Easy Thai Red Curry (Rice Bowl)

Share this post

Easy Thai red curry rice bowls are a vegetarian takeout at home recipe that is a healthy weeknight dinner needing only 2 steps to make. Everyone will enjoy it, meat eaters and vegetarians alike.

Thai Curry Rice Bowl Recipe

Last night as I was making dinner, Wes suggested that I create some posts on how to cook with next to nothing. In truth, I am pretty minimal when it comes to kitchen stuff. I think that you can make just about anything with a sharp knife and a cutting board.

As with most things in life, there is an upside to minimalist cooking. You have to be creative and resourceful. I usually would run to the store for a single ingredient instead of seeing what I can make out of what I already have.

This soup comes together quickly and I almost always have everything I need to make it. It’s a fun homemade takeout kind of recipe that you can customize to the tastes of who’s eating it. Vegetarian and meat eaters alike will enjoy this easy Thai red curry. It reminds me of my chicken satay soup, but this one is more weeknight friendly. 

Ingredients

The Broth:

  • 1 tsp olive oil
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 quart vegetable stock
  • 1 can light coconut milk
  • 1/4 cup soy sauce
  • 1/4 cup peanut butter
  • 1 tbsp Thai curry paste
  • 2-3 tbsp honey

The Garnishes:

  • 3 cups cooked rice
  • 2 carrots, cut into matchsticks
  • 2 red peppers, thinly sliced
  • 1 English cucumber, thinly sliced
  • 2 green onions, thinly sliced
  • handful cilantro, chopped
  • handful mint, chopped
  • 2 jalapeños, sliced
  • 2 limes, sliced
  • handful peanuts, chopped
Thai Curry Bowls

How to Make Easy Thai Red Curry (Rice Bowls) – The Steps

Step 1: Heat a saucepan over medium heat. Add oil, garlic, and ginger. Cook for 30 seconds, stirring constantly. Add the remaining broth ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 2: Fill a bowl with a portion of rice and ladle hot soup over. Top with your favorite garnishes.

the fauxmartha thai curry rice bowls

Tips for Easy Thai Red Curry

  • I like to make the broth and let everyone ladle or pour it into their bowls after they’ve dressed their rice bowl. 
  • This is a great recipe if you need to clean out your veggie drawer. Just about anything goes. 
  • My preferred method for making rice is to bake my rice, I always make more than I need for recipes just like this one. 
  • I buy my Thai red curry from the store, but you can always have a hand at making your own.

Make-Ahead

This entire recipe can be made ahead, just don’t combine the broth, rice, and garnishes until you’re ready to eat them. I like to make my rice ahead of time because the broth comes together in a pinch, and I can have dinner on the table in minutes. You can also make the broth the night before and reheat it easily the next day over the stove.

FAQs

Can I make this Thai red curry with meat?

Absolutely, this recipe can be altered any way you like. Add some chopped chicken or turkey breast, leftover shrimp, or fry up some beef or pork to chuck in. You can also swap out the vegetable broth for chicken or beef broth for a meatier flavor.

What goes well with this recipe?

This is a delicious, hearty meal on its own, but feel free to pair it with anything else you have in your pantry. For consistency, you can serve an Asian salad on the side, like honey Sriracha chicken salad, or just some extra rice.

Can I make this recipe into a Thai green curry instead?

Of course. Red curry paste tends to be a little bit hotter than green curry paste, but both flavors are robust and delicious. Simply swap out the red curry paste for green curry paste in step one of the recipe.

vegetarian takeout at home

How to Store Easy Red Thai Curry Rice Bowls

You can keep this red Thai curry in the fridge for up to 4 days, or in the freezer for up to 3 months. Just transfer the broth into a sealed container, and when you’re ready to reheat it, simmer gently over the stove or in the microwave until piping hot. You may want to defrost the broth in the fridge overnight if you’ve frozen it.

The rice can be kept in the refrigerator for 3 days in an airtight container, or in the freezer for up to 3 months. It comes together so quickly though and is so versatile, that I would recommend making extra and keeping it in the fridge for future recipes. You can reheat it easily in the microwave for just a couple of minutes.

the fauxmartha thai curry rice bowls
Thai Curry Rice Bowl Recipe

Easy Thai Red Curry (Rice Bowl)

bakedbree
Easy Thai red curry rice bowls are a vegetarian takeout at home recipe that is a healthy weeknight dinner needing only 2 steps to make. Everyone will enjoy it, meat eaters and vegetarians alike.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Asian
Servings 6
Calories 202 kcal

Ingredients
  

The Broth:

  • 1 tsp olive oil
  • 4 cloves garlic minced
  • 1 inch fresh ginger minced
  • 1 quart vegetable stock
  • 1 can light coconut milk
  • 1/4 cup soy sauce
  • 1/4 cup peanut butter
  • 1 tbsp Thai curry paste
  • 2-3 tbsp honey

The Garnishes:

  • 3 cups cooked rice

Instructions
 

  • To make the broth, heat a saucepan over medium heat. Add oil, garlic, and ginger. Cook for 30 seconds, stirring constantly. Add the remaining broth ingredients. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Fill a bowl with a portion of rice and ladle hot soup over. Top with your favorite garnishes.

Nutrition

Serving: 1gCalories: 202kcalCarbohydrates: 27gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gSodium: 1149mgFiber: 2gSugar: 13g
Tried this recipe?Let us know how it was!

2 thoughts on “Easy Thai Red Curry (Rice Bowl)”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating