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.
Joann
Made it yesterday for St. Valentine’s dinner and we absolutely loved it! Used carrots, red pepper, shitake and button mushrooms. Also added smoked tofu. Thank you!
Kate
Wonderful, Joann! Thanks for your review.
Lynne Whitmire
I loved this recipe. I added extra thai red curry paste to spice it up a bit. Not hot at all. I added a small can of chick peas and baked tofu to increase the protein. Loved it.
Kate
Thank you, Lynne! I’m really glad you loved it.
Tiffany Jackson-Mckinney
Next time I will do it without the 1/2 cup of water..makes it way too watery. Other than that great recipe. I also added more curry paste for more of a punch.
KELLIE KVINNE
I love your recipe! I’ve been using it for years and thought I’d finally leave a comment. I change up the vegetables depending on what I have but mainly use mushrooms, onion, red bell pepper, and crookneck yellow squash or zucchini or both. Also I add in a can of bamboo shoots. I use liquid aminos for the soy sauce and Thai basil. Plus I use both lime and rice vinegar. I’ve never added salt! I should try that next time. I also use a combo of coconut cream and coconut milk and do not add water. I like it extra creamy. I don’t measure any of the amounts and do everything to taste and it always works. Thank you for sharing your wonderful recipe! It’s better than most of the Thai restaurants I’ve tried. A perfect blend of sweet and sour and a little heat with the red chili flakes.
Kate
Thank you, Kellie! I’m glad you commented and provided your variation. Sounds great!
Julia
10/10 from myself and my husband. A really lovely, healthy curry, with a sophisticated flavour. I didn’t have kale so used spinach instead, just added for last 5 minutes. And I used the soy sauce and fresh lime juice to season. As a previous reviewer has noted, this curry is not thick, but if you use bowls instead of plates, and place the sticky jasmine rice in the side of the bowl first, then add the curry, it works really well. Thank you.
Kate
will take the 10/10! Thanks so much, Julia.
Susan Platt
Oh dear god…I am in heaven with this recipe. My house smells delicious, the recipe turned out delicious. It’s like going out to a restaurant!!!! My family loves it! Thank you so much for combining everything so perfectly!
Kate
Love to hear that, Susan! Thanks for sharing.
Clare
Love this recipe! Easy weeknight dinner with whatever is left in the vegetable bin. Tried it over glass noodles and was even better.
Kate
Thanks for your feedback, Clare!
Kevin
Great recipe! It is fairly easy and quick, and makes such a great dinner. Can you give advise on one thing? I’ve been using the premade, storebought curry paste (one day I’ll make my own) and find that it’s lacking a spicy kick that I think would be great in this curry.
Any advice on specific spices I might want to add, and where they’d go in the recipe? I was thinking that adding spices right when I mix in the curry paste might work best. I sometimes find that if I add spice too early, say with the ginger/garlic in this recipe, the spice will almost cook out of it. Adding with the curry paste seems perfect.
Thanks!!
Mel
Kevin try using thai peppers or they are also called birds eye chili peppers. Pretty spicy but if you have tolerance for heat you`ll like these. It’s what they use in the traditional recipes if I am not .
Lindsey
This recipe was so so good. I will definitely be making this again 10/10
Kate
Thank you, Lindsey!
Rebecca
I thought this was delicious. Made with your baked tofu recipe, plus broccoli, and carrots. Added the chili garlic sauce and some extra lime and soy sauce, and it was fabulous. Your notes about additions/substitutions were very helpful.
Kate
Thanks for sharing!
Nina
Looks delicious. How many bunches of kale would yield 1 ½ cups packed thinly sliced kale?
Kate
Hi Nina! One bunch should be more than enough. Let me know what you think!
Nina
Thank you!
Shreya Khastagir
Awesome recipe! I added cooked chicken breast to the recipe to make the non vegetarian version of your recipe! It’s yum!!
Kate
I’m glad you loved it, Shreya!
Cristina
Does the nutrition information include the rice? Thanks!
Kate
Yes, it does!
Maille Kate
We love this one so much!
Kate
Wonderful, Maille!
Lilah
I had to come on here and say thank you. This is the first recipe I’ve tried from this website, though I have many, many more earmarked to try. Being from the Caribbean and used to eating foods that make you feel heavy like rice and beans and meats, I was looking for something lighter and faster to cook. This was delicious. Thank you!!
Kate
This is a great one to start with! Thanks for the review, Lilah!
