Thai Red Curry with Vegetables

This healthy, vegetarian Thai red curry recipe is super easy to make and packed with vegetables like bell peppers, kale, and carrots. Change up the vegetables to whatever you have on hand. This recipe is also vegan and gluten free for all to enjoy. Recipe yields 4 servings.


1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
1 tablespoon oil
1 white onion, diced
Pinch of salt, more to taste
2 cloves garlic, diced
2 red, yellow or orange bell pepper, diced
4 carrots, diced
2 tablespoons (1 pouch) RawSpiceBar's Thai Red Curry Paste
1 can (14 ounces) coconut milk
½ cup water
1 ½ cups kale, diced
1 ½ teaspoons brown sugar
1 lime, juice
Cilantro, sriracha, rice vinegar, to garnish (optional)


1. Cook brown rice as per directions.
2. In large skillet, add oil. Add onions and stir until golden, 3-5 minutes. Add garlic, another 2-3 minutes. Add veggies and cook 3-4 minutes. Then add curry paste and salt to taste, another 2-3 minutes.
2. Add coconut milk, kale, water, sugar and lime over medium high heat and bring to a simmer. Reduce heat to a gentle simmer and cook until vegetables are cooked through, 5-10 minutes. Stir in rice vinegar (optional) and cook another minute. 
3. Season to taste and garnish and serve in bowls over brown rice. Enjoy!

Global, Salt Free Spices.

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