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Adapted from Cookie & Kate

This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy.

Servings: 4

Total Time: 40 Minutes

red thai curry with vegetables


  • 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 tablespoon Sahara Foods ground ginger
  • 1 teaspoon Sahara Foods crushed garlic
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow, orange or green bell pepper, sliced into thin strips
    • 3 carrots, peeled and sliced on the diagonal into 5mm thick rounds (about 1 cup)
    • 2 tablespoons Sahara Foods red chilli paste
    • 1 can regular coconut milk
    • ½ cup water
    • 1 ½ cups packed thinly sliced kale (tough ribs removed first)
    • 1 ½ teaspoons coconut sugar or brown sugar
    • 1 tablespoon soy sauce
    • 2 teaspoons Sahara Foods lemon juice
    • Handful of chopped fresh basil or cilantro, optional red pepper flakes for garnish


  1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.

2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.

3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.

5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

The above recipe was taken from:

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