воскресенье, 6 ноября 2016 г.

Thai Red Curry with Vegetables

Thai Red Curry with Vegetables


Thai Red Curry with Vegetables


Such a beautiful and vibrant dish. I love curry during this time of year, especially Thai Red Curry. Just perfect.


Wow – talk about a happy belly! This is so gorgeous how could you not have the leftovers for breakfast. Too good!


This curry sounds wonderful. I could live on Thai food with ease. Just wish my husband liked it as much as I do. He’s been doing well with different foods, but prior to when we got married he had totally American taste buds.


Thank you, Susan! Sounds like you are working some magic on your husband. Maybe he’d like this one?


Dude thank you! This turned out amazing


Yum!! I’ve only ever cooked a simple curry from yellow curry powder, but I’m excited to try red curry paste. Maybe I’ll eat it for breakfast too :)


Can’t wait to try this! I’ve made your curries before and they’re great. I would love for you to make some more Indian curry dishes, maybe Tikka Masala or Korma. Mmmmmmmm


Those are great ideas. I’ll see what I can do! :)


I love the beautiful fall colors from the peppers and the curry. I miss curry and don’t make it enough. Looks delicious!


I made your thai green curry last night! I made it a bunch last year, and busted it out for the first time this year for dinner. It was stellar as usual, finished with a whole lime squeezed in! This curry is on deck fo sho


Awesome!!!


Oh I have been LOVING curry lately, especially homemade. I am saving this for later. Thanks so much for sharing!


I love your recipes! However, the coconut milk trend (I can’t wait until it’s over!) and myself don’t mesh – is there a substitute?? I’d like to make this healthier.


Hey Erika! I hear you on the coconut milk. However, coconut milk is traditional in Thai curries and provides a richness that I don’t know how to achieve without it. (I mean, heavy cream or half and half would work, but that wouldn’t make it any lighter.) For what it’s worth, this curry is loaded with veggies. Also, the fat in coconut milks/oil offers some unique health benefits, which you can read about here.


this might be a silly question – but what do you use for coconut milk in this situation…where it needs to be “full-fat” Is there some sort of indication on the can that its full fat?


Hi Jenna, that’s a good question! If the can doesn’t say light, it is probably full fat. “Regular” is another good indication that it’s full fat.


Coconut milk isn’t a trend first of all. I think you are mistaking that with coconut oil. Secondly, you’re asking if you can make Thai curry without coconut milk? Good grief.


Erika – coconut milk a ‘trend’? Believe it or not, some cultures, ideas and methods of cooking DO exist outside of North America.


Coconut milk is the basis of much – if not most – eating & drinking across much of Asia and South America, and has been since…forever.


Sorry, comments like that just really make me bananas.


I just sent a link to his recipe to my mom–she’s OBSESSED with Thai red curry and will be so excited to have a recipe. Thank you!


Awesome! I hope she loves this one!


We make red curry a lot in my house! I’ve never added soy sauce to it before! Sounds great :)


I actually came to your website to write down the recipe again for your green curry! It’s one of my favorite dishes! However, I saw this on the front page of your website and know I have to try it! :) Thanks Kate.


Woohoo, hope you love this one just as much!


Looks delicious. I love curries!


Full-fat coconut milk is the best, isn’t it? :) Thanks for this — excited to try it soon! I feel like curries in restaurants are often heavier on the rice/sauce and lighter on the veggies than I would like, so making curry at home seem like a much better option.


Sounds like we share the same curry preferences. :) Hope you love this one!


This looks incredible!!! So rich and full of flavour! I love a good curry.


This popped up on my FB feed as I was contemplating what I could scrounge up for dinner. It was so quick to prepare-I got it all prepped before my 16 month old could have a meltdown and it was so delicious! Perfect for a cool, fall night with the balance of the sweet coconut milk and the spice. Love these delicious restaurant like dishes that are healthy and easy to make! Thanks so much!


Yay, thanks Meagan! :)


Looks so yummy! I usually use lime as the “sour” in my Thai curries. I think I’ll try out your version next time with the vinegar to change it up a little.


Lime sounds like a great idea to me! I’ll try that next time.


YES, dinner for breakfast is the best sign that it was a winner! Love how colourful it is, and so easy to throw together too – and coconut milk is such a good match for spicy curry paste <3


I was so excited by this recipe that we made it last night for dinner — it did not disappoint! The curry was absolutely delicious and I’m already anticipating a fight over the leftovers. Another winner, Kate! (Not that I am surprised — I’ve loved every recipe I’ve made from your site.)


Hooray! Delighted to hear it, Alexa. :)


I’m pretty sure that coconut-curry is my favorite combo of flavors!!! Beautiful dish!! Can’t wait to make this!!


Oh yum! This looks like the most perfect dinner for a cool Fall night.


There’s something so beautiful about Thai Red Curry, you just wanna dive right in! I’m also trying to imagine how epic your breakfast was, turning leftovers into something even more incredible


Oh my… where was this recipe over the weekend?! I attempted to make a red curry with veggies and pumpkin following a Williams Sonoma recipe last Saturday, and it was inedible! I can’t wait to try this :)


Uh oh! Hope you love this one, Sara!


I looove Thai curry! It’s one of my favourites and I always order it if it’s on a menu. Homemade is just as good, luckily – those store-bought curry pastes are SO good!


I love a good curry, can’t wait to try this out – it looks amazing! :)


After making this I am back to review. So goooooooood! Definitely restaurant good. Thanks Kate.


Yay! Thank you, Mariah!


Hi Kate, approx how many cups does one bell pepper yield when sliced? I am wondering whether our bell peppers here are the same size as yours.


Hi Sylvia! About one cup.


Thank you Kate!


This was so incredibly good, especially with the last of our kale from the garden, which I otherwise never would have thought to use in a curry. Topped with tofu cubes pan fried in coconut oi. My only regret is that there aren’t more leftovers! So so good!


Hooray! Thank you, Paula!


What other vegetables can be used in this curry, Kate?


Sliced mushrooms, diced butternut or sweet potato (which will require a longer cooking time), sliced zucchini/yellow squash, broccoli, cauliflower… the sky’s the limit! :)


Thanks Kate. Now that I’ve read your reply, I’m smacking myself in the head for not having thought of such obvious options myself! Thanks again.


You’re welcome!


I actually made this last night! One tweak I made was to add fresh lemongrass and I added some kabocha squash. It got super creamy with the coconut milk and the curry paste. So delicious!


Yay, thanks Sarah! Your version sounds epic!


I’ve never thought to make thai curry, and now I’m wondering what’s wrong with me. This looks divine.


Wow! This looks amazing! I can see myself eating a bowl of this very soon especially with the cool weather arriving. My kinda comfort food!


Thank you, thank you, THANK YOU!!!


I am so excited to make this, as your green curry with spring veg is one of my favourite recipes EVER – I made it so many times this past spring and would eat it every day happily. So glad to have an “autumn” version!


Oh yay!!! Hope you love this one just as much, Kate!


What a gorgeous dish, love all the color. I always want to make Thai curry at home then shy away. Love your recipe!


Thanks, Aggie! Hope you give this one a try. So nice to meet you at Chopped Con, finally!


I made this for dinner last night. Used a red and a yellow pepper to add more color. Had leftover chicken thighs in the fridge & added them towards the end for the meat lovers in the house.


This dish was a huge hit for supper. Everyone gave it thumbs up and wants it again next week…


Thank you, John! Happy to hear it!


Yummy! I made it for dinner – and it was perfect food for stormy and cool evening. I put a little less curry paste, so that it wouldn’t be too hot for my 8-year old. It was so good that I almost over ate – I just couldn’t stop .


So glad you enjoyed this one, Eija!


