Also: Personally, and when not cooking for the family, I would add some chili pepper & some cilantro. Thank you for providing us such delicious recipes. I appreciate your review. Delish!! It was delicious! Although the curry without chciken and just veggies is good by itself my husband is not satisfied unless it gas meat. I added tofu and it turned out great. I actually prefer them to chicken) soaked/seasoned browned in sesame oil added just before serving. I made his for the second time last night, and you’re right, it makes a great breakfast, too. Very good! Your recipes are delicious and so quick and easy, thank you!! Tasty, creamy, and satisfying. Delicious! Doubled the recipe and am so glad I did. I took out the sugar and used coconut aminos instead of soy sauce. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. It was just what I was craving! Thank you for your review. I like Thai Kitchen brand, which is vegetarian. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. I’m happy you think so, Paulina! I used brown sugar and was perfect. I served it over barley (we had leftover barley that I needed to use up). ~.~. My kids and us adults are into mild spice if any at all! Whizz the paste ingredients in a food processor. You could try cashew milk, although it may be too watery. Thank you very much for sharing and greetings all the way from Germany! Hi send what had on hand. This mixed vegetable curry is one my new favorite vegetarian dinner recipes! (You will not be subscribed to our email newsletter.). Recipe yields 4 servings. I definitely think it needs hot chilli spice or coriander. Easy to make, delicious results. It was an amazing guide. Thank you for another great recipe! This is my 4th attempt to make a thai red curry recipe. Fabulous! Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! Would just leaving it out make a big difference? Do you have any suggestions for substituting the soy sauce/tamari and making this recipe soy-free? We have tried this recipe several times and it never disappoints. It was amazing and I’ll definitely make it again! Thank you so much for this recipe! I really enjoyed the alternatives you added in your recipe. I skipped the soy and vinegar, just added a little sugar and some cayenne pepper for heat.. Subbed the kale with spinach.. All in all – Was absolutely yum! You should be able to find everything you need for this simple curry at a well-stocked grocery store. Perfect to eat it around fire pit with friends. If you love this recipe: Be sure to check out my other Thai-inspired recipes here! You could try coconut aminos. It’s made by Maesri in Thailand, 4 oz cans. I made this tonight using what I had on hand: yellow pepper, carrot and spinach. Please let me know how this recipe turns out for you in the comments. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Made this a few times. This was an easy recipe to follow and a hit in my house! So many colorful vegetables, plus the sauce tastes as good as our local Thai restaurant. I had carrots, broccoli, and kale from the garden. Bonus? I’m obsessed with it. I used red onion, red and yellow bell peppers, yams instead of carrots (cut into small squares and microwaved till 1/2 way cooked) and a can of rinsed/drained bamboo shoots . Will definitely make again!! Very, very good. 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. Squeezed in the juice of one lime and I was so happy. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Will be making again for sure. I also added sweet potato and chickpeas for a little more protein. Getting ready to make it again for this week’s lunches. This was such a warm and comforting dish on a chilly fall day! Great tips and notes. Then we enjoyed a wonderful candlelight dinner of the Thai red curry with vegetables! Will keep recipe as a go to from now on! Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. I’m glad you loved it, Johanne! I also added a sweet potato and garbanzo beans and an additional 1tbsp curry paste. Hi! It seems like it should work well. Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. It’s a little more subtle and I’ve had great success with it. The overall taste is perfect for my mild curry preference and just added chicken to my husband’s portion. So delicious! Loved this recipe. You can. