Thai Red Curry with Vegetables Recipe

Thai Red Curry with Vegetables Recipe

How To Make Thai Red Curry with Vegetables

Prepare this Thai red curry for a spicy, savory dish that is made creamy with coconut milk and flavored with sriracha and red pepper flakes.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • cupsbrown jasmine rice,or long-grain brown rice, rinsed
  • 1tbspcoconut oil,or olive oil
  • 1cupwhite onion,(1 small), chopped
  • pinchsalt,more to taste
  • 1tbspfinely grated fresh ginger,(about a 1-inch nub of ginger)
  • 2clovesgarlic,pressed or minced
  • 1red bell pepper,sliced into thin 2-inch long strips
  • 1yellow orange,or green bell pepper, sliced into thin 2-inch long strips
  • 3carrots,(about 1 cup), peeled and sliced on the diagonal into ¼-inch thick rounds
  • 2tbspThai red curry paste
  • 14ozregular coconut milk,(1 can)
  • ½cupwater
  • cupspacked thinly sliced kale,tough ribs removed first, preferably the Tuscan/lacinato/dinosaur variety
  • tspcoconut sugar,or turbinado (raw) sugar or brown sugar
  • 1tbsptamari,or soy sauce
  • 2tsprice vinegar,or fresh lime juice
  • handfulchopped fresh basil,or cilantro, garnishes/sides
  • red pepper flakes,optional
  • sriracha,or chili garlic sauce, optional


  1. 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.

  2. Remove from heat, drain the rice and return the rice to the pot. Cover and let the rice rest for 10 minutes or longer, until ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.

  3. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil.

  4. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

  5. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.

  6. 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.

  7. Add the coconut milk, water, kale, and sugar, and stir to combine. Bring the mixture to a simmer over medium heat.

  8. 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.

  9. Remove the pot from the heat and season with tamari and rice vinegar. Add salt, to taste.

  10. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes.


  • Calories: 519.89kcal
  • Fat: 25.75g
  • Saturated Fat: 21.93g
  • Monounsaturated Fat: 1.45g
  • Polyunsaturated Fat: 0.65g
  • Carbohydrates: 67.20g
  • Fiber: 4.79g
  • Sugar: 10.11g
  • Protein: 8.86g
  • Cholesterol: 0.74mg
  • Sodium: 846.03mg
  • Calcium: 95.05mg
  • Potassium: 715.92mg
  • Iron: 6.74mg
  • Vitamin A: 468.96µg
  • Vitamin C: 71.36mg
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