So yummy. I Everything I have made from your site is delicious. Thank you for sharing.


B


Hooray! Thank you, Beth.


I just made this tonight – but haven’t dug in yet because it’s for dinner tomorrow. What torture! It looks and smells beautiful. I threw in a few extra things I had around: potatoes, fish sauce and oyster sauce instead of soy, and a stick of lemongrass. Looking forward to tomorrow!


You are better at delayed gratification than I am! Hope you loved your dinner.


This is wonderful! My kids ate kale! My whole family went to bed with full bellies. Thank you.


Success!!! Thanks, Amy!


Wow, the colours on this are amazing!


Made this for dinner tonight — so delicious! I added in lentils for extra protein, which worked nicely. I know I’ll be making this again (and again)!


Thanks, Lauren!


A great Halloween dinner. I love dishes where you can just keep adding vegetables and it only gets better. May add some chickpeas next time, or small broccoli florets. The sauce would make any vegetable taste good. Thanks so much for a wonderful recipe!


Thank you very much, Vivian!


Thanks for this fabulous recipe! Made it today and cleaned out fridge and added portobello mushrooms and summer squash and I served it with quinoa and topped with pepitas:)


Thanks, Abby! So glad you enjoyed it!


Hi- Just wanted to say I’m new to your blog and loving it. Made this curry last night it was amazing. Can’t wait to make it again.


Kelly, thank you for saying hello! So glad you enjoyed this one!


Thank you Cookie and Kate!


OK, so this recipe is beautiful and extremely delicious. That’s a given.


Even better, it helped me physically feel better!


I have some genetics issues with methylation and detox and histamine, and all the lovely anti-inflammatory ingredients helped me in a dramatic way. I had been carrying a lot of extra water weight (I’m normally not thin or fat), had low energy, stiff joints, increasingly bad vision and neuropathy (non-diabetic) in both hand and one foot. I do eat a healthy home-made organic diet and I’m not sedentary so I should not be experiencing all these problems.


I made this for dinner last night. I woke up with energy, better vision, reduced neuropathy and I lost 2 pounds overnight!


I had been trying Paleo even though I don’t like meat for many reasons but that wasn’t helping and I didn’t even enjoy what I was making.


Thank you Cookie and Kate! Awesome recipe!


Please keep the gluten-free anti-inflammatory recipes coming.


Bernadette


Hi Bernadette, I’m happy and amazed, really, to hear that this dish helped you feel so much better! Thank you for letting me know. I have a lot of veggie-packed gluten-free recipes here, and some more Thai recipes here (I just glanced at them and I think they’re all gluten free, too!).


This dish was delicious!!! I have been craving Thai food, and after making this dish, my craving was satisfied. The kids loved it too!! I always enjoy making your dishes. Can’t wait till 2017 for the cookbook!!


Thank you, Reese! So glad it did the trick for you. Can’t wait to share my cookbook recipes with you!


Another delicious success! I am a plant-based athlete and always appreciate and devour your healthy and hearty recipes, Kate!


Thank you, Sophia! Glad my recipes are keeping you fueled up!


This is so, so, SO good! Even my meat-loving boyfriend loves it :) In fact, this was the first vegetarian recipe to make him say “oh my god, this is amazing”, instead of “it’s okay, but I can’t say it’s GOOD, since it’s vegetarian” ;)


Thanks for the amazing recipe!


Success!!! Thanks, Candy!


Hi Kate,


I’m a long time reader, and must say this recipe is so AWESOME I was finally compelled to comment. Your recipes are always just what I am looking for, and this one is perfect. Seriously. Good job! I’m about to make this for maybe the 4th time…


Thank you for saying hello, Elizabeth! Really glad to hear you’re loving this curry so much.


This was really yummy. I changed it up a it (no kale, extra bell peppers, I forgot vinegar). It is a keeper! I added a few dried pepper flakes — I think next time, I will add more. Thanks!


Thank you, Laurie!


Pretty funny. I made it again tonight and as I was following the recipe, I realized that the first time I made it, I didn’t read far enough in the recipe and missed the soy sauce, rice vinegar, and sugar. What a goofball!


We sure like this recipe. I think it would be good with some strips of leftover chicken or steak.


Oh well, glad it turned out well anyway! :)


This was so good, and it is one of those dishes that just continues to taste better the more you eat. My husband has MS and often doesn’t have much of an appetite, but he ate this really well, and kept saying how good it was. Thanks, Kate! Give Cookie a hug for me, as well!


Thank you, D’Arla! I’m so glad this recipe worked well for you both. Cookie sends her love!


We loved it! I’m so delighted that you’ve recreated one of our favorites… Except it’s even better! Loved how quickly it came together too – an added bonus. Thank you for always brightening our bowls!


Yay, thanks Emily!


Shut the front door. This is OFF THE CHAIN! Followed it to the T, just added mushrooms. Posted the results on twitter. Consider me a recipe stalker at this point ;)


Yesssss! Thanks, Margot!


Made the soup version tonight and ooooh myyyy gawwwdd. Wish I liked rice, quinoa or couscous more since I’m trying to be more vegan, but… Mushrooms, a little extra veggie broth and a protein. You are a flavor goddess. *drops mic*


Woop woop! Love your comments, Margot. Thank you. :)


Best curry I’ve made! I look forward to many more variations on this.


Thank you, Sadye! Glad to hear it!


I made this curry last night; I had to triple the recipe and it was SO AMAZING!


I love Thai red curry and everything about it; the colors, the aromas, everything! Fantastic recipe 5/5+ stars easy!!


Yes! Thank you, Aaron.


This came out awesome! Skipped the kale and added tofu. Yum.


Thank you, Meredith! I’m happy to hear it.


If I can master this recipe, I think my boyfriend will finally marry me. lol. Curry is our favorite, YUM! Will give this a try!


Fingers crossed it does the trick! :)


Another winner Kate! I omitted ginger (my boyfriend isn’t a huge fan) added a lot of pepper flakes and bamboo shoots and some crispy tofu into the veggie mix as well. Delicious!


Your version sounds great! Thanks, Jeanne!


I live in South Africa and I have been following Cookie and Kate for a couple of months now and I really enjoy your recipes. As a family we have a regular Thursday night get-together, and invite a few friends too, and I have to be really careful when cooking because we have two vegetarians, a gluten intolerant guest as well as a dairy intolerant guest. Your Thai Red Curry was perfect and got rave reviews all round. I have told everyone to have a look at Cookie and Kate, so I’m sure you’ll have more happy followers in no time. And everyone’s can’t wait to see photos of Cookie! Thanks for a wonderful blog.


Hi Maria! Thank you so much for commenting and sharing my blog with your friends. Delighted to hear that the curry turned out well for you!


Just tried your recipe for the first time! I love it, but still trying to find ways to sneak more heat into Thai curry. Thanks for the start though! Keeping this in my arsenal of dinner recipes.


Thanks! Just add more chili flakes and sriracha next time. That should do it. :)


THANK YOU for this recipe!! I’ve been miserably sick with Bronchitis and have been pining for a good curry. The thai curries i’ve tried making in the past have either been watery and bland or miserably salty so I was scared to try this out.


I did change it up just ever so slightly: added a bit of penzey’s dried lemongrass along with the garlic & ginger and added a bit more curry paste. Didn’t have kale on hand so I used spinach and threw in some broccoli for good measure. Used rice noodles instead of brown rice…’twas delicious :) Thanks!


I hope you are feeling better now, Helena! So glad you enjoyed the curry.


I absolutely LOVED this recipe! Used full-fat coconut milk as suggested and it was to die for. I added some shrimp for my fiance, and he loved it! Excellent recipe, going to be making it again tonight :).


Hooray, thanks Lauren!


