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Thai Red Curry with Vegetables

Featured in Simple Healthy Meals.

Whipped up this Thai curry and beats takeout! Takes 40 minutes start to finish. The veggies stay crisp while coconut milk makes it rich and creamy. Used good curry paste - makes huge difference. Added extra chili for kick. Perfect quick dinner that feels fancy. Great for using up fridge veggies.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 17:24:59 GMT
A bowl of curry with colorful vegetables and chicken, served with a side of fluffy white rice. Pin it
A bowl of curry with colorful vegetables and chicken, served with a side of fluffy white rice. | lastminrecipes.com

This Thai red curry brings all those amazing restaurant flavors right to your kitchen. The coconut milk creates such a silky sauce while the fresh vegetables add beautiful colors and textures. I love making this on busy weeknights because it's so simple yet feels like such a special meal.

Why This Recipe Works

You'll feel good about serving this curry it's packed with colorful vegetables and wholesome ingredients. The recipe is so flexible use whatever vegetables you have on hand or add your favorite protein. Anyone can make this even if you've never cooked Thai food before.

What You Need

Grab some colorful bell peppers carrots kale and onion. You'll need full fat coconut milk for that perfect creamy sauce and Thai red curry paste for authentic flavor. Fresh garlic and ginger add amazing depth while tamari rice vinegar and a touch of sugar balance everything out.

Making Your Curry

Start some rice cooking while you prep everything else. Sauté your onions garlic and ginger until your kitchen smells amazing. Add those colorful peppers and carrots letting them get just tender. Then comes the magic mixing in that red curry paste and coconut milk. Add your kale and let everything simmer until the flavors meld. Finish with tamari and rice vinegar tasting as you go until it's perfectly balanced.

My Best Tips

Always use full fat coconut milk it makes such a difference in the sauce. Play with the tamari and vinegar amounts until you find your perfect balance of salty and tangy. Don't feel limited by the vegetable list toss in whatever you have zucchini and broccoli work great too.

Make It Your Own

Want more protein? Add some crispy tofu chickpeas or chicken. Love spice? Stir in some chili garlic sauce or sriracha. A squeeze of fresh lime juice at the end brightens up all the flavors beautifully.

Keeping It Fresh

This curry stays good in the fridge for about 3 days perfect for meal prep. Just warm it up on the stove or in the microwave when you're ready to eat. You can even freeze portions for up to 2 months for an easy future dinner.

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

Frequently Asked Questions

→ Can I use different vegetables in this curry?
Yes, you can use any mix of vegetables totaling about 3 cups. The recipe is very flexible and works well with most vegetables you have on hand.
→ Why do I need regular coconut milk with guar gum?
Regular coconut milk with guar gum creates a richer, creamier curry. Varieties without guar gum won't be as creamy, even with the same fat content.
→ How can I add tofu to this curry?
Bake the tofu first, then add it with the coconut milk. Raw tofu will absorb too much liquid and won't have as good a texture.
→ Is this curry paste vegetarian?
Not all curry pastes are vegetarian. Thai Kitchen brand is vegetarian, but some brands contain fish sauce or shrimp paste. Check the ingredients list.
→ How can I adjust the flavor?
Add more tamari for extra savoriness, or rice vinegar for more acidity. Adjust the spice level with sriracha or chili garlic sauce at serving.

Thai Red Curry with Vegetables

A creamy, vegetable-packed Thai red curry made with coconut milk and fresh vegetables. Better than takeout and naturally vegan.

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

Category: Healthy Eating

Difficulty: Intermediate

Cuisine: Thai

Yield: 4 Servings (4 bowls)

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

Ingredients

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

Instructions

Step 01

Boil rice for 30 minutes, drain, let rest covered for 10 minutes. Season with salt and fluff.

Step 02

Sauté onion until translucent. Add ginger and garlic, cook 30 seconds.

Step 03

Add peppers and carrots, cook until tender. Add curry paste and cook 2 minutes.

Step 04

Add coconut milk, water, kale and sugar. Simmer until vegetables are soft, 5-10 minutes.

Step 05

Remove from heat. Add tamari and vinegar. Season with salt to taste.

Step 06

Divide rice and curry into bowls. Garnish with herbs and optional red pepper flakes.

Notes

  1. Use regular coconut milk with guar gum for best results.
  2. Check curry paste ingredients for vegetarian/vegan compliance.
  3. Can substitute different vegetables totaling 3 cups.
  4. Can add baked tofu with coconut milk.

Tools You'll Need

  • Large skillet with deep sides.
  • Large pot for rice.

Allergy Information

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

Nutrition Facts (Per Serving)

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