Thai Red Curry with Vegetables
This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. This recipe is vegetarian, vegan and gluten free!
Updated by Kathryne Taylor on September 5, 2024
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
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.
Nutrition
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.
I made this recipe using veggies I had on hand — carrots, onion, peppers, cauliflower & yellow squash. And, I made sure I used Panang curry paste. It was fabulous!
Wonderful red curry recipe!! It has become my go to when making an easy thai curry. Thank you very much for sharing and greetings all the way from Germany!
Thank you, Katharina! I’m happy you enjoyed it.
I made this curry today. I added birds eye chilli in Step 2. I think it’s an ok recipe but lacks more umami or flavour. I was surprised when the recipe didn’t show any other spices in it but I tried it anyways. I definitely think it needs hot chilli spice or coriander. Perhaps some basil etc.
Hello! Do you have any suggestions for substituting the soy sauce/tamari and making this recipe soy-free? Would just leaving it out make a big difference? Thanks!
Hi Tiffany! You could try coconut aminos. I hope this helps!
I loved making this recipe! I had no chicken or other protein to add, but it was still a huge success with my husband who is not a veggie lover— My college aged daughter thought it was amazing too. I wish I would’ve had lime juice or rice vinegar. I had to use the white vinegar I had on Hand. It tasted good but I’m sure it’d be better as written. ! used Tamar I and it was fabulous! I also added a big fist full of fresh basil from my garden, and the veggies I had on hand; carrots, red pepper and green pepper, red onion, and broccoli. I used the red curry paste and about a quarter tsp of red pepper flakes.
Thank you for sharing, Jennifer! Happy to hear it was such a hit.
This dish is AMAZING!!!! My new favorite by far. So flavorful and delicious!
That’s great! Thank you for your review, Jen.
I love curry and spicy dishes, but I haven’t tried red thai curry paste yet. I’ll try your recipe and tell you if I liked it. Many recipes do not give what you can replace one of the ingredients in the recipe. For those not used to Thai cuisine, you might not have all the ingredients on hand. I send you this comment to congratulate you. I really enjoyed the alternatives you added in your recipe.
Hi Kate, I love your easy and inspiring recipes and this one is on my favorite list. I’m making it yet again tonight. And yes, looking forward to leftovers for breakfast. I wanted to tell you about a new red curry paste I’ve been using. I, too, always used the Thai Kitchen brand but was always disappointed that it did not have the flavor and heat of that used by the Thai restaurants I frequented. I found a vegetarian version on Amazon and it’s exactly what I wanted. It’s made by Maesri in Thailand, 4 oz cans. It was offered as 4 cans for about $11. Thanks again for your great work! Drooling now, so time to get cooking lol …
I made his for the second time last night, and you’re right, it makes a great breakfast, too. This is so delicious, and so easy. I added a small sweet potato, cut into quarters lengthwise and then into thin slices cross wise, and also a bit of butternut squash, cut into small chunks.When I make it during pomegranate season, I’ll add a quarter cup of pomegranate seeds, just to see what happens. An alternative for more heat is a little Louisiana hot sauce. Also, the nutritional information should note that each serving contains about 69% of the daily saturated fat advised; that would matter to some people. Thank you for another great recipe!
Absolutely delish! I used red peppers, roasted cauliflower, and baked tofu. Finished with thai basil and lime juice.
So delicious! I love rice but served over lentils to get a little extra protein. Thank you so much for so many great recipes!
Really enjoyed this currry, used pak choy instead of kale and it was really lovely. Thanks from the UK!
Delicious! Hi send what had on hand. Subbed maple syrup for the sugar. Delish!! Thank you!
I used your sauce recipe and added my leftover chicken and leftover veggies! Very good!
Made it yesterday evening and everybody loved it! Will definitely make again!! Thank you from the heart of the Mediterranean.
Such a good recipe! Thank you.
But I wanted to ask if it can be frozen?
