!
Eve
You are talking Indian curry versus Thai curry. Apple versus oranges.
stephanie
Yes, but the base is very similar and the flavors work. I tried it and it was very good. I sprinkled my husband’s portion with chili flakes since he likes the heat.
Jill
Would it alter the flavor too much to remove the tamari suace? W Or is these something you recommend as an alternative? We have a soy allergy in the family, but I have been dying to cook up some curry!
Kate
You could try adding some coconut aminos instead. It will have a similar taste and you will be able to avoid the soy concern. I hope this helps!
J
This didn’t turn out very flavorful. I tried adding more curry paste, salt and then spice. I am not sure if it can even be saved. I can’t think of anything else to fix it:(. It just lacks that rich sweet & savory umami flavor.
Kate
I am sorry to hear that. Was there something you omitted or may have changed (in addition to what you noted)?
Eve
Pretty bland! I wouldn’t flatter yourself.
Kate
I am sorry to hear that, Eve! Was there something specific you didn’t like? Was there anything you omitted?
Oksana
Oh man, maybe it’s because it’s vegan but this was probably the worst curry I have tried. This recipe made my stomach hurt too. I hate to be negative but I really don’t know why people rated this so well.
Kate
I am sorry you feel that way and that it seemed to upset you, Oksana. Was their something you felt was missing based on your expectations?
Oksana
Oh it didn’t upset me. Not sure how it came off that way? It was just a very very bland curry and the furthest thing from tasting authentic. I have had a loooot of curries, and I found out many of them with no animal ingredients so it definitely wasn’t the vegan part.
Sigrun Schwarze
Dear Cookie & Kate!
Have never been disappointed in a recipe I have made from your site! This one is no exception. I do, however, also love creating my own recipes and flavor combinations, and creating new and different dishes. I just started my own recipe blog, and a modification of this recipe of yours, with a shoutout and attribution to you, of course, is the first post. Thank you for charting the path, you even have a similar tag line, Real Food – that’s what it is all about. Thank you!
Kate
I love to hear that! Good luck with your blog. I appreciate the feature, but please make sure you are following my recipe policy located here: https://cookieandkate.com/cookie-and-kates-photo-and-recipe-policy/
Susan Burke
This is true winter comfort food! I made your exact recipe, and added some butternut squash (& tofu) because I needed to use up those ingredients…topped with salted peanuts & it is perfection! Thank you!
Kate
Sounds wonderful! Thank you, Susan for your comment and review.
Kay Wilcoxon
Absolutely fabulous!!!! I will be making this curry very often
Kate
Thank you, Kay!
Anna Lewis
This was a hit at our house! We added thinly sliced potatoes to mimic our favorite local takeout. Added two cans of coconut milk (next time I would do one full, one lite) because we like it extra saucy and I added potatoes. Full jar of curry paste. Had baked tofu, but forgot to add and it wasnt missed. Great vessel for veggies! Kids ate it as is, hubby and I added chopped serrano on top with herbs. Excited to check out more recipes. I am vegetarian but the kids and hubby eat meat.
Kate
Yay! That’s great. Thanks for sharing, Anna. I really appreciate your review.
Stephanie
Hi! This is one of my favorite recipes I’ve made, and I cook a lot. I love how flavorful and healthy it is. I’m pregnant right now and in the process of putting together a list of meals I can make ahead and freeze for dinners after the baby arrives, would this freeze well? Thanks so much for the recipe :)
Kate
You are welcome! What a great idea. I hear from friends that is key when the baby arrives. I haven’t tried to freeze all my recipes. I haven’t tried this one, but I don’t know that this would be the best to freeze. But if you try it, let me know how it goes!
Thera
I’ve frozen it together with rice and brought it to work on a different day; it’s worked out fine. Probably not as much crunch, but the flavors are deeper. In my experience, I’ll eat almost anything in the weeks after having a baby, too. :-)
Grace
I found that a good route to overcome this is to buy a different curry paste. Thai Kitchen is very bland. I also add in some of the spices listed on the curry paste to add even more flavor.
