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Calories: 515kcal
This Thai red curry with vegetables is rich, cozy, and bursting with flavor. It’s packed with crisp veggies, creamy coconut milk, and just the right amount of heat from the red curry paste. The best part? You can whip it up in under an hour with ingredients you can find at any grocery store. Whether you’re vegan, gluten-free, or just love a tasty, healthy meal, this Thai red curry will hit the spot. Serve it with jasmine or brown rice for a complete meal that’s way better than takeout.
Ingredients
- 1 ¼ cups Brown Jasmine Rice or long-grain brown rice
- 1 tbsp Coconut Oil or olive oil
- 1 small White Onion chopped
- Pinch Salt
- 1 tbsp Ginger grated
- 2 cloves Garlic minced
- 1 Red bell pepper thinly sliced
- 1 Yellow bell pepper thinly sliced
- 3 carrots sliced into ¼-inch thick rounds
- 2 tbsp Thai red curry paste
- 400 ml Coconut Milk
- ½ cup Water
- 1½ cups Kale thinly sliced (stems removed)
- 1½ tsp Coconut sugar or brown sugar
- 1 tbsp Tamari or soy sauce
- 2 tsp Rice Vinegar or lime juice
Optional garnishes:
- Basil Leaves or cilantro
- Red pepper flakes
- Sriracha
Instructions
Cook the rice:
- Bring a large pot of water to a boil. Add rinsed rice and boil for 30 minutes, adjusting the heat as needed. Once done, drain the rice, cover the pot, and let it sit for 10 minutes. Fluff with a fork and add a pinch of salt before serving.
Sauté the aromatics:
- In a large skillet, heat coconut oil over medium heat. Add chopped onion and a pinch of salt, cooking until the onion is soft and translucent, about 5 minutes. Stir in grated ginger and minced garlic, cooking for 30 seconds until fragrant.
Add the veggies:
- Toss in the sliced bell peppers and carrots. Stir occasionally and cook for 3-5 minutes, until the peppers are tender.
Add curry paste and coconut milk:
- Stir in the Thai red curry paste and cook for 2 minutes, stirring frequently. Then pour in the coconut milk, water, sliced kale, and sugar. Bring the mixture to a simmer, then reduce the heat and let it cook for 5-10 minutes, until the veggies are cooked through and the kale is wilted.
Season the curry:
- Remove the skillet from heat. Stir in tamari and rice vinegar (or lime juice). Taste and adjust with extra salt, tamari, or vinegar if needed. If you like your curry spicy, serve it with a side of sriracha or chili garlic sauce.
Serve and garnish:
- Divide the rice and curry into bowls. Garnish with chopped cilantro or basil, and sprinkle with red pepper flakes for a little extra heat.
Notes
For a richer curry, be sure to use full-fat coconut milk. You can swap out the vegetables based on what you have—broccoli, zucchini, or sweet potato would work just as well. The key to great curry is to slice your vegetables evenly, so they cook at the same rate. Leftovers taste even better the next day, making this perfect for meal prep. Store it in the fridge for up to 4 days, or freeze for a future meal.
There’s something incredibly satisfying about making Thai red curry at home. It’s simple but packs so much flavor with just a few staple ingredients. The combination of creamy coconut milk, the bold kick of curry paste, and fresh veggies makes this dish a go-to for an easy dinner. Plus, it’s endlessly customizable! Whether you’re sticking to tradition or adding your own twist, this recipe is sure to become a favorite.
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Estimated Nutrition:
Calories: 515kcal (26%)Carbohydrates: 65g (22%)Protein: 9g (18%)Fat: 26g (40%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 315mg (14%)Potassium: 640mg (18%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 10664IU (213%)Vitamin C: 107mg (130%)Calcium: 96mg (10%)Iron: 5mg (28%)
