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.
Dina Clapinski
This was delicious!! I didn’t have time to buy the Thai red curry paste, so I made my own with shrimp sauce, white pepper, garlic, ginger, shallot, coconut sugar, coriander, cumin seeds, and tomato paste. I ground it all together in a mortar & pestle. I didn’t have any lemongrass, but that was part of the recipe. I did not add any chilis because I didn’t want the kids to complain. I added broccoli and an extra can of coconut milk. My husband requested potatoes next time. My 11yr old daughter liked it so much that we are making it again this week.
Kate
Thanks for sharing your recipe! I appreciate your review, Dina.
Sabrina
This was the most delicious curry I’ve ever had. Very authentic flavour and easy to make.
Liv
I find it hilarious when people who essentially didn’t follow the recipe and made tons of changes make a comment on how they made it and it was great. Its great to improvise and tweak, but let’s not pretend like you made the same recipe at all- moreover your were ‘inspired’ by the original.
Beth
Hello! I just made this recipe and it tastes amazing at first but has a very bitter aftertaste…. any idea how I can correct it? We were looking so forward to it, especially after reading all the wonderful reviews!
Kate
You could add a little more salt if you like. Let me know!
Lauren Guidry
I love Thai Curry using the Red curry paste from Thai kitchen, I find that bell peppers in general are bitter when cooked so I add mine very close to the end. This gives it more of a crunch but so much more palatable. I also add green beans with the carrots, add shrimp, mushrooms and cook broccoli separate to add at the end (Since broccoli can change the taste of a dish). I love all the juices and savory veggies!
Kate
Thank you for sharing, Lauren! I’m happy you loved it.
Jake
My first vegan meal!!! Came out way better than I expected and was very filling. For sure will be trying more of your recipes, thank you! :)
Ashley
I have been making this for a few years, and love it!! I always add shrimp to mine…. I started keto a few months ago and was wondering if you could post the nutritional info? Thanks so much!
Emily
I love this recipe! Thai red curry with coconut & jasmine rice is one of my favorite dishes & its comfort food. I made this & added sauteed boneless skiinless thighs cut into small strips. It was delish!
Robin
This is absolutely delicious – I agree with you that it’s the best ever – even better than many Thai restaurants’ curries! I’ll be making this again and again with various veggies to “mix it up.”
Lori
This was amazing and made a ton!!! Question I feel like mine was missing something and I can’t place what it was. I used all ingredients but still a bit flat. Any suggestions?!?! Thank you for this recipe I will DEFINITELY make again!!!!!
Jen
Made this for the second time tonight! Did three tablespoons of the curry paste, two tablespoons of the soy sauce, and a whole lime worth of juice! I also sautéed chicken ahead of time to add in. Chicken was marinated in red pepper paste, soy sauce, water, and lime juice. Veggies were broccoli, carrots, and yellow bell pepper. Amazing!!!!
Kate
Thank you for sharing, Jen!
Wendy UrbanMead
Hi Kate,
I am going to try this recipe this week. But I have a question. You suggested baking the tofu before putting it into the curry. I wonder how one bakes tofu as you are suggesting. Do I just put it in slices on a baking sheet and bake it at…. 350? until it … ? Then pull it out and cut into smaller pieces?
I have not cooked with tofu much so I am unfamiliar.
Sincerely,
Wendy
Kate
Hi Wendy, I suggest following my crispy tofu recipe: https://cookieandkate.com/how-to-make-crispy-baked-tofu/
Anika
So delicious!
Holly
Kate, you nailed it! I have been searching for a curry recipe that could come close to my favorite Thai restaurant and this is it! Thank you for perfecting this – it is so delicious. I made a couple of modifications to the sauce just based on what I had on hand – fresh lime juice instead of vinegar and maple syrup instead of coconut sugar. I also used broccoli and tiny potatoes with the red and yellow peppers and added baked tofu at the end with the coconut milk. I like the tangy fresh flavor of the lime juice, which was further complemented by the fresh cilantro garnish. Thank you!!
