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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!
Thai Red Curry with Vegetables
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- 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
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 1176 reviews
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.
Scale
Ingredients
- 1 ¼cups 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.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
By Kathryne Taylor
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now.
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Reader Interactions
Comments
Kendra
The Thai Coconut Curry dish was soooo delicious, I made extra based on the comments and am eating it for dinner 3days in a row- yum ! I splurged am ordered Mae Anong red curry paste online because of the rave reviews compared to the grocery brand which were reported as more bland. Sooo glad I did, I will make his again and again. It does require veg prep time, so it came together longer than I initially expected, but worth the wait!
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Kate
Wonderful, Kendra! Thanks for sharing.
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Amanda
Loved the taste! Definitely a win in our family! I was wondering if there was a way to make it less spicy? Less curry paste or if I could use green curry? Thank you!
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Hi Amanda! You could use less curry paste for sure.
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Abigail
Great easy recipe. I added peanuts to mine and it was really great. Could be spicier but thats just my preference. So glad I made this!
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Kate
I’m glad you did too, Abigail! Thank you for your star review.
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Amanda
I just made this recipe tonight and it came out beautifully! I added crispy baked tofu to the recipe and loved every bite. I’m excited to eat it again for lunch tomorrow. Thanks for the wonderful recipe :)
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Kate
You’re welcome! The tofu would go nicely with this recipe.
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Hannah
I did the same! I subbed the crispy baked tofu for the carrots and added it in at the same time as the kale and it is incredibly delicious. I also made mine with quinoa and it’s great.
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Beth
I LOVE red curry and just made this with a mish-mash of vegetables I had at home and it’s delicious! I crumbled a package of tempeh in it for protein and it’s fantastic, the texture fits in perfectly. Thank you!
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Kate
You’re welcome, Beth!
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John
I don’t know Thai cooking. I was hoping to deliver a delicious meal with this highly rated recipe. Very bland. Embarrassed to serve it.
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Kate
I’m sorry to hear that, John. Sometimes curry paste can vary by brand. Maybe try a different brand or add more? Thank you for trying it and commenting!
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Anna
That’s funny, I used Thai Kitchen brand red curry paste and it was INSANELY hot. I like spicy food, but wow I could have used 1-2 tsp instead of the 2 Tbsp this recipe called for. Otherwise I thought it was great!
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Kathleen
This had great flavor- easy to make and really good with the rice.
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Kate
Wonderful! Thanks, Kathleen.
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Poornima
Made this yesterday following the recipe quite faithfully. Hubby said it tastes exactly like the red curry at our favorite Thai restaurant! This is a winner and will be bookmarked and made often! The details provided in the recipe such as time to cook at each step ensure that you can’t go wrong with the recipe. And so I would feel confident making this recipe for company too.
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Kate
Great! Thank you, for sharing.
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Daphne
I just made this, and it is fantastic! Thanks a million. First Thai curry I’ve made that tastes like the real thing.
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Kate
Hooray! Thank you, Daphne. I appreciate the review.
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Geoff
Worked well even for a novice in the kitchen. And quick!! Left out the sugar as I think it would have been too sweet for my taste
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Kate
That’s great to hear Geoff! Thanks so much for your review.
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Nikole
Loved the flavor of the recipe, but too watery. I added cornstarch, but it still didn’t thicken like I’d hoped. Any recommendations for a thicker sauce?
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Kate
This sauce isn’t meant to have an overly thick consistency since curry is more soup-like. Without changing the recipe too much, I don’t have a recommendation off the top of my head. Sorry! You could always add more rice per serving to soak up more of the liquid. Hope this helps!
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Tanya
Love all of your recipes!
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Kate
Thank you, Tanya!
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Sasha H
Great recipe! I tried this out. Mine seemed to be watery and a little bland, even though I added some more red curry paste. Any solutions? Maybe use coconut cream instead of coconut milk, or decrease the amount of water?
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Kate
That’s interesting! I do know the type of curry brands can vary. What brand did you use?
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Ruth Sarah Lee
Hi Cookie&Kate,
I’m am back wanting to try another recipe! Your creations look wonderful and I can imagine the taste before I make them. I have perfected the Thai Pineapple Rice dish, and received many compliments. The dish is fun to make and tastes grrreat! 5star for sure!