You can also find vegan fish sauce to add in.
I also omit the water.
That should help.
Grace
Whoops, crazy computer.
I love this recipe, but I also have to add modifications from the first time thinking it was too mild for those of you who also feel this way. Along with the things I suggest above, I also add in a tsp of chili oil to give it a lot of heat.
Another thing that can be done is adding a tsp of MSG or a bit of miso paste to bring more depth.
Hopefully for those of you who don’t like this recipe these tips will help.
But seriously, it’s a great recipe base and all of my friends have applauded my version as restaurant quality which says a lot because here in Seattle we have some Thai restaurants everywhere and the International District is authentic as they come.
Thanks Kate.
Kate
Thanks for your thoughts, Grace.
Ellie
I’m making this for dinner now!! It smells so good and the bites I’ve tried are amazing! I just finished with the last step but it seems a bit watery. Any suggestions for next time?
Kate
How did it turn out?
Ellie
SO good!!!! Any suggestions for making it a bit saucier? Should I just add more milk? If I wanted to add chili paste and lemon grass, should I just mix that in with the ginger and garlic?
Angelique
This was very delicious! Thank you foe the great recipy!
Sarah Farrell
This recipe is easy and delicious. Thank you!
Kate
You are welcome!
Christina
Delicious! My husband and I eat thai food often. But this is so good we won’t need to do that as much now. Thanks Kate!
Kate
That’s great! It’s fun when you can recreate your favorite takeout go-to.
Essie
I made this tonight for my family. It was the first time they tasted a curry and they loved it. It tasted wonderful and was simple and fun to cook. Thanks so much for the recipe! Can’t wait for leftovers tomorrow!
Kate
That’s great, Essie! Leftovers are the best. Thanks so much for your review.
Angela
Made this for dinner tonight and loved it! I added zucchini and chickpeas to mine, and served over riced cauliflower to allow for some naan on the side. When I calculated the nutrition for this, I got 22 g of fat per serving. I used 365 brand of full-fat coconut milk. Maybe it has more fat than the one you used?
Kate
Yes, that could be. The nutrition information I provide is just an estimate and depending on the source, it can vary as well.
Malinda
Just made this tonight and oh my goodness! Sooo much better than resturant, I’m holding on to this recipe – an amazing keeper! Thank you Kate!
Kate
Love to hear that, Malinda! You’re very welcome. I appreciate the time you took for your review.
Selma
Oh my God, this dish is sooo good! I accidentally came across your site 3 days ago, and I have cooked one of your dished every night since. I’m addicted!
Kate
Welcome, Selma! I’m happy to hear you love it so far. I appreciate your star review!
Mihir
Made your Thai red curry recipe today with a couple of tweaks…added greens as I love broccoli, beans and peas and also added bamboo shoot which I see in many Thai dishes. Thank you so much for sharing this…delicious food and happy family!
Kate
Sounds like a fun and tasty way to change it up! Thanks for sharing your creation and for the review.
James
We’re from England and love this receipt. It’s so tasty, can’t wait to try some more receipts on your site. Looks like you have plenty of vegan one.
Thanks
Kate
Thank you! Yes, there are some vegan specific recipes. I typically provide a vegan alternative for most recipes. Enjoy!
Maribel
I made this recipe last night and it was a winner. I added broccoli and Kale to the vegetables and I think next time I could also had sweet potato. It is delicious and we will definitely make it again.
Kate
Sound like great variations, Maribel! Thank you, for your review.
Michelle (always hungry)
OMG! Where have you been all my life? I just happened upon your sight when searching banana bread recipes. I starting pulling things from my cupboard, freezer and fridge and assembling several of your recipes. I will make this one for dinner this week, but last night I made banana bread, apple muffins, overnight oats, and the chia berry jam. Everything is so clean and delicious. Then I ordered your cookbook which I can hardly wait to have arrive! And I love your dog (sitting here with my three fur babies). Thank you for your hard and thorough work!