Holly
One more thing – I also added vegan dashi granules at the coconut milk stage. Dashi is Japanese I believe, and a key ingredient in miso soup to provide more depth of flavor. Non vegan dashi is fish-based, vegan dashi is sea kelp. Can be hard to find so I’ve purchase on Amazon.
Lydia
I have tried at least a dozen different Thai curry recipes from around the web, and this one is absolutely my favorite! You’re right: It’s restaurant quality. I used collard greens instead of kale, fish sauce instead of soy sauce (because that’s what I had in my pantry), and added a can of chickpeas. Literally so good. And it’s really colorful and pretty, too. Thank you for sharing.
Kate
I’m glad this one hit the spot for you, Lydia! I appreciate your review.
Jan
My friend made this for dinner last night. The four of us agreed it was amazing! I can’t wait to make it for my family.
Suzanne
Absolutely Amazing!!! Love this recipe have made it twice in a week . Used the same red curry paste as suggested, added zucchini to my veggie mix, because it’s that time of year and a most delicious dinner. Thank you!
Kate
Thanks for sharing, Suzanne!
Lin K.
Loved this recipe!! I will definitely make this again. I was looking for what to cook with my red curry paste before it goes bad and this was just the ticket. I usually add it to my roasted tomato soup but wanted a stir fry recipe. Your recipes are always my first stop when I’m looking for something new. :)
Next time I will add a few more and different vegetables and leave out the sugar. I find it sweet enough with just the paste. I also used more paste than you suggested and it was preeeeety hot!! Added more coconut milk to tone it down and ate it with a glass of milk to keep my taste receptors from being overwhelmed. Now I’m already daydreaming about having it for dinner again tonight!
Kate
Thank you, Lin! I’m glad you loved it and added your own kick to it.
manu
Added a serano pepper, baby broccoli, asparagus, and baked tofu in addition to the ingredients you’ve listed.. and wow, it was just incredible! Served on top of brown jasmine rice; totally hit the spot. Ended up with about 5 servings in total so there’s a good amount of leftovers :) Appreciate the recipe
Lucy Geck
WOW! We all love it as written and that includes my picky eaters. I did add some lemongrass and heirloom tomato’s because I had them on hand. Heck, anything I tossed in – even a lamp – would be made better by this sauce. Megawatt YUM!!! And thank you. Just WOW!
Zehava
Love this recipe! Thank you
Lisa
First time trying it, and it was amazing. I did add a can of chickpeas, but other than that it was perfect on it’s own!
Nicole Singstock
I made this last night and it was delicious! Added some tofu, otherwise made as written. Lime juice at the end is a must! Thank you for the great recipe.
Kate
You’re welcome, Nicole!
Zehava
Love, love, love this recipe! I add tofu and a little extra hot pepper for a kick.
Sabrina
My family loves Thai food, but I rarely make it at home because the restaurants make it so yummy. Well, I made this recipe and it was a huge hit! I added fresh organic pineapple also. Can’t wait to make it again.
Zara
Wow Kate! I tried two of your other recipes including hummus and quinoa – both came out great. This Thai red curry blew me away. I am pregnant and was craving something different and healthy to eat. The minor tweaks I did were: added 1.5 cups of chopped baby spinach, 1 orange bell pepper with a little bit carrots, little bit more of the red curry paste, and I skipped on the soy sauce entirely. Thank you so much for posting such a great recipe that is easy to follow!! Many blessings to you.
Vyara
I actually looveeeee it! Thank you! I’m a student and i would say it was very easy to make too, so whoever’s reading this go make it that curry!
Nina
I want to start off by saying that I am not one to write reviews, but I’ve made over a dozen of your recipes so far and they are all fabulous. This is definitely another winner! I added crispy baked tofu (one of your other recipes) and substituted kale for broccoli. My whole family loved it, including my husband who is not vegetarian. This is my favorite website for vegetarian recipes!!!
