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.
Erika
Wow! That was really, really good. I was exhausted when I got home, but I was making dinner. While I was cooking, I was thinking my heart isn’t into this. And then I had my first bite. Sooooo good and healthy. Thank you! Loved mine with LOTS of basil and a little salt when plating.
Kate
I’m glad you enjoyed it, Erika!
Michelle Parker
Hi! Is the 340 calories with the rice included ? If so, how much rice per serving? Looks awesome ! Going to make this on Sunday.
Kate
Hi Michelle! Yes, rice is included. It would estimate roughly 1.5-2 cups
GB NANA
I have never left a recipe review before but I have to as this recipe is FANTASTIC!! I just made it for dinner tonight and my husband, who hates even the smell of curry, LOVED it! I did double up on the amount of vegetables also adding mushrooms, zucchini, yellow squash, broccoli, cauliflower, in addition to the ones called for. I used shoyu as I didn’t have tamari, and I used lime juice in place of the vinegar. My husband couldn’t believe it was curryI’m happy cause now I have something we both love! Thank you… I’m excited to try another recipe as we’re new to the vegan world and want to make sure we have a great variety not just salad.
Timothy Colman
Great recipe, and you popped up at the top of my search. Just what I was looking for…I’ve cooked for years and love curries here in Seattle. But today we’re in between rainstorms and I’m in the mood for great tastes sans dead animals.
I’ll make enough to have for breakfast tamari ;)
Robert
Great dish! Didn’t quite stretch to four portions though! Otherwise great flavors, very healthy, very photogenic and so easy to make. Thank you!
Tova
Kate! This recipe was incredible. Both my kids not only ate and devoured the dish but said it should go in a regular rotation of dishes I can confidently make and know the entire family will enjoy. I added two cans of chickpeas and think next time I’ll do tofu. Thx for the idea and for those of you with kids (mine are 9&6), I didn’t add any extra spices. The red curry paste/ginger was enough. Looking forward to trying more of your gorgeous recipes. Thx again.
Robyn
Hello! I have made this recipe a few times over the past couple years. Last night’s version was exceptional. The only modifications I made to the recipe were to add 1/4 tsp of red pepper flakes while sauteeing the pepper and a couple extra splashes of the soy sauce and rice wine vinegar. Oh, and I added a couple handfuls of zucchini because it was on hand. I generally don’t eat seconds when cooking dinner but had a pretty big second helping of this curry:) Wholeheartedly recommend this recipe!!
Kate
Thanks for sharing your changes, Robyn! I’m happy you are still enjoying this recipe.
Robyn Senior
Thank you! That sounds great! I will do the same.
Sarah-Rae
Made this last night and it was honestly the best curry dish I’ve ever had! So flavorful and simple to make! This will be something I make often. Thank you for the amazing recipe, Kate!!
Becca
This was really good! Also quick question: is this recipe freezable?
Kate
Hi Becca! I’m glad you enjoyed it. Yes, this recipe (like all stew-y dishes) will freeze well.
Emilin Joseph
Wonderful recipe!Made it last night and it came out so good.I have tried several red Thai curry recipes in the past and this is by far the best. Thank you Kate!
NL
Just thought I’d let you know that this dish quickly became a staple in our house! We absolutely love it. It was actually my daughters first “real” meal at 6.5 months old and is still her favourite a year later !
Linda Robison
Looks great, will try this tonight. But, one question: You said BOIL the rice for 30 min.? Isn’t rice just supposed to simmer once the water is brought to a boil? Won’t the rice come out too mushy?
Thanks,
Linda
Kate
Hey Linda, as long as you’re using brown rice (not white rice or a quick-cooking variety), the rice will turn out perfectly as written. You can read more about my brown rice cooking method here.
Denise
I thought it was a good recipe, although l didn’t have Thai red curry paste (dried spice only) or the rice vinegar. My son (an adult – meat eater) thought it was great. I am trying to eat and move toward a vegetarian way. Thank you for your good details and tips. I always want to read tips for short cuts or more flavor.
Kristin Heather
I used green string beans bc I had a lot and frozen baby kale bc again, what we have, yum I can’t imagine using olive oil in a Thai dish, we had coconut oil, but if I didn’t I’d probably just use vegetable oil, just saying. Thanks the recipe was better than my takeaway place.