Kate
Ha! Welcome and thank you for your support in getting my cookbook! It won’t disappoint. As you try recipes, I would love to hear what you think of them.
Gail
Hubby and I have been vego for over a year now and one thing we used to have often was Thai red beef curry. He just suggested a veg version which is great as I hav been craving a Thai curry lately. He also LOVES your blog/recipes and which was the first version to come up? Yours of course! We shall be enjoying it later in the week and I will # you on Insta xx
Kate
Thank you, Gail!
Dara
Made this as part of my meat free week. Linked it in my blog. Thank you xo
Kate
Great! Thanks for sharing, Dara.
Robin
Thanks for this recipe, Kate! Am trying to incorporate vegan and veggie meals into our diet-this one is a keeper. I had some mushrooms so sautéed them separately and added them to the pot-they fit right in. I found that fresh lime juice is a must to bring out the curry. Also, I left out the sugar and added a touch more rice vinegar, which adds sweetness. My carnivore hubby didn’t miss the meat with this recipe.
Kate
Thank you for sharing your variation, Robin! I’m happy it was a hit with your husband.
Tish
This turned out great! Instead of carrots, I used sweet potato and red potato and used bok choy instead of kale. I also added chili garlic sauce and sriracha during the cooking process instead of after. love the subtle sweetness from the sugar and coconut milk. Thanks for the great recipe!!
Kate
Thank you, Tish for sharing how you approached the recipe! I appreciate the review.
Helen
I made this for my husband and he’s declared we will never have to get takeout again. My plan may have backfired a bit there but he’s not wrong – this meal is absolutely awesome and in our regular dinner rotation!
Kate
That’s great! I love that. I think that has more to do with the cook. Maybe have him learn how so you can have a break ;) Enjoy!
Tara
Oh boy. This recipe was no good. It took way longer than anticipated, about an hour and a half. When I finally got to eat it I was so disappointed. It was incredibly bland. That seems impossible with all the ingredients and flavors but it was just a pile of flavorless mush. I ate what I could and threw the rest out. Definitely bummed!
Kate
I’m so sorry to hear that Tara! A few questions: Did you use full fat coconut milk? I find that gives it a richer flavor. Also, what type of curry paste did you use? I know that they can really vary and impact the overall flavor.
Khashayar
Lots of variables to make a dish tasty vs. bland. If followed correctly this dish should have plenty of flavor. Tweaks can be made to your liking as Kate describes many times, brands matter in both quality and taste. I reduce the coconut milk for less fats and remove the sugar. Change up the veggies too sometimes. Love your stuff!
Chandana
I made this recipe with Green bell pepper,carrots, broccoli and cabbage.Came out very well.Excellent taste.Thank you Kate for your efforts in posting this recipe.Far more better than the restaurant and in our family everyone loved it.
Kate
Great combination of vegetables, Chandana! Thanks for the comment and review.
Canaan
Made this two days ago. It’s so good!!! I used spinach instead of Kale because I’m just not a Kale person. Worked out fine.
Kate
Spinach is a great alternative! Thank you, Canaan for sharing.
Avani
I made this tonight with your baked tofu recipe and it was delicious!! I prepared
It more as a stand-alone soup so increased the curry paste, water, and other seasonings accordingly. Definitely needed salt at the end. Also threw in some mushrooms which was a nice addition. Thanks so much for posting this recipe!
Kate
Thanks for the review, Avani!
Geli
This recipe is amazing! I’ve made several other red curry recipes and this one is by far the best. I’m a big fan of spice so I always add a bit of cayenne. Thanks for another great recipe, Kate!
Kate
I’m so happy to hear that! I’m with you on the spice, Geli. I usually add more as well. Thanks for sharing.