I’m glad you liked it! I haven’t tried freezing all my recipes and can’t say for sure. I would suggest freezing the rice and curry separately.Let me know if you try it!
Made this tonight and it was delicious! I’m already looking forward to making it again soon, thank you for sharing. So fast and easy for a weeknight dinner.
I made this for a Zen Buddhist lunch. It was a crowd favorite!
Just made this with cauliflower, bits of leftover broccoli, zucchini & green pepper. Coconut aminos instead of soy sauce and a mix of lime juice & apple cider vinegar as a substitute for rice vinegar. No added salt bc I’m on a low sodium diet. It’s the BEST homemade Thai curry I’ve had so far. I DO miss the umami flavor from the fish sauce a tiny bit, but that’s just marginal.
Could seaweed help with that, maybe?
Also: Personally, and when not cooking for the family, I would add some chili pepper & some cilantro. 5 stars for me!
Hi, love this recipe! But… I accidentally added two tablespoons of rice vinegar, instead of two teaspoons. Otherwise, it’s perfect.
Any suggestions on how to balance out the taste?
Thank you!!
Hi Julianne! I’m glad you liked it. You could add a little more sugar to help counteract.
Great. Very tasteful and simple to make.
Thank you.
I’m glad you enjoyed it! Thank you for sharing.
Thank you sooooo much. This is my 4th attempt to make a thai red curry recipe. It is the first time I was happy with the results! It will be bookmarked!
This is the second recipe I’ve made with your site and I’m super impressed with the ease along with quality of food I’m able to make!! I adjusted the recipe slightly in that I added a block of tofu cubed when I added the Thai curry paste; I also added 2 tbsp of chili garlic sauce, and doubled up on the water, soy sauce and curry paste amounts to make it even more sharper and spicier. Thanks for putting this recipe up!
This was an easy recipe to follow and a hit in my house! I had carrots, broccoli, and kale from the garden. I also added a sweet potato and garbanzo beans and an additional 1tbsp curry paste.
My husband and I really enjoyed this curry. Easy to make.
Will definitely make it again
And vegan
I can’t tell you how many times I have been this (and the green curry) recipe…tastes delicious every time. It’s definitely my go-to!
Hi! This was so yummy! I am strange so I substituted 3 tablespoons of caper brine for the vinegar, I think caper brine mimics fish sauce. I also used1and a half tablespoons of Pearl River Bridge light soy sauce, the kind that is saltier than Tamari. Squeezed in the juice of one lime and I was so happy.
This is our favorite Thai curry recipe. We’re not vegetarian, so I do throw in cubed chicken thighs for the extra protein and calories (we’re all long distance runners and need a little extra fuel). Other than that, I make no changes. It is a wonderful, spicy meal that I dream about! I also sometimes throw in some shitake mushrooms when I want to splurge.
Thank you so much for this recipe! I made it and it really felt like I was eating at my favorite thai restaurant which is about 4 hours away from me. It was delicious! I don’t have Instagram, if not I would definitely post! ❤️
I couldn’t find any red curry paste when going shopping for this recipe, so I used Biryani curry paste instead and it still turned out lovely! Thanks so much!
Fabulous! I used chicken broth instead of water, but followed the rest of the recipe. It was amazing and I’ll definitely make it again!
Question.
Kate, I wish to make Thai Red curry with Vegetables.
Can I add to, or substitute the carrots with other vegetables?
Would you use aubergine in this curry?
Many thanks
Mike
Hi Mike, I prefer this dish with the vegetables in this recipe. However, I know some readers have found substitutions that have worked well like broccoli, cauliflower etc. I don’t know if eggplant would work best in this one as it acts more like a sponge and I find it’s best roasted to get the best flavor.
Thanks Kate for the advice.
Mike
I made the mistake of grabbing lower fat coconut milk and I did use a little bit of chicken bouillon because I’m not a vegetarian. The sauce was a little thin due to my error, but man is it delicious!
