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
- Author:
- 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
EssEss EssEss
This was EXCELLENT! I was worried that it would be too heavy on that cooked onion/peppers texture so I added baked tofu as well. It was my first time cooking with tofu. I also had some leftover bottom round roast so I threw in about 1/2 a cup of slivered beef just to use the leftovers . In the future, I’ll cut down the peppers by about 1/2 and keep adding the baked tofu for the slight change in texture. I absolutely loved the flavor of the sauce.
I used Blue Dragon brand curry paste and used the baked tofu recipe mentioned in this recipe
★★★★★
Kate
I appreciate you sharing! I’m happy you were able to enjoy it and make some adjustments for your taste.
angela
I made this a month ago and froze the leftovers. I just reheated it on the stove, and it is still so good! Can’t wait to make this one again.
★★★★★
Colleen McHugh
I love this recipe for my meatless Monday meal. I am going to try to spice it up with red pepper flakes, my husband is a lover of spicy food.
Jessica
I was told this is on the top 3 dishes I’ve made in the 6 years we have been together. So its safe to say it was enjoyed!
★★★★★
Kate
I’m happy this is a favorite, Jessica!
Karrie
Could I make this in an instant pot? If so would you just add everything and cook 7 ish minutes?
Kate
Hi Karrie, This wasn’t designed for an Instant Pot, sorry! It doesn’t take too much time once the vegetables are prepared.
Brianne McCasland
Yes! Use the saute function with the lid off instead of pressure cooking. You can still follow the recipe step by step. I did this because I didn’t have a good skillet to use.
Thomas F
hi, I haven’t tried this yet, but I have some questions. can I use regular milk instead of coconut milk, and do you have any substitutes for the peppers?
★★★★★
Kate
Hi! You can, but it won’t be quite the same. You can add more carrots but I know others have used broccoli too and haven’t minded the results.
Juanita
This was very good. Made as written, with the addition of baked tofu. I also did increase the soy sauce and rice wine vinegar as directed in the notes. I happen to like spice so added some garlic chili paste as a condiment. After the vegetables are chopped, the recipe comes together quickly. I very much recommend this recipe if you like Thai Red Curry.
★★★★★
Anonymous
Loved it! I didn’t have kale, so I added in some broccoli & cauliflower! Super easy. I also added shrimp! Cooked it almost all the way through and added at the end to simmer in.
★★★★★
Melissa
Hi! What would you recommend instead of kale for this? Do you think spinach would work?
Thank you!
Kate
Hi! Sure, spinach would work here too. It just may not need as much time to wilt down. Enjoy!
Melissa
Thank you! I wound up making it without the kale. I added mushrooms and tofu. Delicious!
Sam
I absolutely LOVED this recipe! So delicious and not too difficult to make! My whole family loved it, I will definitely be making this recipe lots! However, I was wondering if there is any way of keeping the amazing flavours in this dish but taking out the spice? I recommended this recipe to my grandparents but my Grandpa can’t have spicy foods, do you have any suggestions? Could they possibly put tomato paste in instead of curry paste?
★★★★★
Kate
Thank you for sharing, Sam! You can reduce the quantity to your liking. Tomato paste won’t quite get you the same result. Or, you can try out different different curry spice brands. I hope you can find something that works!
Jenny Jacques
I believe massaman curry is milder, and you can google the mildest/sweetest curry pastes to get the flavor without the heat. I made this with half massaman and half red curry paste and my spice averse children said it was delicious.
Annie
Red curry is always going to have a bit of spice but I wonder if your grandpa would do better with green curry?? It’s a different flavor profile but can be made without the spice. Good luck :)
Marie
BRILLIANT RECIPE! I’ve been looking for a tasty, easy curry recipe that I could use as my “base” for all kinds of veggies & tofu. This is it!