Kate
Thank you, Nina! I’m so glad you love my recipes. I appreciate your comment.
Sara
If I want to use fish sauce, do I substitute it for the soy/tamari sauce in the same amount? And, would I still use the rice vinegar?
Kate
I’m not quite sure as I don’t cook with fish sauce, sorry Sara!
Dana
This recipe is so versatile and has become one of our go-to’s. We eat it as a “soup”, with basmati rice, chicken or shrimp etc. So many things you can do with it! And we’re constantly changing the veggies. I’m currently on an elimination diet and love that I can easily make this sugar, and gluten free.
I find myself landing on this website a lot for recipes. Keep up the good work!
Kate
It is! Thank you for your review, Dana.
Keira
Love this recipe so much. I always use cauliflower, shiitake mushrooms, bell pepper, and onion when I make it, and the kale if it’s available at Trader Joe’s. Made it for our DnD group tonight and even the carnivores loved it! Thanks for such a great recipe!
Kristina Starcevic
Do you cook the cauliflower beforehand or does it become soft enough when simmering in the sauce?
Pure
Omg. I have made this now twice and I always go back to this recipe. This turns out delicious. I like mine spicy so I go ahead and add more chili flakes to it, but I love this recipe beyond words.
Kate
I’m happy you loved it, Pure!
Tapas
This was amazing! Sauteed tofu in coconut oil ahead of time to brown it then added it in at the very end. It was chewy and tasty. I used sweet potato ribbons — they cooked fast and dissolved into the coconut milk. Also used eggplant which gave a rich creaminess. Besides the base veggies (onion, garlic, ginger), also included carrots and shiitake mushrooms. We just ate it as a soup. Planning to make it again in a couple of days. :-)
Thank you so much for this recipe! Definitely a new favorite!
Kate
Thank you for sharing! I’m glad it’s a new favorite, Tapas.
Wendy
Left out the kale added chicken and other vegys. Delicious!!!
Andrew
I love this recipe! I cooked this for a Vegan date night dinner, and it was a hit! I substituted the kale with cauliflower. I also added fresh chopped serrano peppers, (which gave it a nice medium heat) fresh chopped basil, and cilantro. I served it over a turmeric garlic jasmine rice and included fresh sliced serrano peppers, basil, and cilantro as optional garnish.
Kate
That sounds delicious! I love your variation. Thanks for sharing, Andrew.
Suzanne M. Smith
Made the lentil soup tonight for dinner. Wonderful flavor!
Tamara Speid
Hmmmm, delicious! I just made your recipe and the taste is magnifiqué! I increased garlic and ginger and added a bit of shallots! One can never have too many herbs! Bravo! This will be on repeat! Oh, I did roasted cauliflower instead of asparagus. Yum!
Angela North
That was such a great dinner!! Thanks for the recipe, it guided me perfectly through. :)
Kate
Thank you for your review, Angela!
erin
This was great!! I used green curry since my market was out of red. It was delicious. But I most appreciated your rice cooking method. I have always struggled getting the rice/water ratio just right and the cooking time right to avoid crunchy or mushy rice. Doing it (i used brown) this way turned out perfectly. My husband was skeptical and even agreed it was great! Does it work well for white rice too?
Kate
I don’t prefer white rice, but yes you can use it. Adjust temps, time and liquid per instructions
Dawn
Made this recipe this evening and loved it. Easy to follow and great flavours. We substituted kale with spinach and used Thai fragrant Jasmine rice. Will definitely make it again. Thank you.
Kate
You’re welcome, Dawn!
Anita Courtney
This is a wonderful recipe. It has become our family’s go-to meal. I’d like to serve it for a dinner party. Though it’s a meal in itself, I’d like to serve one side dish and a dessert. Suggesttions for complimentary dishes? Thank you!
