Rich Red Curry with Roasted Vegetables

Yum! Like a few other commenters, I *think* I cut back on the ginger — pulled three inch-or-so long chunks out of the freezer and called it good. Since I minced versus microplaned, I also blended the sauce and cooked 3/4 cup mung dal in it afterwards. It actually ended up thick enough, with the veggies, to skip rice/quinoa (something I like to do if I suspect I’ll be eating more starches later). Very happy with the results!

Made exactly acc. to recipe. It was great! Changes for next time:
-cook sweet potatoes a bit longer; they were not quite soft enough
-skip the lime or cut to 1 TBSP
-add a pepper or dash of cayenne
-thicken sauce, not sure how though
My husband and I loved it. It was easy and quick. We served it with Trader Joe’s brown rice which cooks up perfectly in three minutes. There is tons of leftover sauce so I will roast up more veggies tomorrow to add to the leftovers.

Seriously freaking delicious. Damn.

OMG. Nothing you make is anything short of mind blowing Dana! This was super super good. I followed it exactly except only used a gentle squeeze of half a lime, not even a tablespoon. Sooo good.

Great recipe, only problem was that I ate too much!

De-Licious!!!

This recipe is delicious, like almost all the recipes on this blog! HOWEVER, for some reason, when I added the lime to the curry (which tasted GREAT), the flavor totally changed, and I think it’s inedible. Maybe something was wrong with my limes? I don’t know. I’ll make again, without the lime juice next time :(

This curry is AMAZING. I made mine with the thai kitchen brand of curry paste and also pan fried some red pepper and snow peas in coconut oil then threw them in to simmer with the curry. Added my roasted veggies later. *chef’s kiss* this was so good, thank you!!

I’ve made this recipe several times already. It’s absolutely delicious.

This is a really great curry. I used a lot more vegetables including parsnip and carrots and increased the amounts. There is lots of very tasty sauce in this recipe. I’ll definitely make this again. Thank you.

Delicious, easy weeknight dinner! I roast up whatever I have on hand (most recently sweet potato, onion, cauliflower, mushrooms) and that works great. Love this recipe and keep coming back to it!

This is my FAVORITE red curry recipe. We mix up the veggies and add chicken and it’s perfect! Thanks for another winner :)

This was FANTASTIC! As another reviewer wrote, it is now my go-to curry recipe. I loved the roasted veg but I imagine any veggies would do. Thanks again for another wonderful recipe. You guys are the best!

I made this tonight from scratch .. I didn’t have coriander and I used cream as well as coconut milk and it was amazing !!! Fab !! Try it !!

Hi Dana,
I made your recipe the other day and it turned out delicious. In fact, I was just looking for a red curry sauce recipe to use up my store-bought red curry paste, therefore I followed your curry (sauce) recipe to the T, but got lazy when it came to roasting the vegetables. I bet the dish is even tastier with roasted veggies. Next time I’ll bake and roast them too.

Btw, I’ve included Minimalist Baker to my list of 100+ must-know vegan blogs.

Kind regards,
Ramona

i made this but modified a little. used potatoes instead of sweet potatoes. skipped the garlic. tastes delicious. adapted ingredients to suit my taste. veered mostly on the sweetside. loved it!

Go to recipe for me now. Easy to adapt to what we have on hand in the fridge. Great flavor!

Delicious! This is my favorite and will be a regular in my cooking plan. Followed your recipe to the T and it was yummy

I made my own version of this as I didn’t have enough Thai Kitchen Red Curry Paste left so I got creative with spices and swamped some of the veggies for stuff I actually had at hand, but LOVED the concept of making the veggies repeatedly. I batch cook for the week often and this kept much better than my mushy past tries. Loved it!

Wow Dana this is absolutely delicious! The whole family loved it – we are big fans of your site, thank you! I made this using half the amount of ginger, 2 cloves of garlic, 3T of curry paste and used Tamari instead of coconut aminos because that’s what I had. It wasn’t too spicy for the kids and they LOVED it – perfect balance of flavours and the roasted vegetables are genius, we used roasted broccoli, sweet potatoes, cauliflower and then I heated up peas and threw in some pak choi at the end which was yummy. Served over white rice. I will definitely be making this again.

