thai red curry

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.

Thai Red Curry with Vegetables

¼ cups brown jasmine rice

coconut oil

white onion, chopped (about 1 cup)

salt,

ginger

garlic, pressed

red bell pepper,

yellow, orange

carrots,

Thai red curry paste*

(14 ounces) regular coconut milk**

water

coconut sugar or turbinado (raw) sugar or brown sugar

tamari or soy sauce***

rice vinegar lime juice

Garnishes/sides: handful of chopped fresh basil

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&#8217;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 1/4 teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add 1/2 teaspoon more tamari, or for more acidity, add 1/2 teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you&#8217;d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

I made this recipe using veggies I had on hand -- carrots, onion, peppers, cauliflower &amp; yellow squash.  And, I made sure I used Panang curry paste.  It was fabulous!

Wonderful red curry recipe!! It has become my go to when making an easy thai curry. Thank you very much for sharing and greetings all the way from Germany!

I made this curry today. I added birds eye chilli in Step 2. I think it's an ok recipe but lacks more umami or flavour. I was surprised when the recipe didn't show any other spices in it but I tried it anyways. I definitely think it needs hot chilli spice or coriander. Perhaps some basil etc.

This dish is AMAZING!!!! My new favorite by far. So flavorful and delicious!

Hi Kate, I love your easy and inspiring recipes and this one is on my favorite list.  I'm making it yet again tonight.  And yes, looking forward to leftovers for breakfast.  I wanted to tell you about a new red curry paste I've been using.  I, too, always used the Thai Kitchen brand but was always disappointed that it did not have the flavor and heat of that used by the Thai restaurants I frequented.  I found a vegetarian  version on Amazon and it's exactly what I wanted.  It's  made by Maesri in Thailand, 4 oz cans.  It was offered as 4 cans for about $11.  Thanks again for your great work! Drooling now, so time to get cooking lol ...

I made his for the second time last night, and you're right, it makes a great breakfast, too. This is so delicious, and so easy. I added a small sweet potato, cut into quarters lengthwise and then into thin slices cross wise, and also a bit of butternut squash, cut into small chunks.When I make it during pomegranate season, I'll add a quarter cup of pomegranate seeds, just to see what happens. An alternative for more heat is a little Louisiana hot sauce. Also, the nutritional information should note that each serving contains about 69% of the daily saturated fat advised; that would matter to some people. Thank you for another great recipe!

Absolutely delish! I used red peppers, roasted cauliflower, and baked tofu. Finished with thai basil and lime juice.

So delicious! I love rice but served over lentils to get a little extra protein. Thank you so much for so many great recipes!

Really enjoyed this currry,  used pak choy instead of kale and it was really lovely.  Thanks from the UK!

Delicious! Hi send what had on hand. Subbed maple syrup for the sugar. Delish!! Thank you!

I used your sauce recipe and added my leftover chicken and leftover veggies! Very good!

Made it yesterday evening and everybody loved it!  Will definitely make again!! Thank you from the heart of the Mediterranean.

Such a good recipe! Thank you. 
But I wanted to ask if it can be frozen?

I made this for a Zen Buddhist lunch. It was a crowd favorite!

Just made this with cauliflower, bits of leftover broccoli, zucchini &amp; green pepper. Coconut aminos instead of soy sauce and a mix of lime juice &amp; apple cider vinegar as a substitute for rice vinegar. No added salt bc I’m on a low sodium diet. It’s the BEST homemade Thai curry I’ve had so far. I DO miss the umami flavor from the fish sauce a tiny bit, but that’s just marginal.
Could seaweed help with that, maybe?
Also: Personally, and when not cooking for the family, I would add some chili pepper &amp; some cilantro. 5 stars for me!

Hi, love this recipe! But... I accidentally added two tablespoons of rice vinegar, instead of two teaspoons. Otherwise, it’s perfect. 

Any suggestions on how to balance out the taste?

 Thank you!!

Great. Very tasteful and simple to make.
Thank you.

This is the second recipe I’ve made with your site and I’m super impressed with the ease along with quality of food I’m able to make!! I adjusted the recipe slightly in that I added a block of tofu cubed when I added the Thai curry paste; I also added 2 tbsp of chili garlic sauce, and doubled up on the water, soy sauce and curry paste amounts to make it even more sharper and spicier. Thanks for putting this recipe up!