Kate
I’m happy you are loving this recipe! This salad could work well: https://cookieandkate.com/simple-healthy-coleslaw-recipe/ and really any dessert to finish the meal with would be lovely: https://cookieandkate.com/category/food-recipes/dessert/
Laura E
I’ve been fasting for 2 days and was having cravings for Thai. Found your recipe and couldn’t wait to try it. I used broccoli instead of 2nd bell pepper and added your baked tofu. Once I started prepping I realized the only curry paste we had was pad prik, so I had to use that instead. Well it turned out delicious and completely satisfied my cravings. Next time I will use green curry paste and kaffir lime leaves, and have fresh chopped chili in fish sauce ready (I like it hot). I have your cookbook and have been working my way through it….love it. Thank you so much for these amazing recipes. Great work.
Kate
Thank you for sharing your variation, Laura!
erika tinoco brenes
I loved this recipe. I used oatmeal milk since I ran out of coconut milk and I made my own curry paste with some cumin, curry, lemongrass, lemon juice, salt, paprika and tomatoes. I put some mushrooms also.
Betty
I’ve made this three times so far. It is absolutely delicious. I have to stop myself from eating it all, and I pretty much lick my plate. I add green beans and cauliflower.
ERICA E HARRIS
Excellent recipe, I am new to trying recipes, I did not what to expect, the only thing I did different was use coconut cream since didn’t have coconut milk, it is delicious, tastes just like food from a Chinese restaurant
Laura
This was really nice. Thanks! I put soy beans, red pepper, spring onions, shiitake mushrooms, potatoes & bamboo shoots in it & a cup of red lentils. I added more water as lentils are thirsty. It’s like a nice thick soup now but very tasty & has definitely warmed me up!
Gracie Greening
I am not a good cook whatsoever and this recipe turned out FANTASTIC!!!! I will be adding this in my dinner rotation. So easy and simple!
Emily perkins
if i wanted to add chicken, should i double the sauce?
Moyra Rees
Kate, thank you so much! Followed the recipe exactly and it was delicious. my meat loving son and husband loved it too! I will convert them eventually with your help : )
Archana
I made this last night! It was really simple. But I may have added a little too much brown sugar and it tasted sweeter than what I’ve eaten at restaurants. But all in all I am adding this one to my weeknight dinner kitty. Thank you for this :)
Kate
You’re welcome!
Madison
Hi! How long will leftovers stay good for in the fridge?!
Thanks :)
Maddie
Kate
Hi! They should keep well for 3-4 days. I would store the rice and curry separate.
Melissa
This is my new favorite recipe!!! Can’t get enough and I agree I could eat it for breakfast! It’s so satisfying. We’ve been using onion, bell pepper, zucchini, cauliflower, peas, red potatoes (boiled first and diced). It’s really too good. Thank you!
Ale
This is my favorite vegan food! <3 thanks for the recipe! All my family loves it!
Kate
This is a great one to have as a favorite! Thanks for your review.
Sarah
This was delicious! A small note though that the 1/2 cup of water made it too liquidy for my family’s tastes. If you like a thicker curry, skip the water at first and add as necessary, especially if you are using light coconut milk. We used regular coconut milk for ours.
Kate
Thank you for your comment, Sarah! I’m happy you enjoy this.
Sigitas
Very delicious curry! I’ve made with green beens and it matched very well. Thanks for the recipe
Kate
You’re welcome!
Teal
This was so tasty and quick to prepare (minus chopping all the veggies!). We had cauliflower, green beanS, and carrots on hand, so that’s what we used. Will totally add this to the rotation!!
kate
THANK YOU for this recipe. I’ve made this recipe at least 5 times now. The peppers hold so much flavor.
Megan G.
Hello! Just tried out this recipe, I added tofu and used bok choy and red peppers. In addition I subbed the 1/2 C Water for vegetable broth. I’ve made curry countless times using many recipes and I cannot seem to make the curry flavorful enough, I followed all the directions on this recipe(besides the substitutions I made) but my result was so so bland, there was a slight curry flavor and a decent amount of heat but It’s almost flavorless nonetheless. I even added twice the amount of curry paste that the recipe called for.