This is very good. I used my immersion blender to smooth the sauce as it was a bit gritty. I used asparagus, broccoli, yellow pepper and sweet potato. Excellent!

This was very good. Used one can lite coconut milk and half a can of almond milk. Used sweet potato, broccoli, asparagus and yellow pepper. Used rice as the grain. Thank you for a great recipe!

SO delicious. I made this the other night and used the leftover sauce on veggies, vermicelli and quinoa for a few meals after. Tastes SO SO good with the roasted vegetables, I used broccoli, zucchini, and carrots. Didn’t have coconut aminos so subbed a tiny bit of soy sauce. The way mine turned out I think it would also make a great dipping sauce for fresh spring rolls. I might try that next time.

This is one of my favorite things I’ve EVER made — so warming, healthy, and delicious!

I am a big fan of red curry, and I thought this red curry was one of the best I have ever had in restaurants or made myself. The maple syrup really put it over the edge for me ( I have never used it before in curry). I followed the recipe exactly except I made these changes based on my own preferences:
– I used 1.5 cans of full fat coconut milk instead of 2 full cans of lite coconut milk
– Instead of coconut aminos, used only 1 tbsp of lite soy sauce
– I used 1 tbsp of maple syrup instead of 2
– I also probably used more salt than normal to taste

So yummy, will definitely be making it again. I can’t seem to get the ginger fine enough, so 6 tbsp seemed like a lot because I couldn’t cut it fine enough. Next time, I will use an immersion blender for that.

I love this recipe!!! So much flavor and perfect on a cold day. Will def be making again and again!

I found this to be pretty watery! :(

Oh my gosh this was so good and really hit the spot on this cold, dreary day! Loved the roasted vegetables (I like my veggies a little more cooked). The creamy curry sauce was super flavorful. I also added a touch of cayenne and will try a chopped pepper next time (because there will definitely be a next time). Thanks so much!

Today is going to be my 3rd time making this. I love it so much! Now every time I see hot peppers at the farmer’s market, I snatch them up and run home and make the red curry paste. Tonight I will be making it with fresno chilis so I’m really excited for the flavor. This recipe is so good and you can really use whatever veggies you have on hand. I like to use the suggested ones in the recipe and add whatever I need to get rid of in the fridge. It’s a hit with my husband and we both spend the day texting each other that it’s Red Curry night! Thanks for the dinner time inspiration. You never disappoint.

This was really good! I made it exactly as stated, except I forgot the lime juice. Will definitely make again. Appreciated that it was so much healthier (and tastier) than takeout.

This is delicious. Bonus: the sauce is so perfect that it could be used to augment any kind of roasted vegetable mix you prefer. Fortunately, I happen to love roasted sweet potatoes and broccoli. I think you could even use this to re-energize leftover vegetables. Either way, this is about to become a staple in my kitchen.

That took me more like an hour and a half. I did double the recipe but I commend anyone who finished this in 30 min because you are clearly amazing ?

Hi Dana,

I’m not sure why I can’t get the link to open from the email that came to me when you responded to my post about Tarkari. Without the link working I figured I would just post another comment in response. Tarkari is a type of Nepalese curry dish with a vegetable base (basically any vegetables that are available at any given time…I love it with cauliflower). I have only ever had it at a restaurant near my home, but I would love to make it myself. The restaurant (Himal Chuli in Madison, WI) describes tarkari as “Fresh vegetables stew with turmeric, coriander, cumin, fresh garlic and ginger.” Though I sometimes use other sources for recipes, yours are consistently my and my husband’s favorites and I would be thrilled to follow a recipe you create for tarkari!

Thanks!

Yet another amazing recipe from minimalistbaker. I would love to also see a recipe for tarkari! I bet you would come up with an excellent, easy way to prepare tarkari.

