Enjoy the vibrant flavors of Thai Red Curry, a vegan-friendly dish that’s loved all over the world. Classic Thai Red Curry can be both vegetarian or made with chicken, depending on your preference. Traditionally, it’s made with a base of red curry paste, coconut milk, and vegetables.
What You’ll Find On This Page
In Thailand, it's often prepared with chicken, shrimp, or beef, but a vegetarian or vegan version with tofu or vegetables is just as common. Both variations are considered traditional, and the main ingredients stay the same. You can find more details in the variations section in this post.
It’s perfect for any meal and pairs wonderfully with jasmine rice or your favorite grains. You can also customize it with tofu, chicken, or another protein.
In just 30 minutes, you’ll have a curry with mild spice and a rich, creamy texture. Whether you stick to the classic version or toss in some lentils, chicken, or seafood, it’s a simple and tasty way to enjoy the classic Thai cooking.
Discover More Delicious Thai Recipes:
Ingredients and Substitutions Overview
You can easily find the ingredients for this Thai Red Curry at your local Asian grocery store. If something isn't available, online stores are a great option for picking up any specialized items. Let's see what you will need below.
- Vegetables: Bell peppers, zucchini, and carrots make up the base of the curry. They cook quickly and blend well with the curry’s flavors. You can also add pumpkin, broccoli, or squash for variety and extra texture.
- Red Curry Paste: The main flavor of the dish comes from the red curry paste. Store-bought works fine, but you can enhance it by adding fresh garlic, ginger, or lemongrass when cooking. I'll share a few tips below to help with that.
- Coconut Milk: Coconut milk gives the curry its creamy texture and balances the spices. Full-fat coconut milk gives the best flavor, but reduced-fat can be used if you prefer something lighter. Just remember, the creaminess will be a bit less.
- Basil Leaves: Fresh basil leaves add a burst of aroma and a pop of color. Thai basil has a slight anise flavor, which complements the curry well, but if you can’t find it, regular basil will do the trick too.
- Soy Sauce and Palm Sugar: I’ve used vegan-friendly soy sauce here to keep it plant-based, but you can go with your favorite. Palm sugar adds a subtle sweetness to balance the spice. If you don’t have palm sugar, brown sugar or coconut sugar work well as substitutes. Traditional Thai recipes may use shrimp paste or fish sauce for extra depth, so feel free to adjust depending on your preferences.
How to Make Thai Red Curry at Home?
Let's go ahead and make this Thai Red Curry. I’ve shared a step-by-step guide, along with helpful photos and a video. Follow along, and let's turn these simple ingredients into a flavorful, vegan-friendly delight that everyone will love.
Explore a World of Curry Recipes:
- Thai Yellow Curry
- Thai Green Curry
- Massaman Curry
- Panang Curry
- Coconut Chicken Curry
- Japanese Chicken Curry
- Jamaican Chicken Curry
- Chicken Curry
- Butter Chicken
- Vegetable Korma
- Paneer Tikka Masala
Thai Red Curry With Vegetables
Ingredients
- 1 ½ cup Coconut Milk, unsweetened, use 1 part to sauté the curry paste and 2 parts for the curry
- 3 tbsp Red Curry Paste
- ¼ cup Green Bell Pepper
- ¼ cup Red Bell Pepper
- ¼ cup Yellow Bell Pepper
- ¼ cup Carrot
- ¼ cup Zucchini
- Salt, to taste
- 1 cup Water
- 1 tbsp Soy Sauce
- 1 tsp Brown Sugar, palm sugar is preferred
- ¼ cup Thai Basil Leaves
Instructions
Preparing Thai Red Curry
- Start by pouring ⅓ of coconut milk into a wok over medium heat. Stir continuously to prevent it from burning. You’ll notice the coconut milk will begin to separate and release some oil, which enhances the flavor. Keep stirring until the oil appears. Save the rest of the coconut milk for later.
- Add the red curry paste to the wok and stir it into the coconut milk. Let it cook for about 2 to 3 minutes until the aroma starts to develop.
- Toss in the chopped red, green, and yellow bell peppers, along with the carrots and zucchini. These vegetables add both color and texture. Sprinkle in salt over them and stir well to coat the veggies with the curry paste mixture.
- Pour in the remaining coconut milk (⅔ rd), followed by a cup of water. Stir everything well so that the vegetables are fully covered in the liquid.
- Add soy sauce and palm or brown sugar to balance the flavors. Stir to combine. Taste the sauce and adjust the seasoning if necessary.
- Bring the curry to a gentle simmer. Let the vegetables cook in the coconut milk mixture for about 7 to 10 minutes, until they are tender but still slightly firm. Stir occasionally to keep the curry from sticking to the bottom.
