30-Minute Thai Red Curry with Vegetables

This easy Thai Red Curry recipe with vegetables is ready in just 30 minutes on the stovetop. Play around with your favorite veggies, and even add tofu if you’d like!

The other month I was back in Lancaster, PA, visiting old friends. One of my favorite restaurants we’d order from when hanging out was a place called Cafe East. They had a huge menu, with all kind of amazing Asian and Thai dishes.

It’s where I first fell in love with Thai red curry. Up until that point, I probably didn’t even know you could make it at home.

In my early to mid-twenties I was still learning all about cooking from scratch, opening my mind to new flavors, and trying various cuisines for the first time.

Sometimes the biggest thing you can do is open your mind to trying new things.

Easy Thai Red Vegetable Curry

I honestly didn’t even know what curry was until I was studying abroad in Australia, and this (food) sheltered small-town girl was introduced to all KINDS of cuisine.

Though I was still reluctant to try many new foods for fear of not liking them. Not to mention sitting around a bunch of people I really didn’t know all that well, watching them, watching me, pick at my plate.

You know what I mean?

Well fast forward years later and thank goodness my attitude towards new foods changed – life would be so boring without the wonderful flavors or red curry!

This Red Curry recipe is so easy and can be easily customized using the vegetables of your liking.

Ingredients needed for a Red Thai Curry recipe with vegetables

• ghee or coconut oil
• onion
• garlic
• bell peppers
• snow peas (or sugar snap peas)
• lacinato kale
• canned coconut milk
• almond or cashew milk
• red curry paste
• salt
• cayenne
• rice or quinoa, for serving
• cilantro, for garnishing

Not to mention it’s easy, quick and ready in about 30 minutes from start to finish!

How to Make Vegetarian Thai Red Curry

1. Chop all the veggies.
2. In a pot or skillet, add in ghee or coconut oil, minced garlic and diced onion. Stir frequently for about 2 minutes.
3. Add bell peppers, peas, and sliced kale; stir until mixed then gently pour in canned coconut milk and unsweetened almond or cashew milk. Add in red Thai curry paste, turmeric, salt, and cayenne. Gently stir until evenly combined. Allow mixture to come to a simmer, then simmer on low for 10-15 minutes.
4. While pot is simmering make rice (or quinoa), according to package instructions.
5. Transfer rice into serving bowls. Use large serving spoon to serve red curry into bowls, garnish with cilantro if desired.
6. Enjoy!

This dish is so simple but full of flavor!

Questions about this red curry recipe?

• Can I use different vegetables? – YES you can use carrots, cauliflower, pretty much whatever you’d like! The cook time will depend on when the vegetables have softened.
• Can I use Green Curry paste? – You could, but the flavors of the dishes would change entirely. I wouldn’t necessarily recommend it here.
• Can I add tofu or chicken if not vegetarian? YES. I have a Chicken Curry recipe here you can use. If adding tofu, cook tofu first then add in the last 5 minutes of simmering.
• Can this be reheated? – YES. Just reheat in microwave or stovetop. Makes great meal prep/leftovers.
• How long will this recipe keep? – Enjoy within 3-4 days for best flavor and textures.

I hope you enjoy!

Have you made this recipe?

Don’t forget to comment and review below! I love hearing from you and it helps others learn more about the recipe too. Xx Ashley

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How to Make…

Thai Red Curry with Vegetables

A flavorful, easy vegetarian dish everyone will love. This Thai Red Curry with vegetables only takes about 30 minutes on the stovetop.  Serve with brown rice or quinoa for a healthy dinner recipe. Play around with your favorite vegetables. Vegan friendly and gluten-free recipe.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

• Yield: 6 servings 1x
• Scale: 1x2x3x

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Ingredients

• 1/2 TBS ghee or coconut oil
• 1/2 TBS 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 ounce package snow peas (or sugar snap peas)
• 1 ½ cups thinly sliced lacinato kale 
• 1 13.5oz canned coconut milk (full-fat is best but lite also works)
• 1 cup unsweetened almond or cashew milk
• 3 TBS red curry paste
• 1/2 tsp turmeric
• 1/4 tsp pink salt
• 1/8 tsp cayenne, or to taste
• brown rice or quinoa for serving
• cilantro for garnish

Instructions

• In a large pot on medium heat, add in ghee or coconut oil, minced garlic and diced onion. Stir frequently for about 2 minutes
• Add bell peppers, peas, and sliced kale; stir until mixed then gently pour in canned coconut milk and unsweetened almond or cashew milk. Then add curry paste, turmeric, salt, and cayenne. Gently stir until evenly combined. Allow mixture to come to a simmer on medium-high heat, then simmer on low for 10-15 minutes, until vegetables have softened.
• While pot is simmering make rice (or quinoa), according to package instructions.
• Transfer rice into serving bowls. Use large serving spoon to serve red curry into bowls, garnish with cilantro if desired. Enjoy!

Recipes Notes:

Feel free to add cooked tofu to this recipe as well. Make sure the tofu is cooked first, then stir in during the last 5 minutes of simmering.

Full-fat coconut milk will yield the best creamy texture for this recipe.

Nutrition Information:

• Serving Size: 1/4th without rice
• Calories: 99
• Sugar: 11
• Sodium: 400mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 11g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 1mg

Category: entree Method: stovetop Cuisine: Thai-Inspired
Keywords: vegetable curry, red thai with vegetables, red thai curry recipe
Author: Ashley @ Fit Mitten Kitchen

photography by: Roberta Dall’Alba

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