Kim Shea
This is an incredible dish. I wanted to have a second serving but it was so filling I couldn’t. My whole family loved it including all of the meat eaters. Thank you!
Kate
You’re welcome! I’m happy to hear it was a hit.
Mel
This was everything I wanted! I followed the recipe pretty closely. I did use baked tofu, spinach, thai hot peppers, and thru in some diced pineapple at the end and topped with cilantro.Makes four good sized portions and has definitely well throughout the week. I`ll be making this again very soon. Thank you!
Kate
Great! Thanks so much, Mel.
Jodie
I can’t wait to try this recipe. I was wondering if you think Shrimp or Eggplant would work well to add to it???
Kate
It depends on your taste. I’m not sure eggplant would be the best and I’m a vegetarian so stay away from fish. But you could try it with shrimp.
Dianne Hart
I added eggplant, because I love it, it worked very well. Recipe great, I also added extra curry paste, ginger and lots of veggies. Was deliciôus, enough for another two meals for me.
Sharon
Loved this recipe! Easy and it turns out delicious!
Kate
Thanks for letting me know you liked it, Sharon!
Maríaluisa
I made this recipe and my son and I loved it. I added more ginger and more garlic. I also added some pieces of cut-up pineapple and substituted pineapple juice for the water. Since we’re not vegetarians, I also added about ⅓ kilo of chopped chicken breast and a good amount of chopped cilantro to the curry as it cooked. The curry was da bomb! I’ve been missing good Thai food since we moved from Hawai’i to México. This really did it for both my son and me. I will make this again soon. Thanks!
Kate
Thanks for sharing! I’m happy you were able to adjust to fit your tastes. I appreciate the review!
Harps
Loved this recipe! My family had never tried thai red curry before but they were hooked. My boyfriend and I don’t really cook much, but this was so easy to make. Thank you for clear instructions and tips!
Kate
I’m glad they are hooked now! Thanks for the review, Harps.
Bj Walker
This was delish from someone who just went plant based 6 weeks ago! Used sweet peppers not bell peppers. And added a dash of Tandoori spice and Adobe seasoning instead of salt. Added sautéed squash and chicken peas too
Kate
Thank you for sharing your variation, Bj! I appreciate the review.
Susi J
I added a 300g bag of Quorn meat free pieces to this and I could eat this every night
Can’t wait to make it again
Kate
Thanks for sharing, Susi!
Annie
I would add more veggies and add chopped peanuts as a topping. Otherwise, delicious!
Kate
Thank you for your review, Annie!
YUm
I never review recipes but this is by far the most yummy curry for how simple it is. I have made tons of curries at home and this one is my new favourite.
Kate
Thank you!
Christen
I am planning to make this recipe tonight. I try to avoid added sugar and wondered if there is something else that I could substitute and if you’ve ever tried it without sugar?
Thanks!
Christen
Cici
Made this last night and we LOVED it. Added squash and used spinach for kale. Served it over cauliflower rice (frozen–Trader Joes)..Perfect veggie dinner!
Since we’re sugar-free; I added a few drops organic liquid stevia (also Trader Joes) instead of the sugar.
Also love your cookbook, Kate–tagged three more to try this next week. We are eating more vegetarian than ever and your recipes are such a gift!
Holly
This is my favorite “go-to” recipe! I add chicken and double the recipe for lots of left overs. Thanks for the delicious recipe!
Kate
Great, Holly! Thank you for your review.
Jade
Amazing recipe! Will make this again for sure! I think we have spiciest red curry paste because 2 table spoons was too much for me…. husband said it was good but I was sweating buckets half way through.
Can red curry paste differ from one brand to the next?
Kate
Yes, curry paste can differ. Start with less next time and you can always increase by your taste!
Regan
I absolutely love this recipe! I crave this dish all the time, and it’s amazing how it’s even tastier than takeout versions.
I doubled it once, and was disappointed with the results. It was a bit thin, and the flavors seemed off compared to how perfect it usually turns out for me. Any suggestions to modify when doubling? Perhaps use less water, or does it need slightly different proportions of soy sauce and rice wine vinegar at the end (should I use slightly less than double those amounts)?
Kate
Hi Regan! So glad to hear that you love this curry. I would probably try a little less water next time. Hopefully that does the trick. If it’s not quite right, you might need to add a tiny bit more soy sauce, lime or sugar.
