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

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