Red Thai Curry

Red Thai Curry

Red Thai Curry, is a one pot wonder that comes together in just 15 minutes. It would be a perfect weeknight meal when you don’t have a lot of time but still want to make dinner. Red thai curry is filled with veggies & protein (tofu), makes for a nutrient dish. I serve with white or brown rice to make red curry a complete meal!  It’s so flavorful, even my 3 year old loves it!! 

 As a busy mom of two toddlers, I use all the shortcuts I can. I buy frozen stir fry vegetable bags from Trader Joe’s. It makes my life so much easier. I sometimes even but the frozen pre cut peppers, there ain’t no shame in my game! Anything to make life a bit easier. IF you have any leftovers I like to turn the red curry into soup and add a bunch of toppings on top. I thin it out with some broth, add extra sriracha, soy sauce, lime juice, and top it with sliced jalapeno, chili onion crunch, lots of cilantro, sometimes I even add cooked brown rice noodles to it. It’s so delicious!!  

Here is some recipes that are great week & quick weeknight meals: Instant Pot Taco Soup, Four Bean Chipotle Chili, Chili Paneer, Schezwan Vegetable Frankie.  If you try this recipe don’t forget to tag me @zheelicious, I would love to see your wonderful creations. 

Stay happy, stay hungry!

Red Thai Curry

Prep time: 5 minutesCook time: 10minutesTotal time: 15 minutesMakes: 4 servings


  • 1 can coconut milk
  • 1 cup coconut water
  • 2 tsp coconut oil 
  • 1 onion, sliced 
  • 3 cloves garlic, shredded
  • 1 inch ginger, shredded 
  • ½ green bell pepper, sliced
  • ½ red bell pepper, sliced
  • Half bag of frozen asian stir fry vegetables, defrosted. (I buy mine from Trader Joe’s)
  • 1 cups super firm tofu, cubed 
  • 2 tbsp red curry paste ( I buy this one
  • 1 tsp coconut aminos or soy sauce 
  • ½ tsp red chili powder
  • 1 tsp jaggery or brown sugar 
  • Green onion, chopped for garnish (optional)
  • Cilantro, chopped for garnish (optional)


Time needed: 15 minutes

  1. Heat your wok, 2 tsp of coconut oil. Once hot add in the red curry paste, then add onions, garlic, and ginger.

    Cook for about a minute, only until everything is fragrant.

  2. Add bell peppers, frozen veggies, and tofu. Saute for about 1-2 minutes. 

  3. Add in the coconut milk, coconut water, coconut aminos, red chili powder, and jaggery.

    Mix everything well.

  4. Let it simmer for 5 minutes. Turn off the stove, add green onion, and cilantro.

  5. Enjoy with some rice!


  • I used full fat coconut milk,  Chakoh is my favorite brand to use.
  • I used vita coco coconut water. 
  • I used Trader Joe’s Coconut oil.
  • I buy a big tub of Maseri Red curry Paste, and keep it in the fridge.
Red Thai Curry

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