I’m now going to add another gem of a recipe Thai Red Curry with Vegetables to my growing list I’m sure this one is 5Star as well!
Keep well, keep cooking! And thank you.
RuthReply
Kate
Hooray! Thank you, Ruth for sharing and for your review.
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Robin J
I make this almost weekly. It is one of my family’s favorite meals. It feels medicinal and so satisfying. Thank you!
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Kate
Happy to hear that, Robin!
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Naomi Johnson
Wow! Easy and adaptable. I used onion, peppers, carrots, broccoli and yellow squash, and spinach instead of kale. It was fantastic!
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Kate
Sounds like a great combination, Naomi! Thanks for sharing what you thought. I might need to try that!
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Lianne
I’ve just make this & it was amazing I swap the kale for spinach, definitely making it again
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Kate
Thank you, Lianne!
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Patricia
I love this recipe! It’s perfect for any weekday. Thanks for sharing.
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Kate
You’re welcome, Patricia!
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Michelle
My family loves it. It is a go to dish now. Thanks!!!
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Kate
Great to hear, Michelle!
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Leslie
Yummy! Just made this for breakfast very good!
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Kate
Happy to hear that! I won’t think of this for breakfast, but maybe I should!
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Leslie
Haha! We have bodybuilders here so it was more of a 11:00 a.m. brunch. Served it over quinoa for extra protein. It was gone by noon tho. TYVM for the recipe.
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Jeanne Kozelek
Ate this for dinner at 7. It’s 10 now, and I’m wondering if “second dinner” is a thing. Used totally different veggies, but let’s be serious, you could put this broth on cardboard and it would taste good. Okay, one more confession, I put a dollop of zhoug on this. Are they supposed to go together? Don’t know. But it was GOOD.
Kate
I’m in for a second dinner! Zhoug? Oh, I’m going to need to try that! Thanks for sharing, Jeanne.
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Cordelia
This is one of my absolute favorite recipes! Perfect for cool evenings. How would you suggest adding chicken into the recipe? I enjoy it as a vegetarian dish but would love the option of adding in the protein.
Thank you!
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Kate
Hi Cordelia! Since I’m a vegetarian, I’m not sure about chicken. Know that rice has a good amount of protein. Tofu could be a great option too!
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Jenni
I added chicken and it turned out great. I just sauteed the chicken and then took it out of the pan and did the rest. Then added it back in towards the end. I am going to try adding shrimp towards the end tonight. I think it will be really good.
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Jordan
This was lovely in several tasty ways. I cook it a slighly different order, oil and curry past first then coconut milk followed by the vegetables in stages thereafter to keep them less cooked. The sweet of the sugars and the sour of the vinegar/lime was excellent. Topped with excessive fresh basil or cilantro after the burner is turned off. Thanks for this posting; made us happy!
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Kate
Thanks for sharing, Jordan!
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Chris Metheny
Great recipe but I’m confused by your rice cooking instructions. Can you be more specific about rice to water ratio?
Thanks!Reply
Kate
Hi Chris! Great question. My rice cooking method isn’t about a water to rice ratio. See step 1. Fill a large pot with water, bring to a boil and then add the rice, etc. Hope this helps clarify some!
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Rod Minns
Hello Kate,
I found your marvelous site hunting for meatless spaghetti sauces on Yummlys. It was fun gathering a few recipes from your “12 affordable meatless meals”.
Since I grew up on fabulous curry (mostly chicken) having been born in British Guiana can you give me your favourite curry dish? I’d really love to start with that. The inspiration to ask came from reading about your cooking passion and prowess in the “About”.
I’m just entering the land of meatless meals, and will cling to your website so I don’t go astray.
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Kate
Hi Rod, I’m so sorry for the belated response! Thank you for your kind comment. I am not saying this to market my book, but my favorite curry recipe that is somewhat similar to British curries is the chana masala in my cookbook, Love Real Food! I don’t have other recipes like it on the blog. I hope you’ve found something to enjoy here nonetheless!
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Kenzie
I LOVE this recipe. It’s my new go-to. Pretty easy, and tastes better than most restaurant curries. Even my 6 year old daughter loves it (I just add sriracha to mine for spice after I serve hers). Thank you so much!
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Kate
Thanks for the compliment, Kenzie! I appreciate the review.