Lauren
I make this at least every other week. I love it and get compliments from everyone who tries it! I substitute butternut squash for the carrots to give it a heartier feel.
Kate
I bet butternut squash would be nice. Thanks for sharing, Lauren!
Dayane Oliveira
I tried it yesterday and it was awesome! I had attempted to cook a different Thai curry recipe before and it was a disaster, but this one worked out perfectly! Thank you! ❤️
Karen Cormier
This is the first time I ever made Thai Red Curry…and it was absolutely delicious!! Loved the vegetables and everything went exactly per your step by step. New to your site and loving it!!
Thank you!
Kate
Welcome, Karen! Thank you for your review.
Emile Groud
Made this recipe for dinner tonight and is easily one of the best curries we’ve ever enjoyed! Highly recommend.
Kate
Thank you, Emile!
Jeanne
This is a wonderful recipe. Not too hot, which is important for my husband, but with a couple pepper flakes it was also perfect for me. The kale in my market today was too sad to get, so I used some mushrooms and broccoli and snap peas from the farmers market yesterday instead. That is one of the beauties of this recipe, you can use what is good! Also used lime juice as there was one still lurking in the veg bin..and think I like it better than rice vinegar for this recipe. Also would suggest the onion be thin sliced like the peppers rather than chopped. Thank you, Kate, for another terrific dish.
Kate
I like that you were able to substitute nicely with what you had on hand, Jeanne! Thanks for your review.
carolyn
fantastic dish! and i even used the lite coconut milk!
Kate
Thank you for sharing, Carolyn!
Shawnda
Love this recipe and make red curry almost once a week! Live all the options of veggies to add to it. I love adding bamboo shoots to it as well. And I noticed that the nutritional value includes the rice, as previously mentioned, but I was wondering if you had the value without the rice? Wasn’t sure what size portion was included in the calories and carbs. Again, delicious recipe!
Kate
I don’t have it without the rice, but you can always calculate this with an online calculator with your specific ingredients. :)
Jackie Bastyr Cooper
Flavor of this recipe is great, but next time I’ll add sweet potatoes and/or cauliflower to give it a bit more hearty texture (also, I love sweet potatoes in curry, so….). Sauce is runny, but that was good for the rice because it really absorbed a lot to add so much flavor in those bites.
Kate
Thank you for the feedback, Jackie!
Joanna
Does the calorie amount include the rice?
Kate
Yes, it does.
Amy G.
My husband and I recently found out we had an intolerance to dairy and decided to take the leap to become vegans. We LOVE Asian food and this recipe hits the spot. Perfect balance of flavor and we added a thai chili for extra kick. Thanks for the recipe and excited to try more from your site!
Kate
I’m sorry to hear that! There are a lot of great dairy free options out there. I’m happy this recipe is making it a little easier.
Leah Brown
Love your recipes. This is one of my favorites. I love the the flexibility of using other vegetables. So I used what I had in my fridge such as broccoli and sweet potatoes. I wasn’t sure when to add the sweet potato because it was taking awhile to cook. I added extra ginger and garlic and onions. I didn’t have brown sugar so I wonder how different the taste would be. Hmm… Regardless it was still delicious. Thank you Kate!
Kate
Thank you for sharing! I’m glad you were able to make it work with what you had on hand.
Michael Boniello
Absolutely delicious! Made it tonight on a whim googling receipes! I did take your suggestion on adding a little more lime juice and soy sauce at the end. Has a nice kick to it, can’t wait to make it again!
Kate
Love to hear that, Michael!
Bobbie Bartlett
I have made this recipe twice and tonight will be the third time. The first time I made it and my husband and brother-in-law raved over it for days. he just loved it and Now he wants it again, and honestly I don’t eat curries or chilli because generally they are just too hot, with no flavour. but this one, it is just lovely, and enjoyable to the last drop. It’s also easy to make, and I throw some chicken in with it because we can’t survive on just vegetables, lol. Anyway I just wanted to let you that I so so so much love your curry… thanks for sharing. And would be ok to write it out in my. Cookbook please.
Kate
I’m so glad you love it!
David M
Didn’t take a pic but bloody deliscous. Five stars
Kate
Thank you, David!
Michelle dallos
I made this and we loved it . I added fresh peas and crispy fried marinated tofu . I will make this again !
Kate
I’m glad you loved it! Thanks for sharing, Michelle.