Amari Sanford
I made this three times and it was SO delicious. Being vegetarian and married to a carnivore can be difficult when it comes to dinner and meals in general (I am the cook). I thought googling a recipe that both of us could enjoy would be hard but I then stumbled onto your page and I AM IN LOVE. I added this to my favorites and bookmarked it onto my computer so I can try all the other recipes. I think I am going to make the pinto pozole or the tacos tonight!
Amanda Mathis
Is this best made right before eating or maybe also tasty if made the night before?
Kate
Hi Amanda! This curry falls under the “stew” category and, like other stews, should taste even better the next day!
Liz
Thank you for this nut-free recipe!! Have been wanting to move my family to plant-based meals but with severe nut & shellfish allergies in my house, it’s a real challenge to make delectable meals that won’t send someone to the hospital! I can’t wait to try this!!!
Zoë
SO GOOD! I usually add a little extra red curry paste along with some broccoli, zucchini, and tofu.
deborah buchanan
This was delicious! I love curry and the combination was so flavorful. The only thing I did different was substituted vegetable stock for the water.
Michelle Marton
I just grabbed all leftover veggies in the refrigerator, some frozen green beans, substituted creamy plain oat milk for coconut (I believe coconut milk is an essence of this dish but my husband prefers less fat) and it is still amazing. Love all the veggies in it and aromatics. Added it to our list of quick, easy weeknight meals!
Michelle
I just grabbed all leftover veggies in the refrigerator, some frozen green beans, substituted creamy plain oat milk for coconut (I believe coconut milk is an essence of this dish but my husband prefers less fat) and it is still amazing. Love all the veggies in it and aromatics. Added it to our list of quick, easy weeknight meals!
Jennifer
This is unreal! Absolutely delicious!
Our first time having Thai and homemade at that. I would rate it higher, if I could. Sensational recipe!
Christine Newman
can you freeze this?
Kate
Yes, it should freeze very well!
Elisabeth
Hey there. I noticed the response to a question on Feb 10 says that this recipe wouldn’t freeze well. Do you mind clarifying please?
Kate
Hi Elisabeth, I’m sorry for the confusion. You could consider this recipe a dairy-free stew, and recipes of that nature tend to freeze well. While I have not tried myself, I think this is a safe bet for freezer storage.
Meg
Delicious! The recipe was simple to follow and quick to pull together. I used baby bok choy instead of kale, but followed the rest of the recipe.
Jeremy
My only recommendation is adding 2-3 habaneros if you like a spicier red curry. As is, the recipe is good but the extra peppers really helped
Courtney Bryant
Omg!!! Amazing!!! I used eggplant, zucchini, onion, butternut squash, yellow peppers and spinach!!! I’ve sent this to all my friends this morning. Seriously delicious and easy way to clear out the veggie drawer! I used frozen cubed squash and spinach super easy!!!
Rose
I made this recipe and it came out great! I feel like it needed just a little bit more of a kick….how would you make this with a little spice? Sautée in some Serrano or jalapeño? Or add cayenne pepper? Not sure what would go best in terms of the flavor for this dish. Would appreciate any recommendations!
Kate
Hey Rose! Truly, any of those ideas would be great (or even red pepper flakes). If you can find Thai birds-eye peppers, those would be most authentic (they are really spicy).
Silvia
Really good recipe. Easy to make and really tasty.
I replaced kale with green beans (because we don’t have kale here), reduced rice vinegar to just 1 tbs (I’m not a fan of vinegar…) and added a little bit of sweet corn water (we just had an open can and I thought it might go well, maybe slightly enhance sweetness?) and it turned out delicious. My husband who’s not vegetarian also loved it. I’m looking forward to trying your other recipes.
Jill
Absolutely AMAZING! We just made this for the first time and it did not disappoint. I love the ease of the recipe and the ability to “make it your own” by varying the veggies you add. I added mushrooms and baked tofu and it was incredible-better than takeout! Can’t wait to make this again!
Jane
Love this recipe – I have made it many times with a variety of veggies. Have also added cooked chicken breasts on occasion. Always delicious
Nicole
This recipe was SO good, I’m very happy to have found it. Thank you! Very flavorful and “meaty” with the vegetable choices. Only recommendation is to add a pinch of cayenne for flavor, it was a game changer.
Barbra Pollock
Absolutely perfect. I used sweet potatoes and chick peas instead of carrot. I would also try cauliflower.