Added a splash of Lime juice and a hint of chilli,


Made this for my future wife as she is taking to vegan receipes :) I’m as Carnivore as they come haha but even I couldn’t resist this recipe, thank you so much. 5 stars, for some reason I couldn’t pick stars on the comment thingy :)


Joe


Thank you for taking the time to let me know, Joe! Glad you both enjoyed this one.


Just made this for friends tonight — FAN. TASTIC. Can’t wait for leftovers tomorrow (so glad I made a double recipe)!!


Hooray! Thanks for letting me know, Christina!


Your spice suggestions saved our dinner last night. I tried a recipe from Food 52 for Thai Summer Squash curry. It used the same amount of red curry paste as you did here but had very little flavor (perhaps the brand of curry paste, all I could find in rural NM). I doctored it up with all the other spices you used here (and some chipotle puree for a little more heat). So these spices work well with summer squash, zucchini and heirloom cherry tomatoes. I hadn’t seen your website before, but I’ll be back. Thanks again.


Thank you, Margie! I’m glad you found my recipe in time. I’ve made some pretty blah curries before myself. I think that a little bit of vinegar or lime juice and some sugar and spice go a long way! Hope you find some other recipes to enjoy here.


It was good! I wanted a little more heat so I will add a spicy pepper next time. Will repeat. Thank you!


Thank you, C!


Made this last night for a a large group of 15 people including varied diets of vegan, gluten intolerant and lactose intolerant. The red curry was amazing! Everyone loved it. I was able to use light coconut milk and just omitted the water. Delicious! Thank you!


Thanks, Tina! I’m glad the curry was a hit with your group!


Kate, this is so so delicious. We’re marveling over how it tastes as good (or better) than restaurant quality – thanks for another amazing recipe!!


Hooray! Thank you, Kim!


I tried this tonight with mushrooms and it was great! I wish I would have had Thai basil to simmer in the sauce. Next time I will add a tad less water to make a thicker sauce. It was so easy, inexpensive and healthy so I will definitely be making this often.


Thank you, Sandy! I’m so glad you enjoyed it. I wish I could find Thai basil around here!


I just wrote down all the ingredients and will be headed out shortly to buy what I need for this and your Curried Coconut Quinoa with Roasted Cauliflower dish!! (just found your blog last night and I’m feeling a little giddy :D)


Quick question.. can I sub Apple Cider Vinegar for Rice Vinegar? Or perhaps I should just splurge and buy the right kind? Thanks and can’t wait to give these a try. THANKS for making awesome recipes!!


Hi Jill, I’m sorry I didn’t answer your question sooner! I think apple cider would work, although it will add some apple flavor. Fresh lime juice would be a better bet!


Absolutely divine! I tagged you on instagram :) Thanks again for the great recipe.


Thank you, Jill! I’ll go look for your curry pic. :)


I’m so thrilled to finally have an easy-to-follow Thai recipe. I made this tonight for dinner and it was incredible! I’m new to your blog (just found it last night), but I think it’s safe to say you have a new loyal follower! Thank you!!!


Thank you so much, Jerie! Delighted to hear it. Glad you found my blog. :)


Wow. This recipe is absolutely amazing. I made it two nights in a row – it’s that good! It really makes a difference that you personally taste test all of your recipes. Your efforts are quite apparent in the end result: a tasty dish that is very satisfying.


I used a cup each of carrots, butternut squash (chopped and frozen), and kale (also chopped and frozen). Threw in a rib of celery too. Your “three cups of veggies” guideline was very helpful for me. I live in a remote area, so foods have to store well for me to keep them around very long.


I went with lime juice instead of vinegar, as someone mentioned above. I find lime to be very cleansing and uplifting.


Thank you for another lovely recipe! And happy belated birthday :)


Thank you, Deanna! Delighted to hear that you’re enjoying the curry so much. Your variations sound terrific. Happy New Year!


Absolute best Thai curry recipe. I used it because I like curry shrimp and adapted accordingly. I roasted the shrimp in the oven, used spinach instead of kale, chopped the ginger instead of grating, used double garlic, and put lots of cilantro in the dish as opposed to just as garnish. It is amazing!


Glad your version turned out great, Sarah!


Made this over the weekend to eat for lunch at work (I like to prep my lunches on Sundays). Had the first one today and it was AMAZING. I made it just like the recipe but with wild rice on the side. Cannot believe how creamy and coconut-y it tastes! Will definitely make this again, and will probably add some tofu to it next time for more protein. Thanks for the great recipe!


Yay, thank you, Kristan! High five for making your lunches in advance! I never think that far ahead. :)


This recipe was much easier and much more delicious than a previous recipe I had tried. So delicious-my family loved it! I will probably be making it weekly! I did chicken, kale, weird little mushrooms, bell pepper, zucchini, & basil. :)


Had someone come visit for a few days and we made this together last night! Absolutely wonderful! Will definitely keep looking through your recipes for more amazing meals. Thanks so much


Made this last night and it was DELICIOUS@! One of the best curry dishes we’ve even had … either homemade or in restaurants! Our hats off to you for developing such awesome flavors! Can’t wait to try more of your recipes.


Just made this tonight for dinner and it was FANTASTIC!!


Hooray, thank you!


All those ingredients… and then you use pre-bought red Thai curry paste !??


Disappointing.


Sorry you’re disappointed, Simon. I try to keep my recipes accessible and the main ingredients in red curry paste (fresh red chilis, lemongrass, Thai ginger and kaffir lime) aren’t available in your average grocery store. Feel free to make your own.


Kate,


How would you alter the cook time, etc if I wanted to add tofu?


Thanks,


Brett


Hi Brett, that depends on how you’d like your tofu to turn out. I’ve tried adding cubed raw tofu to curry before and it worked fine, but absorbed quite a bit of liquid, so you might have to compensate by adding more coconut milk/water. Another option would be to bake some crispy tofu and add that near the very end of cooking, or even just on top.


I did the crispy tofu and added it in close to the end and it came out delicious!


Hello Kate! We’ve made it last night and it was an absolute success! It is such a recomforting dinner for the cold Canadian winter we are experiencing here, in Ottawa. We just added cashew nuts. I note Brett’s and your idea of (crispy) tofu. Thank you and have a nice day.


Okay I must confess, this was honestly my favorite food blog recipe I have ever tried….and I have tried countless!!!! This was sooo incredibly good, and I feel like topping it all off with soy sauce really made the dish. Life changer, thank you!


Oh yay!!! Thank you, Lauren!


I have yet to meet with a curry I don’t love and this one was no exception. I made this for dinner tonight. It was such a quick, easy meal to make and was delicious! I didn’t have any bell peppers, but used a jalapeno – the added heat was a bonus as my family likes spicy food, and subbed spinach for kale which I was also out of. I added mushrooms, broccoli, and snow peas too. The carrot was my favorite vegetable in this curry.


Another wonderful recipe! Thanks Kate!


Thank you, Lorraine! Your version sounds stellar to me!


This Red Curry recipe is awesome. As usual, I never have everything on hand. I replaced the kale with cabbage. I also added chopped sweet potato. My Asian friend uses a pumpkin that you can find in asian stores but he also substitutes with sweet potato. Just cook a little longer and use about one inch chop.I was also taught by him to really heat the curry paste with the oil alone for about 5minutes to get the best flavor from it before adding the veggies or coconut milk. I saute onion garlic and curry paste first for 5. Excellent recipe thank you.


That’s a great tip! Thank you, Patti!


Made this on Monday night for lunches for the week and it’s SO GOOD. My husband and I both said it tastes like it’s made with rich cream and butter, we love it so much. Plus it’d be easy to add in other veggies or meat for the non-veg crowd. Definitely making this one again!