Kristi
There are so many reasons that I love this recipe. The veggies, the creamy sauce, the amazing aroma that fills my house…it’s great, and it sure satisfies my cravings for Thai food! My husband and I are not vegetarian, but I do try to do at least one vegetarian meal a week, and this one is always a winner. It’s also a great way to clear out the fridge!
Kate
I think those are great reasons to love a recipe! I couldn’t agree more when it comes to this one. Thank you, Kristi for sharing and for your review!
Joy
As someone whose Thai father is the best Thai cook, I’m usually pretty skeptical when it comes to Thai recipes. However, this was delicious. I’m not a vegetarian but was looking for a great vegetable curry and this was IT! It was delicious and really doesn’t take too much effort to make. Thank you!
Kate
Thanks, Joy for trying it! I’m glad you liked it.
CJ
I just found and tried this one. Fabulous. I am not a vegetarian, and so used Thai fish sauce instead of soy. I used only the fresh lime for the acid. I didn’t find it necessary to cook the peppers and carrots until fork tender, as they were thin enough to cook perfectly along with the kale, etc. Great flavor! I topped with cilantro, basil, lime and sriracha. Yessss. Thanks!
Kate
Thanks for sharing, CJ! I appreciate the star review.
Lynne
Delicious and so easy to make. I love that your recipes can usually be made with ingredients that I mostly already have in my kitchen. One question: My husband has a hard time with spicy foods, although to me, this had the perfect bite and wasn’t too hot at all. If I were trying to tone it down for him, should I just reduce the amount of curry paste? would this recipe work with yellow curry paste, which is a little milder? Again, to me it was perfect as is but looking to see how I can satisfy him as well.
Kate
Hi Lynne – Great question! Yes, you can cut back on the amount of curry paste to decrease the spice or kick. If you like another milder curry, you could try that. Thanks so much for the review!
Mariann
Just made this curry for my family tonight and I had to come on here straight away to comment. It was absolutely delicious and so full of flavour – everyone loved it! Thank you :)
Kate
That’s great! Thank you, Mariann for sharing. It’s always rewarding when recipes are a hit for the entire family.
Dawn
OMG, this was insanely good! Doubling the recipe next time!
Kate
Love to hear you think so, Dawn! I appreciate the star review.
Becky Payne
I made this tonight. didn’t have carrots or kale so substituted with broccoli and yellow squash. It turned out fine but I garnished with lots of cilantro and red pepper flakes which made it so yum!
Kate
Delicious! Thank you, Becky for sharing and for the review.
Emma
I was really happy to come across a coconut curry recipe with a twist (veggies, rice wine vinegar, bit of sugar, etc) I used sweet potatoes and bok choy since that’s what I had on hand. I also used less curry paste since I’m a wimp for spice. Great recipe! :)
Kate
I’m glad you did, Emma! Thanks so much for the review.
Wendyes
I made this last night and added mushrooms and zucchini. Delicious! How would I modify to make with chicken or shrimp??
Sarah B
I make this recipe all the time – love it!! I sometimes throw in a can of chickpeas just to add some additional protein.
Caryn
This was very good and easy to make!! I added tofu for protein. Next time (and I will most definitely make it again), I’ll probably add slightly more curry paste and lime juice, just because I like it spicy. As others have mentioned, this is also a beautiful dish visually.
Thera
This has become one of our staples; I think we have it at least once every two weeks. I sometimes follow the recipe basically to the letter, and sometimes vary it based on what we’re feeling like or what we have around. (One difference: I usually use a tiny bit of maple syrup, or I find I can cut out the sugar altogether as long as the veggies are sweet/flavorful enough and I don’t accidentally pour in too much vinegar!) Basically everything works, as long as I start it according to this plan. I often add some beans or chickpeas to up the protein a little. Yesterday we had it with a base of some mysterious squash mash I’d found in a pyrex while defrosting the freezer, along with lots of white beans, plus kale and the usual spices. So good! Thanks!
Diane
This turned out really well. I doubled it for a group and tossed in a zucchini. It has a nice medium flavour to it.