Love, love, love! Wonderful recipe and very easy to make. I also add baked tofu. Thank you!!
You’re welcome! I’m happy you enjoyed it.
The best and the easiest red curry! Thank you, Kate! It’s 102 F in Northern CA right now, and I wanted to add baked tofu- so I baked it at 8am before it started roasting outside :) Added cabbage instead of kale, bell peppers, carrots, lots of cilantro, and 1 1/2 T red curry paste. I served it over barley (we had leftover barley that I needed to use up). Your recipes are delicious and so quick and easy, thank you!!
With brown rice, this is hearty stuff that sticks to the ribs! We started with chicken thighs, cooked them fully, set aside, then proceeded with the recipe as written, threw in the chicken at the end. Somehow only needed one large bowl!?!? Keep it going!
Thank you for your review, Leslie! I appreciate it.
This recipe was outstanding. I did up the curry paste by a tablespoon and doubled the lime and tamari to taste. It was an amazing guide. I also added some summer squash and eggplant from my garden, along with all the vegetables that were listed. Sinfully delicious!
I made this tonight using what I had on hand: yellow pepper, carrot and spinach. Yummmmmm!!! It was just what I was craving! I topped it with scallions and felt it needed a bit more heat, so I added red pepper flakes.
We have tried this recipe several times and it never disappoints. So many colorful vegetables, plus the sauce tastes as good as our local Thai restaurant. Very yummy, Cookie + Kate! Thank you for providing us such delicious recipes.
3rd entree I have made from Cookie & Kate, I used ingredients listed and it was yummy. I felt so proud after it came together because after a long hiatus of not cooking, I am back at it!
My partner only likes very mild spice, and my limit is medium. I used red pepper flakes and basil to garnish my food, he only used cilantro.
This was my first time making curry from a recipe so I followed how described but added tofu, spinach instead of kale, and edamame. SO GOOD. It turned out so creamy with just the right amount of spice. I’ll definitely make it again!
Mad this tonight, super good. Why add the water? Wasn’t sure it needed it. Lovely tastes, thanks so much. You might want to try this with Panang curry. It’s a little more subtle and I’ve had great success with it. Blessings to you and your family.
Thank you for your feedback, Rob!
Thanks for the recipe! I’ll be making this for the family. Curious of it’s spicy with the red curry paste. My kids and us adults are into mild spice if any at all!
Easy to make, delicious results. I added tofu and it turned out great. Will keep recipe as a go to from now on!
I am a college student who has been craving thai food, and I tried it today! It was a great hit, and we loved it! Thank you!!!
I added diced sweet potatoes and used some cubed frozen first, sauteed tofu in it. Quite good!
Thank you for sharing, Deb! I’m happy you enjoyed it.
It’s true – best curry anywhere!! Perfect to eat it around fire pit with friends. Really enjoyed it!
I’ve made this several times and love it. Sometimes I add shredded chicken. Getting ready to make it again for this week’s lunches.
Hi Kate,
Tried the receipe. Turned out delicious. I skipped the soy and vinegar, just added a little sugar and some cayenne pepper for heat.. Subbed the kale with spinach.. All in all – Was absolutely yum! .Thanks for sharing :)
Sal
Any replacements to coconut milk? We can’t stand the taste, and I have one that is allergic to it. I understand it needs the full fat but could cashews do the trick? Or is there another plant based fat I can use?
Hi! You could try cashew milk, although it may be too watery. Let me know!
Very, very good. Cooked exactly as written except used less curry paste since some members of family cannot tolerate too much spice. Will definitely make it again. Could not help nibbling when it was cooked.
Really enjoyed it. My version had a little powdery texture occasionally but it may be that I added the coconut milk too quickly & didn’t cook / mix the paste enough first.
The overall taste is perfect for my mild curry preference and just added chicken to my husband’s portion.
I’m glad you enjoyed it!