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 just found and tried this one. Fabulous. I am not a vegetarian, and so used Thai fish sauce instead of soy. I used only the fresh lime for the acid. I didn’t find it necessary to cook the peppers and carrots until fork tender, as they were thin enough to cook perfectly along with the kale, etc. Great flavor! I topped with cilantro, basil, lime and sriracha. Yessss. Thanks!
Thanks for sharing, CJ! I appreciate the star review.
Delicious and so easy to make. I love that your recipes can usually be made with ingredients that I mostly already have in my kitchen. One question: My husband has a hard time with spicy foods, although to me, this had the perfect bite and wasn’t too hot at all. If I were trying to tone it down for him, should I just reduce the amount of curry paste? would this recipe work with yellow curry paste, which is a little milder? Again, to me it was perfect as is but looking to see how I can satisfy him as well.
Hi Lynne – Great question! Yes, you can cut back on the amount of curry paste to decrease the spice or kick. If you like another milder curry, you could try that. Thanks so much for the review!
Just made this curry for my family tonight and I had to come on here straight away to comment. It was absolutely delicious and so full of flavour – everyone loved it! Thank you :)
That’s great! Thank you, Mariann for sharing. It’s always rewarding when recipes are a hit for the entire family.
OMG, this was insanely good! Doubling the recipe next time!
Love to hear you think so, Dawn! I appreciate the star review.
I made this tonight. didn’t have carrots or kale so substituted with broccoli and yellow squash. It turned out fine but I garnished with lots of cilantro and red pepper flakes which made it so yum!
Delicious! Thank you, Becky for sharing and for the review.
I was really happy to come across a coconut curry recipe with a twist (veggies, rice wine vinegar, bit of sugar, etc) I used sweet potatoes and bok choy since that’s what I had on hand. I also used less curry paste since I’m a wimp for spice. Great recipe! :)
I’m glad you did, Emma! Thanks so much for the review.
I made this last night and added mushrooms and zucchini. Delicious! How would I modify to make with chicken or shrimp??
I make this recipe all the time – love it!! I sometimes throw in a can of chickpeas just to add some additional protein.
This was very good and easy to make!! I added tofu for protein. Next time (and I will most definitely make it again), I’ll probably add slightly more curry paste and lime juice, just because I like it spicy. As others have mentioned, this is also a beautiful dish visually.
This has become one of our staples; I think we have it at least once every two weeks. I sometimes follow the recipe basically to the letter, and sometimes vary it based on what we’re feeling like or what we have around. (One difference: I usually use a tiny bit of maple syrup, or I find I can cut out the sugar altogether as long as the veggies are sweet/flavorful enough and I don’t accidentally pour in too much vinegar!) Basically everything works, as long as I start it according to this plan. I often add some beans or chickpeas to up the protein a little. Yesterday we had it with a base of some mysterious squash mash I’d found in a pyrex while defrosting the freezer, along with lots of white beans, plus kale and the usual spices. So good! Thanks!
This turned out really well. I doubled it for a group and tossed in a zucchini. It has a nice medium flavour to it.
I’m so glad you enjoyed it, Diane!
I looked at numerous different websites before deciding to make this vegan red curry and WOW, the search for the perfect red curry recipe is over. I don’t even want to know what other recipes have to offer because this one is everything I imagined when searching for vegan red curry. Not only is it so easy to make, it’ll leave you craving it until you make it again. Thank you for this amazing recipe, I’m obsessed!
Wow, Hannah! I couldn’t be happier this recipe worked so well for you. Thank you so much for the kind words and the star review!
To anyone who thinks mimicking delicious take-out Thai food is impossible, look no further! This was my first time making Thai curry and it is seriously so easy to make, and sooooo delicious! It’s comforting, crazy flavorful, and it keeps really well if you make a big batch. Thank you for all your amazing recipes Kate!!
I love this red curry. It’s become a signature meal in my home and everyone who’s tried it has enjoyed it. I first made it over a year ago, and it’s become a staple. Love your recipes! I’ve made several, including some from your cookbook. :)
Oh, thank you, Don! So glad you’re enjoying the recipes!
This has become one of my favorite recipes. We just love it!
Thank you for the review, Rick! So glad you enjoy it.
This is quickly becoming my winter go to favorite! Delicious as is or I can throw in any leftover cooked veggies. Thank you!
Yay! Thanks for the comment and review, Barb. I’m so glad you enjoy it!
Wow!!! I was debating take out and said, wait a minute, we need to eat more healthy. I ran across your recipe and gave it a whirl. I substituted kale for dandelion greens due to thyroid issues, and found it to be the perfect substitute that is also great for everyone as it also cleanses your liver and is a nutritional powerhouse. Your recipe is more than 5 stars and THANK YOU for this amazing recipe!
