Anyone else up for some Thai food tonight? When my taste buds are calling for something hot and spicy, I often turn to Thai food. Just the other day I shared my favorite homemade Thai spice blend. So are you ready for the Thai red curry recipe.

As with most Asian cuisine you can expect a lot of fresh ingredients. Preparation time is just 10 minutes and cook time is only 30 minutes. I also like that you can use whatever vegetables you have available or you prefer. Also if you are vegan, then you are in luck!

Thai Red Curry With Vegetables — Photo credit: cookieandkate.com

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Here’s What You’ll Need:

brown jasmine and long grain rice
coconut or olive oil
white onion
salt
fresh ginger
garlic
red bell pepper
yellow, orange or green pepper
carrots
thai red curry paste
coconut milk
water
kale
brown sugar
tamari or soy sauce
rice vinegar or fresh lime juice
large pot
large skillet
fresh basil (optional)
cilantro (optional)
red pepper flakes (optional)
sriracha (optional)
chili garlic sauce (optional)

We start by making the rice in the pot, should take about 30 minutes. The rice is then drained and returned to the pot. Leave the rice to cool for at least 10 minutes. When it is time to serve the rice, don’t forget to season it with salt and also to fluff it up using a fork.

Warm the skillet over medium heat and then add oil. The onion goes in next with some salt, saute for about 5 minutes until soft. Add the ginger and garlic, stir and fry for about 30 seconds. The bell peppers and carrots are next, fry for 3 to 5 minutes. Then add the curry paste and cook for an additional 2 minutes.

Kale, sugar, coconut milk and water are added next, then allowed to simmer for about 10 minutes. Remove from the heat and season with tamari and rice vinegar to your liking. Serve the curry over the rice and garnish with the cilantro or the red pepper flakes. Sriracha or chili garlic will give a the curry an extra punch, if you like it really hot.

You can follow step by step instructions on the Cookie And Katie blog, here…