Discovering Thai Cuisine
My Favorite is Thai Red Curry with Veggies and I first discovered Thai cuisine during a trip to Bangkok. The vibrant city, filled with tantalizing aromas and bustling street food markets, introduced me to a world of flavors I had never experienced before. Among the many dishes I tried, Thai Red Curry with Veggies stood out the most. The combination of creamy coconut milk, aromatic spices, and fresh vegetables created a perfect harmony of taste and texture. I knew I had to recreate this delightful dish at home, bringing a piece of Thailand to my own kitchen.
Experimenting in My Kitchen
Back home, I set out to perfect my own version of Thai Red Curry with Vegetables. I started by gathering all the necessary ingredients: coconut oil, fresh ginger, garlic, bell peppers, carrots, and kale. The key ingredient, of course, was the Thai red curry paste, which added an authentic depth of flavor to the dish. As I cooked, the kitchen filled with the wonderful scent of spices and coconut, transporting me back to the streets of Bangkok. It was a comforting reminder of my adventure and the rich culinary culture I had fallen in love with.
A Family Favorite
Once I had perfected the recipe, it quickly became a family favorite. We would gather around the table, each of us eagerly waiting to dig into the steaming bowls of curry. The dish was not only delicious but also healthy and versatile. I loved that I could customize it with different vegetables and even add tofu or chickpeas for extra protein. The vibrant colors and rich flavors made every meal feel special, whether it was a busy weeknight dinner or a relaxed weekend gathering with friends.
Sharing the Joy
Sharing my Thai Red Curry with Vegetables with friends and family brought me immense joy. Watching their faces light up with each bite, knowing I had successfully brought a taste of Thailand into their lives, was incredibly satisfying. It became more than just a meal; it was a story of discovery, experimentation, and the joy of cooking. Every time I made it, I was reminded of my adventure in Bangkok and the wonderful memories associated with that trip. It’s amazing how food can connect us to different places and cultures, creating lasting memories with every delicious bite.
Table of Contents
Chef’s Notes-Thai Red Curry with Veggies
- Make sure to have all your vegetables prepped and ready before you start cooking. This will make the process smoother and more efficient.
- Keep an eye on the heat while cooking the vegetables and curry paste. Too high heat can burn the ingredients and affect the flavor.
- Different brands of Thai red curry paste vary in spiciness. Start with the recommended amount and add more to taste.
- Use full-fat coconut milk for a richer, creamier curry. If you prefer a lighter version, you can use light coconut milk, but it will affect the texture.
- Tuscan kale (also known as lacinato or dinosaur kale) is preferable because of its tender texture and mild flavor, but you can use any variety of kale or even spinach as a substitute.
- Feel free to add your favorite vegetables or proteins like tofu, chickpeas, or chicken. Just make sure to adjust the cooking time accordingly.
- Taste the curry before serving and adjust the seasoning with tamari, rice vinegar, or a bit of lime juice to balance the flavors.
- Serve the curry over rice immediately to enjoy the best flavor and texture. The rice will soak up the curry sauce beautifully.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Thai Red Curry with Veggies
Dive into the flavors of Thailand with this easy Thai Red Curry with Vegetables! It’s a delightful mix of vibrant veggies and creamy coconut milk, perfect for a cozy dinner. This dish is not only delicious but also healthier than takeout. Customize it with your favorite vegetables and enjoy a restaurant-quality meal at home. Perfect for weeknight dinners or impressing guests!
4
servings10
minutes30
minutes350
kcal10
minutes50
minutesKeep the screen of your device on
Ingredients
- Rice
1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
- Curry
1 tablespoon coconut oil or olive oil
1 small white onion, finely chopped (about 1 cup)
Pinch salt, more to taste
1 tablespoon freshly grated ginger (about a 1-inch piece)
2 cloves garlic, minced or pressed
1 red bell pepper, thinly sliced into 2-inch strips
1 yellow bell pepper or green bell pepper, thinly sliced into 2-inch strips
3 medium carrots, peeled and sliced into ¼-inch rounds (about 1 cup)
2 tablespoons Thai red curry paste
1 can full-fat coconut milk (14 ounces)
½ cup water
1 ½ cups thinly sliced kale (remove tough ribs), preferably Tuscan/lacinato/dinosaur variety
1 ½ teaspoons coconut sugar or brown sugar
1 tablespoon tamari or soy sauce
2 teaspoons rice vinegar or fresh lime juice
- Garnishes/Sides
Handful chopped fresh basil or cilantro
Optional red pepper flakes
Optional sriracha or chili garlic sauce
Directions
- Cooking the Rice: Bring a large pot of water to a boil. Add the rinsed rice and continue boiling for about 30 minutes. Reduce heat as necessary 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 before serving. Season with salt and fluff with a fork.
- Preparing the Curry Base: Heat a large skillet over medium heat and add the oil. Once hot, add the chopped onion and a pinch of salt. Cook until the onion is soft and translucent, about 5 minutes. Add the grated ginger and minced garlic to the skillet. Stir continuously until fragrant, about 30 seconds.
- Cooking the Vegetables: Add the sliced bell peppers and carrots to the skillet. Cook until the bell peppers are tender but still crisp, about 3 to 5 minutes. Stir in the Thai red curry paste and cook for another 2 minutes to release its flavors.
- Simmering the Curry: Pour in the coconut milk and water. Add the sliced kale and coconut sugar. Stir well to combine. Bring the mixture to a simmer over medium heat. Reduce heat as needed to maintain a gentle simmer and cook until the vegetables are tender to your liking, about 5 to 10 minutes.
- Serving: Divide the cooked rice into bowls and ladle the curry over it. Garnish with chopped fresh basil or cilantro and a sprinkle of red pepper flakes if you like it spicy. Serve with sriracha or chili garlic sauce on the side for an extra kick.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 16g
- Saturated Fat: 12g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 500mg
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 8g
- Protein: 6g
- Vitamin A: 120IU
- Vitamin C: 150mg
- Calcium: 10mg
- Iron: 15mg
FAQ-Thai Red Curry with Veggies
Can I use a different type of curry paste?
Yes, you can use yellow or green curry paste instead of red curry paste. Keep in mind that the flavor profile and spiciness will change, so adjust the amount according to your taste preferences.
Can I make this curry ahead of time?
Yes, you can prepare the curry in advance and store it in the refrigerator for up to 3 days. Reheat gently on the stove before serving. The flavors often deepen and improve after sitting for a day.
Is this curry freezer-friendly?
Yes, you can freeze the curry (without the rice) in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove. The texture of the vegetables may change slightly after freezing.
How can I make this dish spicier?
To increase the spiciness, add more Thai red curry paste or include fresh chili peppers when cooking the vegetables. You can also serve it with sriracha or chili garlic sauce on the side.
Can I use a different type of rice?
Absolutely! You can substitute brown jasmine rice with white jasmine rice, basmati rice, or even cauliflower rice for a low-carb option. Adjust the cooking time accordingly based on the type of rice you use.