I followed the recipe except for these tweaks:
– cut out the peppers (don’t like cooked peppers)
– used dried onion (I didn’t have any fresh onion – so I added dried onion flakes after adding the coconut milk
– used butternut squash & swiss chard
– added seitan (from Asian grocery store – called “beef seitan”
While the curry was cooking, I roasted the left over butternut squash. When I served it up, I sprinkled a few pieces of crispy roast butternut on top and also some pumpkin seeds for crunch.
It was WONDERFUL! Everyone loved it, and I’ll be doing this again.
Thank you Kate
★★★★★
Ariel
This recipe was fantastic! I have ordered out red curry many times in the past, not knowing how simple it is to recreate at home. This recipe tasted spot on for me. One tip about the brown rice – make sure to use about 12 cups of water (yes, 12!) for 1-1&1/4 cups of brown rice. It seems excessive, but I promise you it will be just right.
★★★★★
Charlotte Milne
Hello!
Does the nutritional information include the rice serving?
Thanks!
★★★★
Kate
Hi! Yes, it includes the rice.
Carol Peter
Wow! This was fantastic. The flavor was unbeatable and so much better than take out. (And we have good Thai restaurants around us!). We added chicken. Just cut it into small pieces and sautéed it and added before the coconut milk.
Will definitely make this again and share with my cooking buddies!
★★★★★
Kate
Thank you! I’m happy you loved it, Carol. I appreciate your review.
DAVID FARQUHAR
Fantastic recipe — really amazing curry!
★★★★★
Darlene Jeris
This is a fabulous and easy to make recipe. Best vegetable curry ever!
★★★★★
Ayla
Just made this tonight! Added some cauliflower! Plates were cleared, so delicious! Can’t wait to try it again with chickpeas. Thank you, Kate :)
★★★★★
Kate
You’re welcome, Ayla!
Ashley
Definitely going to make again! I realized I forgot to get ginger, so I made it without and it was still delicious. Next time I make it I’ll be sure to remember ginger because I think it would be even better that way. Also, I used lime instead of vinegar and I definitely added more than the 2 teaspoons the recipe calls for and I preferred it with more, so I recommend that. Love this recipe!
★★★★★
Kate
Great to hear, Ashely! I’m happy you loved it.
Lyndsay
Another one my husband loves!! I’ve made before and loved it but wanted more veggies, so this time I added 15oz can of chickpeas and 2 small sweet potatoes to give it even more depth (and more leftovers). I increased the overall cook time by 15-20 minutes because of the sweet potatoes, which I put in after the onion garlic and ginger but before the bell peppers and carrots. Highly recommend this addition!! I want to try the green curry next, we had extra red curry paste that I wanted to use up first.
★★★★★
newt
made this and it’s so delicious! my super picky boyfriend likes it too, which is a huge win (he usually hates vegetarian food, which is a shame since im the cook in this relationship haha). didnt have any kale on hand so i skipped it, but it was delicious without too. definitely making this again! thanks so much!
★★★★★
Megan Chruscial
Could this recipe be made in a crock pot?
Kate
Sorry to disappoint, but your vegetables will likely get too done. To achieve the flavor, the steps listed are important.
Brianne McCasland
Yes! Use the saute function with the lid off instead of pressure cooking. You can still follow the recipe step by step. I did this because I didn’t have a good skillet to use.
Angela Adams
just made this for dinner and it’s brilliant! Thank you so much
★★★★★
Kate
I’m happy you loved it, Angela! Thank you for your review.
Alison
So yummy! I added some zucchini and cauliflower too and it came out great.
★★★★★
David Farquhar
Made this last week and it was delicious. A new family favourite!
★★★★★
Kate
That’s wonderful, David! Thank you for your review.
Declan Walls
It’s one of my favourite recipes!
madhuri Shirke
hii i like ur post and enjoyed it
★★★★★
Patti
This recipe is absolutely amazing. A friend made it for me but seeing as I am on Weight Watchers could you please tell me approximately what 1 serving size is? Thank you so much! You have a new follower!
★★★★★
Kate
Hi! Typically its 1.5-2cups.
Catherine
I want to add 1 cup each of potatoes, cauliflower, broccoli. Shall I just add an additional cup of water?