Now I can confidently check out all your other recipes and recommend others to do the same. :)
Here’s my 5 star rating going thru lol!
Thanks so much, Celeste!
Great recipe! I didn’t have red curry paste and was too lazy to go to the store, so I just used some homemade taco seasoning!
Hi, Jacqueline! Thanks for the comment and review. I’m so glad you liked it!
Omg this is amazing! I’d made the red curry paste the week before and used red cap, zuccini and carrot for veg as thats all i had. Tastes exactly like my favourite curry from thai restuarant thank you! So simple!
Hey Kate..merci for this amazing low-fat Thai recipe! I have made it about six times already! I have followed the recipe to a tee which I typically never do am always changing stuff but not necessary here!!!!
I tend to add more veggies ….n today I cooked scallops fist then put them in just before we sat for diner n OMG ….YUM
…KEEP cooking and sharing girl…you rock
Thanks, Suzanne! I appreciate you trying it and following the recipe. :)
Oh! This is a keeper! Thank you. I made a double recipe, and used a can of full-fat and a can of reduced fat coconut milk. I also added mushrooms, because I add them to everything. Consistency was great. The aroma and color were gorgeous. I served it over steamed cauliflower “pearls”, because I am a Type 1 Diabetic and I always try to keep the carb count down. Topped it with slow-roasted Arctic Char and then drizzled a bit of the broth over the fish and topped it with cilantro. This will become a regular!
That’s great! I’m glad this one works for your needs, Kate. I really appreciate the review.
Amazing recipe! I made it exactly as posted and it is perfect! I did add some chopped sweet potato to make it a bit more filling. Outstanding!! Thank you!!
You’re welcome, Chelsea!
Made this tonight! I added chicken when I added the kale and let it cook in the soup. Yum!
Thank you for sharing, Michelle!
Oh. My. Goodness. This it the best! We swapped the white onion for green onion. We also added eggplant and chicken. I added a little sriracha to my plate and I am now obsessed with this. Best red curry recipe ever! Thanks so much.
I’m glad you were able to add your own twist and it turn out so great. Thanks, Angie for sharing!
Very nice receipe. I very much enjoyed it.
Thank you!
This is my go-to curry recipe! It is on our meal rotation at least once a month. I omit the sugar and rice vinegar (simply because I didn’t have any!) and it came out delicious. It is a healthy recipe that tastes like comfort food!
Perfect! Thanks for your review.
I made this tonight. I liked it but it turned out too salty to me. Not sure where I went wrong. I used liquid aminos instead of soy sauce and only used a little actual salt. I have only had red curry one place so I only have that to compare too but I like spicier and alittle sweeter rather then saltier. Any suggestions to get it more like that?
Hi Brooke, I’m sorry to hear that. I don’t have much experience with aminos, but it’s possible that your bottle is more salty than my reduced-sodium soy sauce. I’d omit the salt next time and add the aminos to taste. You could add a little extra sugar and some red pepper flakes (be careful) to make it sweeter and spicier. Hope your next curry turns out perfectly!
YUM! I have made this twice now. It is amazing!
P.s. your cookbook just arrived in the mail and I am so excited to try more of your recipes! ☺
Thank you for your support, Lisa! Let me know what you think as you try recipes. I always welcome a review!
Thank you for this recipe! I made it tonight and loved it. I have been searching for one I could make at home and love as much as the ones down town.
Great, Dawn! Thanks for the review.
I made this for dinner last night and added the tofu, broccoli, and cauliflower. It was seriously so good!! I will definitely be making this again!
That’s great to hear, Darby! I like the vegetable choice.
We make this all the time. Great taste, and easy to prepare. Good for a week night or when guests come over. I add the tofu. And what a great dish for when another bunch of Kale arrives in the CSA box.
Tofu is a great addition, Paul. Thanks for sharing!
It was just gorgeous
Thank you, Mary!
Definitely deserves more than 5 star! Delicious!I I used brown sugar and soy sauce where it was given as an option. I added shrimp because I had to use it up. I can’t wait to eat leftovers tomorrow! Thanks for sharing this recipe
Thanks so much, Karen! I appreciate the review. Leftovers are the best!
Yum, added chickpeas and some cauliflower , broccoli and sweet potatoes !
Sounds great, Kelsie! Thank you, for the review.
This curry recipe was very good and had nice flavor. I subbed cabbage in for the kale and used quinoa instead of rice (only because I was out of rice.) The cabbage was excellent in it and I think it would have been even better with rice as written in the recipe.