Thank you, Lis! Glad you both enjoyed the curry!


Delicious! You really can use any veggies. I also threw in some butternut squash, cauliflower and asparagus. The red curry I bought was a bit spicy for us, next time I will go back to the Thai Kitchen version we prefer but the grocer was out of.


Love the site! Been great find for this veggie loving busy family of 4!


Your version sounds fantastic!


Made this tonight for my hubby before he heads off to nightshift. Added chicken (because we’re carnivores), and replaced the bell peppers with pointed peppers and the kale with green beans, but absolutely delightful. Absolutely delicious!


Absolutely delicious! The delivery man brought massaman instead of red curry paste, but I followed the recipe exactly otherwise. It’s really good, and my husband who a) grew up in Southeast Asia and b) “hates vegan food” said I should make it again :)


Great recipe! I would recommend fish sauce over soy sauce. It is more traditional and produces a brighter flavor. Please to enjoy!


Delicious! Added some diced extra turn tofu since my hubby & I always choose tofu at our favorite Thai place. Soooo yummy! Love the options to keep it mild (me!) or add Sriracha (him!).


I just made this dish for the second night in a row. It’s delicious and easy. I added tofu, too. Thanks for the great recipe!


Lovely recipe, thank you! I found that it made 3 servings rather than 4, but perhaps we’re just greedy as we’re only newly Vegan! I omitted the sugar, rice vinegar and tamari and added green beans and sweet potato. The kale was a great idea! Thanks so much for sharing!


Soooo good. I made the red curry paste from scratch and I steamed broccoli and carrots separately and added them at the end. Also, I sauteed the peppers and mushrooms separately and added them at the end. Bless it! Thank you for the amazing recipe!


Amazingly simple. Tasted good, but in your experience, is there a way to develop the flavor some more without making the veg soggy? The flavor was right on, but it was, I guess, “muted.” Thank you!


I don’t have any ginger or garlic.. Is that going to ruin the recipe?? I have everything else .. Also is this a soupy consistency to does it have some thickness to it?? Thanks


Can’t wait to try this out tonight!! IF (because everything sounds amazing and we might eat it all) there are leftovers, does it freeze well? Going on a business trip and would love to eat the rest when I come home Thursday night.


Hi Kate,


I’m trying to avoid meat for the next month or so and just stumbled on your blog. They look great! But I haven’t seen nutrition facts on the ones I saw. Do you by any chance have those information handy? I want to make sure I have enough protein intake. Thanks!


Delicious. I made this but with different vegetables. I used carrots, sweet potatoes, celery, mushrooms, broccoli, red bell pepper, onion. I had extra chicken broth from another recipe so I used chicken broth instead of water. I know it makes it not vegetarian anymore but I wanted this dish because of the vegetables, not necessarily to be vegetarian. I will definitely be making this again and again! Thank you for the wonderful recipe.


Oh my gosh! This was crazy good. I have made it a couple of times already and have enjoyed it so much that I want to tell you thank you! And it is wonderful that you have given such thourough directions as…over medium heat, etc, etc. I need that because I don’t know how to cook! But I can make this now!


I haven’t tried it yet but I’m wondering if you have any suggestions to add some protein without using meat. I want to keep it vegan but I also don’t really like tofu. What about lentils? If I were to take that route, how would I do it? Thanks!


I love using chickpeas in my curry dishes. I just simmer them in the sauce the whole time.


This looks delicious! I’ve only ever made a curry with paste, but I currently only have curry powder on hand. Would this work with curry powder?


I’m wondering the same thing! Did you ever try it with the powder? If so, how did it turn out?


Just made it tonight and my 2 and 4 year old liked it!! I enjoyed it as well but would’ve preferred a little richer bolder flavor. Next time I will try it without the 3/4 Cup of water and add more coconut milk and an extra T of red curry paste. Thanks so much Kate! We are newly vegetarian and going very light on the dairy as well. I’m making a bunch of your recipes, they look so delicious. Last night we had your black bean/kale/avocado/rice bowl. It was awesome!! My kids also liked it too, and my meat-loving husband, who is trying vegetarian as well.


Thanks again!!


my boyfriend and i made this last night when we had people over and it was AMAZING! he wanted to add chicken, so we did, and it was still good! super easy, and we even have a little bit of leftovers! keep the recipes coming, thank you!!


Two for two, Kate! I had your lentil soup for lunch the other day, and that same day I made this for dinner (over jasmine rice) – so yummy!!! I can’t wait to try out your other recipes! I’m currently eying the vegetarian chili :)


Oh god this is the best curry I’ve ever had… And it’s so frickin easy! Thank you so much for sharing


Made this today after being reminded that Thai curry 1) exists and 2) is absolutely delicious. I went for sweet potatoes instead of carrots, because the red curry I tried this weekend included pumpkin and it worked really well. I also added the baked tofu you linked on your green curry page.


I had to add more salt than I expected, and I think I’ll bump up the tamari and rice vinegar measurements next time, but overall I was thrilled with my first curry effort! Thanks for posting this seemingly foolproof recipe :)


We just made this and devoured it. Our only comment is yummy and then some more :) very simple and easy to prepare but soooooooo full of taste.


we love curry and this complements our vegetarian diet.


thank you for sharing


Frank and Margret


Gozo , Malta


This was absolutely delicious!! I have loved curry my entire life but never made my own! I did accidentally buy Indian curry paste but it was still great and I can’t wait to try it with the Thai Curry paste! I also added pineapple and maybe next time pineapple and grean beans, maybe even some cherry tomatoes. Can not wait for this to become a regular dish in our home, THANK YOU! oh and the best part is that next day cold on top of lettuce as a salad is AMAZING!


This recipe is awesome!! We added fresh brussell sprouts (quartered), canned mini corn,1/2 tbsp of curry powder and left out the kale. We also added 12 thawed shrimp (cut into 1\u2033 pieces)about 8 minutes before it was done. It was delicious…will make it again soon!!


P.S. Does adding the shrimp make the dish “non-vegetarian”? If so, I would advise cheating a bit!!


When I make this, I add about a tablespoon of peanut butter, a tablespoon of fish sauce, and some Thai basil. YUM!


I made this tonight and was thrilled it tasted like my favorite creamy red curry from a Thai restaurant I can no longer go to. I used broccoli. ..mushrooms…Chinese eggplant…carrots…peppers and chicken and tofu.


I think next time I would need more sauce because of adding chicken and tofu which absorbed some liquid.


Should I double the coconut milk and water?!?!


Thank you and can’t wait to try the green curry next.


This is now our favorite Thai Red Curry recipe (after trying dozens!) I also add 1 Tbsp of fish sauce, and a couple squirts of sriracha sauce, just to spice it a bit. My wife told me to stop trying other recipes – this is the one she wants to settle on. Thank you!


This was amazing! We’ve tried several red curry recipes that always end up being a huge disappointment, but yours was different! I had to make myself stop eating, and even now I’m contemplating sneaking back to the fridge for more. Thank you for sharing this!


Five stars! I confess….I made it with chicken for my hubby and 3 yr old son (I’m the vegetarian ) and they LOVE it! Looking forward to making it again but without chicken ;)


Easy recipe and a definite keeper! Thanks, Kate!


This recipe was delicious! Made this for my GF who is a vegetarian and she loved it! I did forget to add the brown sugar but it still tasted sweet from the coconut milk and the natural sweetness from the veggies, so don’t worry if you forget to add it too it comes out great! Thanks for the recipe, definitely going to make this again very soon!


I made this once and loved it! I have my fridge stuffed full of all the veggies I need and more and I’m ready to make it but I just realized I’m out of rice! I don’t want to go shopping again until I’ve eaten up the food in my fridge, so I’m wondering what else I could serve it over instead of rice?