PIease don’t be offended – I know this screws things up – but I live alone and don’t like to cook, so adding the vegetables makes this wonderful dish last 3 extra dinners.
thanks, Catherine
Kate
Hi! I wouldn’t know for sure without trying it, sorry. If you double the recipe, then you would double all the ingredients if that makes sense.
Eileen
We made this yesterday and it was so delicious! And it was one of those dishes that just made your tummy feel good. We will definitely keep this recipe on hand. Thank you for sharing!
★★★★★
Kate
You’re welcome, Eileen!
Betty Jo Dearnaley
I made this and did not use kale, instead I used eggplant. So good
★★★★★
Kate
Thank you for sharing, Betty!
Toni Holmes
Great recipe….I added cauliflower and broccoli. My super cook landlady thought it was stellar!
Definitely will be a favorite dish to make!
★★★★★
Katie A.
Absolutely delicious! Thank you for a wonderful recipe! I made it for my roommates and it was a crowd pleaser!
Alison de Caussin
This recipe is a go-to for me and my husband. It is so delicious!Thank you for sharing this and so many other incredible recipes.
★★★★★
Kate
You’re welcome, Alison!
John Hoffman
I have been trying to make a good Thai red curry for years but have failed. It just never tastes like what I get in a restaurant. But finally, with this recipe, it tastes really good!
I like spicy food a lot, but this is full spice! I think I will use a hair less red paste next time. I used the mae ploy brand. I added lot more vegetables including cauliflower and potatoes, which I boiled slightly to soften. I regretted that I did not cut the kale smaller. The kale had a little bit too much texture for me. Maybe it just needed to cook a bit longer.
Thank you so much for this recipe! It is one I will continue to make. I will start to pay special attention to all your recipes.
Kate
I’m glad it meets your standards and you love it, John! I appreciate your comment.
Michelle Spokes
So made this tonight and it was so easy to do and was absolutely delicious, even with reduced coconut milk.
Will be making this again that’s for sure. Thankyou
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it, Michelle.
Wendy Mullins
First ever ted thai curry so proud turned out lush.
★★★★★
HSunshine
Thank you, excellent! The only thing I did different from your execllent recipe was 3 cloves of garlic instead of 2 and 3 tablespoons of Thai curry paste instead of 2 (taste preference). I also added your tofu baked recipe to add in. Perfection. Thank you so much for sharing. You are amazing! LOVE.
★★★★★
Mina
This was amazing! The best curry I’ve made so far :)
The only thing I didn’t have was carrots, but it was very good even without them. I also added paneer cubes, which I had first salted and fried a bit – plus I made some easy naan bread on the side.
I am definitely making your recipe again! ^_^
★★★★★
Kate
That’s great, Mina! Thank you for your review.
Jaime Mohl
I just made this and followed the recipe exactly. It was amazing! As with all Cookie and Kate recipes, you don’t miss the meat.
★★★★★
Ivy
10/10. I’ve made this several times and I too have had it for breakfast. It’s that good!! My son who is vegan loves it so I make a double batch and add chickpeas!! Yum. Extra Sriracha on top and boom! A belly full of warm happiness.
★★★★★
Enya Czerwin
Can you add a little corn starch if you want the curry thicker?
Thanks!
Kate
Hi Enya, I haven’t tried it so I can’t say for sure how much and how it would impact it.
Stacie
Tried this and it was EXCELLENT!!! My entire family loved it. Will definitely make this again. I have been loving your recipes lately! I have yet to find one that isn’t tasty!
★★★★★
Kate
Thank you, Stacie! I’m happy you think so.
Corina
AMAZING!
★★★★★
Robin B. De Penning
love this recipe for a base. I have tried it many ways. (with mushrooms, with lemongrass, with shrimp a couple times….) when using fresh garlic, ginger, lemon grass, cilantro and a squeeze of lime, I get this incredible sensation that washes over me starting in my mouth. Maybe it’s just a placebo effect because of all the bright fresh ingredients and flavors, but whatever it is I love it.
