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 have been using this recipe on a regular rotation and love it!! Is there a way to make it more soupy? Can I just add more coconut milk or do I need to double all of the ingredients? The vegetables are pretty dominant in this and I like to eat it over some rice.
You can increase the broth portion of this if you prefer. You may need to adjust your seasoning.
Hi Shawna I love mine extra saucy so I double all the sauce ingredients and just add a little extra veg but not double. Makes it go further and has plenty of sauce so it’s not all absorbed by the rice. This recipe is so good isn’t it x
Incredible. This is my new favourite recipe. Tastes better than any Thai restaurant I’ve been to. I usually just use mushroom and carrot but sometimes I add chicken breast. Thank you so much
You’re welcome, Jacqui! Thank you for your review.
This is amazing, thank you!! Followed the recipe exactly. If I wanted a bit more broth, would you recommend adding more coconut milk or water??
I would do coconut milk if you want it richer.
This was my first time making any kind of curry, your recipe was extremely easy to follow and my curry turned out DELICIOUS!! Thank you so much! I have saved several of your other Thai recipies and plan to try them out soon!!
Hooray! I’m happy you enjoyed it, Greisy.
This is really great! I had some cauliflower I needed to use and all the other ingredients.
Thank you for your review, Stacy!
This is fantastic… the only adjustment was to add cauliflower just because we had some that needed to be used. It soaked up the flavor and was a great addition.
Thank you a
You’re welcome, Robert!
As someone who has the bare minimum experience with cooking, this recipe made my confidence boost! I was craving curry, and the dish turned out better than I could have ever imagined I would be capable of making. Thank you SO MUCH for this recipe. I would eat this every day.
Wonderful to hear, KD! I appreciate your review.
Hello! Making this dish soon! I would also love to add chicken… wondering at what step I should add chicken to be cooked so that it also has flavor.
Thank you!
Would this work with green curry paste?
Hi Susan! I recommend Thai Green Curry with Spring Vegetables
Delicious recipe! I’ve used it many times during the past few years!
That’s great to hear, Leanne!
I’ve been making this recipe for years now, I can’t believe I’m only reviewing it now!!
Absolutely amazing curry recipe to use as a guide with tons of flexibility to add your own twist. Today I made a batch and added broccoli and mushrooms along with the other veggies, and I also added baked tofu and it was delicious. I didn’t have kale on hand so I subbed with spinach and it worked great.
Staple recipe in my rotation, thanks so much
That’s great to hear, Erin! I appreciate your review.
Can this recipe be saved and frozen to eat later?
I don’t think this is the best option to freeze. It does make great leftovers, though!
How long does it last in the fridge?
Hi Winter, it should keep 4-5 days in your refrigerator.
it’s a Bomb!
Happy to hear you love it, Pavle! I appreciate your review.
I love this recipe so much! Always my go to!!
Can you freeze leftovers by any chance?
Hi Kelly, I’m not sure how well this one will freeze. Sorry!
Love this, but turned out very liquidy. How do I thicken it? Thanks.
The rice should do a good job soaking it up.
I feel like I did something wrong! the flavor is very weak. should i have added the whole 4oz jar of red curry paste instead of just 2 tbsp?
I’m sorry to hear that! What brand did you use? Sometimes they can vary.
First time making it and it is AMAZING! Albeit not as good as my local Thai restaurant but they import all their red curry paste from Thailand…and employee a very talented chef. With that said, I am NOT a chef at all…really don’t love to cook so I’m always on the hunt for easy and quick vegan meals that will provide leftovers. This one is perfect!! I also added red pepper flakes at step 3 to give it a little more kick. And I love that I can use up some leftover roasted veggies at the end. This will definitely be a staple in my house!
I followed the entire recipe and the curry was flavourful and perfect. Loved it, will try more of your recipes for sure ☺️
Made this for dinner tonight…delicious! Only change was I added some chick peas.
Thank you!
You’re welcome, Jo!
