This Thai Red Curry recipe is packed with delicious vegetables and flavors and has a kick from the red curry paste to make the perfect dish!
If you love all things Thai, then you should also check out some of my other favorite Thai dishes, like my Thai Style Papaya Salad Rolls, 20 Minute Spicy Panang Peanut Noodles, and Thai Cashew Chicken.
I’m certain that if you follow me, you know of my LOVE for Thai Food. Well, when I first had this dish, I knew I had to create my own recipe for it. One thing I love about this dish is it is 100% vegan! Plant based dishes packed with flavor are my jam and this recipe is no exception.
When most people think of Thai and Curry together they think of yellow curry. Don’t get me wrong, I love me some yellow curry, but I am also a huge fan of red curry and the spice and flavors it adds.
What is the Difference Between Red Curry and Yellow Curry?
I get this question a lot. The answer is simple, red curry is traditionally spicier than yellow curry. There is also a green curry which is the least spicy of them all but you don’t see this one as often as you do red and yellow. One way I remember it is curry is kind of the opposite of bell peppers! A red bell pepper is the sweetest and the green ones have more of a bitter taste.
Knowing that red curry is spicier, I added a note in the recipe regarding how spicy you want your dish to be. If you are a spice lover then add an extra tablespoon to really kick it up and if you are more of a mild person when it comes to spice then use 1 less tablespoon than listed on the ingredients.
How to Make Thai Red Curry
Assemble your ingredients. For exact amounts see recipe card below.
Rinse your rice and cook your 1 cup based on the rice instructions.
In a large skillet add in your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.
Then, add in the ginger and garlic and cook for about 2 minutes
Add in the bell peppers, and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes
Next, add in the Thai Curry paste and cook for another 2 minutes
After that add in the coconut milk, water, kale, and brown sugar and stir to combine.
Bring the mixture to a simmer and cook until the vegetables have softened to your liking.
Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.
Plate your rice and curry.
Add garnishes as desired and enjoy!
Can I Add a Protein?
Of course, this dish is great on its own but if you are wanting to add in some protein then do it! To keep this dish vegan, I would add in some cubed and crispy tofu. Or, if you are comfortable with any protein, I have had this dish with chicken, which is another great addition. Any proteins you use will soak up all of the flavors of this dish, so you really can’t go wrong adding one in!
Is this recipe Dairy Free?
Yes, this dish is already dairy free, so you do not need to change anything.
How can I make this a Gluten Free Thai Red Curry recipe?
You can make this a Gluten Free recipe by using gluten-free soy sauce.
Storage and Reheating
Storage & Freezing
To store, put your leftovers in an airtight container in your fridge for 5-7 days or in your freezer for up to 2 weeks.
To reheat, you can add the entire batch to a pot on the stovetop on medium-high heat or you can heat a single serving in the microwave for 1-2 minutes until it has reached your desired temperature. If you are reheating after freezing this recipe, be sure it thaws to room temperature first.
Thai Red Curry Recipe
- 1 cup jasmine rice
- 1 tablespoon Olive Oil
- 1 cup white onion - diced
- Salt to taste
- 1 Tablespoon freshly grated ginger
- 2 cloves of garlic - minced
- 1 red bell pepper - cut into long strips
- 1 yellow bell pepper - cut into long strips
- 3 long carrots sliced into diagonal rounds - about 1 cup
- 3 Tablespoons Thai Red Curry Paste
- 1 can coconut milk
- 1/2 cup water
- 1 ½ cups kale - stems removed, torn or chopped into bite sized pieces
- 1 ½ teaspoons brown sugar
- 1 Tablespoon soy sauce - use gluten-free soy sauce for a gluten-free Thai Red Curry recipe
- 2 teaspoons lime juice
- Optional Garnishes: Fresh Basil - and Siracha
- Rinse your rice and cook your 1 cup based on the rice instructions.
- In a large skillet add in your olive oil over medium-high heat. Add in the onion and a pinch of salt and cook until the onion has softened.
- Then, add in the ginger and garlic and cook for about 2 minutes
- Add in the bell peppers, and carrots. Cook until the vegetables are slightly tender, about 3-5 minutes
- Next, add in the Thai Curry paste and cook for another 2 minutes
- After that add in the coconut milk, water, kale, and brown sugar and stir to combine.
- Bring the mixture to a simmer and cook until the vegetables have softened to your liking.
- Remove the skillet from the heat and season with soy sauce and lime juice. Add salt to taste.
- Plate your rice and curry.
- Add garnishes as desired and enjoy!