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 found this recipe awhile ago and then lost it….but joy I found it today!
I made it with leftover roasted veggies and the sauce from scratch. A true winner.
Thank you and I look forward to more recipes to try.
Be well. Kim
I’m glad you found it again, Kim! You can always search by keyword in the search bar in the future. :)
Stunning recipe full of different and delicious taste.
Thank you, Alberto!
May I just say… yummy in my tummy! Baking the tofu worked great too.
Thank you for your review, Marian!
I have used few of your recipes in the past and have always enjoyed. HOWEVER, as an Asian person myself who grew up eating and making rice since I was able to reach the stove…I am shocked to see how your instructions on making rice. NO ONE makes rice this way in Asia! You measure the rice and water accordingly and in the end you get perfect fuffly rice without having to pour extra liquid out and cook it again.
Hi Zoe, thank you for sharing and for your feedback. I find this works best for me. But, I’m glad you have a traditional way to make it. I try to be as authentic as I can, while adding my own interpretation based on my experience.
I love your recipes so much! Thank you for sharing them. Question: I find curry paste too spicy but have a great curry powder I like. Could I sub and, if so, how much? Thank you!
Hi Jennifer, you can always adjust the amount of the paste you use. I haven’t tried it with a dry curry and they tend to range in flavor so much.
my other half said this was the most authentic tasting curry I had ever made, the Chinese rice wine at the end added the best flavour!!! So good x
Thank you for sharing, Jo!
Really nice and easy recipe! I have been making it for my kids and they love it. Thank you.
You’re welcome, Inder! I appreciate your review.
Can this recipe be frozen please
I haven’t tried to freeze this recipe. I’m not sure this is the best option to freeze.
Thank you so much for this recipe! It’s perfect! I made your vegetarian version and I also tried it with chicken. When I was using chicken, I added a little more ginger and Thai red curry paste. It’s so easy to make and it’s full of flavor! Just like at a great Thai restaurant!
You’re welcome, Marianna! I’m glad you enjoyed this curry.
Hi Kate. This is the second meal I’ve made from your brilliant blog. It was totally delicious and easy and quick to make. Thank you!
Absolutely delicious- I added chickpeas and used spinach, otherwise I followed the exact recipe. I will be making it again!
This is such a fabulous recipe! I’ve made it dozens of times and it really is as good as (or better than) restaurant takeout. I usually just use whatever veggies I have on hand, but the one alteration I consistently do is to switch out the water for veggie stock. GREAT recipe!
This was really good. I added some cashews at the very end and we all loved it!
Thank you for sharing, Melissa!
Best curry ever!! Just curious.. does the nutrition info include the rice or is it just the curry?
Hi Anna, it includes everything listed in the ingredients. I’m glad you loved it!
This is my favorite dinner to make! I’ve made it many times. My favorite version is to add 3 star anise while simmering the veggies in coconut milk. Towards the end I add 2 tbsp of natural peanut butter and a tablespoon of chili garlic sauce. Don’t forget to take out the star anise before serving! I need to try the green curry version next.
Great recipe! I’ve made this several times, and it’s a favorite; no tweaks or changes needed. So tasty; and topped with your Crispy Baked Tofu it is over-the-top deliciousness
I agree with your recommendation for Thai Kitchen red curry paste
Thank you!
You’re welcome, Rosie! I’m happy you enjoyed it.
Last night I made this for the 3rd time. I is so yummy. When I told my husband what I was making he was excited. I forgot to get kale, but I had collards and they were great for a substitute.
Easy, weeknight meal. I followed the recipe as written, adding lots of lime, cilantro, and basil at the end. Delicious!
This was AMAZING my husband went back for thirds! I used green curry paste instead of red and it was delicious. I also added broccoli and cauliflower. I wanted to drink the broth! Best curry ever.
That’s great to hear, Lisa! Thank you for your review.
I make this regularly and it’s always delicious, however it does take a good bit longer to cook than the recipe says if you want the vegetables tender. There’s no way they’re ‘fork tender’ after a few minutes gentle frying. I usually find myself putting a lid on it all to hurry it up while retaining he moisture.
I have it with organic brown sushi rice (Clearspring), which is a lovely sticky grain. Yum!
I make this regularly and it’s always delicious, however it does take a good bit longer to cook than the recipe says if you want the carrots tender. I usually find myself putting a lid on it all to hurry it up while retaining the moisture.
I have it with organic brown sushi rice (Clearspring), which is a lovely sticky grain. Yum!
Love this recipe. Used spinach and cubed cooked chicken. Balanced, not too spicy, and easy to make. Think it’s my new favorite curry recipe!
A great favorite! Thank you for sharing, Karen.
Hi Kathryne
Came across this recipe after googling vegan meals. Really simple to make but so delicious, totally agree that it is as good as you will get anywhere.” It is back on tonights menu” Thought rice noodles may be good alternative to rice. Thank you for posting this recipe.
I’m glad you found it and loved it, Larry!
Incredible recipe – I make it every other week and it is a family favorite!!
Most excellent
My favorite red paste coconut milk recipe
I’m glad you love it, Christine! I appreciate your review.