- Lower the heat and let the curry cook gently for another 3 to 5 minutes. Just before finishing, add the Thai basil leaves and stir them in, allowing their fresh aroma to infuse the curry.
- Your flavorful Thai Red Curry with vegetables is ready! Serve it warm with rice or your favorite grains for a complete meal.
Serving
- Enjoy this flavorful Thai Red Curry alongside white rice or your favorite type of rice for a complete and satisfying meal. Be sure to check out our Serving Suggestions section below for more pairing ideas.
Save This Recipe!
We'll email you the post link so you can come back later!
Recipe Video
Chef's Notes and Tips
- Red Curry Paste: For the best flavor, use homemade Thai red curry paste. It's fresher and bolder than store-bought versions. You can check out my recipe linked above if you want to make it yourself.
- Store-Bought Curry Paste: If you’re using store-bought curry paste, it tends to be less intense. To give it a boost, sauté some onions, garlic, and ginger in oil before adding the paste. This extra step deepens the flavor and brings out the essential spices in the paste.
- Coconut Milk vs Coconut Oil: Sautéing the red curry paste in a bit of coconut milk brings out its fragrance. As the oils separate, it deepens the flavor and makes the curry base more aromatic. If you want to use less coconut milk, you can replace it with a little coconut oil in the first step.
- Cooking Vegetables Evenly: Cut your vegetables into similar-sized pieces so they cook at the same rate. Add firmer vegetables, like carrots and squash, earlier, and softer vegetables, like bell peppers or zucchini, later in the cooking process to avoid overcooking.
- Veggie Options: Bell peppers and zucchini are common in Thai curries, but you can swap or add vegetables like squash, broccoli, pumpkin, or even lentils. Squash and pumpkin provide a slightly sweet contrast to the spicy curry, while lentils make it heartier and more filling.
- Controlling the Consistency: If you prefer a thicker curry, you can reduce the amount of water or let the curry simmer uncovered for a little longer. For a thinner, soup-like curry, add a bit more water or coconut milk.
- Avoid Overcooking Basil: Add Thai basil leaves at the end of cooking to preserve their fresh aroma and delicate flavor. Overcooking basil can make it lose its vibrant taste and color.
- Spice Level: This recipe is mildly spiced, but if you prefer more heat, add a few slices of fresh red chili while sautéing. You can also sprinkle in some crushed red pepper flakes while cooking to give the whole dish an extra kick.
- Vegan-Friendly: The version I’ve shared is completely plant-based, making it great for a vegan meal. If you want more protein, you can add tofu, tempeh, or chickpeas. For more variations including non-vegan options, check out the variations section below for more details.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Variations of Thai Red Curry
Even though this curry is vegan-friendly, feel free to explore the variations below if you're interested in a different version. It only requires slight tweaks to the original recipe above.
Chicken Red Curry
After sautéing the red curry paste, add in raw chicken pieces and stir them around to coat them with the paste. Let the chicken cook through before adding the veggies, remaining coconut milk, and water, allowing it to absorb all the curry flavors.
Shrimp Red Curry
If you prefer seafood, shrimp or prawns are a great choice. Add them after the curry has simmered for a few minutes, as they cook quickly. You can also substitute with firm fish like salmon or cod for a different seafood flavor.
Lentil Red Curry
Lentils are a great source of plant-based protein, and red lentils add a creamy, rich texture to this curry. After sautéing your vegetables as described in the original recipe, stir in 2-3 tablespoons of tomato paste. Then, add well-rinsed red lentils to the pan, followed by water or broth, and let everything simmer until the lentils are tender.
To finish, add the coconut milk, soy sauce, and brown sugar. Let it simmer for another 5 minutes to blend the flavors. Garnish with Thai basil leaves for a fresh and fragrant touch.
Note: Red lentils cook quickly and blend into the curry, creating a thick, hearty base. If you prefer more texture, green or brown lentils hold their shape better and add a nice bite to the dish.
Pumpkin Addition
Adding pumpkin gives your curry a sweet and nutty flavor that complements both vegetable and chicken curries. You can use fresh or canned pumpkin. If using fresh, add it early so it has time to cook down and soften.
Serving Suggestions
This Thai Red Curry pairs perfectly with jasmine rice, white rice, brown rice, or coconut rice, making for a complete and satisfying meal. You can also add your favorite side dishes to complement the mild spice of the curry and create a balanced meal.
Storage Suggestions
Thai Red Curry tastes best when it's warm, but it gets even more flavorful the next day. If you have leftovers, store them in an airtight container in the fridge, and they’ll stay fresh for 3-4 days. When you're ready to eat, just heat it on the stove or in the microwave. It’ll still taste great, maybe even better!
Leave a Review