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Julie Broderick
Great recipe! Quick and easy to make and delicious. My teen vegetarian daughter and I both loved it!
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Kate
Wonderful, Julie! Thanks for your review.
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Laura
Just found this and it’s such a great recipe! Thank you!
I added chickpeas, as I’m not really a fan of tofu and it was wonderful – just a tip for anyone else wanting to add a good source of extra protein to this beautiful dish :-)
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Kate
Thanks for sharing, Laura! Chickpeas are a great option.
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Rebecca
Made the Thai Red Curry and it was awesome!!!! My new fav for sure! Oh and I love you book, soooo many great recipe. I highly recommend it to anyone wanting recipes with real food in them. Also love the extra info on brands that are less chemically compromised.
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Kate
Thanks, Rebecca!
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Katelynn O'Lessker
I don’t think I’ve ever commented on a recipe before, but I just have to say that I have been making this for nearly two years now and it is our absolute favorite and such a crowd pleaser. It’s made it’s way into our weekly rotation because it’s so quick and easy but delicious. Big fans!
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Kate
I’m so glad you commented! Thanks so much, Katelynn.
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Annika
So delicious! I have been meaning to make this for dinner for quite some time and finally did it last evening. Both my sons were here for a visit and we all absolutely loved it. Such a great flavor! We all did add red pepper flakes to make it a little spicier and that just made it perfect. We also added cilantro which was a very tasty addition. So delicious. Better than the local Thai restaurant in my opinion. It took a little bit of time prepping all the ingredients but once that was done, the recipe came together really easy. This was also the first time I made brown using your method of just bringing a big pot of water to a boil, add the measured rice , cook for 30 minutes and then drain the rice. So easy and the rice came out perfect. I will cook rice this way from now on instead of following the directions on the bag. This recipe will definitely become part of the regular rotation. In fact, I’m planning on making it for a luncheon for about ten ladies next weekend.
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Kate
I’m glad you finally made it too! Thanks Annika for your review.
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CC
I just made this today! My husband and I absolutely loved it!!!!!!!!
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Kate
Wonderful!
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Laurie
Delicious! This is one of our staples.
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Kate
Love to hear that! It really is so much better than takeout. I appreciate the review.
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Jacki
Great recipe–delicious. We added a lot of lime juice at the end for some tangy contrast. Will make again!
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Kate
Wonderful to hear, Jacki!
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Rachel
This is so good!! It was super easy and absolutely delicious. I thought i accidentally put too much vinegar into it then added a bit more soy sauce and it was perfectly balanced. Next time I might put some chili paste in it for a bit of heat. I also fried up some tofu to put on top. I will definitely make this again!
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Kate
Thank you, Rachel for sharing and for your review!
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Lauren
I’ve used this recipe as a guide for my last few curries, and it has been so helpful. The tastiest curries I’ve made, by far. Thanks!
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Kate
Wonderful, Lauren! Fun to make different variations!
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Karen Gouge
Hi I made this and did a few changes, I swapped the kale for spinach, I used half carrot and half sweet pototoe, added 1 cup chick peas, used 3 peppers no green ones and 3 tbsp. of red curry. This was delicious. Kept everything else as is.
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Kate
Thanks for sharing your variation, Karen! Sounds delicious. I appreciate you taking the time to comment.
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Rachael B.
Delicious and comforting! I’ve been cooking your recipes exclusively for about a month. My husband and I have enjoyed EVERYTHING! Your talent and love of cooking shine through your recipes. Thank you for sharing what you love!
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Kate
I’m happy to hear you have been loving everything you have tried, Rachael! Thanks for the review.
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Susan Wachman
Good evening just made the Thai Red Curry – absolutely delicious.
Will make it again only doing a double portion.
Thanks SueReply
Kate
You’re welcome, Susan! I’m really glad you loved this one.
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Aislinn
Hi, how would I add chicken to this recipe?
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Kate
I’m not sure as I’m a vegetarian and don’t eat meat. But you could try to see what others might have done in similar recipes!
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Marie Zhitkov
Amazing!!! I love it! I just switched my diet from paleo to vegan and I’m in love with this recipe! Made the minestrone for my hubby and he loves it too! Thank you for helping with the diet transition!
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Kate
You’re welcome, Marie! I’m glad you really liked this one and that the blog as been helpful in your transition.