I found this recipe to bland but I like my food very spicy!! I recommend going heavier on the red curry sauce and add pepper flakes when sautéing the onion if your a spice fan. This was too heavy on the coconut milk as well ..
I made the recipe and also added 3 zucchini and a few small new potatoes. Added chopped peanuts and cilantro for garnish. Delicious!
I’m glad you enjoyed it, Steve! I appreciate your review.
The flavor of this was amazing! Got a little frustrated with my rice and not knowing how much water I needed to cook it. Tried to estimate with the instructions on the bag of my rice but it didn’t quite work out. But the final product was tasty. I added some green beans and the sriracha tofu from Trader Joe’s. So yummy!
Hi Elisabeth! Use my How to Cook Perfect Brown Rice in the future. Thank you for sharing!
SO good. I added baked tofu and cashews.
Amazing!
Thank you, Lisa!
Loved this recipe. My husband and I took seconds even though we were full and my picked daughter asked for seconds too.
The recipe sounds delicious but 21% sodium is too much for me. Any suggestions as to how to get it to around 7%?
Thanks
Hi Rhonda, you can use low sodium ingredients and omit the salt. I hope you try it!
This is a great red curry recipe that is better than a lot of restaurant versions. I added kaffir line leaves and extra basil, but left all other ingredients the same. Excellent
We absolutely love this! It’s good enough to satisfy my craving for local Thai take-out. If you like heat, I highly recommend Maesri red curry paste. I use half a can and there’s no need to add more spice. Thanks for all your recipes Kate, we make at least one a week!
You’re welcome, Sarah! I’m glad C+K is on the menu so much at your house.
This was delicious! Didn’t change a thing – it was perfect. Thank you, Kate!
You’re welcome, Laura!
I made it for dinner, and again for lunch the next day, because we’d eaten almost all of it that first night. It’s deeeee-licious!
Great! Thank you for your review.
Excellent recipe. Just made it. Wondering what other vegezcsn be used
This recipe is so easy and incredibly delicious! I added a little extra garlic and ginger because we love them so much but no other changes! This curry will definitely be a new staple in our dinner rotation. It’s perfect with whatever vegetables you have in the fridge. Thanks so much Katie! Well done!
I’m glad you enjoyed it, Hannah! I appreciate your review.
It was okay, tasted kind of westernized compared to authentic.
Hi Jay, I’m sorry you didn’t love it. I try to be as authentic as I can, while adding my own interpretation.
Easy flavorful and delicious! Best homemade curry recipe I’ve tried! Added air fryer tofu and loved it!
That’s great to hear, Erika! I appreciate your review.
My kind husband said “It’s been a while since you made such a delicious dish”. So I am not gonna tell him it’s your recipe, at least not for a while. :P~
Thank you for this inspiration! It was yummy! =^.^=
I love that! Thank you for sharing, Angelia.
So pleased with this! One of my 2022 goals is to learn how to make Thai food and this was my very first curry. It turned out fantastic! It will definitely be going into my regular recipe rotation.
That’s a fun goal! Thank you for sharing, Amy.
I’ve made this several times, every time it’s amazing – just like every other recipe of yours that I’ve tried!
That’s great, Jennifer!
SO GOOD! A really good base recipe to add stuff to, so here’s the changes I made:
* added a can of chickpeas
* added paprika, mrs.dash spicy mix, coriander, and chili powder
* added a few handfuls of cherry tomatoes
It took me about an hour start to finish. In the future, bamboo shoots would be a great addition, broccoli florets, or potato. Delicious and so healthy.
Thank you for sharing, Katherine!
This was so easy to make, and absolutely delicious!!!
Hi can this be frozen and eaten later?
Hi Torie, I wouldn’t recommend freezing this recipe.
I was hoping that this would be a restaurant style recipe. While it was good, it left a lot to be desired and had me wanting to go ask my local Thai House how they prepare their Red Curry. I do appreciate that your stories are quick and to the point. I can’t stand reading through pages of how one came to find a recipe or why they enjoy it so much.
I’m sorry to hear, Ryan. I appreciate your honest feedback.
I added potatoes (diced small) and a can of chickpeas to make this a bit heartier – wonderful recipe! Would be great to link a homemade version of the red curry paste or seasoning, but also it was convenient to use the already-made paste. :)
Thank you for another wonderful recipe!
This is one of my favorite recipes! I love how it’s so versatile and easily adaptable depending on the veggies you have on hand. For example, tonight I realized I was out of carrots, but I had some zucchini so I chopped that up and threw it in instead. I’ve also tossed in broccoli when I have that in my fridge as well. So yummy!
I’m glad you enjoy it!
I have made this several times and comes out great every time. I do use lite coconut milk, because it fits my macros. I know full fat tastes amazing but hey, I gotta have my curry! I change up the vegetables sometimes, but always keep the bell peppers and is still delicious.
I make a curries at least 3 times a week, and what makes this better than other Thai recipes I’ve tried is the addition of vinegar and soy sauce at the end, it is a MUST.
I have even made this with a green curry paste and it’s still great.
Thank you for this recipe and thank you for adding the nutrition facts
Thank you for sharing, Jessica! I’m happy you enjoy this recipe.