Ishmael
Hi Kate. I’ve made quite a few Thai curries in the past couple of years & I can honestly your recipe is one of the best I ever had. It really hit the right combination of sweet, sour and spicy for me and I really love the tips and advice you’ve added on after.
Your blog has been bookmarked & I’ll definitely be buying your book, plan on making quite a few of your recipes. Thank you so much :)
Kate
Hooray!! I love to hear that. I do love curry. Thanks for trying it and for your review, Ishmael.
Vijayalakshmi
Dear Kate
I’m Vijayalakshmi parthasarathy from Chennai, India
I just made the red sauce. It tastes good. Will make the curry tomorrow and give the feedback
Kate
Thanks for sharing!
Ben
I absolutely *LOVE* this recipe! It’s perfect. I usually vamp on every recipe I find, but not this one! I change up the veggies based on what I have, but that’s it.
I’ve gotten compliments from my partner, her coworkers, and friends that it’s beyond restaurant quality!
Great work, thank you!
Kate
I’m happy you loved it, Ben! Thanks for your review and feedback.
Kate
Another amazing recipe! Thank you for helping me to feed my family healthier foods!
Kate
You’re welcome, Kate!
Gareth Parkin
Sounds delicious. Are you able to substitute the kale for anything else? Spinach perhaps?
Kate
Some have used spinach here or another collard green.
Amy
Made this last night after returning from an island vacation, my husband and I were craving vegetables! Used all vegetables listed plus broccoli, kale, zucchini, mushrooms and baked tofu. Added extra ginger and curry paste and used vinegar and lime juice, plus added a bit of vegetable bullion to the water. Followed technique and we enjoyed some of the best curry I’ve ever made, delicious! This is a keeper, can’t wait to try other recipes on this site. Thank you!
Kate
You’re welcome, Amy!
Jess
Hi Kate! I made this last weekend and it turned out AMAZING. Best leftover lunch for the next 3 days too! I added extra firm tofu for protein, and broccoli because I love the way it soaks up the sauce. Thanks again for another delicious and healthy recipe!
Kate
You’re welcome, Jess!
Tina
This recipe is so satisfying. It’s better than restaurant Thai food. I have made it several times and was having trouble finding it again. I am definitely going to print it off this time. I do brown some chicken chunks to add it. And I’ve used other greens in place of the kale. The soy sauce and lime juice at the end really make it pop.
Kate
I’m glad this is a favorite! You can always use the search bar and type in keywords and they should pop-up for what is relevant!
Kristine
I LOVE this recipe. It is amazing!!! My husband and kids love it. I have made repeatedly for my family and extended family and everyone raves about it.
Do you have any suggestions about how to modify for the slow cooker?
Kate
I don’t have a suggestion for a slow cooker, sorry! Maybe see if others have tried it. You would want to do the curry and the rice separate. But, I’m glad you love it!
Danielle Rovira
OH MY GOD. One of my new favorite recipes. It gave me awful heartburn…but it was still worth it. Thanks Kate!
Kate
I’m sorry you got heart burn! But, I’m glad you liked it.
Danielle
OH MY GOD. One of my new favorite recipes. It gave me awful heartburn…but it was still worth it. Thanks Kate!
Kate
Oh no! I’m glad it was worth it… Oh boy!
Lbritney Moore
This is soooooooo good! Made me regret not going vegan sooner
Kate
I’m glad you love it!
Mimi
Yum! I decided to use some broth instead of water for some extra umami. So delicious and so quick too!
Kate
I’m happy you loved it, Mimi!
Annie M
Cookie and Kate never disappoints. I was looking for a simple and straightforward red curry and this is it! Don’t let the long ingredient list fool you–this is a quick and easy recipe with BIG flavor! Love the helpful substitute and add-ins. I added a bit more ginger and garlic. Other than that, followed recipe the recipe as written. Will definitely make again!
Kate
I’m happy you think so, Annie! Thanks for the compliment. I appreciate your review!
HJ
Great and easy recipe! I’ve made this many times in the last couple of years and it has become one of my go-to recipes. I made it again today with your baked tofu recipe (with a little added sesame oil and nutritional yeast for even more umami). Stellar.
Kate
Thank you, HJ!
Misi Hollosi
Didn’t have kale, added a few florets of broccoli, browned well.
Loved it.
Kate
That sounds like a great substitution! Thanks for your review.
Tomo
I made Thai curry for the first time in my life following this recipe and it went great! Thank you for sharing the recipe!