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Terri
I made rthis tonight and it was delicious. I highly recommend
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Kate
Great to hear, Terri! Thanks so much for sharing.
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Daniel E Patino
Kathryne, this is the best red curry I have ever experienced in my life. Very rich flavor and colorful. I added cubed chicken to it but it can certainly goes by itself with white rice. Congratulations on your excellent dish! BTW, I am of Italian ancestry and mostly cook Italian dishes but my expensive past travel took me to Asia many times and I got to live many dishes there. Red curry is one of my favorite favorites.
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Kate
Love to hear that, Daniel!! Thanks for sharing.
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Daniel E Patino
Kate, pardon my many grammar mistakes. I am kind of lazy to recheck it when I use my phone Swype keyboard before I hit the send key. I did not mean “expensive” but was suppose to be “expansive”. Sorry. Thank you for replying!
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Jana Carter
Just made this tonight- it’s so good! I recently found your blog and have tried a couple of things. They’ve all been great!
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Kate
I’m happy to hear that! Thanks so much, Jana!
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Lisa
This is a wonderful and filling vegetarian dish! I love how easy it is to switch it up depending on what you have in your fridge.
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Kate
Thanks, Lisa!
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kathleen
Really solid homemade curry! I was doubtful until the last minute, but then I added the squeeze of lime juice and viola! Flavors all came together. Especially loving the flavor of sweet potatoes that I added to the mix with the curry coconut flavor. Really special. Definitely will make this again.
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Kate
Thanks, Kathleen!
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Kristen Hunyadi
REALLY great curry! I have never been to Thailand but this is what I imagine Thailand to taste like. Savory, sweet, a little spicy, the right amount of acidity.
The only thing I changed was that I put my carrots in the pan earlier with the onions because I like them to soften up, and added garlic later because I don’t like to risk burning it.
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Kate
I’m really glad you enjoyed it. Thanks for sharing your approach, Kristen!
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Elena
Yummm this was so warming and delicious! I didn’t have full fat coconut milk on hand but ended up adding 1/4C red lentils, which disappeared in the sauce but thickened it. So good!
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Kate
Thanks for sharing! I’m glad you loved it, Elena.
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Adele
I made this for my partner and I a little while ago, he now depends that I make it at least once per week because he loved it so much! it is a really beautiful recipe – thanks!! :D
p.s would love to see you do a massaman or yellow curry!!
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Kate
That’s great, Adele! I will add those to my list. :)
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Giorgia
This dish was SO delicious. I love how quick and easy it was for a weeknight dinner as well. Will definitely be making this again.
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Kate
Thank you!
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MJ
Thank you for this recipe. My whole family loved it and deemed it a keeper!
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Kate
I’m glad you love it, MJ! Thanks for your comment and review.
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Naomi
Hi Kate, does the calorie info you’ve posted include the rice or is it just for the curry? Either way, I’m looking forward to making it!
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Kate
Yes! It does include the rice. Let me know what you think!
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Anne
Although I used a whole packet of my favorite spicy red curry paste and 1/4 sliced jalapeño, this sauce did not meet my expectations in the flavor department. So sad as I was craving red curry all day today and now I’m having to settle. Not sure what was missing for me, I don’t usually like extreme heat and the ingredients seemed appropriate. Maybe the ratios were off just a bit. I’m going to try your Pineapple Fried Rice recipe, though, as that is another favorite Thai dish of mine.
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Kate
I’m sorry this didn’t meet your expectations, Anne! I do know the curry paste is key so it could be different based on the brand you used. Let me know what you think of the fried rice!
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Kim
Hi! Just wanted to leave a comment because this has become my go-to curry recipe, and I’ve made a lot of curries! I think the differentiator is the lime juice. Thanks for a great, versatile recipe!
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Kate
I love it! Thanks for your review, Kim.
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Mrs Hankins
I love this! Tastes great with peanuts or tofu added too!
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Kate
Sounds like a great combination! I appreciate the review.
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Radhika Gupta
Absolutely wonderful! Didn’t change a thing!
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Brittany
I was so excited to make this. It was good but I think it could have been more flavorful. I didn’t have fresh ginger, so I used powder instead, which could have been the cause. I also used a yellow onion instead of a white onion. These could have been some of the reasons why it wasn’t as flavorful as I wanted. I will try to tweak on my own and see what happens.
