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Easy Thai Red Curry Recipe

It took me almost 12 years to get a curry recipe on my blog, but better late than never, right? Once the weather cools down, I start craving curry like crazy. But lots of takeout curries leave me feeling less than great. This version is loaded with veggies and flavor and also doesn’t leave me with indigestion!

With Thomas taking up most of my time these days, this recipe has been dusted off and well used during this season of my life since it makes so much! I can freeze half of it for quick lunches or dinners during the week for Tommy and me. This recipe also makes a great recipe for hosting since it can easily be tweaked to please vegetarian, vegan, or meat-loving friends. This curry is easy and quick to make. Once you’ve chopped all the veggies, then it’s a breeze to pull together.

Enough about how awesome this curry recipe is. Let’s get to making it, shall we?

Easy Thai Red Curry Recipe

Easy Thai Red Curry Recipe

Ingredients

You can adjust almost everything in this curry for your own preference!

  • 2 cans full-fat coconut milk (Trader Joe’s has a really creamy and delicious coconut milk)
  • 1 box of vegetable broth (4 cups are in one box. You can also use 4 bouillon cubes to 4 cups of water)
  • 2 jars (4oz each) red Thai curry paste (Other types of curry paste work too. I always have a few packets of Mike’s Organic Curry Paste from Thrive Market on hand)
  • 2 cans chickpeas (drained and rinsed)
  • 2 red bell peppers
  • 1 yellow onion
  • 4-8 tablespoons minced garlic (a Trader Joe’s must-have!) – I love garlic in curry, but reduce this if you don’t love it!
  • 1-2 jalapeño (if you like the spice)
  • 1 yellow squash
  • 1 zucchini
  • 8 oz sliced mushrooms
  • Kale or spinach (however much or little you want to add in for extra greens)
  • For serving: rice, rice noodles, or ramen noodles (ditch the seasoning packet)

Instructions

Step 1

Chop up all veggies. I like to do this ahead of time, so I don’t have to worry about it when I’m trying to pull dinner together quickly.

Step 2

Sauté onion on medium heat until translucent (about 2-5 minutes) in the largest pot you’ve got. I prefer a neutral oil, like avocado oil. 

Step 3

Add garlic and any remaining fresh veggies to the pot and cook down to your desired consistency. I like some crunch in my curry, so I don’t let them cook too long. Plus, they always cook more once the liquid is added. 

Step 4

Add both jars of curry paste and stir everything together thoroughly, so they really get to know each other.

Step 5

Add in chickpeas and stir to let them get acquainted, too. 

Step 6 

Add the remaining liquids (coconut milk and vegetable broth). 

Step 7

Bring this to a boil and then immediately back it down to a simmer

Step 8

Cover and let simmer for 15 minutes. This is also the step where you can add your rice to your rice cooker or start cooking your rice noodles.

Step 9

When you have about 5 minutes until “dinner is served,” add in your chopped up kale or spinach (or both) and then let them wilt down in the pot.

Step 10

Dish your rice or noodles into a bowl. Pour curry on top.

Easy Thai Red Curry Recipe

Thai Curry ingredients

Easy Thai Red Curry Recipe

Curry Variations

Vegetable Broth

A fun thing to do, if you have time, is to make your own vegetable broth! Just keep the scraps and ends of all the vegetables you used for this curry recipe (or any other recipe) and boil them in water. 

You can use celery ends, heads of garlic, aging carrots, even that slimy parsley you forgot about at the bottom of your vegetable drawer. No chopping or peeling necessary; use any and every part that’s available! 

Vegetables

There are very few vegetables that WON’T work in a curry, so feel free to use whichever vegetables sound good to you or whatever vegetables you have handy! 

Rice or Noodle

I always had curry with rice, but my friend who gave me this recipe served it with ramen noodles and I LOVED it. So, try a new option if your mood varies! 

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Easy Thai Red Curry Recipe

Easy Thai Red Curry Recipe

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  • Author: Teri from A Foodie Stays Fit

Ingredients

Scale
  • 2 tablespoons avocado oil
  • 1 yellow onion
  • 2 red bell peppers
  • 48 tablespoons minced garlic, to taste
  • 12 jalapeño, optional
  • 1 yellow squash
  • 1 zucchini
  • 8 oz sliced mushrooms
  • 2 jars red curry paste (4 oz each)
  • 2 cans chickpeas, drained and rinsed
  • 2 cans coconut milk 
  • 4 cups of vegetable broth 
  • Kale or spinach (however much or little you want to add in for extra greens)
  • For serving: cooked rice, rice noodles, or ramen noodles (ditch the seasoning packet)

Instructions

  1. Chop up all veggies into 1″ pieces.
  2. In a large pot, heat the avocado oil over medium heat and add the onion. Sauté until translucent (about 2-5 minutes).
  3. Add garlic and any remaining fresh veggies to the pot and cook down to your desired consistency, 4-8 minutes for a little crunch. Longer for softer vegetables.
  4. Add both jars of curry paste and stir well.
  5. Add in chickpeas and stir.
  6. Add the coconut milk and vegetable broth.
  7. Bring this to a boil over high heat and then immediately back it down to a simmer.
  8. Cover and let simmer for 15 minutes. This is also the step where you can add your rice to your rice cooker or start cooking your rice or ramen noodles in a separate pot.
  9. When you have about 5 minutes until “dinner is served,” add in your chopped up kale or spinach (or both) and let them wilt down in the pot.
  10. Dish your rice or noodles into a bowl. Pour curry on top. Serve warm!

Notes

This recipe makes a TON of curry, so plan to freeze some, or cut the recipe in half.

 

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