Thai Red Curry with Vegetables

This Thai Red Curry with Vegetables is a deliciously creamy, vibrant, and flavorful dish that’s perfect for a quick and satisfying weeknight dinner. Packed with colorful bell peppers, snow peas, and kale, and seasoned with aromatic spices and rich coconut milk, it’s a comforting, vegan, gluten-free, and easily customizable recipe. Ready in just 30 minutes, it’s the perfect meal for anyone craving a light yet hearty curry!

Why You’ll Love This Recipe

This Thai Red Curry with Vegetables is a beautiful combination of creamy coconut milk, spicy red curry paste, and a variety of fresh vegetables. The curry is flavorful but not overwhelming, and the vibrant colors make it an eye-catching dish. It’s quick to make, and with options for added protein or more veggies, it’s customizable to suit your preferences. Plus, it’s vegan, gluten-free, and naturally dairy-free—ideal for almost any diet!

Ingredients

• 1/2 tbsp ghee or coconut oil

• 1/2 tbsp minced garlic

• 1/2 medium sweet onion, diced

• 1 medium red bell pepper, sliced (about 1 cup)

• 1 medium orange bell pepper, sliced (about 1 cup)

• 10 oz package snow peas or sugar snap peas

• 1 1/2 cups thinly sliced lacinato kale

• 1 (13.5 oz) can coconut milk (full-fat is best, but lite works too)

• 1 cup unsweetened almond or cashew milk

• 3 tbsp red curry paste

• 1/2 tsp turmeric

• 1/4 tsp fine sea salt

• 1/8 tsp cayenne (or to taste)

For Serving:

• Brown rice, quinoa, or your favorite grain or riced vegetable

• Cilantro for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook down the vegetables:

1. In a large pot over medium heat, add the ghee or coconut oil, minced garlic, and diced onion. Stir frequently for about 2 minutes until softened.

2. Add the sliced bell peppers, peas, and kale, and stir until everything is mixed well. Cook for about 5 minutes, allowing the vegetables to soften slightly.

Add liquids, seasonings, and simmer:

3. Pour in the coconut milk and cashew milk, then add the red curry paste, turmeric, salt, and cayenne. Stir gently to combine.

4. Let the mixture come to a simmer on medium-high heat, then lower the heat and simmer for 10–15 minutes, until the vegetables are tender and the flavors have melded together.

Make grains:

5. While the curry is simmering, prepare your rice, quinoa, or any grain of choice according to the package instructions.

Serve:

6. Spoon the cooked rice or grains into serving bowls. Use a large spoon to serve the red curry over the rice.

7. Garnish with fresh cilantro, if desired. Serve immediately and enjoy!

Servings and Timing

• Servings: 6 servings

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Add Protein: Stir in cooked tofu during the last 5 minutes of simmering for extra protein and heartiness.

• Different Veggies: Swap or add other vegetables like zucchini, carrots, or eggplant for variety.

• More Spice: Adjust the cayenne or add fresh chili peppers for a spicier version if you like more heat.

Storage & Reheating Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheating: Reheat in a saucepan over medium heat, adding a splash of water or almond milk to loosen the curry if needed.

FAQs

1. Can I use other vegetables in this curry?

Yes! You can add vegetables like zucchini, carrots, sweet potatoes, or eggplant. Feel free to mix and match based on what you have on hand.

2. Can I add protein to this curry?

Yes, tofu, tempeh, or even chickpeas would make a great addition to this curry for extra protein. Add tofu toward the end of cooking to heat through.

3. How can I make this curry spicier?

If you prefer a spicier curry, you can increase the cayenne pepper or add fresh chilies. Adjust to your preferred spice level.

4. Can I use a different milk instead of almond or cashew milk?

Yes, you can use any non-dairy milk, such as coconut milk (though you might want to reduce the amount to avoid overpowering coconut flavor) or soy milk.

5. Can I make this curry ahead of time?

Yes, this curry can be made ahead and stored in the fridge for up to 4 days. The flavors will continue to meld and may even taste better the next day!

6. Is this dish gluten-free?

Yes, this dish is naturally gluten-free. Just be sure to use gluten-free soy sauce (if you add soy sauce) and gluten-free grains like rice or quinoa.

7. Can I use fresh kale instead of lacinato kale?

Yes, you can substitute regular kale for lacinato kale (also called dinosaur kale) in this recipe.

8. How do I make this recipe richer?

For a richer curry, you can use full-fat coconut milk instead of lite coconut milk, or add extra coconut cream.

9. Can I freeze leftovers?

Yes, you can freeze the curry for up to 1-2 months. To reheat, thaw overnight in the fridge and reheat gently on the stove with a bit of water or milk to bring it back to the right consistency.

10. What can I serve this curry with besides rice or quinoa?

This curry pairs well with cauliflower rice, steamed broccoli, or even naan bread for dipping.

Conclusion

This Thai Red Curry with Vegetables is a flavorful, quick, and healthy dish that’s sure to become a weeknight favorite. With its creamy, spicy sauce and hearty vegetables, it’s a filling and satisfying meal that’s also vegan and gluten-free. Customizable with your favorite veggies or protein, this curry is a delicious and vibrant addition to your recipe collection!

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