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Kate
I’m sorry you weren’t completely happy with it! Thank you for trying it, though. The curry paste you use is for sure key with this recipe.
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julia
I added grapes and pineapple instead of sugar and celery instead of onions as I don’t eat them and celery is much healthier. Didn’t add water as used wrong coconut milk. Totally delicious. Will be making again.
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Kate
Thanks for sharing, Julia!
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Katie
OMG I love this recipe so much, I use it for meal-prep almost every week. It is so easy to do and so chock full of vegetables. I love it because you can add in whatever veggies you have in the house. Favorite recipe ever!
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Kate
I’m glad you love it, Katie!
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Mari
Disappointed at first but fortunately realized I’d gotten distracted & left out the soy, sugar and vinegar, oops– and yes! THAT’s what she wrote, folks. Yum! What a great way to start off a healthy new year. This ended up being a hodgepodge of veggies I needed to use up– green beans, 1 yellow squash, half a red pepper, carrots, white and green onions, spinach– united happily in a red curry sauce and yes I will probably eat this for breakfast. Thanks for another great recipe!
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Kate
Oh No! I’m glad you were able to make it work. Thanks for sharing, Mari.
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Brooke
I love this recipe! I’ve made it at least a dozen times with various different vegetables (depending on what is in the fridge). I highly recommended trying it!
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Kate
Thank you, Brooke!!
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Heidi
I added 2.5 times the stated amount of curry paste, 1.5 times the ginger, 2 times the garlic, 1 tsp garam masala, no sugar, 2 tsp vegetable stock paste instead of salt, and only a splash of tamari.. And it tasted wonderful!
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Kate
I’m glad you were able to adjust it to your liking! Thanks, Heidi.
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Chris
As someone with a mom from Thailand, who grew up eating Thai food, I have a few suggestions:
Add 1 TBSP finely chopped lemongrass
Add 1 to 2 TBPS fish sauce
Double garlic
Use at least 1 TSP salt
Double sugar
Basil is a mustReply
Kate
Thanks for the suggestions, Chris!
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Drishtie P
When I cook it, it tastes good but I don’t get the orange colour that you do. What should I do? Why is this happening?
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Kate
Hi Drishtie, the orange color comes from the curry paste. You might have more colorful results if you try a different curry paste brand.
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Mac
I love this recipe and make it all the time. I was wondering if you had a recommendation to make it into even more of a “true soup” by adding chicken or veggie broth and cooking the rice in the “soup” itself? Thanks for your help!
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Kate
I don’t know about a true soup as curry is just a different type of ‘soup’ style from a different region. I like to keep recipes as authentic as possible, so I would be hesitant about adding anything different. But, if you want more liquid, you could always double the base and should achieve more of what you are looking for!
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Janice Clement
Thanks Kate,
I had most of the ingredients, and am one to use whatever is on hand, which was yellow onion, green onion, ginger, garlic, kabocha squash, light coconut milk and the thai kitchen red curry paste. I sprinkled SpiceTribe.Co’s delicious Thai inspired “longtail sunset blend” over the squash and onion and roasted them off first. What a good addition. I also had some frozen braised beef I defrosted and slipped in. Really good!Reply
Kate
Thank you for sharing, Janice!
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Paula
Wow. This recipe is phenomenal. I made it for a holiday potluck at work and it got gobbled up! I had so many people (many meat eaters) ask for the recipe. Easy and delicious. I moved it to a crockpot at step 4, turned out great. The only thing I would do differently is wait to add the kale a little closer to serving time.
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Kate
Thanks for sharing, Paula!
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Sarah
This recipe is delicious and easy to make! Do you know of any substitutes for the 14 ounces of coconut milk? Thank you for all the cooking inspiration! :-)
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Kate
The coconut milk really gives the true curry texture and flavor. I wouldn’t suggest substituting here. If you really need to, maybe try a heavy cream or higher precent of milk fat? Although, the flavor would change.
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April
This has become a staple in my house. My kids love it and we often serve it to guests. Easily one of my favorite meals!
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Kate
Wonderful, April! Thank you for sharing.
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Nanci
This dish was so delicious! I made it for my family and it was a big hit! I doubled the recipe…everyone had seconds and there was nothing left! Even my 97 year old grandparents loved it…and they usually eat the same old thing every day for dinner. I was so surprised that they ate it and went back for more. Everyone asked for the recipe and I will make this again and again for sure! Thank you!