Hi Janice! Do you happen to have any cauliflower in the fridge? Cauliflower “rice” is actually really good… you just pulse cauliflower florets in the food processor until they are rice-like in texture and sauté them for a bit. Other than that, any cooked whole grain should be pretty good… millet, farro, wheat berries…


I went to the market to buy the ingredients for this dish today, and came up empty handed on the key ingredient – red curry paste! I purchased green curry paste and red curry powder instead. Any idea if either would be acceptable substitutions?


Loved this recipe! ! Added more vegetables and tofu. Only thing, the red curry paste was not flavorful or spicy. My family loved the recipe and I have made it twice in the last 10 days!! Thanks


I’m loving thai food these days. The lemon grass makes the curry for sure. I was getting a bit tired of the indian curries. But I do love curry dishes. This was perfect. I must admit I made my own red thai curry and used beef not veggies. It just needs to cook a lot longer until the beef is tender…what a delicious curry sauce. Thank you for posting it.


…sorry! I forgot to rate it! 5 star for sure!


I made the vege. Curry for my husband yesterday. I followed the recipie. I have to say it was not as good as the reviews said. We were pretty disappointed. The flavor was bland, will try some of your muffins and blueberry loaf.


This looks delicious and I really want to try it. However, we are not a vegetarian family. Any recommendations for adding meat? What kind, how much?


Made it twice now. My family loved it. I have one question is there a way o make it less creamier. I can really taste the creaminess of the coconut milk. I was thinking would it help to substitute half coconut milk with broth?


Thanks


I made this a couple weeks ago and am hooked! We’ve had it once a week since then! I’m excited to explore your site and try more of your recipes!


Yes!!! This is the first time I made a curry and actually liked it! So good and leftovers were even better. Can’t wait to make it again.


Just made this tonight my husband and I tore this up ! It was DELICIOUS! I took a pic and sent it toy brother who lIves about 25 minutes away and he drove over and finished it off. Thank you for sharing.


I didn’t week it to my liking. I added small diced sweet potatoes and cayenne. I think the next time I do this (next week) I am going to makey own coconut milk. Can’t wait!!


I made this last week. It was delicious! And the leftovers were even better. This was a hit with my entire family including two picky preschoolers.


Saw your recipe, used it as a base, made my favorite ever dish. Thank you!


My method is more of a pad thai curry. I added in 4 fingerhot peppers. I skipped the kale. I minced half of the main veg, (all of the fingerhot) and put it all in there in the initial softening. Cooked it all down. At step 4 I didnt add any veg with the coconut milk, and added 1/4 cup water just let it all simmer for about 15 more minutes. Then when all the minced stuff was super well done, I added in the half that wasnt, carrots first, then peppers, then onion staggered a couple minutes. Added some super thinly sliced chicken, let it cook, added in a scrambled egg, poured it over rice noodles, squeezed a lime on it, and hoooooooooly crap. Best thing ever.


What I’m trying to get at is the base flavors are an inspiration. Thank you.


How would you incorporate red lentils into this? Dying to try but would love to bulk it up with lentils and potato so skip on the rice!


That’s a good question. I think I would just cook them in a separate pot and stir them into the finished curry. Otherwise, they’ll absorb a lot of the liquid, and I’m just not sure how well that would work.


This was absolutely delicious! I made this for a group dinner and everyone was impressed. The cooking process was really quick since I used a rice cooker, also I really like that someone could customize their bowl and make is spicier or add more topping like bean sprouts and basil. I didn’t use kale because I just forgot to buy it but will definitely try it next time.


I am SOOO glad I stumbled across your blog! Just wanted to let you know this is our (my husband and I) 3rd time in the last month making this curry. It is seriously the most delicious curry we have made….ever. Thanks for posting! :)


I made this last night. My husband and I loved it! Definitely making this again. Can’t wait to try your other curries.


I made this last night and WOW!! It was the best curry I ever had!! I did add 1/4 tsp peri peri and 1/2 tsp sumac just to give it a kick. Best ever and thank you for your blog!!


Delicious. Going into my rotation.


This is a fantastic dish!! I’ve made it in a few variations of veggies because my husband doesn’t like peppers – subbing in broccoli instead of kale works fantastic too! I love making curry at home and found that the Mae Ploy brand (available online) is the best- the red curry flavors in this dish are just like in a restaurant!


DEAR GOD this is the best curry I’ve ever had.


Trying this tonight!!! : ) xx


I’m making this for my boyfriend tomorrow night. We both love Thai food. He keeps asking what I’m making but it’s a surprise. I’ve never made Curry before but this looks like an easy recipe wish me luck! I’m also adding chicken that is marinating right now in pretty much the same ingredients that are the sauce in this meal. So excited to try it!!


This is a great recipe! I did want to note, though, that while the brand of curry paste you used is vegetarian, many, if not most, other brands contain shrimp paste, especially if they come from an Asian grocery store.


If you want to add chicken..when do you put it in…if it’s raw??


I’m sorry, I’m a vegetarian, so I don’t have much experience cooking chicken. I would probably suggest cooking it separately, and adding it to finished dish.


Hi Kate,


Just made this curry for dinner, it good except you forgot to add acid to this recipe. It needs Lime zest and Lime juice.;)


The recipe calls for rice vinegar, which is acidic, but I’m sure lime is good as well!


This was amazing. Thank you. The only thing I’ll do differently next time is cook the carrots for maybe 15 minutes first before sauteeing everything else as everything else was done way before the carrots and they were rather crunchy. Still awesome though.


SO GOOD! Thank you!


I didn’t have rice vinegar so I used ACV and it turned out just as well.


I made this for dinner. I changed the recipe by adding a can of coconut cream after the can of coconut milk and 1 and a half cups of water. There did not seem to be enough liquid and the water thinned the soup. I added the extra can for texture and volume. It deluted the spices and made them too mild…but the texture was nice. Very pleasant. Zero kick.


This curry was delicious! I halved the curry paste so my kids could eat it but I think it was still a little too spicy. Don’t think they can handle chillies just yet. I added tofu, canned baby corn, shrimp and straw mushrooms and it was a great combo. Thank you for posting!


I tried the red thai curry found it easy to follow the recipe, the curry it’s self was excellent and very enjoyable


I’m totally an ignoramus when it comes to cooking, but this recipe looks divine and my mom loves curry…attempting this for mother’s day. IF you were to add tofu, when would you recommend adding it to the recipe?


Hey Ellen, I’m sorry I didn’t answer your question in time for Mother’s Day! I just added a note to the recipe that explains how to best add tofu.


No self-respecting Thai would put kale in a curry!


The Thai Red Curry is amazing and bursting with flavor! I doubled the recipe and I added cauliflower, broccoli, purple sweet potato, string beans and mushrooms it was delish and a crowd pleaser with guests going back for seconds. Definitely a keeper


So Delicious! My husband and I are new to Thai cuisine, and plant based eating. We love this recipe.


My daughter turned vegan ( not like zombie, brain not allowed ). Anyways, was looking for cooing ideas and came across this. Comming from a meatatarian ( me ) this is good ( love food with flavor ), followed the recipe to a T and it was great. Maing it again tonight ( one week later )


Just seen my spelling mistakes….. Sorry not too keen on typing and glasses not on. The only excuse I have and am sticking with it.


I just made this for dinner tonight and it was SO GOOD! I substituted bok choy instead of kale and doubled the quantity of sauce (my husband likes it saucy). We also used rice noodles instead of rice! Thank you for such a great recipe!


I am making this as we speak and can’t wait to try it! I am curious, why do you add the rice vinegar and soy sauce after you take it off the heat? Do you have to wait?