Kate
I’m so glad you enjoyed it, Diane!
Hannah
I looked at numerous different websites before deciding to make this vegan red curry and WOW, the search for the perfect red curry recipe is over. I don’t even want to know what other recipes have to offer because this one is everything I imagined when searching for vegan red curry. Not only is it so easy to make, it’ll leave you craving it until you make it again. Thank you for this amazing recipe, I’m obsessed!
Kate
Wow, Hannah! I couldn’t be happier this recipe worked so well for you. Thank you so much for the kind words and the star review!
Cat
To anyone who thinks mimicking delicious take-out Thai food is impossible, look no further! This was my first time making Thai curry and it is seriously so easy to make, and sooooo delicious! It’s comforting, crazy flavorful, and it keeps really well if you make a big batch. Thank you for all your amazing recipes Kate!!
Don W.
I love this red curry. It’s become a signature meal in my home and everyone who’s tried it has enjoyed it. I first made it over a year ago, and it’s become a staple. Love your recipes! I’ve made several, including some from your cookbook. :)
Kate
Oh, thank you, Don! So glad you’re enjoying the recipes!
Rick O
This has become one of my favorite recipes. We just love it!
Kate
Thank you for the review, Rick! So glad you enjoy it.
Barb
This is quickly becoming my winter go to favorite! Delicious as is or I can throw in any leftover cooked veggies. Thank you!
Kate
Yay! Thanks for the comment and review, Barb. I’m so glad you enjoy it!
Celeste
Wow!!! I was debating take out and said, wait a minute, we need to eat more healthy. I ran across your recipe and gave it a whirl. I substituted kale for dandelion greens due to thyroid issues, and found it to be the perfect substitute that is also great for everyone as it also cleanses your liver and is a nutritional powerhouse. Your recipe is more than 5 stars and THANK YOU for this amazing recipe!
Now I can confidently check out all your other recipes and recommend others to do the same. :)
Celeste
Here’s my 5 star rating going thru lol!
Kate
Thanks so much, Celeste!
Jacqueline
Great recipe! I didn’t have red curry paste and was too lazy to go to the store, so I just used some homemade taco seasoning!
Kate
Hi, Jacqueline! Thanks for the comment and review. I’m so glad you liked it!
Rachelle
Omg this is amazing! I’d made the red curry paste the week before and used red cap, zuccini and carrot for veg as thats all i had. Tastes exactly like my favourite curry from thai restuarant thank you! So simple!
Suzanne
Hey Kate..merci for this amazing low-fat Thai recipe! I have made it about six times already! I have followed the recipe to a tee which I typically never do am always changing stuff but not necessary here!!!!
I tend to add more veggies ….n today I cooked scallops fist then put them in just before we sat for diner n OMG ….YUM
…KEEP cooking and sharing girl…you rock
Kate
Thanks, Suzanne! I appreciate you trying it and following the recipe. :)
Kate Brandeis
Oh! This is a keeper! Thank you. I made a double recipe, and used a can of full-fat and a can of reduced fat coconut milk. I also added mushrooms, because I add them to everything. Consistency was great. The aroma and color were gorgeous. I served it over steamed cauliflower “pearls”, because I am a Type 1 Diabetic and I always try to keep the carb count down. Topped it with slow-roasted Arctic Char and then drizzled a bit of the broth over the fish and topped it with cilantro. This will become a regular!
Kate
That’s great! I’m glad this one works for your needs, Kate. I really appreciate the review.
Chelsea McCann
Amazing recipe! I made it exactly as posted and it is perfect! I did add some chopped sweet potato to make it a bit more filling. Outstanding!! Thank you!!
Kate
You’re welcome, Chelsea!
Michelle b
Made this tonight! I added chicken when I added the kale and let it cook in the soup. Yum!
Kate
Thank you for sharing, Michelle!
Angie
Oh. My. Goodness. This it the best! We swapped the white onion for green onion. We also added eggplant and chicken. I added a little sriracha to my plate and I am now obsessed with this. Best red curry recipe ever! Thanks so much.