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. Finished with thai basil and lime juice. i made it with golden potatoes, tofu, and the veggies listed. Made it yesterday evening and everybody loved it! If you have a question, please skim the comments section—you might find an immediate answer there. Sinfully delicious! I added chickpeas and that was it!! Leave for 10-12 minutes on low, turn off and leave covered. i baked the potatoes and the tofu first. Hi, love this recipe! I was surprised when the recipe didn’t show any other spices in it but I tried it anyways. Just before serving, season the rice to taste with salt and fluff it with a fork. Your comments make my day. I also updated the post with better photos! Thank you!!! This is our favorite Thai curry recipe. My dog, Cookie, catches the crumbs. Kate, I wish to make Thai Red curry with Vegetables. No added salt bc I’m on a low sodium diet. If you love spicy curries, serve with sriracha or chili garlic sauce on the side. You could add a little more sugar to help counteract. My partner and I enjoyed prepping all of the veggies and tofu; then adding the aromatic spices etc to the amazing colorful dish! I loved making this recipe! However, I know some readers have found substitutions that have worked well like broccoli, cauliflower etc. The way you have presented this blog I liked it. It’s warm, comforting, and perfect for cool days. It’s the best curry I’ve ever had, restaurant versions included! then added at step 4. turned out great. I added some cooked chickpeas for more protein and omitted the sugar. As someone from India and having cooked rice for almost every day for my adult life, I can confidently say that only a few varieties (that are unavailable in most of the world) take that long – a 12 minute boil is almost always enough. I would suggest freezing the rice and curry separately.Let me know if you try it! That’s great to hear, Elizabeth. Affiliate details ». I made this recipe a few days ago and I loved it! Cooking rice for 30 minutes sounds definitely too much. I did up the curry paste by a tablespoon and doubled the lime and tamari to taste. I used the red curry paste and about a quarter tsp of red pepper flakes. I do empty veggies from pan and add some chicken,once chicken is cooked i add the coconut milk and water. Add 3-4 tbsp paste and fry for 2 mins. Thanks! Thank you, Katharina! Such a good recipe! Any suggestions on how to balance out the taste? And, I made sure I used Panang curry paste. I am strange so I substituted 3 tablespoons of caper brine for the vinegar, I think caper brine mimics fish sauce. I would say it was more delicious than what I have had in a restaurant. Remove from heat, drain the rice and return the rice to pot. So yummy! It was offered as 4 cans for about $11. I'm probably making a big mess in my Kansas City kitchen right now. Quite good! Thank you from the heart of the Mediterranean. I hope this helps! And vegan. Drooling now, so time to get cooking lol …. Tried the receipe. Let me know! I added diced sweet potatoes and used some cubed frozen first, sauteed tofu in it. Thank you for your review, Rachel! To cook the rice, bring a large pot of water to boil. It’s 102 F in Northern CA right now, and I wanted to add baked tofu- so I baked it at 8am before it started roasting outside :) Added cabbage instead of kale, bell peppers, carrots, lots of cilantro, and 1 1/2 T red curry paste. I made it and it really felt like I was eating at my favorite thai restaurant which is about 4 hours away from me. This Thai red curry recipe is so easy to make at home! I think that’s a big win. This was my first time making curry from a recipe so I followed how described but added tofu, spinach instead of kale, and edamame. I included the baked tofu, which made it a complete meal. Thanks! Add the coconut milk, water, kale and sugar, and stir to combine. Thank you! Thank-you so much!! I couldn’t find any red curry paste when going shopping for this recipe, so I used Biryani curry paste instead and it still turned out lovely! I topped it with scallions and felt it needed a bit more heat, so I added red pepper flakes. Hi Mike, I prefer this dish with the vegetables in this recipe. It’s much tastier than takeout and healthier, too. Add the bell peppers and carrots. This recipe is a keeper! Thanks. My new favorite by far. I’m happy you enjoyed it. Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden. All rights reserved. If you want to add tofu: I’d suggest baking it first and adding it with the coconut milk in step 4. Thank you for such a great dinner recipe. Hi! Thanks from the UK! Really enjoyed it! I loved making this recipe! I had no chicken or other protein to add, but it was still a huge success with my husband who is not a veggie lover— My college aged daughter thought it was amazing too. The sauce was a little thin due to my error, but man is it delicious! I cook fresh, vegetarian recipes. Thank you for sharing! It’s the BEST homemade Thai curry I’ve had so far. I used chicken broth instead of water, but followed the rest of the recipe. Stir in the coconut milk with … It was a great hit, and we loved it! Will definitely be making this again! Hooray! 