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Thai Red Curry with Vegetables Recipe

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4.2 from 79 reviews

A vibrant and comforting Thai Red Curry with Vegetables served over fluffy brown jasmine rice. This recipe features a colorful mix of bell peppers, carrots, kale, and a rich, creamy coconut milk-based curry sauce enhanced with authentic Thai red curry paste and aromatic ginger and garlic. Perfect for a hearty, wholesome meal that’s easy to prepare on the stovetop.

Ingredients

Rice

  • 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
  • Pinch of salt, more to taste

Curry

  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub)
  • 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 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 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

Instructions

  1. Cook the rice: Bring a large pot of water to a boil. Add the rinsed brown jasmine rice and continue boiling for 30 minutes, reducing heat as needed to prevent overflow. Remove from heat, drain the rice, and return it to the pot. Cover and let it rest for at least 10 minutes until ready to serve. Season with salt and fluff with a fork just before serving.
  2. Sauté onions, ginger, and garlic: Warm a large deep-sided skillet over medium heat. Once hot, add the coconut or olive oil. Add the chopped onion with a pinch of salt and cook, stirring frequently, until the onion softens and turns translucent, about 5 minutes. Add the grated ginger and minced garlic, cooking for about 30 seconds until fragrant, stirring continuously.
  3. Cook the vegetables and curry paste: Add the sliced red and yellow/orange/green bell peppers and carrots to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until the peppers become fork-tender. Then stir in the Thai red curry paste and cook for 2 minutes, stirring often, to release the flavors.
  4. Add liquids and kale: Pour in the coconut milk, water, and add the thinly sliced kale along with the sugar. Stir to combine everything well. Bring the mixture to a gentle simmer over medium heat. Reduce heat if needed to maintain a soft simmer. Cook for an additional 5 to 10 minutes until the vegetables and kale are softened to your preference, stirring occasionally.
  5. Season and serve: Remove the skillet from heat, then season the curry with tamari or soy sauce and rice vinegar or lime juice. Add salt as needed (about ¼ teaspoon as a starting point). Adjust the seasoning by adding an extra ½ teaspoon tamari for more umami or ½ teaspoon rice vinegar for more acidity, if desired. Serve the curry over the prepared rice and garnish with chopped fresh cilantro or basil and a sprinkle of red pepper flakes. Offer sriracha or chili garlic sauce on the side for those who desire extra heat.

Notes

  • Use brown jasmine rice or long-grain brown rice for nutty flavor and texture.
  • Adjust the amount of red curry paste for desired spice level.
  • If you prefer a creamier curry, use full-fat coconut milk.
  • Kale can be substituted with spinach or Swiss chard if preferred.
  • For gluten-free option, ensure tamari soy sauce is gluten-free.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on stovetop or microwave.
  • Serve with extra cilantro, fresh lime wedges, or crushed peanuts for added texture and flavor.

Find it online: https://recipethrive.com/thai-red-curry-with-vegetables-recipe/