Kate
I’m glad you were able to add your own twist and it turn out so great. Thanks, Angie for sharing!
Joost
Very nice receipe. I very much enjoyed it.
Kate
Thank you!
MyKangarooZoo
This is my go-to curry recipe! It is on our meal rotation at least once a month. I omit the sugar and rice vinegar (simply because I didn’t have any!) and it came out delicious. It is a healthy recipe that tastes like comfort food!
Kate
Perfect! Thanks for your review.
Brooke
I made this tonight. I liked it but it turned out too salty to me. Not sure where I went wrong. I used liquid aminos instead of soy sauce and only used a little actual salt. I have only had red curry one place so I only have that to compare too but I like spicier and alittle sweeter rather then saltier. Any suggestions to get it more like that?
Kate
Hi Brooke, I’m sorry to hear that. I don’t have much experience with aminos, but it’s possible that your bottle is more salty than my reduced-sodium soy sauce. I’d omit the salt next time and add the aminos to taste. You could add a little extra sugar and some red pepper flakes (be careful) to make it sweeter and spicier. Hope your next curry turns out perfectly!
Lisa
YUM! I have made this twice now. It is amazing!
P.s. your cookbook just arrived in the mail and I am so excited to try more of your recipes! ☺
Kate
Thank you for your support, Lisa! Let me know what you think as you try recipes. I always welcome a review!
Dawn A Shepherd
Thank you for this recipe! I made it tonight and loved it. I have been searching for one I could make at home and love as much as the ones down town.
Kate
Great, Dawn! Thanks for the review.
Darby
I made this for dinner last night and added the tofu, broccoli, and cauliflower. It was seriously so good!! I will definitely be making this again!
Kate
That’s great to hear, Darby! I like the vegetable choice.
paul
We make this all the time. Great taste, and easy to prepare. Good for a week night or when guests come over. I add the tofu. And what a great dish for when another bunch of Kale arrives in the CSA box.
Kate
Tofu is a great addition, Paul. Thanks for sharing!
mary
It was just gorgeous
Kate
Thank you, Mary!
Karen
Definitely deserves more than 5 star! Delicious!I I used brown sugar and soy sauce where it was given as an option. I added shrimp because I had to use it up. I can’t wait to eat leftovers tomorrow! Thanks for sharing this recipe
Kate
Thanks so much, Karen! I appreciate the review. Leftovers are the best!
Kelsie
Yum, added chickpeas and some cauliflower , broccoli and sweet potatoes !
Kate
Sounds great, Kelsie! Thank you, for the review.
Kristina
This curry recipe was very good and had nice flavor. I subbed cabbage in for the kale and used quinoa instead of rice (only because I was out of rice.) The cabbage was excellent in it and I think it would have been even better with rice as written in the recipe.
Kate
That works, Kristina! Thanks for your review.
Jackie
Your recipe is wonderful, it truly deserves 5 stars! This is the first recipe with both coconut milk and curry that I have thoroughly enjoyed. I added broccoli to the carrot/pepper mixture and substituted honey for sugar, coconut aminos for tamari, and red wine vinegar for rice vinegar. Topped with red pepper flakes and cilantro. My airdoodle thought this recipe smelled delicious as she didn’t leave my side in the kitchen while cooking it up.
I can also see myself eating this recipe tomorrow morning for breakfast :) Thanks for the delicious healthy recipe!
Kate
I’m glad to hear that! Sounds like a great mix and substitutions, Jackie. Thanks so much for your comment and review.
Kate Moran
Made this for the first time yesterday and WOW–it was absolutely fantastic! Although we finished it all up in one meal (how could we possibly have leftovers with something this delicious?!), I seriously considered making a second batch for dinner again tonight. It was a hit with our friends, too :)
We will definitely be keeping this recipe in regular rotation, thanks so much!
Kate
Love to hear that, Kate!