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. This dish is AMAZING!!!! I’m happy it takes you last time! Can you do the same with green curry or yellow curry? I love curry and spicy dishes, but I haven’t tried red thai curry paste yet. I used your sauce recipe and added my leftover chicken and leftover veggies! Thank you for your review, Jen. Lovely tastes, thanks so much. I appreciate it. I prefer more sauce, so double the recipe broth or even triple depending on how many veggies I add. The entire family loved it. It was a crowd favorite! Thank you for your review. Jacqui. Add 3-4 tbsp paste and fry for 2 mins. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli. Cook until the sweet potatoes are almost cooked through, about 5 … New! Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Add salt (I added ¼ teaspoon for optimal flavor), to taste. Will definitely make it again. Great. Thank you! Mad this tonight, super good. I made this curry today. I can’t tell you how many times I have been this (and the green curry) recipe…tastes delicious every time. This was delicious – thank you for sharing. During this time of confinment, I felt like I travelled through eating this delicious Thai dish. My tweaks: I doubled the sauce bc my family likes a lot of sauce. My 18-month-old and 3-year-old both took several bites of the sauce over rice (without coercion) during cooking, and now I’m trying not to sample more of it as I wait for dinner guests to arrive. An alternative for more heat is a little Louisiana hot sauce. I think it’s an ok recipe but lacks more umami or flavour. I had to use the white vinegar I had on Hand. You’re welcome! Hi Lin, I’m a vegetarian and this is a vegetarian blog so there isn’t any chicken. Thank you. Oh my, this was so delicious. I made this for a Zen Buddhist lunch. Speaking of, it’s 10 am and I’m writing with a happy belly. You’re welcome! I find this one comes together quickly the way it is and love the stovetop flavor. This red curry recipe … I don’t have Instagram, if not I would definitely post! So tasty and fed a houseful made in advance up to adding coconut milk which I did add but took off heat, left for several hours before everyone was ready for dinner then just reheated flavours were brilliant loads of compliments – thank you x I also added a teaspoon of dried red chilis (hubby likes it HOT ;). The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same. Hello! More about Cookie and Kate », Follow us! 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. Really enjoyed it. I send you this comment to congratulate you. 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. I felt so proud after it came together because after a long hiatus of not cooking, I am back at it! Many recipes do not give what you can replace one of the ingredients in the recipe. (We tried tofu but it was a miss). ▸ Categories Asian, dairy free, easy weeknight dinners, egg free, fall, favorites, gluten free, main dishes, nut free, pack for lunch, recipes, soups and stews, spring, Thai, tomato free, vegan, winter ▸ Ingredients bell peppers, brown rice, carrots, coconut milk, curry, kale, Vegetable enthusiast. Scatter with sliced chilli and basil and serve with jasmine rice. Thank you so much for so many great recipes! Thank you for sharing, Deb! If you are looking for a green curry, I suggest my green curry recipe. This is in the weekly rotation now. The brand I use is great in this recipe and makes it super creamy without sacrificing. It’s true – best curry anywhere!! I’m happy they enjoy this one. Curry Perfection, I love this recipe but tip for people who struggle with IBS- Do not buy coconut milk with guar gum otherwise it wrecks havoc on your stomach. This recipe is amazing, and we end up making it every week or two. Thank you so much–my kids keep asking me to make this again it was so yummy! I used red pepper flakes and basil to garnish my food, he only used cilantro. Thank you, Kate! SO GOOD. I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent. I’m glad it was a hit with the little ones, too. For those not used to Thai cuisine, you might not have all the ingredients on hand. It is a wonderful, spicy meal that I dream about! Yeah, I said it. It’s so good! I haven’t been able to get it just right without the method I described. I also added a big fist full of fresh basil from my garden, and the veggies I had on hand; carrots, red pepper and green pepper, red onion, and broccoli. Blessings to you and your family. Somehow only needed one large bowl!?!? If you made the recipe, please choose a star rating, too. :), I make this curry. Hello! Hi Tiffany! Definitely a “keeper” recipe! I use Mae Poy Thai red curry paste (amazon, far better than those in the grocery store) with sweet potatoes and peppers. Dog lover. Sometimes I add shredded chicken. Just made this with cauliflower, bits of leftover broccoli, zucchini & green pepper. Other than that, I make no changes. Add the rinsed rice and continue boiling for 30 … I don’t know if eggplant would work best in this one as it acts more like a sponge and I find it’s best roasted to get the best flavor. Stirring in just a little bit of rice vinegar and sugar adds, Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. Thank you sooooo much. Very tasteful and simple to make. I’ve made this several times and love it. I love rice but served over lentils to get a little extra protein. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender. Thank you for your review, Leslie! Love this curry! Super tasty and even more easy to make! This recipe was outstanding. Thank you! Otherwise, it’s perfect. Not all brands are (they can contain fish sauce and/or shrimp paste). Thank you for sharing. Thank you for sharing, Emily! My family loved it! Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. So even if you are not a vegetarian this curry recipe is the best,just add meat . So flavorful and delicious! I’ll be making this for the family. Wonderful recipe and very easy to make. I’d boil water, then add rice, bring it back to boil and cover. (It's all free.). Recipe adapted from my Thai green curry recipe. used Tamar I and it was fabulous! ! But I wanted to ask if it can be frozen? I DO miss the umami flavor from the fish sauce a tiny bit, but that’s just marginal. With brown rice, this is hearty stuff that sticks to the ribs! I use veggie dicer to keep pieces uniform, so they cook evenly and serve with jasmine rice. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. 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!! This recipe is vegetarian, vegan and gluten free for all to enjoy. It turned out so creamy with just the right amount of spice. I wish I would’ve had lime juice or rice vinegar. My version had a little powdery texture occasionally but it may be that I added the coconut milk too quickly & didn’t cook / mix the paste enough first. Thank You for sharing such an amazing article. Recipe was wonderful. I appreciate your review. Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. To cook the rice, bring a large pot of water to boil. Or is there another plant based fat I can use? Recipe from Good Food magazine, April 2010. You might want to try this with Panang curry. Tastes like an authentic Thai curry, must be the best Thai curry I made at home, highly recommended! Love, love, love! And yes, looking forward to leftovers for breakfast. To make the curry, warm a large skillet with deep sides over medium heat. Happy to hear it was such a hit. I added birds eye chilli in Step 2. .Thanks for sharing :). Amazing amazing amazing recipe! Hi Sid, thank you for your feedback. 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’ll definitely make it again! Turned out delicious. If you enjoy this hearty dinner recipe, be sure to check out my cookbook for more! Absolutely delish! Super easy and delicious, have made it several times! Of course I used Butler Soy Curls (==>>obsessed! We can’t stand the taste, and I have one that is allergic to it. Thank you for taking the time to review! Can I add to, or substitute the carrots with other vegetables? If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. My husband and I really enjoyed this curry. We’re not vegetarian, so I do throw in cubed chicken thighs for the extra protein and calories (we’re all long distance runners and need a little extra fuel). I’m happy you enjoyed it. The best and the easiest red curry! Thanks again for your great work! The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Heat half the oil in a large pan. I’m glad you liked it! Simple, delicious, and just the thing to warm your insides on a cold fall day. I haven’t tried freezing all my recipes and can’t say for sure. I wish I would’ve had lime juice or rice vinegar. Can add or leave out chicken and butternut squash. Wasn’t sure it needed it. Hi Kate, I love your easy and inspiring recipes and this one is on my favorite list. I’m glad you liked it. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. Hi! That’s great! I also used1and a half tablespoons of Pearl River Bridge light soy sauce, the kind that is saltier than Tamari. You know dinner was good when you want to eat it for breakfast. Thank you. Will definitely make it again Add water and bring to a boil. Thank you again. Cooked exactly as written except used less curry paste since some members of family cannot tolerate too much spice. Bring the mixture to a simmer over medium heat. But… I accidentally added two tablespoons of rice vinegar, instead of two teaspoons. Leave a comment below and share a picture on. Have you tried converting this recipe for Instant Pot? I used red peppers, roasted cauliflower, and baked tofu. Thank you so much for sharing such awesome recipes Kate. Thanks for putting this recipe up! *Red Thai curry paste: Look for it in the Asian section of the grocery store. I omitted kale and used bok choy instead. :). My favorite is Native Forest Classic. It tasted good but I’m sure it’d be better as written! Thanks so much! If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway. We started with chicken thighs, cooked them fully, set aside, then proceeded with the recipe as written, threw in the chicken at the end. This article contains great facts which I liked. 