This was an easy recipe to follow and a hit in my house! I had carrots, broccoli, and kale from the garden. I also added a sweet potato and garbanzo beans and an additional 1tbsp curry paste.

My husband and I really enjoyed this curry. Easy to make.
Will definitely make it again 
And vegan 

https://content.jwplatform.com/videos/Ooc4kv3K.mp4

Watch how to make amazing Thai red curry at home in this short recipe video! This vegetable curry is made with common grocery store ingredients.

Thai Red Curry Recipe

This Instant Pot Thai Red Curry with Chicken is delightful (and addicting!) It makes a perfect meal when paired with Jasmine Rice, and comes together so quickly in the Instant Pot. Perfect for a busy weeknight meal.

Instant Pot Thai Red Curry with Chicken

Tbsp Thai red curry paste

(1 can) regular-fat coconut milk

chicken breasts

chicken broth

Tbsp fish sauce

brown sugar

Tbsp lime juice

bell pepper (cubed)

carrots (sliced)

onion (cubed)

bamboo shoots

lime leaves

Thai Basil leaves

Select Saute and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.

Press Cancel.

Stir in chicken, remaining coconut milk, and chicken broth.

Close the lid  and pressure cook on High Pressure for 4 minutes.

Do a Quick Release of pressure and open the Instant Pot.   [Read More: The Different Pressure Release Methods]

Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.

Press 'Saute' and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)

Taste and adjust with more fish sauce, brown sugar or lime juice.

Stir in the Thai basil leaves.

Serve with Instant Pot Jasmine Rice.

https://embed.mediavine.com/videos/eokkkwnejy2avokg7wzn

This Instant Pot Thai Red Curry with Chicken is just delightful! It makes a perfect meal when paired with Instant Pot Jasmine Rice, and it comes together so quickly in the Instant Pot. Perfect for a busy weeknight meal.

This Vegan Thai Red Curry tastes better than anything you&#039;d get from a restaurant, and is totally customizable depending on what vegetables you have on hand. Ready in about 30 minutes.

Red Thai Curry Vegetables

olive oil

yellow onion, chopped

garlic,

ginger,

red bell pepper, thinly sliced into 2 inch slices

yellow bell pepper, thinly sliced into 2 inch slices

broccoli florets

cauliflower florets

Thai red curry paste

full fat coconut milk

kale OR spinach

roma tomatoes, diced

maple syrup

soy sauce (tamari for gluten free)

lime juice (about 1 lime)

rice

hot sauce, fresh chopped basil or cilantro

First, prepare all of the vegetables and have them close by before you heat the pan. To make the recipe easier, purchase pre-chopped vegetables or frozen. Cook your rice according to package instructions.

Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Once it&#039;s warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.

Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.

To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the coconut milk/water. Now add the kale or spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened. 

Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.

Serve immediately with cooked rice and optional Sriracha and fresh basil/cilantro if desired. Enjoy!

Fresh Mussels in a flavourful, Thai seasoned broth make a super quick and delicious meal with rice or noodles, or a perfect starter.

Mussels Thai Style

vegetable stock (low sodium

tbsp Thai red curry paste

tbsp ginger (minced)

garlic

tbsp fish sauce

coconut sugar

blue mussels

limes

cilantro (chopped)

In a large saucepan over medium heat, combine stock, curry paste, ginger, garlic, fish sauce, and sugar. Bring to a boil.

Add mussels to the pot, cover, and cook until mussels are open, about 5 minutes.

Remove from heat, sprinkle with cilantro and serve with lime wedges

Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world&#039;s most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can&#039;t be beaten!). SPICE Level: Mild to hot (Note 5). 

Thai Red Curry with Chicken

quantity homemade Thai Red Curry Paste

garlic (, minced)

tsp fresh ginger (, finely grated)

lemongrass paste (or finely chopped fresh (Note 3))

tbsp vegetable oil ((or canola or peanut))

(250 ml) chicken broth/stock (, low sodium)

400 ml / 14 oz coconut milk ((full fat!))

kaffir lime leaves ((Note 4))

tbsp sugar ((white, brown or palm))

fish sauce (,

/ 5 oz pumpkin or butternut squash,

green beans

Thai basil leaves ((Note 6))

red chilli

coriander / cilantro leaves

jasmine rice

Heat oil in a large heavy based skillet over medium high heat.

Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)

Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.

Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.

Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.

Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.

Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.

Remove from heat. Stir through a handful of Thai basil leaves.

Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Creamy coconut broth, spicy chilis, sweet kabocha squash, and the tangy zest of lemongrass and lime come together in this irresistible vegan Thai red curry. Every bite is bursting with flavors you'll love.

Vegan Thai Red Curry with Kabocha Squash & Tofu

brick extra-firm tofu (1.42 USD)

raw cashews, whole (1.29 USD)

(5-6 cups) kabocha squash (6.85 USD)

tbsp coconut oil (0.24 USD)

medium shallots, finely minced (0.80 USD)

tbsp fresh ginger, minced (0.04 USD)

garlic, minced (0.12 USD)

Thai chilis, minced (0.12 USD)

red bell pepper, julienned (0.82 USD)

tbsp red curry paste (0.34 USD)

full-fat coconut milk (1.08 USD)

vegetable broth (0.50 USD)

coconut sugar (0.09 USD)

tbsp liquid aminos or tamari (0.18 USD)

lime juice (0.24 USD)

tbsp lime zest (0.00 USD)

baby spinach (0.52 USD)

Lime wedges

cashews

Cilantro

Thai basil

Rice (brown

First, drain and press your brick of tofu. Set that aside to press while you get the cashews and kabocha squash ready.

If you don't have cashews that are already roasted, spread 3/4 cup (or slightly more for garnishes) whole, raw cashews evenly out on a baking pan.

Turn your toaster oven or oven to 250 degrees F. Bake the cashews for 15-20 minutes, checking and turning them frequently to prevent burning. Once golden brown, remove them from the oven and set aside.

Roasted Cashews

Prepare the Kabocha squash by washing it first since you won't need to peel the skin off. Then, cut it in half (be careful as it can be tricky to cut) and scrape out the insides. Tip: you can save the seeds to roast as a snack.

After both halves are scraped, chop your squash into 1-inch chunks with the skin still on. Set those aside while you cut the shallots, ginger, garlic, Thai chilis, and bell pepper. At this point, cut the tofu into 1/2-inch chunks as well.

Kabocha Squash

When your prep is done, melt 2 tbsp coconut oil in a Dutch oven over medium heat. Once hot, add in shallots, ginger, garlic, and Thai chili. Cook 2-3 minutes, or until fragrant.

Next, add in red curry paste and bell pepper. Stir to break up large chunks of curry paste, about 1-2 minutes. Then, add in kabocha squash and cook for 2 minutes more.

Once the kabocha squash is coated, mix in coconut milk, vegetable broth, coconut sugar, tamari or liquid aminos, and tofu cubes. Bring everything to a simmer, then reduce heat to low-medium and cover. The curry should stay at a simmer, but not be boiling (you may have to reduce it to low or just above).

Simmer your curry until the kabocha squash is tender, about 10-15 minutes. Lastly, add in the spinach, lime juice, lime zest, and cashews. Cover and cook for 4-5 minutes more at the same heat.

Taste and season with salt and black pepper to your preference. Serve curry warm with rice and a garnish of cilantro, Thai basil, and more lime wedges.

Curry

Vegan Thai Red Curry with Cauliflower and Potatoes is spicy and delicious with a side of healthy!  It&#x27;s the perfect satisfying veggie-packed meal!

Vegan Thai Red Curry with Cauliflower and Potatoes

canola or coconut oil

onion,

red bell pepper, seeds

baby Yukon Gold potatoes, sliced

vegetable broth

(15-ounce) coconut milk

(15-ounce) diced fire-roasted tomatoes

(4-ounce) red curry paste (or

cauliflower,

carrots

container (5-ounce) baby spinach

lime,

Salt sauce,

Thai basil leaves,

Heat canola or coconut oil over medium-high heat...

Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.

Add the red bell pepper and potatoes and...

Add the red bell pepper and potatoes and cook 2-3 minutes.

Add the vegetable broth, coconut milk, tomatoes, red...

Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.

Add the cauliflower florets. Reduce heat to medium-low...

Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.

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Top Tags

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