Julia
I’ve made it once so far, about to make it a second time. I accidentally bought red paste sauce, so I need to add a lot more than the recipe asks for, but that was my own mistake. I found the carrots to be slightly crunchier than I would like, so I think I’ll try to blanch them beforehand. I’m planing on adding both beansprouts and a jalapeno this time.
Linsey
Incredibly delicious and easy to make! So flavorful! I used spinach instead of kale and it worked out fine.
Anna
Can I make this with curry powder instead of paste ?
Kate
Hi Anna! Curry powder is Indian, whereas this curry paste is Thai—so it will change the flavor profile, for sure. You might also need less curry powder than paste.
Jane
This Thai red curry recipe turned out just wonderful, super easy to make and so very yummy. It will now become a regular in my house
Mariah
This recipe is so delicious. This will be my third time making it! I also add some baked tofu for extra protein and this has become a family favorite!
Val
Can you substitute red curry powder instead of the paste?
Kate
Hey Val, is the red curry powder of a Thai variety? If it’s an Indian curry powder, it will taste quite a bit different from a Thai curry—though it would probably still be quite tasty. Also, depending on the spice level of the powder, you may want to use less (or more) of it.
Mary
I have made this dish 3 times already n it’s always delicious! I add in sautéed mushrooms n broccoli n throw in chopped spinach at the end. I also use sesame oil in place of coconut oil. Even my husband who hates anything coconut or curry loves it! It’s a keeper!
Sophia
I have been making this curry (and variations of this curry) for a while now and it always tastes amazing. Simple, versatile, creamy. Vegan, too. It’s amazing and full proof.
Kate
Love it! Thank you for your review, Sophia.
Sonia
I’m going to make it and I was wondering if I could use froze kale instead of fresh?
Kate
Hi Sonia! I haven’t tried it, but I guess you could. Might not need to cook as long and likely train any water that may appear from thawing the kale.
A.K.
My husband loves curry but I never was a fan because I didn’t like coconut milk that much. Anyway, I had bought Target brand CM for another recipe and loved the milder taste and thought to give this recipe a try. So glad I did – hubby and I totally loved it. We added garbanzo beans for some extra protein, and he added Sriracha for extra heat as suggested. We bookmarked the recipe as keeper and can’t wait to make it for our next family gathering! Thanks for a wonderful recipe!!
Emily
Kate, I adore this recipe! I make it all the time. I don’t have a cast iron pan and usually cook it in a nonstick. I’m trying to stop using my nonstick pans and found in a regular skillet that the ginger had a tendency to stick to the pan (and I was worried about burning everything). What do you recommend? Thank you!
Kate
Hi Emily! Try to keep your pan seasoned well and not too hot. I hope this helps!
Purna
Hi! I tried your recipe with modifications on the veggies I used. And I also made the curry paste from the recipe you suggested. Both were a success. Not sure how Thai they tasted, but definitely met my idea of Thai food.
Thank you!
Andrew
Hi Kate! Greetings from Indonesia! I’m Andrew, a Brit living in Jakarta, and I just made this Thai red curry for the first time, following your recipe exactly.
It was absolutely delicious — thank you! My wife loved it too, and she’s Indonesian and a lover of Thai food like me!
Keep up the great work! We love your recipes and use them often over here in Jakarta!
Kate
I’m happy yo hear that, Andrew! Thanks for sharing you and your wife’s experience.
Chloe
Yummyyyyy. Made this tonight and it was fantastic. We had cauliflower on hand and my family is full of carnivores, so we added chicken too, and let me tell you, it was a crowd pleaser. Next time, I think I’ll add some cayenne or chili garlic sauce in with the curry paste, because I love spicy, but all in all it was delicious.
Kate
Thank you for sharing, Chloe!
Stephanie
This is a delicious! I only had 1 yellow pepper so I used some leftover roasted broccoli and cauliflower in place of the 2nd pepper called for in the recipe. I decreased the amount of brown sugar to 1tsp. Using coconut oil to sauté adds such a nice richness. At the end, I didn’t add the extra salt and decided to use 1 1/2 teaspoons of fish sauce. It’s tastes good without it and I know it isn’t vegan, but it really adds an authentic taste. I may add chick peas to the leftovers or maybe some shrimp to bump up the protein.