The 6 Tbsp red curry paste didn’t seem to sit well for us. Perhaps too much? Otherwise, good ingredients for curry.

Hey you guys I’m a big fan of your recipes.
This one was excellent, I did vary it slightly I substituted broccoli rabe for the broccoli.
It really worked well, the bitterness of the rabe was complimented by the sweetness of the dish not to mention the texture of the cabbage and rabe are great together as too.
Cheers!

This was amazing! The curry was super flavoursome (I used Maesri branded curry paste) and the extra kick from the baked veg was perfect. I added mushroom and red capsicum to the milk and cooked for 5 mins before serving. The smell was so good it enticed the housemate to emerge from thier room and try some ?
5/5!

I’ve made this recipe 5+ times, it’s one of my favorites! My brother made it for me when I was visiting him. Each time it was great. I love the combination of roasted vegetables. The red curry sauce is excellent!

Really yummy! I roasted the veggies ahead of time – ended up having them in the oven for about 40 mins and just added them 5 or so mins before the end to heat through. Will definitely make again.

I haven’t made a curry in a while but looked this up in the supermarket carpark today before my food shop and I’m so glad I did! Wow, the flavour tastes so yummy! I can’t wait to eat this for my work lunches over the next few days. The only thing I did different was use a tin of coconut milk and a carton of coconut cream as I only noticed after chopping the veg I only had 1 can of coconut milk. But it turned out so good, so next time I’ll use the coconut cream with the milk again.

This was so good!! I told my husband that if he did the parent teacher conferences, I would have something delicious on the table when he got home. Wow! This blew it out of the park! We were both so happy with this recipe. I couldn’t find sweet potatoes so I used 2 yams. Chopped them up along with 2 carrots and boiled them for a few minutes before tossing with the broccoli and cabbage and spices. I ended up roasted them all together. Except for that , I followed the recipe to a T. Highly recommend!! He promises to go to the other kids’ parent teacher conferences too if I make this! ha. So worth it.

So so so good. Best and easiest curry recipe I’ve ever found. I sautéed the veggies on high heat instead of roasting because my oven is tiny, still came out great. I can’t wait to eat this all week.

I have tried to make curry MANY times and my family, nor myself have ever liked them…. until NOW!
I LOVE this! And it is so versatile- can easily pick and choose other veggies to roast. This is DELICIOUS! Thank you for the recipe!

I made this tonight. I am not a cook. My husband has always done the lion’s share of the cooking. So I am a novice cook learning to cook so I can transition to a plant-based diet. There are a lot of ingredients and a lot of moving parts in this recipe. I wasn’t able to carry on a conversation while I cooked this recipe!! Everyone loved the dish so I will make it again! However, in future, I will measure out all the many ingredients and combine them where indicated well before I start cooking. Having to measure on the fly as I am needing to add them to the sauted ingredients, for example, caused this novice cook more than a little stress. I did opt to blend the curry as a final step to make it creamier and I’m glad I did. I used quinoa. In future, I think I’d prefer rice which will do a better job of soaking up the delicious curry. In making the first sauce to douse the roasted vegetables, I realized I needed twice the amount to cover the vegetables. I used broccoli, sweet potato and red cabbage as I love those veggies too. In making the curry, I adjusted the flavor to make it sweeter by adding two additional tablespoons of maple syrup and that made it just right. I neglected to buy coconut aminos, so I don’t know how the addition of that might have altered the taste. We will be enjoying our leftovers for several days!

One of my very favorite recipes. Just used red peppers in place of cabbage and a few carrots. Yum! Would work with any vegetable. So easy too. Thanks for your fantastic recipes. I love that they are SO healthy.

I’ve made this several times with different vegetables and it’s my favorite curry recipe! The sauce can be stretched easily with a little extra broth or water if you like it a little thinner (my kids prefer it that way). Otherwise, I make it as written and it pleases every time! Thank you!!

Wonderful flavor- thank you Dana!