Kate
You’re welcome, Tomo!
Pipi
Just made it. Added chickpeas from the can as i didnt have tofu. It is slightly too sour (used the juice of half a lime). I used almost entirely different veggies (aubergine, broccoli, carrot, some other root veg, lemmongrass, green peppers). Yum.
I used light coconut milk because its healthier. Not much penalty in taste, i think.
Kate
Thanks for sharing, Pipi!
Hayley
I love how veggie packed this recipe was! The broth soaked into the rice so well and the vegetables were just stacked on top of each other. It was a perfect healthy detox dinner I made on Saturday after a Friday night of way too much wine. Thanks Kate, I haven’t made a recipe of yours yet I’ve disliked!
Kate
Thank you for your review, Hayley!
Adeline
This recipe is great if using a good curry paste. I cooked it once with Thai kitchen and there was almost no flavor. I cooked it again with more Thai kitchen paste added, and same results. Very watered down and no flavor. I went to a local Asian market and bought something more authentic, and a huge difference. The ingredients in the paste were almost the same, but obviously the authentic one was more potent. I will say that the higher quality paste is much spicier, so maybe use less if you can’t handle the spice.
Kate
Thank you for sharing, Adeline!
Sara
I made this last night. I have to say that the carrots and tamari make this dish for me, and this is a good way to make me eat more carrots. I did eliminate the rice vinegar, but the tamari sauce gave it the “tang” that I think would have been missing w/o the rice vinegar. I did only do 1 tablespoon of the curry paste (I went tame on my first try at this), so next time I will most likely add 2 tablespoons as directed.
Cilantro as a topping also was bomb with this, I did not expect that flavor to mesh so well with the curry coconut flavor. Usually cilantro is good for Tex Mex dishes, but worked well with this one. Highly recommend it.
Kate
Thank you, Sara!
Monica
I made this tonight and it was tasty! I got here starting from “what am I going to do with this kale in my CSA box?”. (The CSA linked to something that linked to this recipe.) Next time I’ll add more vegetables.
Kate
This is a great recipe for kale! I’m glad you found this recipe, Monica.
Alice Lam
Thanks Kate for this awesome recipe. I added mushrooms too. Will definitely make again!
Kate
Great to hear! Thanks Alice.
Susie J
Just made this again with a different selection of vegetables
I always add a bag of Quorn pieces just cook them first remove from the pan and then add back in at the coconut milk stage
Every time I make it it seems to be better
One of my absolutely favourite dishes ever
LOVE LOVE LOVE it
Kate
Thank you, Susie!
Kim Ange
You make it so easy to be vegetarian! God bless you! I’ve made this a couple of times now and it’s so absolutely delicious! Who needs meat when you have food this good at your disposal? Thanks again Kate. You’re amazing!
Kate
You’re sweet, Kim! Thanks for your review.
Suzy
Unbelievable! This was by far my most successful attempt at making a Thai curry at home.
I also *love* that you can easily customize it to include whatever veggies you prefer or happen to have on hand. I doubled the recipe and I omitted one bell pepper and added one small zucchini. I love zucchini in a curry because it soaks up all of the deliciousness! At the end, I added some red pepper flakes and child garlic sauce as per your suggestion and the heat was fantastic!
This recipe is definitely a keeper. I am excited to try your green curry recipe next! Thank you!!!
Kate
Hooray! I’m so excited you loved it, Suzy. Thanks for your feedback.
Ray
This was delicious. I put your baked tufu in with the veggies over rice. I like the lime better than the vinegar and fresh basil instead of cilantro. Chopped scallions are great on top.
Kate
Sounds like a great combination, Ray! Thanks for sharing.
Halle
I was just wondering what you would think the best way to add broccoli to this recipe. Should I steam it first or add it in raw?
Kate
Hi! I would cut it into bite size pieces, just the florets. Then, add it when you add the carrots. Let me know how it turns out for you!
Jennifer
Oh…my…goodness! Sooo good! I was making so many yummy noises my family was getting really irritated! I’d order this at a restaurant it’s sooo good! I replaced oil with water and used lite coconut milk instead of regular and probably doubled the curry paste because I LOVE it SPICY, and served it over brown basmati. I can’t wait to have more but I’m already full from 2 servings.
Kate
I love that! Thanks or sharing, Jennifer!