I love love love curry but I can never seem to make it right, do you have any suggestions for making the curry more flavorful and strong ? Thanks so much I love your page and your recipes ! <3
Kate
Hi Megan, I’m sorry to hear you had a bland result. What brand of curry paste did you use? I find that can play a lot into the overall result.
Lauren
This is just fantastic! Thank you. I followed the recipe as is, except used broccoli instead of carrots, apple cider vinegar instead of rice vinegar, and added about 1/2# shrimp. I will definitely be making this again.
Robin
This was so good! One of the best curries I’ve made at home. I used butternut squash, carrots, mushrooms and red bell peppers, with some kale from the freezer thrown in at the end. We like our curry spicy, so I added some cayenne at the end with the vinegar and soy sauce. Green beans would be a great in this also. Delicious!
Jackie
Awesome red curry recipe! However, I found it a bit flat. I added more rice vinegar and soy sauce than was suggested. Still flat. I tippled the amount of Thai Kitchen red curry paste and still not enough depth. I added fish sauce and still not perfect. With all that said though, I’m wondering if adding a cornstarch slurry to thicken it; I didn’t have coconut milk with guar gum in it and it seemed too watery. Could that give it a flat taste with lack of depth? Perhaps it changed the “mouth feel?” I’d love any feedback you have to offer!
Kate
I’m sorry to hear that, Jackie! Sounds like you like more spice. Did you add any additional ginger or garlic?
Jackie
Thank you for your response. It wasn’t necessarily flavor I was looking for, rather more acid and or better mouth feel I think. That was why I asked if if adding corn starch was a mistake. Maybe I’ll try it again without starch and use coco milk with guar gum.
Kate
I wouldn’t recommend adding starch. Thanks for sharing Jackie!
Alexis
Hi ! I love your recipes and can’t wait to try this one! I don’t have rice vinegar Or lime on hand – could I substitute red wine vinegar or lemon?? Thank you!
Kate
You could try it, although they offer slightly different flavor.
CS
Just made this for dinner and it was a hit! Plant based meals are not a favorite among my three sons, but they ate this one!
Ruchira
Thank you for the recipe. I’m gonna make it tonight
Tim
This is a good recipe, and quite adaptable as to which vegetables you can use. I love eggplant, so they’re always going in. While I do miss fish sauce, this is obviously vegetarian/vegan, so soy or tamari are ok subs. One ingredient that I always add to Thai curries are lime leaves. I buy them frozen and they seem to keep for some time in my freezer. Once I’ve added coconut milk etc, I snip a couple of leaves in half and toss them in and let the curry simmer for a while. The leaves add a sublime citrus-y note, making it seem more authentic. (*note – Lime leaves can be tough to chew so you might want to either remove them or let folks know they’re in there).
Holly
Hi! Can you make this curry a day ahead? Thanks!!
Kate
This is pretty good left over, just store the rice and curry separately.
Yvonne
I made this recipe tonight with a few changes, I added crispy tofu, broccolli and replaced kale with spinach. It was the best one I’ve tried so far! Thank you for sharing!
Amy
Hi
Is this suitable to freeze?
Brian
So, so good! I cooked some white fish and mixed it in at the end for a little protein. Definitely a fan of adding some chili garlic sauce, too.
Kate
Thank you for sharing, Brian!
Mary Duryea
I’d like to make this for our New Year’s Eve dinner party. Would it still taste good to make it a day ahead and then reheat?
Mari
We absolutely loved it! Easy, delicious and healthy!! Thanks Kate
Kate
You’re welcome, Mari! I’m glad you loved it.
Sarah
I swear by this recipe! Best one yet. Made it for so many people and everyone loves it.