I’ve commented before on this recipe, I make it a lot. I wanted to share that 2 of my kids came home from college for Thanksgiving and this is the dish they requested first. One of them volunteered to cook it for whole family. Such a hit and she was so proud!
That’s fun! I’m happy it was a hit with everyone, Lori.
Tried this today. Very good. At first I thought it was too runny and maybe should have not added the 1/2 cup of water. But I served it over sticky rice – then was glad it was runny because the rice really soaked up the juice.
I add kale to many things I cook and find if it is added near the end of cooking a dish, it doesn’t always get cooked enough for me. So I steamed it for 5 minutes before adding and it was perfect. I’m going to add a whole bunch of kale next time; only added a half bunch this time.
I used lime rather than rice vinegar – nice flavour.
Thank you for sharing, Alison! I’m happy you enjoyed this curry.
I wanted to share with you, that I bought a brand of currey paste (yellow and red, I did not like the green) called real thai currey paste. I mixed the red and yellow (for no particular reason) but it turned out so amazing. The taste was same as an expensive thai rest. downtown vancouver. I am having trouble finging it again, though I know of a grocer in Vancouver who sells it. Must go back! Just wanted to share.
Really delicious. Got the rating of “chef’s kiss” from my 9-year-old. Adjusted the veggies to suit the family’s preferences (cauliflower, green peas, red peppers, carrots) but otherwise followed the recipe exactly.
That’s great to hear, Katie! Thank you for sharing.
How long and at what temperature should I bake the tofu?
Thank you!
Hi Monica, Crispy Baked Tofu is a great recipe!
Thank you so much, Kate. I love your recipes and can’t wait to try it!
Do you think there is a way to make this nut free and dairy free? Like by using oat milk? Or would that not work?
You can use a thick creamy milk instead of coconut if you like. I haven’t tried it with oat milk. Let me know what you think!
I have enjoyed this Red Thai Vegetable Curry twice now, delicious !! Just ordered your Cookery Book and sure I will find many more excellent recipes, I am a serial Cookery Book buyer and at 73 think I have enough but couldn’t resist
That’s great, Jan! Thank you for your review.
Hi Kate,
I just made your Thai red curry and it is DELICIOUS !!! Thank you for providing all your amazing recipes! I find the tips and instructions so helpful ..I added 1 tbl spoon of cornstarch mixed in a quarter cup of warm water to thicken the curry at the very end and it worked well! Thanks again
This was really good. I’ve made another very similar dish but enjoyed your version better! The only modifications I made were less sugar and adding some broccoli and sweet potato. Thank you for the great recipe!
You’re welcome, Aly! Thank you for your review.
Do you think using bone broth instead of water would ruin the flavours?.
You could try it.
I’ve made this recipe several times and it never disappoints.
It’s very easy and very healthy.
I do add some extra veggies like Broccoli and summer squash etc… just because I’m a veggie person.
I also serve it over Cauliflower rice just to keep the carbs low.
Even my meat & potato eating hubby has come around to my more vegan lifestyle thanks to this recipe kicking things off with its rich and delicious flavor.
Thanks for helping make my life easier with such a tasty easy staple that just works.
Bonus, thanks to yummy recipes like this and others… hubby dropped 50+lbs, brought his A1C under better control and that might just give us an additional 20+ years together to celebrate one day.
On a person note ‐ Thus recipe will always hold a special place in my heart.Thank you for such an awesome recipe… your recipe literally saved a life and a marriage as it is THIS recipe that convinced my hubby that healthy vegan food is not all ” non flavored healthy boring rabbit food salad” type things.
Thank you for sharing, Jo!
I’ve made the recipe many times following it to a T. This time I improvised and made a meal of it by adding seared salmon filet cuts at the end. Instead of water I used vegetable broth. I added Thai spice from the fresh produce section.
My stomach is grumbling just looking at this recipe! I will be making tonight!