Presley Foskett
The can if curry i bought says to use the entire can, not 2TBLSP. with the 400ML can of coconut milk – do you think it would just add more richness?
Kate
Hi Presley! I’m sorry, I don’t quite understand your question. How much curry is in the can or jar you bought?
Tara
Made this today! With your baked tofu recipe- perfect comfort meal. Used cauliflower, carrots and kale. Added a little more garlic and ginger and some red pepper flakes and it was perfect. Lots of cilantro, some crushed peanuts on top. Will make again.
Karen Crow
Fridge savior recipe! I subbed broccoli (including most of the stem), spinach, a wilted green pepper, and tofu (I cubed and sauteed it in the pan first,) for some of the veggies. It was delicious! Thank you so much for posting this!
Kate
So glad to hear it! Thank you, Karen!
Judy
This was one of my all time favorite recipes!! Never made curry before. I used yellow pepper, asparagus, snap peas and carrots ♡♡ I’m 75 and I’ve made a couple of meals over the years. This was definitely one of the best! Judy
Louise
Amazing, first try at making a thai vegetable curry and followed your recipe. It was magnificent!!
Norene
My dear vegan daughter sent me your fantastic recipe! I agree with her-it’s the BEST recipe ever!!! I followed directions as posted.using fresh Spinach. I also added a bit more garlic and as suggested, a bit more soy Tamari sauce. The flavor was amazing. Thank you so much! You’ve added to our lives, such pleasure!!!!
Erynn
This was amazing! My boyfriend likes chicken in his curry, so I added cooked chicken before i added the curry paste! He says its up there with what he’s had at restaurants if not better! I always wanted to like curry, but I found out I don’t like basil! So when i saw this recipe didn’t have it, I was super excited, and it is really our FAVORITE meal! We crave it all the time haha! Thank you for sharing this recipe! It tastes authentic!
Gayle Harper
THIS. IS. FABULOUS!!
Joanna
I absolutely loved this, thank you so much. Substituted rice for noodles, I followed your recipe for a homemade red Thai curry paste, chopping everything up finely as I didnt have a blender but it was still delicious.
Heather
Fantastic! We ate the whole thing!! I didn’t have fresh cilantro so I stirred in a frozen cube. Was a good sub. With the current situation, I believe I’ve over served my family rice, so I warmed thin vermicelli style rice noodles and stirred those in. No complaints from anyone. I have a notebook with ‘keeper’ recipes, and this one went in!
Nicole
I’ve used this recipe as a base for years! I modified a bit as I add chicken thighs and cook it all in my slow cooker ☺️
Janet W.
This was so good! All the work is in the prep but it is so worth it!
heather hearn
this curry is SO GOOD! Had to omit the kale as we didn’t have any. I can’t wait to heat it up for lunch leftovers! Thanks for sharing this delicious recipe.
Natasa
This was really tasty, thanks! I made my second round and already started experimenting with adding different veggies. This will be fun.
Lauren
My husband and I love this curry. We are yet to try it with tofu, as we enjoy it so much as it is. It’s quick and easy to make, which makes it a great midweek dinner.
Holly
This sounds delicious! I don’t have fresh ginger on hand. Would ground ginger be an ok sub?
Kate
Hi Holly! Fresh works best here, but you could try it. Check out this post on how to substitute dried for fresh: https://cookieandkate.com/food-storage-tips
Kavya
Hey Katie! Great recipe. Simple and really yummy. And also damn good for health. The curry came out really well. Your pictures really helped :)
Look forward to seeing more veggie recipes!
Miles
Tried this the other night and it is so much like something that the Chefs in one of the D.C. restaurant I worked in would have made for family meal. Love it!
CJ
Outstanding. I added some diced jalepeno with the onions, some green beans with the carrots and peppers, and about a pound of thinly sliced skirt steak (seasoned in advance with salt, pepper, a little olive oil and a dollop of red curry sauce… cooked in an iron skillet and drained)… the curry has such wonderful flavor, it really can work with just about anything. I’ve made it with shrimp too.
Bonnie
Oh my gosh Kate, another amazing recipe. You make me feel like an amazing chef when I follow your recipes, I haven’t had a failure yet. This was such a great meal, I added mushrooms and zucchini . Thank You!
Jasmine
I love Thai red curries, and this recipe is the best one I have ever cooked!! It is as good as the red curry recipe from my absolute favorite Thai restaurant, and that’s saying something!