Sunny
this was so delicious. being indian, and wanting it to be extra spicy, I added more garlic, ginger, red chili flakes, and some paprika. I also put in some jalapenos in there when I couldn’t find any thai hot peppers at my grocery store. this satisfied all my thai food cravings! absolutely delicious with some baked tofu on top! cannot wait to make it again. thank you so much for the recipe!
Kate
I’m glad you loved it, Sunny! I love the added spice.
Cristina Maldonado
Absolutely delicious!!! As a recent lover of Thai food, I was very excited to try this recipe and it tastes amazing! The coconut oil with the curry paste and coconut milk and just that hint of brown sugar is a very flavorful combination. One of my favorites from Cookie and Kate!
Kate
I’m happy to hear it, Cristina!
Giu
This was the bomb! I just made it with whatever veg I had (red pepper, mushrooms, carrots and onions) and added your baked tofu (another new fantastic discovery!). It is a real treat! Thank you for this amazing recipe!!!!
Kate
You’re welcome, Giu!
C
Loved this recipe!! I added eggplant and celery too :) thanks so much!
Kate
You’re welcome, C!
Ven
OMG! Just made it, ate it and it’s sooo delicious! Best Thai ever and so simple to make! Thank you!
Kate
You’re welcome, Ven!
Tamara Carmichael
Wow! Restaurant quality. Best curry recipe I’ve found yet9
Kate
Great to hear! Thanks for your review, Tamara!
Charlie
I made this with zucchini, red bell pepper, carrot and light coconut milk and it was crazy delicious! I couldn’t get this recipe to feed 4 though, we all wanted huuuuuge bowls since it was so good haha. I think that next time it would be delicious with noodles or even just a bit more cooking liquid and served as a soup! Anyways, thanks so much for the recipe!
Kate
You’re welcome, Charlie! This recipe doubles well.
Hannah
I made this and it was amazing! My boyfriend wants to have it with shrimp next week. Love it!
Kate
Thanks for your review, Hannah!
Amanda Burness Dowd
Excellent! I’ve made this several times, and it’s always been great. Easy to modify.
Kate
Thank you for sharing, Amanda!
Diane
Love this recipe! I have made it numerous times. Each time I vary the vegetables and it always turns out perfect. Thanks!
I’m wondering if the sauce is freezer friendly after being cooked? I end up with a lot! Thanks!
Kate
I haven’t tried to freeze this one, sorry! I’m not sure it would freeze the best.
Riley H.
This is the best curry I’ve ever made! Great balance and flavor. Recipe was easy to follow. Found all the ingredients at food for less. I love making your recipes. Made your pinto pizole last night. Tonight I’m making your pasta salad with jalapeño pesto! Can’t wait to try more
Kate
Great to hear, Riley! Thank you for your review.
Sam
Just made a batch of this curry as meal prep for uni week. So tasty! Love the addition of vinegar and soy, I like to serve with lime juice and fresh coriander. Will make again!
Kate
I’m glad you loved it, Sam! Thank you for your review.
Kathy
I made this tonight with onion, celery, carrots, red pepper, water chestnuts, raw cashews, bok chow. Peas, potato, and topped with bean sprouts. It was wonderful. Other than the veggies i followed your instructions exactly. Thank you!
Kate
You’re welcome, Kathy!
Michelle
I used this recipe and it turned out great even though I forgot to add the soy sauce and vinegar! I would definitely add them next time.
I substituted kale for swiss chard because that’s what I had and added a can of chickpeas for more protein.
As always, this was simple, easy and tastes great!
Kate
Thanks for sharing, Michelle!
Racheal Owens
I made this last night – but made my own paste as we have a garlic allergy in our house (any substitution suggestions would be very appreciated). It was such a hit – my husband loved it and thought it was restaurant quality. I will be definitely adding it to our meal rotation. Thank you for another great recipe – very detailed and easy to follow!
Kate
I would love to know how you made your paste! Thanks for sharing, Racheal.
Abigail
I absolutely love this recipe!!! Kale is an unexpected addition but it really works, I usually add extra! I’ve been telling all my friends and family about your blog as a reference for delicious and relatively simple recipes loaded with veggies!
Kate
Thank you for sharing the blog with friends! I’m happy you are enjoying this recipe.
moose
this recipe is amazing! I add baby corn as well and it adds an awesome flavour
Kate
Thank you for your review, Moose!