It’s generally best to add those ingredients after the dish is done cooking. Heat can compromise their flavor.


Great recipe; only suggestion I would make (having followed the recipe exactly) is not to add any water (the 3/4 cup bit) as it needlessly watered down the sauce. Unless your coconut milk is extremely dry I can’t see why you would ever need to do add additional water, especially as the dish is not simmered for that long. Otherwise really good and (with this adjustment) will definitely make again.


I am just wondering if adding chickpeas to the recipe would be too much? I wanted to add more protein. I am attempting to make this today, it looks delicious. After reading the comments, I am excited for dinner this evening ;)


I think that’s a good idea!


I’ve made this recipe three times already. It is excellent! I add cooked chicken, and follow the rest of the recipe as is.


This recipe is fantastic!! I’ve eaten curry dishes at many great Thai restaurants. This dish rivaled those and was much easier and cheaper than going out.


Thanks for sharing this great recipe.


For those of you who are not vegetarian, or occasionally eat fish, I added filleting scraps from rainbow trout to the curry when the liquid portion is added, and it worked incredibly well. Thanks for the great recipe!


So good! Tastes like my favorite Thai restaurant. Now I can try something different on their menu!


Loved this recipe. Perfect!


Just made this dish. It was wonderful, however I would have liked a little more curry flavor. Should I add more curry paste next time?


My girlfriend and I, have made this curry twice now and onto my third go of it, but am now tripling the recipe to serve it too my whole family 12+ of us.


Can’t wait to see their faces when they try it for the first time.


Thanks heaps this curry has made our day, we LOVE Thai food.


What an array of FOOD???


Just LOVELY!


Thanks! Just made this curry for a coeliac friend and she loved it. Great to find a recipe that suited all of our dietary needs: gluten-free, vegan, and nut free. Plus this is easy to make and really tastey. Lovely meal for a very cold evening in Melbourne – and yes it does get cold in Australia!


This a wonderful recipe. I added chicken by cooking it first in coconut oil then taking it out and adding back in later in the final moments.


I’ve now made this recipe more than 5 times. Its so flexible. Tonight I made it with beet greens.


Delicious and amazing every time.


Best curry I have ever had!


Can you please tell me, which is the best already make Thai red curry brand, to buy


Thank you


Wow, thank you for this amazing recipe! My only complaint is that I didn’t double the quantity so I could have leftovers all week!


We were looking for a recipe because we were trying to duplicate the delicious red curry we’d experience in Thai restaurants.


We had fun following your recipe and the result blew our socks off!


Today will be the fourth time of cooking this dish:)


Thank you!


Made this for lunch today! Used bokchoy, shiitake mushrooms, carrots, and added some fresh chili. Absolutely delicious! Will be making this again next week. Thanks for sharing!


I had never made a Curry before, so I needed a lot of ingredients. But it turned out wonderfully, and now it’s a staple in our kitchen! Sometimes we’ll add chicken to satisfy the husband’s need for meat, but he’s always game for it! Thank you very much for the recipe.


Decided to give your recipe a whirl and I’m excited about the new addition of kale to my usual recipe for this favorite asian dish in my household! Lived over in Korea for awhile and have also visited Bangkok a few times, so this is a must-have dish in my home :)


Thanks for sharing!


the sauce as listed is absolutely amazing. Great for both vegetarian and non vegetarian dishes, I have yet to try a protein or vegetable that doesn’t go with this!


I made this recipe today for my husband, two grown children and myself. My son and I were extremely pleased with the results but my husband and daughter found it a little hot for their tastes. I made it almost exactly as written, just adding a few extra vegetables to suit what I had on hand (2 each red & green peppers, 4 carrots). In order to compensate for the extra, I made Basmati rice using 1.5 cups uncooked. The kids were late arriving, but the food was excellent even at room temperature. Really loved it – looking forward to making your Thai Green Curry in the spring!


This was superb thanks! Made a few alterations to suit us. Dropped the kale, added broccoli and mushrooms, coconut cream instead of milk (150ml), cider vinegar as we didn’t have rice, added some lemon and 3 Thai chillies (a must for us as we love our spice). Also just had it between the two of us in one sitting cos we’re greedy :) Thanks!!


5 stars ;)


I’ve made this curry a few times now and it really is the best red curry I’ve ever made! It’s a real fridge cleaner; I put any veg in my fridge straight into the pot and it always comes out delicious. This one really is a keeper!


This was delicious! I made this for my boyfriend and I last night. It might have been my curry paste, but it was far too spicy for him, but perfect for me. (Although I am a self declared spice queen – I always order extra hot). The veggies I had were potatoes, broccoli, capsicum and tofu.


This sauce recipe is definitely going on the winter dinner rotation.


Amazing curry– I’m never going to pay $14 for a serving at a restaurant again!! Absolutely delicious, even my picky family loved it! The only thing I changed was a full tbs of soya sauce and half a tbs more of red curry paste.


Only bad thing is it was so good there were no leftovers haha :)


This seems delicious. Can I cook my mushrooms separately and get rid of the water so that my curry is not watery?


I made this as the first attempt ever at Thai.I have to say I was quite proud of myself. IT was amazing!!! I added Chicken and Broccoli. This will be a on the menu rotation at my house for years to come.


This dish is delicious! The flavours are amazing! I love Thai food and this is definitely a keeper!


I absolutely love this recipe, it’s become a staple in my kitchen. At the moment I’m staying on the countryside in Norway at my family’s farm, and I really crave this dish after weeks of fish and potatoes. I even have home grown kale! But in the stores here it’s impossible to get thai curry paste, as well as fresh cilantro.


I bought a can of sambal oelek, so tomorrow I’m gonna try to recreate this recipe without the curry paste – very dangerous, I know. Was thinking to add ground cumin, cilantro seeds and curry powder, and to use fresh basil-mint as a substitute for the fresh cilantro. Do you have any other tips as to making this dish in the countryside – or what feels like a depleted food-desert?


Thanks for this fantastic blog!


5/5, would recommend :D I added a lot more spice than the recipe calls for, but that’s just me. Also recommend topping with some fresh sliced lime in addition to the cilantro.


My husband and I just finished this dish for dinner and thought it was delicious! I used the peppers, carrots, and added mushrooms. I also added baked tofu. This will definitely be added to our dinner rotation.


I made this tonight and was delicious! Used your crispy baked tofu recipe to make tofu as well–my first time making tofu and it turned out super crispy and delicious. I added bean sprouts to my veg and it is amazing. A little spicy but so good!


This was absolutely delicious! So impressed with this recipe. Found it via Google, great job!


I’ve made this twice already and I totally love it! I’ve never had Thai curry before (I’m more of a Pad Thai fan) but I think I’ve found a new favourite dish! Thanks Kate


Wow! This was OUTSTANDING! We are Thai “snobs” as we have an excellent family-run Thai restaurant close-by. This is so, so good! I made your perfect oven baked tofu and put that on top too. I’m writing this one into my recipe book. I’m not sure we’ll be frequenting the Thai restaurant as often now :)


My husband and I just sat to eat this and my oh my delicious!! Thank you for creating this dish! In restaurants I always order yellow curry or make my own yellow curry because I don’t like the red. When I was cruising for a curry dish I saw yours. It took about an hour and a half looking at your recipe, pondering if I wanted to make it. I would leave it, come back…the picture was super pretty and the kale kept speaking to me so I gave in. I even made the paste instead of buying it…very proud of myself . I still won’t order red in a restaurant but I will be making your dish again and again…


Will this taste ok if we use light cocunut milk, thats all i have in my cabinet right now


I just made this for the second time in a few weeks. This time, though, I made it in the crockpot. I added 4 large chicken breasts and a diced sweet potato to the recipe. I cooked it on low for 8 hours in the crockpot. Perfection!