Sue J
Plant based prawns pan fried first
Remove from pan follow the recipe then add the plant based prawns back in at the end
Absolutely perfect twist
I’m not going out for Thai these days I just cook at home
This is my favourite dish ever I could eat it everyday
Kate
Wonderful to hear, Sue!
Carolyn
This recipe is amazing! I paired it with your crispy baked tofu recipe– both tasted delicious. I’ve never made tofu before (or Thai food for that matter) so thank you for making the recipes easy to follow. The closest Thai restaurant to my house is 35 minutes so we don’t eat Thai food often/ever anymore! I’ve been craving the flavors lately so very happy I found this recipe. New go-to for sure!! Thank you!
Kate
You’re welcome, Carolyn!
Gina
Super yummy recipe! I improvised a bit and added potatoes, red pepper flakes, and fish sauce. Thanks for this!
Margaret Malone
I made this tonight and it was a great success! My husband reacts poorly to coconut milk, so I made half with it, and the other half I substituted heavy cream (left over from Christmas pie baking…). Both versions were perfect! I also added in one sweet potato, which I boiled and cut up prior to adding. With due respect to the original recipe, this contributed so much to the flavor I’d recommend always including it. I have printed the recipe for future use, and am now looking at your cookbook! As a (mostly) vegetarian who is no kitchen diva, I give this dish top marks!
Kate
Thank you for sharing your variation, Margaret!
Gina
Made this for dinner tonight and it was delicious! My husband loved it, as well. Flavor was definitely restaurant quality, if not better! The only thing I would maybe change for next time is maybe doubling the amount of liquids as I felt we barely had enough for 2 portions.
Annie
Loved this recipe . I used a whole jar of Thai red curry paste I also added broccoli , cauliflower, diced pumpkin, wedge of cabbage and done Tuscan kale . Added a little extra coconut milk and served topped with crushed peanuts for some added texture .
Sue
Delicious! In place of green pepper, I used sliced mushrooms. Also, Maesri Thai red curry paste I bought online. Wonderful aroma in the kitchen as it cooks! I served leftovers with pita bread instead of rice and it was fantastic! This is going to be a regular at my house from now on! Thanks!
Sue
This is absolutely something you would order at a restaurant. Absolutely loved it. I wanted to eat the entire thing myself lol. My mom, who is asian, liked it as well but wanted it a little spicier so next time, I will put in some red pepper flakes or sri racha. It is very hard finding new vegetarian recipes and this is a keeper. You are very talented!
Kate
I’m excited you think so, Sue! I appreciate your comment and review.
Sue
Can I substitute the kale with spinach?
Thanks
Kate
Sure! I know some have in the past and enjoyed it.
Healey
Loved it! I used reduced fat coconut milk and it still turned out excellent. The whole family loved. THANK YOU!
Kate
I’m happy you loved it, Healey! Thank you for your review.
Andrea
I love red curry so just made this and it is delicious! I will try the green curry next. Thank you for the recipe.
Kate
You’re welcome, Andrea! Thank you for tryin it.
Becca
Hi Kate, I love this recipe! I’ve made it 3 times now :) I’m just curious if the nutrition info includes the serving of rice? Just curious for inputting into my nutrition tracking app! Thank you!
Kate
YOu’re welcome, Becca!
Tracie
I read this wrong and added 1 and a half cups of water. Any suggestions to fix?
Kate
Oh No! I’m sorry Tracie. To fix, you would likely want to add more seasonings to help add back some of the flavor. Let me know how it goes for you.
Marcela
When do I add in the red curry paste
Kate
See step 3. I hope that helps!
Kris
Another winner by Cookie & Kate!! I made this recipe today and it is AMAZING. My husband and I love Thai food and this rivals our favorite Thai restaurant’s curry. I added thin sliced baby potatoes as well as mushrooms – everything else exactly as the recipe stated. This is going to be a household staple!
Kate
Fantastic to hear, Kris! Thanks for your comment and review.
Kirsty
This was absolutely fantastic, didn’t make any adjustments. Just, wow. Thank you!