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Kate
Wonderful, Nanci! 97?! That’s amazing. I’m glad this was a hit with the entire family.
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Annie
I just made this and it was a huge hit! I didn’t add the water and instead of salt I added a little chicken bouillon. A little to spicy for my kids but my husband and I LOVED it!!! Thank you!
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Kate
Thanks for sharing, Annie!
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Amy
I was so excited to make this, especially because of all the positive reviews. But I’ve got to say, it doesn’t taste anything like authentic red curry. It tastes like nothing. Im trying everything to doctor it and not getting anywhere. Perhaps if it sits long enough the flavors will intensify, or if I get hungry enough!
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Kate
I’m sorry to hear you don’t love it, Amy! The curry past plays a big part. What brand did you try?
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Kate
I’m sorry you weren’t happy with it, Amy! If you don’t mind sharing, what kind of red curry did you use? I know it makes all the difference.
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Oralea
This is probably sacrilege but I used half-n-half because that’s all I had and it turned out really tasty! I wasted all my coconut milk on a different recipe (slow cooker)… it curdled and never came together. Dang! But this came out great and next time I’ll try it with coconut milk. Thanks for saving our dinner!
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Kate
You’re welcome, Oralea!
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Jennifer
Oh my goodness, this was delicious. It tasted restaurant quality and reminded me of vegan red curry at a restaurant where I used to live. Now that we’ve moved, all the Thai places use fish sauce. I had been craving this — and had no idea I could make it myself! Thank you for making my day with another terrific recipe.
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Kate
I’m glad this fit the bill for your favorite, Jennifer! I appreciate the feedback and review.
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Jeli
We’ve been fully vegan for a good 7 months. I’m so glad I found this recipe. My husband is addicted to Amy’s Thai Red Curry—which is fabulous, but gets expensive! I had pretty much all of the ingredients in my house, except for the curry paste. Glad I was able to find Thai Kitchen, as all of the other premade pastes have fish sauce &/or shrimp paste. Who knew red curry was so easy?! Delicious, Kate, thank you:*
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Kate
Welcome, Jeli! I’m happy you found it too. I’m glad you loved it! This one is easy, but yet so delicious.
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Maggie T
Well worth the time to slice and dice! Colorful and very tastey. Next time I will definitely try the lime juice as I think it’d give the dish a zing I would love.
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Kate
Happy you found it worth the time, Maggie! I appreciate the review.
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Lauren
Tastes like restaurant curry! Awesome and so easy to make! I added broccoli and bamboo shoots and they blended perfectly! Will def make again soon!
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Kate
Wonderful to hear, Lauren!
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Lindsay
We come back to this recipe often! So delicious! Thank you for sharing it!
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Kate
You’re welcome, Lindsay!
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Dana Bradley
It’s easy to make and delicious!
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Kate
I’m happy to hear that, Dana!
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Irene
This is an excellent coconut red curry and so simple , I kept tasting to be sure it was as good as when I took the first taste ..thankyou I will certainly be adding this recipe to my favorite cook book
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Kate
Thanks for sharing, Irene!
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Sarah
This is an amazing recipe! I love all your recipes. Kate. I will make this again and again. I doubled the recipe and my boyfriend and I have eaten it for the last three nights. He said that he enjoyed it more take-out Thai. I added a whole diced jalapeño with seeds and Siracha too (we like it spicy). I used the ‘Thai’ brand curry paste. Im vegetarian but my boyfriend is a meat eater. I added cubed chicken thighs to his half. Thank you for this deliciousness!
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Kate
That does sound spicy! Thanks for sharing, Sarah.
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Sarah Hurley
This recipe is awesome! My new favourite recipe that I will make again and again. I doubled the recipe, added an entire diced jalapeño, and siracha (I like spice). I’m vegetarian and my boyfriend is a meat eater, so I added some chicken thighs to his half. Love all your recipes Kate! Thank you for this deliciousness!
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Kate
Hooray! I’m so glad you liked it.
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Emily
Seriously, the best curry I’ve had. Also, my husband lived in Thailand for a year and he said it was up there with some of the curry dishes he had in Thailand. This was amazing!
