Thai Red Curry with Vegetables

I added broccoli, mini corn, snap peas, bell pepper, an extra clove of garlic, cubed chicken thighs and served over brown rice! Came together really quick

I added thin sliced chicken breast and cooked with salt & pepper in sesame oil

Reduce spice level slightly next time

I typically double the amount of curry paste and use whatever veggies I want. I usually add baked tofu, too.

Quick, super easy. Added both rice vinegar and lime

Nice but realistically 2 peppers, a bit of kale and a carrot is not really enough for 4 portions. Add some tofu

I made a lot of mods based on what's available to me. Used broth instead of water, thai peppers, choy sum instead of kale, added fresh tumeric. I used some of the coconut milk and broth in the rice cook. I let everything cook low and slow so it took about 2 hours total. I have no doubt it would be good without these changes. Amazing dish and so healthy!

Added chickpeas and peas

This was good and easy to make. Moving forward, I probably won't add the water. It didn't need it. I used spinch and bok choi to replace the kale. I didn't add sugar - not sure it needed it.

Added green onion as a garnish and used more like 11oz of coconut milk and it was quite good, definitely a new staple for me

I don't love coconut and this was a little too coconut cream forward.

Couldnt find kale so used pak choi,. Also served with sticky rice instead of jasmine. Think next time I’ll garnish with red chilli and a lime wedge. Was pretty yum and easy (just need to remember to soak the rice for 24 hours beforehand)

I never had curry before but decided to try this. My taste buds have been BLESSED!!!!! Notes: I added 1 - 1.5lbs of chicken thighs. Heated avocado oil and put pepper, salt, a tiny bit of garlic powder and ginger powder, and dashes of the curry paste (the Signature Select brand). I cooked until almost done, then added the onions and followed the recipe as written. I used O Organic's coconut milk. I didn't add salt at the end, I just sprinkled kosher salt through the cooking process. I added 1tsp of lime juice and 1tsp rice vinegar instead of 2tsp of one of those.

Absolutely stellar. I've made it a few times with different veggies, and it's always amazing!

Added tofu, aubergine, king oyster mushrooms and choy sum. Served with jasmine rice. Tasty and not too spicy

I used Tbsp red curry paste

Added broccoli florets, didn't use water and it was still on the runny side. Added cashews at the end for crunch.

Prefer lime juice over rice vinegar

I didn't have any red curry paste, just added some sriracha sauce to it, a bit watery but with the rice it was just right.

Use 1 tbsp red curry (2 tbsp is too hot for Ron and I)

Added siracha and omitted the water. Very good!

Not bad, but I would prob not do kale and instead add some other veggies. Kale is a weird texture in curry

Baked tofu until crispy and put it in. Sooo delicious with rice

We only added 2 carrots and 1 capsicum and also added Broccoli. We cooked chicken and then added that in the last 2min of simmer time.

Added sweet potato and green beans. Will make this regularly as it was delicious

We cooked some scallops in butter and mixed into the sauce before serving. It would've been great even without them, but I'd definitely add them again.

I usually use more curry paste than called for. I also use Mirin instead of rice vinegar, it gives it a sweeter taste than the vinegar does. If you want chicken with it: Cook boneless skinless chicken thighs in salt, ginger paste, garlic, soy sauce, and the curry paste until mostly done. Add it to the curry with the coconut milk to simmer, or keep it separate if serving vegetarians as well.

Good, but use about half the amount of curry. Yummy, but was too hot for kids.

I used a touch more sugar and a touch more acid than she called for, and used canola oil. We had it with butternut squash and red bell peppers. It was very good, but I think I will use red bell peppers, green beans, and cauliflower next time.

This is an easy dish that can be made with whatever veggies are on hand and spiced up with whatever you like. We add a dash of fish sauce (not vegetarian) and a dash of siracha - comes out great. Today we added some paneer that we pan fried in coconut oil. yum.