★★★★★
Kate
I’m happy it inspired you! I appreciate your review, Robin.
Beachygal
Was delicious! I did add some raw chicken breast ( it cooked through in a flash and stayed tender. Added more paste to boost the spice. I should have had faith- added too much water so was not as rich as I would have liked. But that was my bad. The veggies cook down so stick to the script!
★★★★★
Diana
Where does the soy sauce and lime come in? I see it under the list of ingredients but not in the cooking instructions.
Kate
Hi! It comes in at the end in the last step. I hope you enjoy it!
Karman
Another great recipe I have been using the red and green curry paste for many years but adding the ginger and garlic brings it to a hole new level. Thanks again Karman
Sharise Simmons
I loved it! But, I did not put any water in it.
★★★★★
Ben
I have to agree with all of the comments here. This is unbelievably delicious. I typically don’t like kale but it really added something special here. I cut out the onions and added extra garlic to make up for it. I also used my instant pot to make some basmati rice.
This was just as good as any dish I’ve ordered at a restaurant. I plan on using this as a base for future recipes.
Thank you for sharing!
★★★★★
Julia
I really liked this! I used random veggies leftover from other recipes throughout the week (eggplant, carrots, broccoli stems, and the white part of some green onions) along with some baked tofu as recommended in the recipe notes. I used coconut aminos instead of tamari so my curry was a bit too sweet, but this was easily remedied by adding an extra splash of the rice vinegar. Even my carnivorous fiance was a fan and said it reminded him of a Thai curry dish we’ve had at a restaurant. Needless to say, there were no leftovers. Thank you so much for the great recipe – I have a feeling it’ll be a staple in our home going forward.
★★★★★
Rachel
I made this last night and absolutely loved it! Best thing I’ve eaten in weeks. I added some broccoli to it because I needed to use it up and it was great. Just one question – could I freeze this?
Thanks Kate!
★★★★★
Kate
Hi! I’m happy you have enjoyed it Rachel. I haven’t tried freezing all of my recipes, so I’m not sure about this one. I’m not sure how this one would be after thawing out.
Claire
Just made this and it is so delicious! I used green curry paste (the store was out of red), added baked tofu, and served over quinoa. Easy, healthy, tasty!
★★★★★
Simone Nessier
I would like to make this dish in my instant pot. Can I please have your suggestions and instructions for this? Thanks!!
Kate
Hi! Sorry I don’t and I recommend this recipe as is.
Jenn
This is unbelievably delicious and comforting on a rainy day. Thanks so much for sharing this recipe!
★★★★★
Kate
You’re welcome, Jenn! Thank you for your review.
DP
Just made this for lunch today! Was perfect and thank you for the recipe!!
★★★★★
Shelley
I love this recipe and planned to make it tonight. Just realized I only have light coconut milk. Anything I can do to get the effect of full fat? I know you point out how important it is to get the full fat one. I also double the recipe for my large family so worried the lighter could be a much bigger deal.
Kate
Hi! Sorry for my delay. You can use the light if you need to, but won’t be as quite creamy. What did you decide to do, Shelley?
LC
I’ve had this saved for a while and finally made it. SO GOOD! I used broccoli and cauliflower since I just ran out of kale. Also used 2 teaspoons of green curry paste, just to use it up along with the red curry paste! Threw in some chickpeas at the end and it was so so amazing. Thank you for the recipe!
★★★★★
Hilary
The flavours in this recipe are on point! It will be a new family favourite, all three of my kids loved it. I added broccoli florets and tofu to mine. I think it would be good with chickpeas too! The lime juice and fresh basil really give it that authentic taste.
Maria
Hi Kate! I’m planning to make this for dinner tomorrow night but am wondering if it would work in the slow cooker?
Kate
Hi Maria, I recommend this as is. I haven’t tried it in a slow cooker and hesitant to suggest it as the vegetables would likely get too soft.
Seannapri
This was so good and easy! I made this last night but used what I had for veggies(carrots and broccoli) and added chicken. It tasted restaurant quality if not better!!