Ann Heinrichs
Made this for the first time tonight and it was very good. My 3 kids gobbled it up – had reduced the red curry paste by 1/2 as they are sensitive to spice and that did the trick. Also added half of the soy sauce as one of them seems to notice it’s flavour in other recipes and won’t eat it. Was a great way to use up a variety of vegetables that we’d gotten in a CSA farm share! A definite keeper. Thanks! :)
Kate
I love to hear when kids love this! Thank you for sharing, Ann.
María
I know I left a comment before saying how very good this recipe is but I wanted to thank you again for this Thai red curry. It has become a staple in our house that gets eaten up every time. My son and I share any leftovers for breakfast. It’s that good. I’ve gone on to trying other of your recipes, which are yummy as well. Thank you!
Kate
Thank you for your review, Maria!
DP
Made it for dinner. Used a whole 4 oz jar of Red Curry paste and added some califlower. Ridiculously de-lish! This is a keeper for sure.
Kate
I’m happy you loved it, DP!
Gab
This recipe is amazing. I’ve made it 2x already. I tried a different one and doesn’t compare!
Kate
I’m so happy to hear that, Gab!
Daniel Olsen
Very good. Used whatever veggies I had available and turned out great. As the other said, kind of mild, so spiced it up a bit.
Thanks for all the recipes
Kate
You’re welcome, Daniel!
Alethea
Made this but added chick peas and broccoli my 19 month old had 0 leftovers =) it was sooooo good. Great recipe
Kate
Wonderful, Alethlea!
michelle
I followed the recipe exactly and this was the best curry I’ve had. Your recipes are amazing, even more so that they’re vegetarian. I’m off to order your book.
Do you think this one will freeze well? Or how long will it last in the fridge?
Kate
I don’t think this will freeze well, sorry! It should last covered, stored separately, for a few days.
Kiki
I’ve been trying to make Thai red curry for years but none of the recipes I found online were right, you don’t know the struggle!! I finally found the right one!!! Had to comment…
Kate
Hooray! Thank you for letting me know you loved it, Kiki!
Alex
This was absolutely wonderful, Kate! The highlight of the dish was most definitely the complexity of favor; each ingredient has a reason being involved, and I would’ve never ever thought of using sugar in a curry before, but it worked fabulously! I followed the recipe largely to the T, but with a few modifications based on reading through about three pages of reviews: I made your crispy tofu (which was, as always, perfect!), but left it on the side, I doubled the curry paste to a 1/4 cup (I used Mekhala’s Organic Red Curry Paste and, honestly, I think I could’ve gotten away with using the whole 3.5 oz jar, such was the nuance in flavor!), I increased the fresh ginger to 1.5 tbsp., I used four garlic cloves, added a whole jalapeño, only used about 2 tbsp of water (I like my curries a bit thicker), purple, curly kale because Whole Foods didn’t have any lacinato (it still worked beautifully, though), I used Just Panela’s organic, unrefined sugar, and, in a rare off-the-cuff moment, added the kernels of an entire organic, bicolor corn, which added a subtle hint of sweetness overall! I just can’t get over the nuance in flavor, though! Thank you, Kate, for such wonderful recipes, they’ve made my life as a vegan so much more delicious and I’m truly grateful! This one will definitely be made often and happily!
P.S. Native Forest Classic is my favorite coconut milk brand, too! The only other one that gets close is Whole Foods’ 365 option, tbh. But neither of them compare to the homemade stuff, but who really has time for that?! :)
Kate
Thank you for your detailed comment, Alex! I really appreciate your review.
Shivangi Sheladia
Made it tonight and tasted great! Veggies were cooked nicely without getting soggy. Made this with the baked tofu recipe and it soaked up the curry so nicely!
Kate
Thanks for sharing!
Whitney
I followed this as written and it came out perfectly. Added some chicken of the woods foraged mushrooms and it was to die for. My husband (not a vegetarian)and 3 kids (7, 4, and 2) ate it up with zero leftovers. I just got your cook book and it is a God send for me as a new vegetarian. No one has even mentioned meat missing and we are on week 4!
Kate
I’m so glad you are enjoying the recipe! Thank you, Whitney.
Srinidhii Ganeish Mallyaa
Hello Kate, I just came across your recipe and decided to try it since me and my husband were longing for a nice Thai meal at home! It turned out to be super delicious and we had quite the eveningthank you very much. Keep writing and posting. If only I could send you the photo of the curry!
Kate
Thank you!
Sar
Soooo good! Even better the next day. Thank you! You have amazing recipes
Kate
Thank you, Sar!