I added chopped chicken breasts and zucchini to the recipe too, and it turned exceptional. I will definitely be cooking this recipe again!
SR
We made this today and I had to comment. This was such an easy, flexible though foolproof recipe and such a great way to get veggies to our kids. Our children loved it too! Thank you!
Melanie
This has been my go-to Thai curry for about a year now! It is SO delicious…like restaurant-level delicious. Thanks for this awesome recipe :)
Debbie
Love this red curry. Very similar to my favourite pineapple red curry at a local Thai restaurant. Do you think I could add pineapple to it?
Kate
Thanks, Debbie! I haven’t tried adding pineapple to this one, but if it’s similar to one you like with pineapple, go for it! You might also like my pineapple fried rice recipe.
Prachi
This was absolutely delicious and fragrant. So easy to make. I omitted the kale and added grilled tofu. Thank you very much.
DT
So good! I simmered for longer as I used sweet potato
Sadhana
Another amazing recipe! Followed it down to the letter (except I used a bag of frozen oriental veggies). It was super easy and delicious, thank you for sharing this!
Kate
Thank you, Sadhana! I’m happy you loved it.
Pam
Love this recipe. My daughter brought me red curry paste from Thailand and I needed a good recipe to put it to good use. Turned out perfect! Thank you
Katie
I don’t think I’ve ever tasted anything more delicious
Denise
I thought it was a good recipe, although l didn’t have Thai red curry paste (dried spice only) or the rice vinegar. My son (an adult – meat eater) thought it was great. I am trying to eat and move toward a vegetarian way. Thank you for your good details and tips. I always want to read tips for short cuts or more flavor.
Tonya Figueroa
I LOVE this curry. Was trying to find the best recipe. Tried several others and THIS ONE IS IT. I make this once a week sometimes doubling the recipe to share with friends who have had it.
I have tweaked a few things based upon personal preference: instead of 2 cups of carrots I use 1 cup rainbow carrots and 1 cup of diced sweet potato, a little fish sauce because I’m not vegan, I roast raw cashews and sprinkle on top at the end along with cilantro.
Also, in addition to the lacinto kale, I add baby bok choy & snow peas (reduce the amount of kale to keep at 3 cups per recipe).
I don’t know how anyone could give this anything less than 5-stars. Sincerely.
Lav
Absolutely loved this recipe!! Added some broccoli and cauliflower too. Added 1 cup water in total and some sriracha towards the end. Such a warm and comforting meal, thank you so much!
Eryn Pulliam
The recipe serves a great base for quick curry! It allows you to add whatever your heart desires :) I added a few more spices – Harissa, Tumeric, and Curry Powder. For more protein, I added a can of rinsed chickpeas. Thanks for sharing!!!
Alicia
Hi! Love your recipes! Made this tonight and it was so good! Didn’t have kale but added white sweet potatoes and cauliflower… turned out really great. Thank you!
Alicia from Portland
Shelley
I love this dish and mistakenly bought red chili paste instead of curry paste. Is there anyway to substitute? Ideas for how to use the red chili paste. Not running out to the grocery for another 2 weeks now. Thank you!
Kate
Hey Shelley! What kind of chili paste are you referencing? The curry paste is the principle flavoring here, but if you like the taste of the chili paste (diluted), then you could sure try it here. I love to make spicy mayo dip by whisking together mayo and pretty much any hot sauce/paste, to taste.
Beth
This is by far my favorite curry recipe! Thank you so much! I added about 1 TBS of dried basil while sautéing the veg and 2 tsp of fish sauce at the end. Delicious!
Sandrine
Just amazing, as all the recipes I tried from your website :-)
Becky
This recipe was really yummy & easy. I added broccoli & green beans & some dried Thai peppers to the carrots & red papers. I also coated some shrimp in the paste. When I make it next time I’m going to leave out the water
megan
really good!! I used what veggies I had and we used bob chow, shtiake mushrooms and red pepper. Also added shrimp. It was very good, we added a good amount of Sirracha as we love spice. Thank you for a great meal
Sinem
I made this dish last week. it was soo tasty going to make it again tonight. can not wait. perfect comforting food. I agree using full fat Coconut milk gave this a rich velvety feel. I felt it give me a big hug with every slurp.
