17 Reviews of Thai Red Curry With Vegetables

From: TurmericEric

On Jul 19, 2003

You'll get even better results if you simmer the curry with crushed but in tact lemongrass and ginger. Remove the peices when done. And taste before serving! I usually add more sugar and fish sauce. I usually use acorn squash, red pepper, beef, and bamboo.

From: BothFex

On Jun 9, 2003

This is one of my favorite "quick" dinners. It throws together so fast and is just delish! Like Kimke, I also use just one can of coconut milk. I also like to add a handful of fresh basil, the zest and juice of one lime, and a touch of garlic chili paste. Instead of adding veggies I usually throw in a bit of stir fried beef or chicken. A bit of info: this dish in Thailand (kaeng phed kai kap normai on)is often left as a "food gift" to the Buddhist monks during late summer (the time of Buddhist Lent). At that time the monks focus not on earthly things, but rather on meditation and teaching. Supporting the monks with food during this time is known as "making merit." This dish is a favorite offering as bamboo is in season and the orange of the curry is similiar in color to the monks robes. End of lesson. Serve over jasmine rice with lime wedges. Very tastey stuff!!!

From: hunny bunny

On Dec 19, 2007

To start out with, I added half the coconut milk and the curry paste (I used 3 tbs) in a wok over medium heat. Once, the a red oily look appeared in this mixture I added 1 lb of thinly sliced chicken breast. Once the chicken was almost cooked, I added the rest of the coconut milk, only 1 tbsp of fish sauce, and the vegetables ( I used brocolii, a mixture of bell peppers, a small onion sliced, snow peas, and baby carrots (slightly steamed in the microwave). I also substituted Splenda for the brown sugar. I cooked the mixture on medium for 15min. after that I stirred in basmati rice (two cups uncooked raw rice cooked). I also added approximately 2 tbsp Thai basil at the end off cooking. This dish was delicious!!!

From: NcMysteryShopper

On Sep 18, 2005

This was exactly what i wanted! I used 4 Tablespoons of the Red Curry Paste and it was perfect for us. I simmmered the sauce with a thick piece of ginger and I also added a pound of shrimp to the vegetables. This was so good and so easy!!! Thank you RitaL.

From: CoffeeMommy

On Sep 7, 2006

So very easy to make! It was very tasty, the second time around I used less sugar and added some lemongrass and ginger to enhance the flavour. Also, let the curry cool down and then reheat to further bring out the flavour (this trick works for most curries...)

From: Ang11002

On Aug 11, 2005

Well, this was my first attempt at Thai cooking, having never had it before. I have to say I really liked it. Used 2 TBS of curry paste because I like some heat but wow, will use 1 next time! My veggies were zucchini, yellow squash & mushrooms. I didnt read the instructions and didnt cut my veggies into 1 inch pieces but it didnt effect the taste. Even used thai kitchen curry paste & jasmine rice! Thanks Rita!

From: Kimke

On Jun 6, 2003

This was good. I changed it a bit, used only 1 can of coconut milk. Steamed the veggies and then simmered them for just a bit. Added garlic and fresh ginger. It was a lovely meal.

From: Flavors

On Jan 22, 2006

We loved this recipe. It is very easy and tasty. I have made it several times and have added chicken. We like it spicey too so 4 tablespoons of the curry paste worked for out pallet.

From: Bayhill

On Sep 24, 2006

This was delicious!! I love the fact that it goes together so quickly and easily. I doubled the recipe, used the max. amount of curry and added some fresh, chopped Thai basil. Served over jasmine rice, this was wonderful. I will definitely be making this one again. Thank you for sharing this fantastic, easy recipe...it is a keeper!!

From: tarnaicole

On May 19, 2007

My boyfriend and I love this dish. It is wonderful over Indian jeera rice. I highly recommend!