I’m always looking for ways to combine ingredients from different cultures. The combination of Thai curry paste with Japanese tamari and rice wine vinegar intrigued me. I pretty much did the recipe as written, but I added some chicken and chickpeas for a complete meal. No one could argue that the resulting dish was “Thai,” but I also think that few who like these flavours could argue it was not absolutely delicious! I usually finish off a curry like this with lime juice, but the rice vine vinegar was inspired, as pungent as it was acidic, cutting through that coconut cream and adding a little mystery to the final flavour profile. I went very light on the tamari since my curry paste was so salty, but the difference before and after adding it was marked. I’ll definitely be combining these flavours again.
I absolutely love this recipe. I make it with whatever veggies I have on hand. My absolute FAVORITE thing to add to this recipe is CHICKPEAS! it adds a lovely texture and some protein.
This is my go-to Thai curry recipe and I probably make it at least once a month. My mother was from Thailand and I grew up part of the time there as well – this dish reminds me of something she would make. The flavors in this recipe rival what I can get from the local restaurants. It’s a pretty simple dish that I almost always have all the ingredients on hand. Thanks for sharing!
You’re welcome, Marisa!
Could you add lemon grass to this? Noticed that some recipes call for it but I’ve never actually cooked with it before lol
I haven’t tried it. Let me know what you think if you try it!
If you’re using red/green curry paste, check the ingredients. Put it like this, if lemongrass is not already on the list, it’s really not proper curry paste. So don’t buy that one. But if you already have it, and have lemongrass, you can add it. I would use like 4 to 6 * 1″ long chunks of the base of the stalk with the really tough outer layers removed, and crush the stalks lightly with the side of a chef’s knife or similar. Then just add the pieces with the coconut milk and let it simmer in there during cooking process. Then either remove them before serving, or just tell your guests they’re there, but not meant to be eaten, just for their flavor.
Hi Kate :)
I want to make this recipe, but I have a couple of questions before I do:
A. How thick is the consistency of this curry? (Between liquidy and thick)
B. How spicy is the dish? I am making this for someone who likes some mild to moderate heat, so want to make sure.
Thanks for your wonderful site!
Hi Nathaniel, it isn’t super thick but the rice does a great job of helping with that. The spice level depends on the brand and how much curry you add. You can always adjust to taste and/or add sriracha when you serve it if you would like more spice. I hope that helps!
This sounds amazing and solves my incredibly difficult job of once a year cooking for a tricky bunch: some vegans, some nut allergies, a guy who cant have tomatoes, yogurt, legumes or soy (i think i can get away with a tiny bit of soy sauce)… THIS IS IT!! So much gratitude.
Hi Kate, I made this and it was delicious but VERY spicy! My daughter couldn’t eat it. I used Mekhala red curry paste (organic). Do you have any suggestions for toning down the spice? Can I 1/2 the curry paste and add more sugar. Any suggestions appreciated!
Oh no! You could serve it with some yogurt or add additional coconut milk.
Yummy and flavorful. My meat-eating family was quite complimentary. I used baby Bok Choy instead of Kale and added a handful of pan-fried mushrooms, green onions and Thai basil to the bowl.
I would definitely make this again.
Amazing recipe!!!! My kids are huge curry fans! They all had two huge bowls.. and said..”Don’t EVER lose this recipe!
Thank you for sharing :)
I made this Thai red curry & veg and it doesn’t taste as good as you say. I substituted 2tsp of curry powder for 2 tbsp curry paste.
Did not use kale but green type lettuce , no sugar .
I did it in a crock pot not skillet
It tastes weak and a bit dry feeling on my toung not fluid dry but spice dry.
Any help.?
Thanks
Marg
HI Marg, it sounds like with the changes made to the ingredients and cooking method impacted your results.
Delicious. I added green beans and butternut squash. Mine ended up a bit too spicy so I added some more coconut milk.
LOVE the recipe.
Tasted great even without the fresh ginger (I used powdered) and with a jalepeno pepper minced in for more fresh spice.
Thank you for your review, Laura! I appreciate your review.