Coconut Thai Red Curry with Vegetables and Rice

Name: Coconut Thai Red Curry with Vegetables and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 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 finely grated fresh ginger (about a 1-inch nub of ginger); 2 cloves garlic, pressed or minced; 1 red bell pepper, sliced into thin 2-inch long strips; 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips; 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup); 2 tablespoons Thai red curry paste*; 1 can (14 ounces) regular coconut milk**; ½ cup water; 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety; 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar; 1 tablespoon tamari or soy sauce***; 2 teaspoons rice vinegar or fresh lime juice; Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

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Weeknights call for meals that come together without fuss, and this fragrant coconut curry delivers exactly that. Colorful peppers, sweet carrots, and tender kale simmer together in a creamy red curry broth, spooned over fluffy brown rice for a comforting bowl your family will look forward to again and again.

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Camila @camilacooks

Coconut Thai Red Curry with Vegetables and Rice

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01 The Story Behind This Dish 02 Recipe Card 03 Ingredients 04 Directions 05 Notes & Tips 06 Nutrition Facts 07 Community Photos 08 Reviews 09 Related Recipes

Recipe Story

The Story Behind This Dish

A little note from the kitchen.

This Thai Red Curry with Vegetables brings together the warmth of ginger and garlic, the gentle heat of red curry paste, and the richness of coconut milk into one irresistible sauce. Every spoonful balances savory, slightly sweet, and just enough spice, making it the kind of dish you'll want to make again and again.

Crisp-tender bell peppers and carrots hold their bite, while soft ribbons of kale melt into the silky coconut broth. Simmered with Thai red curry paste, tamari, and a touch of rice vinegar, the sauce turns thick, glossy, and deeply flavorful, coating every vegetable and pooling into the fluffy brown rice underneath.

It's an easy one to reach for on busy weeknights when you want something warm and satisfying without a long ingredient list or complicated technique. Whether you're feeding picky eaters, using up vegetables in the fridge, or simply craving a cozy bowl of curry, this recipe fits right into regular family dinner rotation.

Coconut Thai Red Curry with Vegetables and Rice

COURSE: Main Course DIFFICULTY: Easy

PREP TIME 15 mins

COOK TIME 30 mins

TOTAL TIME 45 mins

SERVINGS 1 people

Directions

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1 Get a large pot of water going over high heat, and once it reaches a rolling boil, stir in the rinsed rice. Let it cook uncovered for about 30 minutes, turning the heat down a bit if the pot starts to bubble over.

2 Take the pot off the heat, drain the rice well, and tip it back into the empty pot. Pop the lid on and let it sit undisturbed for at least 10 minutes while you finish the curry — right before serving, stir in a little salt and fluff everything up with a fork.

3 While the rice cooks, set a large, deep skillet over medium heat. Once it's warmed up, swirl in the coconut oil, then scatter in the chopped onion along with a pinch of salt. Let it cook for around 5 minutes, stirring fairly often, until the onion turns soft and slightly see-through.

4 Stir in the grated ginger and garlic, keeping things moving constantly in the pan so they don't scorch — about 30 seconds is all they need to turn fragrant.

5 Toss both sliced bell peppers and the carrot rounds into the skillet. Cook for 3 to 5 minutes, stirring every so often, until the peppers have softened enough to pierce easily with a fork.

6 Spoon in the Thai red curry paste and stir it through the vegetables constantly for about 2 minutes, letting it toast slightly and coat everything.

7 Pour in the coconut milk and water, then add the sliced kale and sugar, stirring until everything is well combined. Bring the mixture up to a simmer over medium heat, then dial the heat back as needed to keep it at a gentle bubble. Let it cook for 5 to 10 minutes, stirring now and then, until the peppers, carrots, and kale reach the softness you like.

8 Pull the skillet off the heat and stir in the tamari and rice vinegar. Taste and season with salt as needed (a starting point of about ¼ teaspoon works well) — if you'd like more depth, add another ½ teaspoon of tamari, or for extra brightness, another ½ teaspoon of rice vinegar.

9 Spoon the rice into bowls and ladle the curry over top. Finish with a sprinkle of chopped fresh basil or cilantro and, if you like a little heat, a dusting of red pepper flakes. For those who love things extra spicy, set out sriracha or chili garlic sauce on the side.

Chef's Note

Thai red curry paste brands vary quite a bit in heat level, so start with the full amount and taste the sauce before adding extra if you're not sure how spicy yours is.

If your kale isn't holding up well or you don't have any on hand, baby spinach stirred in at the very end works as a softer, quicker-wilting stand-in.

Get the rice going first, then use the 30 minutes it takes to boil to prep and cook the curry — everything should land on the table around the same time.

Leftovers keep well in an airtight container in the refrigerator for a few days; the flavors tend to deepen overnight, so this curry is great for meal prepping.

Taste and adjust the tamari and rice vinegar at the very end rather than earlier in cooking — that's really where the final balance of the sauce comes together.

Nutrition Facts

Serving: 1 serving

Calories: 2040kcal

Protein: 68g

Carbs: 255g

Fat: 85g

Sugar: 34g

Fiber: 17g

Sodium: 1700mg

Cholesterol: 170mg

Potassium: 850mg

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The Story Behind This Dish

Coconut Thai Red Curry with Vegetables and Rice