The red Thai curry recipe is incredibly simple to prepare at home. It’s far more flavorful and healthier than takeout. If you want a more traditional Thai curry, swap out the vegetables and leave out the kale. This dish is suitable for vegetarians, vegans, and gluten-free individuals. There are 4 servings in this recipe.
Veggie Curry Recipe – Ingredients
- 1 1/4 cup washed brown jasmine or long-grain brown rice
- 2 teaspoons Thai red curry paste
- 1 little chopped white onion
- 1 tsp salt, plus more to taste
- 1 tablespoon fresh ginger, finely grated
- 2 garlic cloves, crushed or minced
- 1 red bell pepper, thinly sliced into 2-inch strips
- 1 bell pepper, yellow, orange, or green, split into thin 2-inch long strips
- 3 carrots, peeled and sliced into 14-inch thick rounds on the diagonal (about 1 cup)
- 14 ounces regular coconut milk
- 1 tbsp. olive oil or coconut oil
- 2 teaspoons Thai red curry paste
- 12 cups of water
- 12 cup thinly sliced kale, preferably Tuscan/lacinato/dinosaur variety (tough ribs removed first)
- 1.5 tsp coconut sugar, turbinado sugar (raw), or brown sugar
- One tablespoon soy sauce or tamari
- Two tablespoons rice vinegar or lime juice
- Garnishes/sides- Optional red pepper flakes, sriracha or chili garlic sauce, and a handful of chopped fresh basil or cilantro
Instructions
To prepare the rice, bring a big pot of water to a boil. Continue to boil for 30 minutes after adding the rinsed rice, decreasing heat as needed to prevent overflow. Drain the rice, return it to the pot and cover it with a lid. Let the rice sit for at least 10 minutes before serving. Season the rice with salt and fluff it with a fork just before serving.
Warm a large skillet with deep sides over medium heat for the curry. Add the oil once it’s heated. Stir frequently until the onion is soft and transparent, and then cook the ginger and garlic for 30 seconds until fragrant, about 5 minutes.
After you’ve added the carrots and bell peppers, cook for another 3 to 5 minutes, stirring frequently, until they are fork-tender. Finally, add the curry paste and simmer for 2 minutes, stirring often.
Stir in coconut milk, water, kale, and sugar until everything is well combined. Stir the mixture over medium heat until it simmers. Reduce heat to maintain a medium simmer and cook, stirring periodically, until the peppers, carrots, and kale have softened to your preference, about 5 to 10 minutes.
Conclusion
Season with tamari and rice vinegar after removing the pot from the heat. To taste, season with salt. Add 12 teaspoons more tamari or 12 teaspoons more rice vinegar if the curry needs a little more punch, or 12 teaspoons more rice vinegar if the curry needs more acidity. As a garnish, you can add a pinch of red pepper flakes, chopped cilantro, and/or some red pepper flakes to the rice and curry before serving. Serve with sriracha or chili garlic sauce on the side if you like your curries spicy.