Maha
Great and easy to follow! I ended up adding an extra 1.5 tbs of the Thai red curry paste and the result was delicious
Julie
Didn’t taste like any red curry I’ve ever had. Not a huge fan, it was edible but not very good.
Jan
We made this dish last night for the second time in 10 days. It is so yummy! Thank you! We will have this often! Added sweet potatoes the second time!
Thank you Kate, Cookie too!
Kim C
This recipe both worked and didn’t work for me. First, the good parts. And they were really very good. Soup texture: Excellent. Availability of ingredients: Excellent. Recipe directions: Excellent. But then came the taste. I don’t know why I was expecting this incredible blast of flavor. It tasted just fine, yet I had high hopes for incredible flavor. The recipe captured the nuances of the red curry paste, but something was missing. I tried adding salt, tamari, and vinegar. Something, just something, is missing. Gonna give you 5 stars because you provided a very good recipe. Although I found it lacking something, it’s probably my problem. (Tastebuds deadened by smoking would contribute.)
Divya Badrinath
We hit bullseye on this yesterday for dinner. My boys loved it.
The only change I made was added 2 extra spoons of red curry sauce as we need it extra spicy. The rich coconut milk compensated for it.
The baking/roasting Tofu tip was phenomenal.
Kate
Thank you for you sharing! I’m happy you loved it.
Trisha
Love this recipe, it turned out great – I doubled the vegetables and we got two full dinners from it. I especially like the rice instructions – my brown rice was perfect! I will always do it this way from now on. Do you cook short brown the same way? Thanks again!!!
Kate
Hi Trisha, so glad to hear it! Yes, I cook all varieties of brown rice this way (as long as they’re not a quick-cooking option). Here’s a full post on the method, if you’re curious.
Molly
Another great recipe!
Kate
Thank you, Molly!
Willa Shriver
Thank you for this recipe. I made it tonight exactly as written and my husband and I thought it was delicious and a keeper. Definitely will add this one to our rotation. It was super easy and quick to put together and I think it would make a good dinner party dish too since it’s pretty to look at as well as good. I appreciate that it wasn’t too spicy so one could add more heat if they wanted but it doesn’t exclude anyone as written. Thanks again!
Kathy Bingham
Hello! I can’t wait to try this in a day or two. I LOVE pineapple curry and was wondering what you thought about adding pineapple chunks to it? Also, I was wondering if you knew how much sodium was in this recipe. Thanks!
Kathy :)
Kate
Hi Kathy! That does sound interesting. If you like it, I say try adding some in there. Let me know how it turns out!
Nimisha
Hi,
I’m going to make this tonight; however I wanted to ask is instead of Coconut Milk, would it be ok to use Cashew and Coconut half and half.
Kate
Hi! I prefer this as written, but that should also work ok. I hope you like it!
Lisa Martinez
I want to make this! Does it freeze well?
Kate
Hi Lisa! Yes, it should freeze well.
diane
Really great recipe — thank you! I made a few little tweaks, as I’m not a fan of bell pepper, so used broccoli instead. Also pretty much skipped the sugar, and added a bit more curry paste than it called for. Wonderful!
Diana Q
LOVE this and currently make it 2-3x a month. I went Whole Food Plant-Based Nov.2019 and so I eliminate the oil (except for a smidge to make your Crispy Baked Tofu). And, I use Spinach (orgnic/frozen) instead of Kale. It’s so rich and luscious and tasty and literally one of my favorite meals EVAH!
Alina Mihailovici
Hi Kate,
I would like to do this recipe but I only have dry curry powder. Do you know if I could use that instead? I wish I could, since I cooked other recipes from you and they turned out great!
Thank you!
Alina
Kate
Hi Alina! You’re referencing curry powder made with turmeric and other spices associated with Indian cooking, correct? Those flavors would be nice with the other ingredients, but the end result won’t taste like a “Thai” curry at all. Let me know if you try it!
Piper
Can I use green paste instead of red for this dish mine got subbed
Jigna Mistry
Me and my husband loved it. Made it for the first time. I am an Indian and love Asian curries. It came out perfect and so much delicious.. wanting it again and again.. thank you so much for the recipe! Lovexx
Katy
I have tried so many times to make a decent Thai curry, and this is the first time it went well! This recipe was amazing. Tasted like takeout but with the benefit of being able to throw in whatever veggies we get from our csa!