That works, Kristina! Thanks for your review.
Your recipe is wonderful, it truly deserves 5 stars! This is the first recipe with both coconut milk and curry that I have thoroughly enjoyed. I added broccoli to the carrot/pepper mixture and substituted honey for sugar, coconut aminos for tamari, and red wine vinegar for rice vinegar. Topped with red pepper flakes and cilantro. My airdoodle thought this recipe smelled delicious as she didn’t leave my side in the kitchen while cooking it up.
I can also see myself eating this recipe tomorrow morning for breakfast :) Thanks for the delicious healthy recipe!
I’m glad to hear that! Sounds like a great mix and substitutions, Jackie. Thanks so much for your comment and review.
Made this for the first time yesterday and WOW–it was absolutely fantastic! Although we finished it all up in one meal (how could we possibly have leftovers with something this delicious?!), I seriously considered making a second batch for dinner again tonight. It was a hit with our friends, too :)
We will definitely be keeping this recipe in regular rotation, thanks so much!
Love to hear that, Kate!
This is seriously the best curry recipe I’ve tried, plus it’s healthy and loaded with veggies!! Absolutely love and definitely will be making over and over again. Thanks for the awesome recipe!
Love to hear that, Alyssa! Thanks so much for your review.
I have made this at least twice a month for a while now! It is absolutely delicious. I replace the kale with 3 to 4 cups of baby spinach (I’m a vegetarian that hates kale, I feel like I shouldn’t be allowed in the club!), but otherwise I follow it exactly. Seriously, make this. Do it now.
Spinach works! Thanks for your review.
Hi, wondering if you can easily make this with yellow curry powder instead?
Also, we have a soy allergy… do you think omitting the soy sauce would drastically change this? maybe use coconut aminos, even tho it doen’t taste the same.
Sure! It will just change the curry type flavor and heat. You could use coconut aminos for sure!
Turned out so well! I made it for some coworkers and got lots of compliments
Wonderful! Thanks for the review, Ariadne.
Could I use spinach instead of kale by adding the spinach only a couple do minutes before completion? Looks delicious and I plan to make this tomorrow!
Yes, that would work. Enjoy, Carly!
Very easy to make and very tasty too. I made 2 pans and added leftover meat to one for our meat eaters. Very versatile
Great! Thank you, Gill for your review.
Delicious!!! Not too hard either. I found it really needed more curry paste – next time I will add more, as I was adding lots of soy sauce and lime juice and sriracha for flavour (which are delicious in their own right, but it just needed more curry paste).
I used spinach instead of kale, and threw in frozen peas as well. Yum!
Hi Hanna – per my comment below, you could try a different brand of curry paste next time as they vary wildly in my experience. If the one you are using doesn’t have enough kick or flavour, I have found that Mae Ploy pastes (available via Amazon and probably elsewhere) are very spicy and full-flavoured. It’s not vegetarian though, if that’s important to you.
Thank you, Hanna for sharing!
So delicious! I made this for my family and even my brother who claims to hate curry said “Wow, this is delcious!” I love that the recipe is easy and can be made using all types of veggies!
Wonderful, Taylor!
I made this for lunch yesterday and had leftovers for dinner, first time making curry certainly not the last!. Thanks for sharing the recipe. I made a few changes in case some other reader is interested: added chicken which I cooked first, mixed vegetables instead of kale, pinch of cayenne, no sugar and coconut aminos and a bit of arrowroot to thicken a bit, it turned out just delicious!!
It makes great leftovers! Thanks for sharing, Michelle.
I really liked the balance of this recipe – have made quite a few Thai curries before but this one gets it just right. One important note though: there is a HUGE variance in the level of spiciness between different brands of Thai curry paste.
I made it today with the Thai Kitchen brand which you recommend and despite saying “Hot” on the label (with a 3-chilli icon) I would call it a 1/10 for spiciness. I ate some of the paste straight out of the jar and it hardly even registered. On the other hand, the authentic Thai pastes I get from Asian grocers absolutely blow my head off if I use 2 Tbsp in a curry, and I would never dare eat them straight from the jar.
Hi Alex, thank you for sharing! Yes, there can be a variation. I have typically had luck with the Thai Kitchen brand. But, there are other great options out there as well.
My grand daughter M1 made this dish for us this evening, and it was fantastic. Thanks for introducing me to this recipe.
She made it with bite size chicken pieces, bell pepper, mushrooms, chunks of pineapple, carrots.
You’re welcome Sheen! Thanks for sharing. I appreciate the review!
Wow Kate! This is delicious – I’m trying to go vegetarian and this has certainly not put me off! Brilliant recipe :)
Thank you, Will!