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Delicious Thai Red Curry

Featured in Healthy Eating.

Tried this cozy red curry! Done in 40 minutes. Veggies stay fresh yet tender while coconut milk adds that creamy touch. Made with a good curry paste—adds so much flavor. Spiced it up with extra chili. Fancy-looking dinner made easy and freezer-friendly!
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Updated on Wed, 09 Apr 2025 22:24:57 GMT
Curry bowl loaded with vegetables, served alongside white rice. Pin it
Curry bowl loaded with vegetables, served alongside white rice. | tasteofmoms.com

This delicious Thai red curry brings home-style comfort with restaurant quality taste. The smooth coconut sauce wraps around vibrant veggies for amazing texture. I whip this up when time's tight but still want something that feels fancy for dinner.

What Makes This Dish Special

You'll love dishing up this curry stuffed with bright veggies and natural ingredients. Switch up the veggies based on what's in your fridge or toss in any protein you fancy. It's perfect for beginners who've never tried making Thai food at home.

Ingredients You'll Need

Pick up some bright onion, kale, carrots and bell peppers. You'll want thick, full-fat coconut milk for that dreamy sauce and authentic Thai red curry paste. Fresh ginger and garlic build wonderful flavor while sugar, rice vinegar and tamari create that perfect taste balance.

Cooking Steps

Get your rice going first while you handle the other stuff. Cook your ginger, garlic and onions till they smell wonderful. Toss in those bright carrots and peppers until they're just soft enough. Now for the best part - stir in that curry paste and coconut milk. Drop in the kale and let everything bubble together. Finish with some rice vinegar and tamari, and keep tasting until it hits the spot.

Handy Tricks

Don't skimp on coconut milk - go for the full-fat kind, it really makes the sauce pop. Adjust your tamari and vinegar until you get that perfect tangy-salty mix. Feel free to swap veggies - broccoli and zucchini work just as nicely in this dish.

Custom Touches

Need extra protein? Throw in some chickpeas, tofu or chicken pieces. Want it hotter? Mix in sriracha or chili garlic sauce. Try squeezing fresh lime juice over your bowl right before eating to wake up all the flavors.

Storage Advice

Your curry will stay tasty in the fridge for around 3 days, great for planning meals ahead. Just heat it up in your microwave or on the stove when hunger strikes. You can even stick portions in the freezer for up to 2 months for a quick dinner down the road.

A bowl of creamy coconut curry featuring kale, colorful bell peppers, and cilantro, accompanied by a side of rice. Pin it
A bowl of creamy coconut curry featuring kale, colorful bell peppers, and cilantro, accompanied by a side of rice. | tasteofmoms.com

Frequently Asked Questions

→ Can I swap out the veggies for different ones?
Of course! You’ll need about 3 cups of any mix you’ve got. This dish works with most vegetables.
→ Why pick coconut milk with guar gum?
It adds a smooth, rich texture. Coconut milk without guar gum feels thinner, even when the fat’s the same.
→ What’s the best way to add tofu here?
Roast or bake your tofu first and then mix it in with the coconut milk. Using raw tofu makes it too soft and soaks up liquids.
→ Is this curry paste ok for vegetarians?
Check the label! Thai Kitchen's brand is veggie-friendly, but some include fish or shrimp paste.
→ How to tweak the flavors in this dish?
Add tamari for more saltiness, vinegar for tang, or spice things up with extra chili sauce or sriracha when serving.

Thai Red Curry Veggies

Rich, coconutty Thai curry packed with vibrant veggies. Quick, easy, and naturally vegan. Perfect way to use fridge odds and ends.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Ashley

Category: Healthy Eating

Difficulty: Intermediate

Cuisine: Thai

Yield: 4 Servings (4 bowls)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 tablespoon olive oil or coconut oil.
02 1 1/4 cups long-grain or brown jasmine rice.
03 1 chopped small white onion.
04 1 tablespoon fresh ginger, grated.
05 2 minced garlic cloves.
06 1 yellow, green, or orange bell pepper, sliced.
07 1 red bell pepper, thinly sliced.
08 3 carrots sliced on a slant.
09 2 tablespoons of Thai red curry paste.
10 14 ounces of standard coconut milk.
11 1/2 cup plain water.
12 1 1/2 teaspoons brown sugar or coconut sugar.
13 1 1/2 cups kale leaves, sliced.
14 1 tablespoon soy sauce or tamari.
15 2 teaspoons lime juice or rice vinegar.
16 Chopped basil or cilantro for topping.

Instructions

Step 01

Cook rice in boiling water for half an hour. Drain well and let sit, covered, for another 10 minutes. Mix in a pinch of salt and stir lightly.

Step 02

Cook the onion until it softens and turns clear. Toss in garlic and ginger, stir for 30 seconds.

Step 03

Stir-fry carrots and peppers until they start softening. Mix in the curry paste and let it cook for 2 minutes.

Step 04

Pour in the coconut milk, water, kale, and sugar. Let all of it simmer until the veggies soften, around 5-10 minutes.

Step 05

Take it off the heat. Mix in tamari and vinegar. Add salt if needed.

Step 06

Scoop rice and curry into your bowls. Sprinkle with herbs and, if you're into spicy, a pinch of red pepper flakes.

Notes

  1. Choose coconut milk that includes guar gum for the best results.
  2. Check the ingredient list on your curry paste to ensure it's vegetarian or vegan.
  3. Switch up the veggies as long as you stick to 3 cups total.
  4. Adding baked tofu when you add the coconut milk works great!

Tools You'll Need

  • Deep-sided skillet.
  • Pot for cooking rice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (from tamari or soy sauce).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: 45 g
  • Protein: 8 g