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Kate
That’s great to hear, Emily! Thanks for sharing and for your review.
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Barbara Miller
I made this last nite. It was delicious! I added shrimp at the end but otherwise, made it exactly as written. Definitely a keeper. Thank you!
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Sarah
This is one of my go to recipes! So easy to make and I love the flavors.
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Lauren
Amazing!!! You’re the best vegetarian food blogger I’ve ever found this stuff is magical! Best homemade curry I’ve ever found!
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Kate
Love to hear that, Lauren! Thanks for your review.
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Linda
Made curry with onion, peppers, carrots, cauliflower and spinach following your great recipe. It was fantastic! Will definitely make again. Did use japonica black rice as that was what I had on hand…no down side with it at all. Thought curry would be great with mashed potatoes so will try that next time(not too weird, right?).
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Kate
Mashed potatoes, that sounds interesting Linda. Thanks for sharing!
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Melissa
Hubby and I loved this recipe so much. This will be one I make for years to come. Thank you.
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Kate
You’re welcome, Melissa!
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Tori
This recipe is stellar and versatile! I’ve made the curry both following the recipe exactly and changing things up (usually using different vegetables), each with great success. It’s super easy too…I usually have a wonderfully cooked meal in less than an hour. Highly recommend!
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Kate
Thanks for sharing, Tori! I’m glad you would recommend this one.
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Rachel Sult
It’s simmering now but it’s already the most flavorful curry i have made in ages! Y’all always have the best recipes
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Kate
I hope you liked it, Rachel! Thanks for the review.
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Maddie
Hi Kate! LOVE your recipies!!! Question – what are your thoughts on omitting the sugar? Would it make a big impact on the flavor?
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Deborah Hunt
Phenomenal. Thank you :)
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Carrie
Can I use Green curry paste?
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S. James
Sorry to all the vegetarians out there, but I went down the gluten free route and added chicken! This was the best dish I have ever, ever cooked. It was superb. I switched the kale for spring greens and just used half the amount of sugar and used unrefined granulated. It was truly the most tasty dish. So glad I found the recipe thank you!
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Kate
Thanks for sharing! I’m happy you made this work for you, S. James.
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June Archer
I made this last night for my husband who loves Thai food. We are new to vegetarianism so always researching for new recipes. It was absolutely amazing!!!! Today I realised that all the recipes I have pinned so far have all been yours . So now I have also ordered your book and subscribed. So looking forward to trying out your other recipes.
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Kate
I’m excited you are pulled toward my recipes, June! Thanks for your feedback and review.
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Matt
This was absolutely amazing! Definitely a new family favorite. We had left overs to. I did add a little Tumeric, Papeika and Cayanne to spice it up. I did over oil the veggies a bit to my Kiki g. My fault! But turned out fantastic. Define recommend
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Kate
Great to hear, Matt! Thanks for sharing. I really appreciate your review.
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Mary Cays
LOVED this! So fragrant, deep intense flavors but not “hot” spicy, other than the chopping very easy to make. Interestingly, I thought it lost a little zip when I reheated it for a friend and I for dinner the next night. Hmmm. Still good. I think I expected that with a little sitting time the flavors would increase and sometimes happens w/other concoctions.
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Kate
I’m happy you loved it, Mary!
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Meg
This was really delicious and I love how pretty it is on the plate. Will definitely make it again soon.
As other people noted, would be great as is and you can also riff on it, too. I didn’t use a whole can of coconut milk because I wanted it a bit lighter, used spinach instead of kale and didn’t add water or sugar — and it was all good. I used coconut amino instead of soy sauce so might be another reason I didn’t miss the sugar… Wanted a little spice so a dash of cayenne worked well, too. Thanks!
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Kate
Thank you for sharing, Meg!
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Monica Henin
Great recipe, easy to make and really good with the rice, my entire family loved it, thanks for sharing.
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Kate
You’re welcome, Monica!
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Nicole
Made this recipe today, turned out wonderfully balanced in flavour! Thank you!
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Kate
You’re welcome, Nicole!
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Judy Webster
Found the same curry paste in local supermarket in UK! So … I made this dish and it was a complete success! Thumbs up from all the family. Thanks Kate. Simply delicious. They couldn’t believe vegetarian food can taste so good!
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Kate
Great to hear! Thanks for sharing, Judy. I appreciate the review.
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