★★★★★
Kate
Thank you! I’m happy to hear you enjoyed it, Seannapri.
Jane
I threw caution to the wind and disobeyed by opting for light coconut milk. Still excellent!
★★★★★
Jonel M
Would this be good with chopped rotisserie chicken?
Jill
You are right, this is the best curry ever! I have made different ones, but your ingredients are spot on, and make it perfect. (Plus, there is a lot of versatility to it too, being able to change up the vegetables (and even add meat if you aren’t a vegetarian!) Thanks and I can’t wait to make it again for our guests that are arriving next week!
★★★★★
Kate
Thank you, Jill! I appreciate your review.
Danielle Nesbitt
This is by far the most authentic tasting curry I’ve ever made! Loooove it! Cooking this was an absolute joy – the aromas made me feel like I was back in Thailand!
Also, just wanted to say that we use your recipes all the time, and absolutely love them! They have never led us astray! And we will definitely keep using your recipes all the time!
★★★★★
Kate
Thank you, Danielle! I’m excited you think so and love it.
Sharon P.
I made the mistake of adding cubed regular potatoes, which made it too starchy and one-dimensional, but I also added celery and the kale and those were good. I will try this again with fresh ginger (all I had was powdered) and I want to add some diced tomatoes just because I missed that flavor….I probably make too many Italian and Creole dishes!
★★★
Kate
Hi Sharon, I would love to hear what you think when you make it as written! Thank you for your feedback.
Michele
For some reason this was bitter. My husband liked it but I didn’t care for it at all…a first for me, because I love curry.
★★
Kate
Hi Michele, I’m sorry to hear that! What curry paste did you use?
Michele Gawenka
Thai Kitchen. And it wasn’t the kale, because we used the rest of it today in another recipe and it was fine. ‘Tis a mystery, but thank you for replying.
Rania
Looks delish
Can I add black beans to it?
Kate
Hi Rania, you can but it wouldn’t be considered authentic. Chickpeas or tofu could be great options if you are looking to add more protein.
Chelle
Can I do this recipe and sub out green curry paste?
Kate
Hi Chelle, I would suggest Thai Green Curry with Spring Vegetables instead.
Shannon
The other night, I made this for my crew at the fire station. They are a bunch of meat & potato type guys, so I knew this would be a stretch for them…but they loved it! Every bowl was scraped clean & they raved about how good it was. Definitely my favorite curry recipe & one that will be in regular rotation!
★★★★★
Nancy J. Smith
We absolutely love this dish! The flavors are so delicious and it is a healthy meal. It has become one of our staples and we have shared the recipe with friends and family. Thank you!
★★★★★
Kate
You’re welcome, Nancy! I’m happy you loved it.
Amy S
So so good and easy to make. My meat eater husband loves every recipe of Kate’s that we try and this was no exception! The only change we made was to sub one of the bell peppers for par-cooked potato that finished in the sauce. I think this recipe would easily adapt to whatever veggies you have on hand.
★★★★★
Melina
Perfect! My entire family loved it.
Julia Mulliganiel
This curry is incredible! I woke up craving thai curry and whipped this up. It totally hit the spot, definitely the tastiest curry I’ve ever made.
★★★★★
Kate
Wonderful, Julia! I’m happy you enjoyed it.
Sammi
This is one of my favorite recipes, ever! I made this on a rainy day when I was craving curry. It was so delicious, hearty, and rich – but healthy! After that, I made it again for my parents and sister, and they also fell in love. My mom makes it now regularly, as do I. It’s also very quick to make for a perfect weeknight dinner. :)
★★★★★
Kate
I love that! Thank you for taking the time to review, Sammi.
Jenny
This has become a weekly staple! SO yummy and not too difficult for a weeknight dinner! I use the Thai kitchen brand curry paste and throw in any leftover veggies or frozen veggies and leftover protein (chickpeas, baked tofu, etc). If using potatos/sweet potatos, I highly recommend boiling them in water FIRST before adding to the curry, else the curry will take MUUUCH longer and even after an hour the potatoes will not fully cook.
