This Thai red curry recipe is really simple to prepare at home. This homemade Thai red curry is flavorful, easy to customize, and simple to prepare. You can use different vegetables as long as you have about 3 cups total, and you can skip the kale if you prefer a more traditional Thai curry.
This recipe can be made vegetarian, vegan, and gluten-free by choosing ingredients that meet those dietary requirements. Always check product labels before using packaged ingredients. Recipe yields 4 servings.
Ingredients
Here are the ingredients which are required to make Thai Red Curry at home.
- Brown Jasmine Rice or Long-Grain Brown Rice
- Coconut Oil or Olive Oil
- Onions
- Salt
- Fresh Ginger
- Cloves Garlic
- Red Bell Pepper
- Yellow, Orange or Green Bell Pepper
- Carrots
- Thai Red Curry Paste
- Coconut Milk
- Water
- Kale (Preferably the Tuscan/Lacinato/Dinosaur Variety)
- Coconut Sugar or Turbinado (raw) Sugar or Brown Sugar
- Tamari or Soy Sauce
- Rice Vinegar or Fresh Lime Juice
- Garnishes (Chopped Fresh Basil or Cilantro, Optional Red Pepper Flakes, Optional Sriracha or Chili Garlic Sauce
Quantity Of The Following Ingredients
- 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
- 1 tablespoon coconut oil or olive oil
- 1 small white onion, chopped (about 1 cup)
- Pinch of salt, more to taste
- 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
- 2 cloves garlic, pressed or minced
- 1 red bell pepper, sliced into thin 2-inch long strips
- 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
- 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
- 2 tablespoons of Thai Red Curry Paste
- 1 can (14 ounces) regular coconut milk
- ½ cup water
- 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
- 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
- 1 tablespoon tamari or soy sauce
- 2 teaspoons rice vinegar or fresh lime juice
- Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce
Making Of Thai Red Curry With Vegetables
Following are the step wise procedure to make Thai Red Curry Rice:
1. To cook the rice, start by boiling a large pot of water. Put the washed rice into the pot and keep cooking it for 30 minutes. If needed, lower the heat to stop the water from spilling over.
2. Take the pot off the stove, let the rice sit for a moment, then pour off any extra liquid from the rice.
3. Put the rice back into the pot. Cover the rice and let it sit for 10 minutes or more, until you’re ready to serve it.
4. Just before you’re ready to serve, add some salt to the rice to taste and use a fork to gently fluff it up.
5. Heat a big skillet with tall sides on medium heat. Once it is hot, add the oil.
6. Add the onion and a little salt, then cook while stirring often until the onion becomes soft and starts to become see-through, which takes about 5 minutes.
7. Add the ginger and garlic and cook until they smell nice, about 30 seconds, while stirring all the time.
8. Add the bell peppers and carrots. Cook the bell peppers until they are soft enough to be pierced with a fork, which should take about 3 to 5 more minutes, and stir them now and then.
9. Then add the curry paste and cook, stirring often, for 2 minutes.
10. Add the coconut milk, water, kale, and sugar, and mix them together until they are combined. Heat the mixture over medium heat until it starts to simmer. Lower the heat so it stays at a slow bubble and cook until the peppers, carrots, and kale are tender to your taste, which should take around 5 to 10 minutes, and check in on them now and then.
11. Take the pot off the stove and add tamari and rice vinegar for flavor. Add salt (I added ¼ teaspoon for the best flavor), to taste. If you want more heat, add red pepper flakes, sriracha, or chili garlic sauce to taste. If the curry needs more savory flavor, add a small amount of tamari.
12. Put the rice and curry into bowls and add some chopped cilantro on top. You can also add a little red pepper flakes if you want some heat.
If you enjoy spicy curries, you can add sriracha or chili garlic sauce on the side.
Thai Red Curry Tips
- Onion, fresh ginger, and garlic create a flavorful base and make the curry more fragrant.
- Full-fat coconut milk gives the curry a rich, creamy texture and balances the heat of the curry paste.
- A small amount of rice vinegar and sugar can add a pleasant balance of sweet, tangy, salty, and spicy flavors.
- Store-bought Thai red curry paste is a convenient way to add authentic-style flavor. Check the ingredients if you need a vegetarian or vegan option.
- Start with a smaller amount of curry paste and add more gradually until you reach your preferred level of heat.
- You can use broccoli, cauliflower, mushrooms, zucchini, yellow squash, or sweet potato. Cut the vegetables into similar-sized pieces so they cook more evenly.
- Firmer vegetables such as sweet potatoes may need extra cooking time, while softer vegetables can be added later.
- Thai curry should have a good balance of flavors. Taste it near the end and adjust the sweetness, acidity, saltiness, or spice as needed.
Prep Time
It takes about 10 minutes to prepare the vegetables, aromatics, and other ingredients before cooking.
Cook Time
The curry and rice take approximately 30 minutes to cook until the vegetables are tender and the flavors come together.
Total Time
The complete recipe takes around 40 minutes, including both preparation and cooking.
Serving Suggestion
This recipe makes 4 servings, making it a good option for a family meal or a small gathering.
Conclusion
Thai Red Curry with Vegetables is a flavorful and easy homemade meal that combines creamy coconut milk, Thai red curry paste, fresh vegetables, and aromatic ingredients. It can be served with brown rice for a satisfying meal and is also easy to customize with your favorite vegetables.
With simple preparation and about 40 minutes of total cooking time, this recipe is a great option for a comforting homemade dinner.
Disclaimer
This recipe is provided for general food and informational purposes only. Ingredients, cooking times, and results may vary depending on the products and cooking equipment used. If you have food allergies, intolerances, or specific dietary requirements, check the labels of packaged ingredients such as curry paste, coconut milk, and soy sauce before use. Adjust ingredients and seasonings according to your personal preferences.