This is the best authentic-tasting curry! I have made the recipe as written but I’ve also subbed the vegetables I have on hand and added chickpeas or lentils. It comes out so freaking creamy and delicious (use the regular full fat–not lite, guys!). I think it has a perfect amount of heat without the maple syrup so it can easily be made without that. Thanks for making such a solid curry recipe, Dana!

Obsessed. Have made this on multiple occasions without red curry paste and it is delicious even without it!

I have made many homemade Red Curry recipes and I have to say this is the best one. The flavor tastes just like red curry from the restaurant. I will definitely be adding this to my dinner rotation. Minimalist Baker has the best recipes!

This recipe was absolutely delicious. I can’t wait to try it with out veggies especially now that fall veggies are in season. I added extra red curry paste and lime because I like spicy and tangy. Ate it over brown rice and added some chopped, toasted cashews.

We had this for dinner tonight at our house, and WOW! It was a simple enough weeknight dinner and the flavors were so rich. We we definitely be making this again! Great job!

This curry is delicious! Love the roasted veggies and the sauce is incredible! Will definitely be holding on to this recipe!

I made this exactly as written and it was AMAZING! I don’t know that I’ve ever roasted red cabbage before but I loved the way it tasted and the curry sauce was so flavorful and rich. I will definitely make this again!

This was a hit with the family! I substituted some kale from the garden for a portion of the cabbage, just because I had it…worked great. To make it more kid-friendly, I used only 3 Tbsp curry paste and then used 2 Tbsp maple syrup. I topped it also with toasted cashews. My son went back for seconds. Thanks Dana!!!

This recipe as all your other recipes are delicious. The only problem I had with it was that the sweet potatoes were not fully cooked but were very crunchy. :/

My favorite curry dish I’ve ever ever made! I think blending the sauce made it super creamy, which I loved. I didn’t have to tweak the ingredients at all to get the taste I wanted. Seriously so pumped about this recipe.

This is one of my go-to recipes now. It’s delicious, nutritious, filling, and quite easy to put together. I’ve subbed out the vegetables for anything you can think of (carrots, pumpkin, butternut, cauliflower) and it’s always been great (though sweet potato has a special spot in my heart). Thanks for the incredible recipe!

This is one of my favorite curries to make! When I make cauliflower rice as a side this will last me for at least 4 meals. I’ve added avocado before to make it a touch more filling and its delicious

I made this at least 5 times and am going to make it tomorrow night for a hot date :)
The description “RICH” in the title, is PERFECT. It had the most rich flavors I have ever tasted!
I didn’t have to change or add a single thing (this is always the case with your recipes!)
PERFECTION! :)
Thank you!
-Rita

This recipe was delicious! I ended up leaving the salt out because the curry paste I was using was already pretty loaded with sodium… this totally worked out, recipe had just the right saltiness. I skipped the oil too and found that there were helpful hints in a separate recipe on minimalist baker for oil free vegetable roasting :)
Biggest switch I made was to use unsweetened soy milk and coconut extract to substitute for coconut milk (had recently read about this online as a coconut milk alternative)… it’s not as thick, but flavor is remarkably similar. I just cooked the sauce until it naturally thickened over time.
Thanks Dana for such a lovely meal!

Dana – I have made many receives from your website and they are all wonderful! I am yet to find a receive that I don’t like. This curry sauce is delicious and I would have never thought to roast purple cabbage but it was delicious. Thank You!

I make this curry a couple times a month, just change up the veggies. Great flavour!

Just made this recipe as a meal prep for my lunches for the week and it was so easy and delicious! I used extra veggies and roasted for a bit longer, and served it over brown rice and I LOVED IT! Will definitely make again!

Best curry I’ve ever made! So easy and so flavourful. Thanks for blessing my life with this recipe!!

Delicious! I do agree that it might be a touch too salty,

I have made many things from Minimalist Baker and therefore it makes me very sad to write this. I made this recipe exactly as written last week, filled my bowl with veggies, rice, and sauce and couldn’t finish the plate. I actually ended up throwing out the sauce.