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. Email me when Kate or another C+K reader replies directly to my comment. I love to hear that, Kathryn! This was so yummy! 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. It’s definitely my go-to! It was fabulous! I’m glad you enjoyed it! You are not kidding–this is delicious! Also, the nutritional information should note that each serving contains about 69% of the daily saturated fat advised; that would matter to some people. My partner only likes very mild spice, and my limit is medium. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. I found a vegetarian version on Amazon and it’s exactly what I wanted. **Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. I Served with white jasmine rice. It should not be considered a substitute for a professional nutritionist’s advice. I had to use the white vinegar I had on Hand. Thank you!! ***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce. Thanks for the recipe! This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour. I also add baked tofu. I’m making it yet again tonight. Perhaps some basil etc. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Subbed maple syrup for the sugar. Thanks Kate for an amazing recipe! I understand it needs the full fat but could cashews do the trick? I’ll try your recipe and tell you if I liked it. I love to hear from you. I made the mistake of grabbing lower fat coconut milk and I did use a little bit of chicken bouillon because I’m not a vegetarian. Really enjoyed this currry, used pak choy instead of kale and it was really lovely. Remove the pot from the heat and season with tamari and rice vinegar. Coconut aminos instead of soy sauce and a mix of lime juice & apple cider vinegar as a substitute for rice vinegar. I am a college student who has been craving thai food, and I tried it today! Thank you for sharing, Jennifer! And, when we ate the leftovers for lunch the next day, it was as if my kids read your post in saying the dish was even more flavorful and delicious the next day! Any replacements to coconut milk? © Cookie and Kate 2010 - 2020. It has become my go to when making an easy thai curry. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. The Best Vegetable Curry Recipe! Wonderful red curry recipe!! I wanted to tell you about a new red curry paste I’ve been using. It is perfectly balanced and flavorful, and you won’t even miss the meat in the slightest. 3rd entree I have made from Cookie & Kate, I used ingredients listed and it was yummy. Could seaweed help with that, maybe? Choose full-fat coconut milk for its richness (you won’t regret it!). It will be bookmarked! Why add the water? I haven’t, sorry. Hi! Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce. I had no chicken or other protein to add, but it was still a huge success with my husband who is not a veggie lover— My college aged daughter thought it was amazing too. Easy to make. Very yummy, Cookie + Kate! Good Food DealReceive a free Graze box delivered straight to your door. Curious of it’s spicy with the red curry paste. Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. It is the first time I was happy with the results! Heat half the oil in a large pan. Delicious! Could not help nibbling when it was cooked. It freezes well. Don’t miss the Thai pineapple fried rice. Then add the curry paste and cook, stirring often, for 2 minutes. Yummmmmm!!! 5 stars for me! ❤️. Instant Hit!!! My husband 2 young boys all love it. I’m happy you enjoyed it. Curry was amazing. Used Blue Dragon Red Thai Curry Paste This recipe will be added to the Meatless Monday roster for sure! It tasted good but I’m sure it’d be better as written. Keep it going! I also sometimes throw in some shitake mushrooms when I want to splurge. Hi Julianne! I also added some summer squash and eggplant from my garden, along with all the vegetables that were listed. I made this recipe using veggies I had on hand — carrots, onion, peppers, cauliflower & yellow squash. Hi Anne! This is so delicious, and so easy. See our, Please let me know how it turned out for you! Who says you need meat to have an incredible meal? Once it’s hot, add the oil.