I love this recipe! It is one of my favorites. I am making it for a big group of people and kids this weekend and wanted to make it less spicy. Any adaptations that could cool it down?


Thanks, Kelley! Maybe use half as much ginger, maybe half as much curry paste? It’ll have less flavor that way. And/or, you could load up on sweet veggies like carrots and bell peppers.


This was absolutely devine! I made my own paste with a cowhorn pepper from the garden, only thing I didn’t have was the lemongrass which I’m sure would’ve added a nice flavor but it was great anyway. I had a zucchini and broccoli as my veggies and I didn’t add the sugar. Will totally make this again and again!


Oops, *divine!


Thank you, Bernadette! I bet your fresh-from-the-garden version was extra delicious.


Stumbled on your blog looking for vegetarian meal inspiration and this looks amazing! Can’t wait to try it.


have tryed fried pineaple rice…this red curry and your luvley lentil soup….glad i stumbled across your website magic food…im from new zealand…


Literally the best Thai red curry recipe ever. Even better than what I’ve eaten at restaurants!


So delicious!! I made it tonight and everyone loved it. I’m already dreaming about tomorrow’s leftover lunch (maybe brunch) ;)


Thank you for the wonderful vegetarian friendly recipe!


My first vegan dish ever and what a good one it turned out to be. I messed up the rice by putting in too little water and had to substitute rice vinegar for Apple cider but it gets a 10/10 from me. I even feel like I’m more alert for some reason but that could just be from happiness this turned out so well! lol This leaves me very excited to continue on this path. Thanks for the recipe.


Thai red curry paste is not vegetarian as it contains fish stock


Hey Amber, I use Thai Kitchen brand and it does not contain any fish products.


Just made this for the second time. Absolutely delicious. Any vegetable will work with this. Very flavorful but not heavy. Thank you!


This was amazing! My boyfriend said “This is better than any takeout I have ever had”. And we live in NYC, the land of takeout everything!


I was looking for a Thai red curry recipe and it looks like I only need this one! Thank you – I made it with sweet potato, peppers, Tuscan kale, and mushrooms, and the flavors in your recipe were perfect.


This is my second recipe from you… the first being the Perfect Skinny Margarita (which we enjoyed all summer). This is an excellent dish and so healthy. Thank you!


This was so delicious! I love Thai food but can never make it as good as it tastes in restaurants, especially if I’m trying to keep it healthy. This was fantastic and totally satisfied my tastebuds! Thank you for the recipe :)


Oh, FYI I’ve also tried your skinny margarita recipe, and it was my favorite drink this summer! It’s also surprisingly good with bourbon :)


Thank you, Denise! So glad you loved this one, and the margarita, too. I’ll have to try your bourbon version, stat!


Hi Kate! This is the second recipe from you that I’ve tried. A few weekends ago, my boyfriend and I made your sweet potato chili recipe – delicious. Last night we made this one and wow, we were both head over heels for it! We went a dash or two heavier on the rice vinegar and soy sauce, and my bf added some cayenne and red pepper, but it was delicious. We can’t wait to try another one of your recipes this weekend. Thanks for sharing your meals with us!


Thank you, Logan! So glad you’re enjoying the recipes. Your version sounds awesome.


Fantastic base recipe to go off of!


I made the curry according to the recipe (omitting the kale) and then ended up fiddling with it until it was perfect. Another clove of garlic, a good bit more curry paste and plenty of salt took it to a different level. Oh, and an abundance of chili flakes and a bit of Sriracha


Thanks, Kate!


Cannot wait to try this tonight! I’ve been following your blog for a while now and heading into my second trimester of pregnancy, I’m finally feeling that I have a bit more energy and enough to start cooking again (my favorite past-time)! Your recipes inspire me and I can’t wait to try them! My husband and I are both vegetarians (and wannabe vegans but can’t quite snip the dairy habit) and my 14 month old is allergic to eggs and has a dairy intolerance. THANK YOU from the bottom of my heart for doing what you do. I now have recipes I can make my daughter with your provided vegan substitutions without worry. I can’t tell you how lovely that is. Bless you!


Thank you so much for your kind words, Jessy. They are much appreciated. I’m glad you are feeling up for cooking again! All my best to you and your growing family.


I threw in all the veggies from the back of the fridge and topped with cilantro and siracha. The sauce is GREAT. The regular coconut milk makes a huge difference.


Thank you, Jen!


Made it tonight as I bought coconut milk on a whim and Googled red curry paste and coconut milk to find a good recipe. It was so easy and delicious!! Added zucchini, mushrooms and chicken to make sure there was enough food for lunch tomorrow. Have never been this excited about lunch! Was well received by my partner as well who almost ate so much that there was no lunch. Will definitely be a dinner I’ll make again.


Thank you, Maria! I’m so glad you found my recipe and enjoyed it. :)


Yummy, I used veggies I had in the frige, steamed some potatoes and orange cauliflower, generous amount of celery, very smooth and satisfying. Thank you for the recipe.


Thanks, Margie!


So yummy. I added eggplant (roasted in the oven first with olive oil and red pepper flake) and leeks…omitted the carrots. I will make this again and keep playing with the veggies I have on hand. Perfect! The lite cocount milk did just fine too.


That’s great. Thanks, Christie!


So delish! I’ve been searching for the perfect red curry recipe after several half-successes, and was slurping spoonful after spoonful out of the pan before even serving.


I added chicken and replaced the water with chicken broth and the kale with baby bok choy. Thanks for the amaze recipe! This one’s getting copied into my recipe box.


Great! I’m glad you enjoyed this one, Rachel!


Woah! I just did this curry and it was perfect <3 I'm definitely going to cook it again. :)


This recipe was awweeesome. The rice vinegar garnish was the perfect touch, and the red thai paste recipe was amazing.


The best curry ever!


Fabulous and so quick and easy to make.


I’m in LOVE, this was SO good! You’re my hero. I’ve had Thai curry with a couple tablespoons of pumpkin, might try a variation of this amazing dish this fall like that.


Loved this dish! Made it tonight with a few changes to veggies, used bok choy instead of kale (not a fan) and it turned out great. I also used cauliflower rice before I saw in the comments you recommended it and that worked out well for us. My first time cooking with red curry. Thanks!


Thank you, Maria! So glad you loved the curry. Your version sounds awesome.


i added eggplant, subtracted soy sauce and still the curry was amazing. thank you.


Thank you, Sonal!


This recipe looks delicious! My husband and I love curry/coconut milk dishes. I want to try making it with chicken too. Do you have any suggestions about which point I should add that? Maybe in Step 4 like you suggested with the tofu? And probably cook the chicken first?


Hi Larissa, I’m sorry, I’ve been a vegetarian for as long as I’ve been cooking, so I really can’t say. I think cooking it first would be a safer way to go about it, then you could add it near the end.


Okay no problem, thanks so much! :-)


Made this curry and it was absolutely fabulous! Didn’t have kale but used other veggie I had. It was so tasteful and absolutely delicious. Thank you!


Thank you, Jamila! I’m so glad you enjoyed it.


Hi Kate,


yes I made this and my daughters are making it, too. It is delicious and a family fave. Thanks for the great recipes and keep on making that mess! Tastes great!


Kim


Thank you, Kim! Thank you for sharing this recipe with your family, too.


I made this tonight exactly as written, and it was a very satisfying meal. When I make this again (which I certainly will), I will probably add more of the curry paste, since both my husband and I found it to be a little on the bland side.