I’m very sorry Minimalist Baker!!!!! But that won’t keep me from coming back and trying other things!

I made this tonight and it turned out so good! I made many modifications including lemon not lime juice, onion instead of shallot, and added tofu and mushrooms. Its very filling I found so I may use low fat coconut milk next time.

This is a delicious recipe! The flavors are amazing and is definitely something I’ll make again. I will have to make more to have left overs next time!

This recipe was DELICIOUS. The veggies had good flavor on their own after roasting, but the curry sauce was to die for. My husband and I both LOVED it! (I used tamari sauce instead of coconut aminos)

This recipe is amazing. I tweaked it by adding eggplant, mushrooms, green beans, garbanzo beans, cauliflower, brocolli, zucchini, butternut squash, a medley of diced potatoes and diced tomatoes in a large pot simmered down – and it was amazingly good and full of fiber.

Just made this recipe for myself and my boyfriend – we are huge curry fans. Loved it! So simple, yet so delicious! Tasted like curry from a Thai restaurant :)

Fantastic flavors! This is the best vegan curry recipe I’ve found.

This was an absolutely phenomenal dish! The instructions were clear and it was super easy to make. I honestly loved this and plan to make it many more times. Thanks for the great recipe!

The flavor of this curry is excellent, much better than other recipes I’ve tried. I think the proportions and ingredients were just right. I didn’t have red cabbage or broccoli in the house so I used a bell pepper and green beans in addition to the sweet potato. Would definitely want to try red cabbage next time.

I made this dinner tonight and it was soooooo good! I did not have any rice or couscous on hand so I served it on top of fried polenta! I will definitely make it that way again!
I also only had green curry paste so I added a tablespoon of tomato paste.
This is the third of your recipes that I have tried and they are wonderful! I find myself coming back to your website over and over for ideas since my husband and I recently switched to a plant based diet.
Thank you for your wonderful recipes!
Angie

I found your blog by accident and so glad I did. I made this for my family yesterday and it was amazing. I used the recipe as a base and tweaked it to my liking. I’ll be making this again along with the other delicious recipes on your blog.

This dish is just layer upon layer of amazing flavor! I made it exactly per the recipe, but the curry sauce is so versatile I have a feeling you could use it on just about anything. My new favorite MB recipe!

Laura

I made this tonight and wow… delicious. It took me a while to prepare and make, but next time will be faster I’m sure. Sweet, spicy, salty, earthy—the more I ate, the more I liked it. Thank you!

Made this tonight, it was so delicious! Thank you Dana! About 90% of the food I make is from your recipes, you’re amazing! :)

Absolutely delicious! My new favorite comfort food. I’ve made this 3 times in the last two weeks. I omitted the curry powder because I hate the flavor and the lime juice because I didn’t have any. I’ve varied the amount of curry paste: 3 tbsp, then 1 tsp, then 1 tbsp; 1 tsp is too little, but 1 tbsp is too much for most of my friends. I’ll try 2 tsp next time. I used 2 cups each of butternut squash, sweet potato, cauliflower, and red cabbage the first time. The second time I used green beans instead of the sweet potato, but they watered down the sauce too much. I have tried two different brands of coconut milk, one much richer and thicker than the other, but both sauces were delicious. The first time only I separated the cabbage and cauliflower from the sweet potato and butternut squash for roasting. Now I just roast everything together. Since my veggies aren’t completely cooked in the oven, I put everything in the crockpot for about an hour or simmer in a pot on the stove until my veggies are almost tender.