Jan Macandrew
Cooked this for dinner tonight. I used eggplant, carrot, zucchini, red capsicum and broccoli. It was delicious. Will definitely cook again.
Kate
Great to hear, Jan! I appreciate your review.
saramarie
I thought I had carrots and rice vinegar, but I didn’t. It still turned out great with just enough spice to satisfy my husband. I made up for the missed carrots by adding extra kale (which I love) so it was packed with nutrients. It could be made with chicken, shrimp or tofu to satisfy those who prefer a little more “protein” with their Thai. Looking forward to warming it up for lunch!
Annie
I’ve made this curry a few times now and it is soooo delicious! Perfect for a cold winter day.
Hunter
Okay wow this was phenomenal. I used lime juice instead of rice vinegar. For the veggies I used cauliflower and red bell pepper plus spinach because that’s what I had. I’m not vegetarian so I went ahead and added some shredded chicken I had on hand after the veggies were mostly cooked through. Topped it off with cilantro, Sriracha and more lime juice/soy sauce to taste. Served with brown rice. The best curry I’ve ever had, it beats restaurants and my mom’s.
Kate
I’m glad you think so! Thanks for sharing, Hunter.
Cathy
I plan to make this for a dinner party, should I cook this the day before?
Kate
Sure, this works well as leftovers. Be sure to store the rice and curry separately.
Krystal
Made this last night. I was afraid it would be difficult or not turn out as well as our favorite Thai place, but I was wrong! So easy and very delicious! And this is coming from someone who doesn’t cook often. The only thing I added was chicken. I cooked it then laid it aside until the end
Kate
I’m glad it was a nice surprise, Krystal! I appreciate your review.
Thor
I made this for the first time last night with baked tofu and it was a big hit. I was advised to add it to regular rotation!
Kate
Wonderful, Thor!
Sarah
We made this tonight and it was awesome! Lately we’ve tried so many Thai curry recipes, trying to replicate a restaurant one we really love, and this is the only one that we have felt was a winner. Absolutely will be making again!
Kate
Fantastic, Sarah! Thank you for your review.
Julia
Made this tonight with bell peppers, carrots, broccoli, asparagus and bean sprouts. Didn’t have any sugar so added some honey! Also sprinkled with red pepper flakes when serving.
Niki
I thought this was really good and the only modification I would suggest is adding a teaspoon or two of additional curry powder if you like a stronger curry flavor. I didn’t have kale on hand so I added fresh green beans and it was great. I used the lime juice instead of vinegar and garnished with cilantro. Very easy and delicious.
Kate
Thanks for sharing, Niki!
Laura
So good! My go to curry recipe, I’ve made it twice in the past few weeks :) I add a jalapeño along with the ginger and garlic for extra kick, and use coconut aminos instead of tamari. The lime juice is a perfect addition. Thank you for posting this!!
Tommy Wasser
This turned out so well. I made it twice so far and my wife and I both love it. I go heavier on the curry paste and skip the kale. Thanks a lot for the recipe.
Kate
You’re welcome, Tommy!
Courtney Algeo
This was amazing!
Kate
I’m glad you enjoyed it, Courtney!
Kathryn
I made this and it was amazing and you are right so much better than any take away. I have a question though do you think this would be suitable to put in a slow cooker?
Kate
Hi Kathryn! I’m not sure if this would work well in a slow cooker. Sorry!
Michelle K
I’m really disappointed. This curry came out really watery. It was more like a soup then a creamy curry. I’m not sure what went wrong.
Kate
I’m sorry to hear that! Curry is kind of like soup. It makes a nice creamy base that you then serve with rice. Did you use whole fat coconut milk?
Michelle K
Yes I did. I guess I was hoping for something a little thicker. It came out really thin and hardly any curry flavor. Can’t quite figure out what went wrong since everyone else is raving about it.
Amber
Just made this while helping my little brother learn how to cook. It is really good! Thanks so much