Alyssa
This is seriously the best curry recipe I’ve tried, plus it’s healthy and loaded with veggies!! Absolutely love and definitely will be making over and over again. Thanks for the awesome recipe!
Kate
Love to hear that, Alyssa! Thanks so much for your review.
Jenny
I have made this at least twice a month for a while now! It is absolutely delicious. I replace the kale with 3 to 4 cups of baby spinach (I’m a vegetarian that hates kale, I feel like I shouldn’t be allowed in the club!), but otherwise I follow it exactly. Seriously, make this. Do it now.
Kate
Spinach works! Thanks for your review.
Ellen Travis
Hi, wondering if you can easily make this with yellow curry powder instead?
Also, we have a soy allergy… do you think omitting the soy sauce would drastically change this? maybe use coconut aminos, even tho it doen’t taste the same.
Kate
Sure! It will just change the curry type flavor and heat. You could use coconut aminos for sure!
Ariadne Wolf
Turned out so well! I made it for some coworkers and got lots of compliments
Kate
Wonderful! Thanks for the review, Ariadne.
Carly
Could I use spinach instead of kale by adding the spinach only a couple do minutes before completion? Looks delicious and I plan to make this tomorrow!
Kate
Yes, that would work. Enjoy, Carly!
Gill masefield
Very easy to make and very tasty too. I made 2 pans and added leftover meat to one for our meat eaters. Very versatile
Kate
Great! Thank you, Gill for your review.
Hanna
Delicious!!! Not too hard either. I found it really needed more curry paste – next time I will add more, as I was adding lots of soy sauce and lime juice and sriracha for flavour (which are delicious in their own right, but it just needed more curry paste).
I used spinach instead of kale, and threw in frozen peas as well. Yum!
Alex
Hi Hanna – per my comment below, you could try a different brand of curry paste next time as they vary wildly in my experience. If the one you are using doesn’t have enough kick or flavour, I have found that Mae Ploy pastes (available via Amazon and probably elsewhere) are very spicy and full-flavoured. It’s not vegetarian though, if that’s important to you.
Kate
Thank you, Hanna for sharing!
Taylor
So delicious! I made this for my family and even my brother who claims to hate curry said “Wow, this is delcious!” I love that the recipe is easy and can be made using all types of veggies!
Kate
Wonderful, Taylor!
Michelle
I made this for lunch yesterday and had leftovers for dinner, first time making curry certainly not the last!. Thanks for sharing the recipe. I made a few changes in case some other reader is interested: added chicken which I cooked first, mixed vegetables instead of kale, pinch of cayenne, no sugar and coconut aminos and a bit of arrowroot to thicken a bit, it turned out just delicious!!
Kate
It makes great leftovers! Thanks for sharing, Michelle.
Alex
I really liked the balance of this recipe – have made quite a few Thai curries before but this one gets it just right. One important note though: there is a HUGE variance in the level of spiciness between different brands of Thai curry paste.
I made it today with the Thai Kitchen brand which you recommend and despite saying “Hot” on the label (with a 3-chilli icon) I would call it a 1/10 for spiciness. I ate some of the paste straight out of the jar and it hardly even registered. On the other hand, the authentic Thai pastes I get from Asian grocers absolutely blow my head off if I use 2 Tbsp in a curry, and I would never dare eat them straight from the jar.
Kate
Hi Alex, thank you for sharing! Yes, there can be a variation. I have typically had luck with the Thai Kitchen brand. But, there are other great options out there as well.
Sheen
My grand daughter M1 made this dish for us this evening, and it was fantastic. Thanks for introducing me to this recipe.
She made it with bite size chicken pieces, bell pepper, mushrooms, chunks of pineapple, carrots.
Kate
You’re welcome Sheen! Thanks for sharing. I appreciate the review!
Will
Wow Kate! This is delicious – I’m trying to go vegetarian and this has certainly not put me off! Brilliant recipe :)
Kate
Thank you, Will!