I made this to the letter & it was amazing.!!!! I love the combo of all the ingredients.
Thank you so much !
-Paul -an aspiring vegan

WELL, I adore this recipe. I used to have a favorite red curry (with cauliflower) recipe from America’s Test Kitchen that I’ve made a ton, and I have to say that this is far and away the BEST homemade red curry recipe I’ve ever ever had. Better than ATK! It was quick, and I really like how the curry is poured over the veggies, rather than stewed. I love the roasted vegetables, and how rich and fresh tasting the curry is. I actually used roasted sweet and plain potatoes (diced small), then added cauliflower after 10-15 minutes, because that’s what I had on hand (and thought I’d be using my ATK recipe). I shared with my husband, but quickly scrambled to make more curry the next day to replenish my curry levels. The second time, I added a bit more lime and red curry paste. I’m printing this recipe out and laminating it so I can make it for eternity.

This is my new fav Thai Red Curry recipe. I’ve tried several but roasting the veg before and adding it at the end it key. Absolutely delicious. Thanks!

Dana, this was AMAZING! And it was super simple to make. I didn’t make the veggies you recommend in the recipe. I did my own combo of roasted veggies and served it with the curry sauce. The substitutions I made were: ghee instead of coconut oil for sauteing the onion and garlic, grounds ginger because I didn’t feel like mincing fresh, and soy sauce because I’m not gf. It made my apartment smell amazing and it tastes amazing also. I will definitely be making this again for my husband. He will LOVE it!

Loved loved loved this recipe. VERY filling and will definitely be a staple for me.

This was so good! We changed up the the vegetable mixture some, but that sauce is the real winner. We roasted broccoli, sweet potatoes, and green beans, sauteed some kale, and added some garbanzos and tofu to up the protein. Made for great leftovers too!

Wow! A+! I did not add any maple syrup or coconut sugar, substituted pink himalayan salt for sea salt, and substituted butternut squash for sweet potato to make this recipe SCD legal. It is spicy for sure! The butternut squash I did in half-moon mandoline slices and cooked under the same instructions for sweet potato. Perfect consistency! Will make this again for sure, but be a bit more careful with my salt. :)

Well done!
I made this last night. The only change I made was to add a can of chick-peas to bump up the protein. My family loved it, even my meat-and-potatoes teenage son!

I made this recipe this weekend for my meal prep for the week, amazing!

I made this tonight (only diff was soy sauce instead of aminos) and it was flipping AMAZING!!! I never need to go to a Thai restaurant again….now I need to try your vegan Thai iced tea :D THANK YOU!!!

This was amazing! Who knew roasted purple cabbage was so good?

This was so delicious!!! Made exactly as written aside from adding some green beans and basil. First time trying the coconut aminos that have been sitting unopened in my pantry for months and wish I would have at least doubled or tripled the recipe for leftovers! Thanks for this and all of your recipes-you make me a very happy vegetarian Celiac! :)

I loved this, have made it twice already.
Think I might have found the perfect way to eat more broccoli, baked is the answer.

Another five star recipe.

Wow. I am eating this right now. And I am in love! I made cauliflower rice to go with it. And I am very very happy.

I only had green curry, but I loved it and so did my husband. I will make this with red curry the next time. Now I have two bowls of leftovers for lunch’s this week

I made this last night and it was DELICIOUS!
Followed the recipe exactly and doubled the so I could eat it throughout the week for lunch! As one other reviewer said, it is a little on the salty side for my palate, but my partner didn’t think so. Next time I might cut back on the aminos.
WE did add tofu for extra protein (cooked separately in our air-fryer) to sauce right before serving which was a great addition.

Might i add, the veggies on their own are AMAZING. I might start roasting my veggies like that more regularly as I found the hint of curry great!

I just made this , delicious ! Followed recipe exactly , used coconut sugar instead of maple syrup . Thank you ?

Loved his! My 2.5 and 5yr old girls loved it too!! Will be making again!

