I love curry and spicy dishes, but I haven’t tried red thai curry paste yet. Great. Somehow only needed one large bowl!?!? I'm probably making a big mess in my Kansas City kitchen right now. Add the bell peppers and carrots. I did up the curry paste by a tablespoon and doubled the lime and tamari to taste. Recipe adapted from my Thai green curry recipe. Amazing amazing amazing recipe! Bring the mixture to a simmer over medium heat. I haven’t tried freezing all my recipes and can’t say for sure. This was such a warm and comforting dish on a chilly fall day! New! Add the rinsed rice and continue boiling for 30 … Great tips and notes. Could seaweed help with that, maybe? Thank you. I used the red curry paste and about a quarter tsp of red pepper flakes. Speaking of, it’s 10 am and I’m writing with a happy belly. Really enjoyed this currry, used pak choy instead of kale and it was really lovely. I understand it needs the full fat but could cashews do the trick? Please let me know how this recipe turns out for you in the comments. I love rice but served over lentils to get a little extra protein. You know dinner was good when you want to eat it for breakfast. I use veggie dicer to keep pieces uniform, so they cook evenly and serve with jasmine rice. I loved making this recipe! Thank you for sharing, Jennifer! I really enjoyed the alternatives you added in your recipe. I found a vegetarian version on Amazon and it’s exactly what I wanted. Can you do the same with green curry or yellow curry? Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Subbed maple syrup for the sugar. **Coconut milk: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. I’m glad you liked it. Who says you need meat to have an incredible meal? Sometimes I add shredded chicken. The best and the easiest red curry! It is the first time I was happy with the results! then added at step 4. turned out great. Add water and bring to a boil. Simple, delicious, and just the thing to warm your insides on a cold fall day. Wonderful red curry recipe!! 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. I think it’s an ok recipe but lacks more umami or flavour. So many colorful vegetables, plus the sauce tastes as good as our local Thai restaurant. Thank you, Katharina! Then add the curry paste and cook, stirring often, for 2 minutes. We have tried this recipe several times and it never disappoints. Thank-you so much!! Hi! I haven’t been able to get it just right without the method I described. Thank you for your review. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Thanks! I cook fresh, vegetarian recipes. Very yummy, Cookie + Kate! Loved this recipe. I’ll definitely make it again! I don’t have Instagram, if not I would definitely post! I haven’t, sorry. Can add or leave out chicken and butternut squash. ***Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce. Have you tried converting this recipe for Instant Pot? ▸ 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. Hi Mike, I prefer this dish with the vegetables in this recipe. I made this recipe a few days ago and I loved it! I made this tonight using what I had on hand: yellow pepper, carrot and spinach. The sauce was a little thin due to my error, but man is it delicious! I prefer more sauce, so double the recipe broth or even triple depending on how many veggies I add. To cook the rice, bring a large pot of water to boil. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden. Will definitely make it again Made this a few times. It has become my go to when making an easy thai curry. Bonus? Stir in the coconut milk with … My new favorite by far. It was delicious! Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! If you have a question, please skim the comments section—you might find an immediate answer there. The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Quite good! Any suggestions on how to balance out the taste? Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! And yes, looking forward to leftovers for breakfast. Instant Hit!!! Sinfully delicious! It will be bookmarked! Hi Anne! Wonderful recipe and very easy to make. The brand I use is great in this recipe and makes it super creamy without sacrificing. 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! 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 Thank you very much for sharing and greetings all the way from Germany! Thank you for sharing, Emily! My partner only likes very mild spice, and my limit is medium. This Thai red curry recipe is so easy to make at home! This fragrant Thai dish is sure to get your taste buds into action, and is ready in under an hour. Add the coconut milk, water, kale and sugar, and stir to combine. 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. It should not be considered a substitute for a professional nutritionist’s advice. Cook until the sweet potatoes are almost cooked through, about 5 … Thank you for your review. I love to hear from you. Thank you, Kate! I’m happy you think so, Paulina! Getting ready to make it again for this week’s lunches. Hello! For those not used to Thai cuisine, you might not have all the ingredients on hand. Thank you! Dog lover. Feel free to change up the vegetables, as long as you slice them so they’re all pretty small and about the same size. Hello! I also sometimes throw in some shitake mushrooms when I want to splurge. Any replacements to coconut milk? © Cookie and Kate 2010 - 2020. I served it over barley (we had leftover barley that I needed to use up). Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. I’m happy you enjoyed it. This recipe is amazing, and we end up making it every week or two. Keep it going! I also added a sweet potato and garbanzo beans and an additional 1tbsp curry paste. We can’t stand the taste, and I have one that is allergic to it. I wish I would’ve had lime juice or rice vinegar. Thanks so much! 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. Kate, I wish to make Thai Red curry with Vegetables. Thank you for your review, Jen. Wasn’t sure it needed it. Jacqui. I omitted kale and used bok choy instead. Thanks! Recipe was wonderful. 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. Also: Personally, and when not cooking for the family, I would add some chili pepper & some cilantro. I made this curry today. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. I do empty veggies from pan and add some chicken,once chicken is cooked i add the coconut milk and water. Used Blue Dragon Red Thai Curry Paste This recipe will be added to the Meatless Monday roster for sure! Really enjoyed it! Just before serving, season the rice to taste with salt and fluff it with a fork. Lovely tastes, thanks so much. Will be making again for sure. I’m happy they enjoy this one. Not all brands are (they can contain fish sauce and/or shrimp paste). If you are looking for a green curry, I suggest my green curry recipe. It’s so good! I find this one comes together quickly the way it is and love the stovetop flavor. Thank you for sharing. Finished with thai basil and lime juice. Hi Tiffany! Thank you from the heart of the Mediterranean. Thank you! I added birds eye chilli in Step 2. I’m glad you enjoyed it! And, I made sure I used Panang curry paste. 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. I would suggest freezing the rice and curry separately.Let me know if you try it! Made it yesterday evening and everybody loved it! 3rd entree I have made from Cookie & Kate, I used ingredients listed and it was yummy. Do you have any suggestions for substituting the soy sauce/tamari and making this recipe soy-free? I made his for the second time last night, and you’re right, it makes a great breakfast, too. I had to use the white vinegar I had on Hand. I included the baked tofu, which made it a complete meal. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli. I added chickpeas and that was it!! Thank you again. Love, love, love! I actually prefer them to chicken) soaked/seasoned browned in sesame oil added just before serving. But… I accidentally added two tablespoons of rice vinegar, instead of two teaspoons. 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. (It's all free.). Heat half the oil in a large pan. You are not kidding–this is delicious! Scatter with sliced chilli and basil and serve with jasmine rice. Thank you. I think that’s a big win. I can’t tell you how many times I have been this (and the green curry) recipe…tastes delicious every time. Hi Lin, I’m a vegetarian and this is a vegetarian blog so there isn’t any chicken. This dish is AMAZING!!!! Thank you for your review, Leslie! It turned out so creamy with just the right amount of spice. Thank you so much for so many great recipes! This was my first time making curry from a recipe so I followed how described but added tofu, spinach instead of kale, and edamame. I Served with white jasmine rice. I’d boil water, then add rice, bring it back to boil and cover. Coconut aminos instead of soy sauce and a mix of lime juice & apple cider vinegar as a substitute for rice vinegar. Hi, love this recipe! Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. However, I know some readers have found substitutions that have worked well like broccoli, cauliflower etc. This red curry recipe … You can. Cooked exactly as written except used less curry paste since some members of family cannot tolerate too much spice. Such a good recipe! I like Thai Kitchen brand, which is vegetarian. Your recipes are delicious and so quick and easy, thank you!! Add 3-4 tbsp paste and fry for 2 mins. I am a college student who has been craving thai food, and I tried it today! You might want to try this with Panang curry. I used your sauce recipe and added my leftover chicken and leftover veggies! You’re welcome! Definitely a “keeper” recipe! Oh my, this was so delicious. Thanks Kate for an amazing recipe! It tasted good but I’m sure it’d be better as written! I had to use the white vinegar I had on Hand. 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. Will definitely make it again. Absolutely delish! SO GOOD. I’m happy you enjoyed it. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. I also added sweet potato and chickpeas for a little more protein. .Thanks for sharing :). Whizz the paste ingredients in a food processor. Yummmmmm!!! Very, very good. Hi! 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. The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same. 5 stars for me! An alternative for more heat is a little Louisiana hot sauce. This is in the weekly rotation now. You could try coconut aminos. Drooling now, so time to get cooking lol …. During this time of confinment, I felt like I travelled through eating this delicious Thai dish. Hi send what had on hand. Super easy and delicious, have made it several times! It freezes well. I felt so proud after it came together because after a long hiatus of not cooking, I am back at it! Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. Thank you so much for this recipe! Thank you sooooo much. Yeah, I said it. Thanks. I love to hear that, Kathryn! 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.

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