Thanks, Malorie! Different curry brands vary in flavor, so adding more to taste next time should do the trick. That, and/or adding a little extra salt.


i tried it and added tofu…i think i was expecting a little more in depth flavor- so i added a little more spices here and there…thinking it will be even better tomorrow! thank you for sharing :)


This was a good recipe — I browned chicken thighs in butter and added them in (diced) right before serving along with some almonds; it came out great. My only issue was that it was quite watery; in the future I will cut down the recipes 3/4c water to maybe 1/4c or less. Thanks!


Thank you, James! Cutting down on the water should do the trick.


This is a delicious recipe! I loved it and have a bunch in the freezer saved for later in the week (along with your spicy lentil soup, also beautiful!!!) The only problem I had is that my bell peppers were very soft and had lost their vivid color and crunch by the time the kale had cooked. Maybe the kale I have takes longer to cook. Could you stir-fry the bell peppers only very briefly and add the coconut milk and kale well before they soften so they retain some crunch? Or would you recommend cooking my kale separately and adding at the end once the peppers have reached their desired texture?


Can’t wait to try more of your recipes, so glad I found this site!


Hey Brian! I’m so glad you’re enjoying my recipes. I bet you could add the bell peppers and kale at the same time. If the bell peppers are still overdone at that point, then I’d add them a few minutes after adding the kale.


You had me as soon as I read your note about having the leftovers for breakfast. That’s so me, too! My husband thinks I’m pretty strange when he sees me eating last night’s dinner at 10 am, but we loved this curry so much, perhaps he’ll understand this time.


I’ve made a lot of curries using prepared pastes, adding a bit of brown sugar, fish sauce, most often following the simple recipe on the label. Your recipe is a bit more involved, but I suspected adding fresh onion, garlic and ginger would take it to the next level, and I was right! Oh, and full-fat coconut milk too? You were right! What a difference from the Trader Joe’s light version I have been using for the past 10 years. Now that I know that coconut fat is a healthy fat, the splurge seemed not such a big deal. You must try kabocha squash in this recipe, aka Japanese Pumpkin. It’s rich and creamy and sweet and so yummy. I had a gorgeous red one from the farmer’s market and didn’t need to peel it. Stayed pretty true to your recipe, only I subbed chicken stock for the water, added a bit of fish sauce, and didn’t bother sauteing the peppers, just cooked all the vegetables in the curry liquid, adding them in order off what would need the longest time to cook — first squash, then peppers, next julienne-cut carrots, and finally ribbons of rainbow chard (had no kale) and half a can of garbanzo beans. Garnished with cilantro and Thai basil from my garden. While preparing the ingredients, my husband remarked on the wide range of bright, colorful veggies, and I replied that my hope was for this meal to be “where comfort food meets health food.” It really was just that, so filling, warming, absolutely delicious and satisfying. Thank you for this terrific recipe!


Stasia, thank you for your note! I appreciate it. So glad you enjoyed this one (full fat does help, doesn’t it?). I’ll try to cook some curry with kabocha soon. Sounds so good!


I tried your recipe and it is good. I was really expecting it was better than the local restaurant because that is you said – I’m afraid not, the local Thai place has a red curry and it is about twice as good. …wish you would not exaggerate cuz I took the time to make it expecting it to be fantastic and it’s just OK.


I’m sorry you didn’t absolutely love the curry, William.


Made this Red Curry recipe and its amazing! My roommates love it!


Hooray! Thanks, Madison!


Delicious Thai recipe, thank you.


Thank you, Vish!


Just made this tonight for my family. They loved it! It wasn’t a perfect thing, and I think I need to prep a little bit sooner, but it was fantastic. Thank you!


It came out amazingly well! Thanks so much for the recipe


This was one of the easiest-to-follow Thai curry recipes I’ve found! I added a bit of fish sauce & thought it was a home run! :)


Thanks, Jessie-Leigh!


This recipe was pretty good, and it made quite a bit of leftovers, so I was able to freeze some and eat for a few lunches over some warm rice.


Tried this today with the veggies I had on hand. Carrots, mushrooms, onion, garlic. I used coconut aminos in lieu of soy sauce and added precooked grilled organic chicken strips. This was so good. So so good. Can’t wait to make it again. Thanks!


Sooooo probably a silly question to a lot of home cooks…..but which type of rice vinegar is considered “regular” rice vinegar—seasoned or unseasoned? This recipe just calls for rice vinegar, but I have both. Thanks!


I don’t normally go back to comment on recipes, but this is hands-down the best recipe I’ve come across all year. I’ve made it three times in the last two weeks and I’m still not sick of it. Awesome job!


Followed the recipe exactly and it turned out delicious!


Such a great recipe!! Just made it tonight and all my housemates loved it. I made it with broccoli and mushrooms as well. I also added a bit of curry power and cumin for a little more spice and flavor. I think the regular coconut milk truly makes the difference. Thank you!!


Made this recipe tonight for hubby and me. Turned out great! Sorry we ate it before I took a pix. Will make this again!


This looks amazing! I could eat red curry every day.


Made this for dinner tonight and cheated with a bag of frozen veggie medley that I added in for the last 5 minutes of cooking and it was awesome!! So easy and so delicious! Red curry is one of my favorite things to order out and this recipe is the closest I’ve come to that authentic Thai curry flavor. So yummy!


My first experience with curry and it turned out perfectly! I added broccoli and mushrooms and increased the sauce. Delicious! Thank you!


Hey Kate if I wanted to make this with chicken when would I add it ?


Alex, I made this last night with whole chicken thighs. I browned them first for about 5 minutes, transferred to a plate and then added them after the coconut milk, put a lid on and let everything simmer for about 15 minutes. The veggies will get a little softer because of the additional time but it made the chicken juicy so I don’t mind, if you do I would cut the thighs/breast into smaller pieces to reduce the simmer time :) really a great recipe with tons of options!


Amazing and so flavorful! I was making a red chicken curry but loved this recipe, so I added some browned chicken thighs after the coconut milk and let everything simmer for 10-15 minutes. It turned out great! I know this is a vegetarian recipe and I’m sure it is just as amazing without the meat, but my boyfriend likes the protein. I also used shallots, and lemon as the acid because I didn’t have rice vinegar – but I think you can experiment a lot with different veggies in this dish which I will. Thank you, excited to try more recipes from here! :)


Hi! I recently made this dish and it turned out amazing. I especially thought it went great paired with the Korean beef bowl dish from the damndelicious blog !


Yum!


Just made this! Husband goes “girrrrlll you can cook!!! I can’t stop eating!” Lol, I literally neve cook and tell him I can’t. Thanks for this and making my husband think I’m a kitchen goddess. Ha!


Two words – Insanely Satisfying… Thanks Kate :)


This was my first attempt..wonderful! I definitely will make again!


This was colourful and delicious. We added chickpeas to make it more hearty, and with that I would add more kick – maybe crushed red pepper flakes or siracha while simmering. But yum!


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 and comforting, just 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 might be the best curry I’ve ever had, restaurant versions included! Yeah, I said it.


The secret to making amazing Thai curries is to use plenty of aromatics (like onion, ginger and garlic), full-fat coconut milk for richness (you won’t regret it!), and just a little bit of rice vinegar and sugar, which add loads of complexity. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, it’s vegetarian, too. You can make your own if you’re so inclined, though.


You should be able to find everything you need for this simple curry at a well-stocked grocery store. 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. Let me know how it turns out for you!


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.


1¼ cups brown jasmine rice or long-grain brown rice, rinsed


1 tablespoon coconut oil or olive oil


1 small white onion, diced


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 (to yield about 1 cup sliced carrots)


1 can (14 ounces) regular coconut milk**


1½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety


1½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar


1 tablespoon tamari or soy sauce***


2 teaspoons rice vinegar


Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce


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.


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.


**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.


Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!


Original article and pictures take http://cookieandkate.com/2015/thai-red-curry-recipe/ site

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