★★★★★
Kate
Hooray! That’s great to hear, Jenny. Thanks for sharing your tips.
Loretta
I made this for supper and only fiddled with it a little bit. It was wonderful but I like a little more heat so I added a jalapeño and a teaspoon of chili garlic oil.
★★★★★
Kate
Thank you for sharing! I’m happy you enjoyed it, Loretta.
Tish
The flavor was too mild the first time I made this so the second time I almost doubled the curry paste which was a huge improvement. Also used only 1 red pepper, added mushrooms and subbed tilapia for carrots. The cilantro also helps the flavor a lot. Great recipe!
Kim
Hi Kate,
I have never cooked Thai food at home but LOVE red curry at restaurants. The reviews posted for this recipe are great so I am wondering which items I should specifically purchase to make sure it tastes really good. I have a few questions about the choices listed for some ingredients since I don’t have some of them.
1) Coconut oil (or) olive oil I have olive oil, is it important to the recipe’s taste to purchase the coconut oil?
2) Coconut sugar (or) turbinado sugar (or) brown sugar I have brown sugar, is it important to recipe’s taste to purchase coconut sugar or turbinado sugar? If so, which one?
3) Tamari or soy sauce I have soy sauce, is it important to the recipe’s taste to purchase tamari?
THANK YOU! I can’t wait to hear from you so I can begin making my first Thai dish! Looks delicious! :)
Kate
Hi Kim! My first recommendation is listed in the ingredients list, but it is also based on preference and/or what you have on hand. I hope you love it!
Hiiiii
Hiiiii! So I made this dish and it was absolutely knocked out of the park! A couple of things to note – I just used frozen vegetables from the supermarket because I was lazy, and added some baby corn in too. Absolutely amazing!
★★★★★
Kate
Wonderful! Thank you for your review.
Rob
I made this exactly as written. Very quick and easy to make and it was delicious. This recipe is definitely going into my permanent file and I’ll make it again and again. It gets a 10 out of 10. Excellent!
★★★★★
Kate
Thank you for your review, Rob!
Robyn
Holy yum. I mean. Really.
Garn
I love this recipe! Thanks so much for sharing! :)
★★★★★
Sonia
super good! i added sweet potatoes and spinach and it all went well together.
★★★★★
Sonal
This turned out amazing! My kids loved it too. Can’t wait to eat the leftovers today!
★★★★★
Kate
Wonderful, Sonal! Thank you for your review.
Stephanie
When you said “better than a restaurant” I was like pfft ok we’ll see, but GIRLLLL. OMG. This is . Well done. 10/10 WOULD RECOMMEND. Keep up the awesome!
★★★★★
Mary M.
I’ve made this several times in the past few months. I just use whatever vegetables I have in the fridge. Delicious every time!
★★★★★
MICA
Hello, can I sub kale for mustard greens/ spinach(1-1 portion)? And when should I add it? Thank you in advance!
Kate
Hi, that should be ok. It may not need as much cooking time. Let me know what you think!
Alice
Made this for dinner tonight. Big hit! I used spinach since I’m not a kale fan. Love your recipes! Hope your dear dog Cookie is doing well.
Alice
Troy
Delicious recipe. Thank you. This is probably my 4th time making this and the first time I had rice vinegar on hand. I used some different veggies, (snow peas, carrots, cauliflower, bell pepper) and based on previous experiments I used an additional teaspoon of curry paste (Thai Kitchen). This batch was a definite standout, adding more depth to the curry. Thank you Cookie and Kate. Your vegetarian recipes Rock. This old die hard meat eater has been 80% vegetarian for a couple years now and it is your recipes that are my “go to’s”. If you haven’t made their Pinto Poodle yet. Take my word for it and make that your next dish!
★★★★★
Kate
I’m glad you enjoyed this recipe and others on the blog! Happy to be a go-to for your cooking. Thanks for your review, Troy!
