I’ve thought about Thai Red Curry for a while now. I don’t go out for Thai food because of all the sugar, the fact that many spots use oils that don’t agree with my health,, and the gluten factor. For some reason, it’s just taken me a while to get around to creating my own.
While we were in Hawaii, we were staying in this sweet little cottage that had the most incredible garden. In addition to the abundance of fruit trees (cacao, papaya, oranges, limes and lemons), there was also a seriously fantastic herb garden. We’re talking lemongrass, green onions, kaffir lime and even hot peppers. Combine that with the coconuts that were falling daily in the funky windy weather we had, it’s almost as if the planet was saying “Hey Meghan, it’s time to make that Thai Red Curry – here is everything you need to do it.”
So I did and it was unbelievably delicious. I had the time to do the whole thing from scratch and it was total perfection.
I wanted to bring these amazing flavours to you but in a simplified way. I have made this a couple of times since we returned home and it has remained an all-time favourite, with just the right amount of kick, tang, spice, sweetness and most perfect feeling of satiation.
I love a hearty one pot meal that truly satisfies and nourishes at the same time. This version also allows you to add the vegetables you love most (or have on hand), add the amount of spice you want (or don’t want), customize the protein (both organic tofu and chicken work well), and even enjoy it as a thicker dish over rice or as a rich and warming soup.
Easy Thai Red Curry Over Rice
This was the first version I did. The main difference between this one and the soup pictured below is that I used only two cups (one organic can) of coconut milk here. Where in the soup, I used four cups.
Easy Thai Red Curry Soup
As I am not big on eating a lot of grains these days, and I personally loved the soup a little more. It’s completely a personal preference thing.
You can make your own red curry paste for this if you want, but I am very happy with the ready-made one that comes in a glass jar from Thai Kitchen. It’s not organic, but is gluten-free and delicious. Though I rarely take short cuts with my cooking, this one I’d recommend.
There Are Actual Nutrition Studies on Red Curry Paste
I have said it before and I’ll say it again, you can find research to prove whatever you’d like to prove. We know ginger is good for us, and we know that hot foods have their own unique set of health benefits. I don’t think anyone doubts that a fresh Thai Red Curry is good for you, but I didn’t expect there to actually be a study on the benefits of Thai Red Curry paste – yet there is.
A study tested the anti-inflammatory effects of a red curry paste extract on a specific type of endotoxin (lipopolysaccharide-activated murine macrophage). An endotoxin is a toxin made by the body, typically by way of usual metabolic processes. This specific endotoxin is from the gut and is produced from bacteria. It activates a white blood cell, the macrophage. In short – it’s an endotoxin that can trigger the immune system.
The study found that the collection of spices in Thai Red Curry paste extract decreased inflammation significantly. But we already knew this, didn’t we? Herbs and spices are nature’s super foods.
And now we know for sure that Thai Red Curry isn’t just music to your tastebuds, it’s a seriously powerful anti-inflammatory combination.
Go ahead and make this delicious wonder. It has a such a delicious and unique flavour profile. I love that it’s loaded with veggies, too. As for the white napkin along with it, I wouldn’t recommend trying that at home.Print
Easy Thai Red Curry Soup
- Total Time: 45 mins
- Yield: 6 servings 1x
A simple thai red curry that uses and abundance of vegetables, can be made as a soup or just a regular curry and you can opt to make it vegan or add your favourite protein.
- 1 Tbsp coconut oil
- 1 Tbp finely grated fresh ginger
- 2 cloves garlic, minced
- 2 cans* (14-ounce/400 mL each) of organic, full fat coconut milk
- 2–3 Tbsp of Thai Kitchen Red Curry paste
- 1/2 bunch of cilantro (stems and leaves), washed and coarsely chopped
- 2 stalks of lemongrass, halved lengthwise, woody leaves removed
- 1 cup water
- 2 Tbsp gluten-free tamari
- the zest and juice of 2 limes
- 1 7-ounce block of organic tofu or 2 chicken breasts, thinly sliced
- 1 red bell pepper, sliced into thin 2-inch long strips
- 3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds
- 1 head of broccoli, coarsely chopped into florets (about 1 1/2 cups)
- 4–5 kale leaves, removed from stem and cut in thin strips
- 3 green onions, thinly sliced
- Red chili paste or hot sauce to taste if you want more heat
- Garnish: chopped fresh cilantro leaves and crushed cashews
- Option: 1 cup brown basmati rice, cooked as instructed on package, or an 8 ounce package rice noodles, cooked as directed on package
- In a large pot, heat the oil and add ginger and garlic. Cook until aromatic, about 5 minutes.
- Open one can of coconut milk and scoop out the cream from the top of the can and add to pan. Stir in the curry paste until full mixed.
- Add what’s left in your first tin of coconut milk (and add the second one if you’re making the soup option), cilantro, lemongrass, tamari and one cup of water. Let that simmer.
- If using chicken, cook it in a separate pan just until it’s no longer pink on the outside.
- Add chicken or tofu to the pot along with lime juice, zest, red pepper, carrots, broccoli, kale and green onion. Cover and let simmer for 20 minutes.
- Taste and add chilli paste for desired heat.
- Serve over brown basmati rice or noodles and garnish with fresh cilantro and chopped cashews.
* Use only one can of coconut milk if you do not want it to be a soup.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Entree
13 responses to “Easy Thai Red Curry (Vegan + Paleo Options)”
This looks delish. In the instructions you say to scoop out the cream on the top of the coconut milk – do you add it eventually, or do you save it for another purpose?
I think she means to mix the chili paste with the scooped out coconut cream, then if you’re making the soup put the rest of the can (plus a second full can) into the soup, adding the chili/cream paste later. If not making the soup, then I think you open the second can and use that, then use the reserved can (the one you took the cream out of) in a different recipe. That’s how I read it, anyway. :)
Yes, that is exactly what I meant.
I am making this now and have a couple of questions. The recipe calls for the juice and zest of 2 limes and 2 tbsp tamari yet I don’t see them in the instructions. Ditto for the second cup of water as it is listed twice. I was also confused about which part of the coconut milk was to be used and which to add the curry paste to.
Thank you for your feedback. The recipe has been updated so hopefully that will help you out next time. I hope it worked okay for you!
It says the recipe has been updated, but I still don’t see any mention ofTamari Sauce in the instructions.
Absolutely delicious Meghan! I add a bit of seaweed to get the fish sauce flavour. ?
Nice idea! And great seeing you over the weekend.
Looking easy to make. I will try Thai Red Curry at home today.
I saw this dish on your Insta-story. I had to try …….. drum roll please ………. This is THE BEST Thai Red Curry I have ever had! SOOOOO delicious!
Loved! Loved! Loved! this soup! Adding all the veggies really made this soup! Made it as written with chicken and used rice noodles! Can’t wait to make it again!
Thank you – I hope you make this again soon!!
Making this for the second time. You must have used the whole jar of red curry paste for your vibrant colour! Delicious! Used with chicken & rice. YUM