Margarida
I’m not seeing where the soy sauce gets added so I skipped! Great recipe I also love Thai kitchen in general – I skipped sugar and added a bit of honey for sweetnesses thanks!
★★★★★
Kate
Hi! It gets added in the final step once you remove from the heat.
Christina Donaldson
This came out sooo good! It will go in my regular recipe rotation from now. Thank you for this recipe!
★★★★★
Kate
You’re welcome, Christina! I’m delighted you could enjoy them.
Alex
First time commenting on a recipe. I loved it. Made it exactly as was specified but substituted spinach for kale and mild curry paste for the red Thai paste. I really enjoyed the flavour profile with rice vinegar and soy sauce.
I will make this recipe again for sure.
We just finished dinner and my wife and 8 y/o both want the small amount of leftovers for lunch tmrw!
★★★★★
Rachel
Great recipe! One of my favorite things about this recipe is that it can help use up most of the veggies that can spend too much time in my fridge (including broccoli and zucchini). I even included cashews from Trader Joe’s that are chili and lime seasoned. Amazing!
★★★★★
Kate
I like that you change up your vegetables here, Rachel! Thank you for your review.
June
LOVE this recipe- a family favorite! I typically double it and freeze the leftovers in 1-4 cup servings so I can reheat with 90 second brown rice for a lunch or for a family meal on busy nights. I also add chicken- sliced thin and cooked in coconut oil. Always top with lots of cilantro and sriracha. YUM
Peggy
I absolutely love this and I add either shrimp or tofu.. perfection
★★★★★
Maria
This was SO GOOD! :) I’ve used a few different recipes to make thai curry and this was the best. I substituted with broccoli, peppers, garlic/ginger paste and a green curry paste instead, but it still came out amazing: I was scooping every last bit of sauce out of the pan. I’ll definitely bookmark this and check out your other recipes. Thank you so much! :)
★★★★★
Kate
You’re welcome, Maria! Thank you for your review.
Chrisp
I’ve made this recipe a handful of times over the last year, and it’s easily riffed on if you have different veggies on hand, or if you prefer something different. I like more acid/salt/sugar in the finished recipe, so I add more sugar/soy sauce/vinegar or lime juice as suggested. Fish sauce comes across more authentic than the soy, but the soy will get you there for sure. I like to replace the carrots and kale with broccoli (about 2 cups), added at step 4. Sometimes I’ll add mushrooms, added at step 3 to cook off some of their water. I always add either baked or pan fried tofu when the dish is completed.
Again, a great recipe, and easily adjusted to accommodate ingredients on hand.
★★★★★
Kate
Thank you for sharing, Chrisp! I appreciate your review.
Brenda Geerman Fasihi
I have tried this and I added Cabbage and sweet potatoes. I replaced the Kale with Spinach. I made this for a gathering I had and it was so good that there was absolutely nothing left. It was a very delicious vegetarian meal or can also have it as a side with other Thai dishes.
I never seen before how everybody took several more serving after the first. The hardest part of the dish was chopping all the vegetables, it did not take long in cooking. I will definitely make this again. Now that everyone had with cabbage looks like I have to make it with cabbage all the time now. Thank you
★★★★★
Kate
I love that! Thank you for sharing, Brenda.
Jane Treloar
I would like to add a protein element to this dish, perhaps some tofu/tempeh, do you have any suggestions?
Kate
Hi, You could try tofu.
Skye Moore
This recipe is PERFECTION. I make it EVERY single week without fail and my family loves it. I always serve mine with crispy tofu or a can of chickpeas. Thanks so much for this recipe!!
★★★★★
Kate
You’re welcome, Skye!
Lynda Lou
This turned out really well for me. I liked your tips for adding rice vinegar & a touch of sugar to enhance the depth of the flavours. Lovely meal.
★★★★★
Angela Britton
Hi Kate
Just made this for lunch and I can’t praise it enough. One of the best recipes that I have tried on Pinterest. I added a pinch of red pepper flakes to add a bit more heat. Many thanks.
★★★★★