This was so rich, delicious, and easy! The different colored veggies, potatoes, and red curry was also very beautiful. I ate it for dinner and 2 lunches with brown rice. I had a little of the curry sauce left and put it on some bread, and that was delicious too :)

I made this with no changes or substitutions to the recipe- loved the curry base, but the red cabbage totally threw off the flavors for me- I found it made it super bitter. Next time, I’ll definitely leave the cabbage out and maybe play around with the different veggies to roast.

this curry recipe is the best one, i will never make it any other way (just change the veggies i roast)

Spot on, as always, easy and delicious! Thanks and keep the recipes coming! :)

This was a winner at our house! My husband loves curry. I used low sodium soy sauce and actually did not have as much as ginger as it called for, but it was still good. I doubled it as we like leftovers. Used one can of full fat coconut milk and one can of light coconut milk. The fresh lime on the top was the finishing touch that made it scrumptious. Thanks for this great recipe!

Delicious! I used soy sauce instead of coconut aminos & didn’t have enough red curry paste so I used green to make up the difference. Also doubled it so we could have leftovers. Husband went bananas & said it’s better than the Panang Curry dish from True Food Kitchen. High praise as that’s his fav!

Okay, this is a keeper, for sure! Once I got the concept, I decided to just roast what I had on hand–sweet potato, celery, mushrooms, kohlrabi, carrots. I just threw the whole lot in the oven for 30 minutes and nothing burned and it didn’t all turn to mush, either–just right. I served it over Lundgren’s Red Thai Curry Brown Rice, but it’s the sauce that pulls it altogether into something sensational.

I have a wonder, Dana…what if you developed a similar sauce without the coconut milk (cuz you know I used the full fat version!) and used jarred red peppers and whirled it all up in the Vitamix?

I had enough leftovers for part of a second meal. I’m going to stir in white beans and bake it with a bread crumb/non dairy cheese topping–serve with the left over red curry sauce. Can’t think why that wouldn’t be a good thing.

Thanks for a super recipe! I gave it four stars so I would have a star left over for something that just blows me out of the water…no, that’s lousy thinking–it works great for a weekday meal, so five stars.
Sandy

Amazing!!! As always. Thank you so much for all your recipes. My husband I are curry takeout hounds and now I have a curry recipe I can make at home that satisfies my curry addiction ?. All of my vegan friends rely on your website. Would love to see a vegan cookbook from you. It would be a staple in my kitchen!

Super good!

Eating right now and I feel like I HAVE to tell you how much I’m enjoying this! Wow, amazing. Thank you for sharing! :)

This is one of my favorite dishes to make. I just throw it in the blender (with extra spices) & roast different veggies in different ways. It’s great with any grain or rice, too. As always.. perfect. Thanks!

I love the depth and richness of this curry! I added carrots to the curry, and opted to blend it. And I red bell pepper to the veggie mix. I will definitely make this again!

I feel like I have made most of your curries (and LOVED them all), but this one is my favorite!! Love the roasted veggies and the sweetness of the sauce! Thank you for making dinner (and leftover lunch) something to look forward to! :)

Made almost as written but with coconut cream and different veggies. It was absolutely amazing. Tastes just like our favorite Thai restaurant. I did blend the sauce and I think that helped with the creaminess.

This is a very tasty recipe and quite easy to make, too! I might double the curry the next time I make it, though, because the roughly two cups of curry the recipe makes is a bit scant for 4 servings for my curry loving palate.

Super easy to make and so yummy!!!! I doubled the recipe b/c I didn’t think the curry would be enough but you don’t need much of the curry, it’s sure rich. So good!

I made this for dinner last night, and it was DELICIOUS – like every other Minimalist Baker recipe I’ve tried!!! I have made several curries, but the depth of flavor in this one was really special! Roasting the vegetables added such great flavor too! I will definitely be making this one again and again! Thank you, Dana!!!!

This is a 10/10! We made it midday and let it cool, then heated it up for dinner. Flavors were incredible – thank you!

Thank you so much for this wonderful recipe: easy, and totally satisfying! I had a guest for dinner who told me I was such a fabulous cook (ha! ha!)

I’ve tried to make Thai curry so many times and never was it as amazing as this! Thank you!
If you’re sensitive to sugar, you could probably put less and it would still be great. It took longer than 30 minutes for me but I’m a slow chopper..

I just made this, but realized far too late that I didn’t have curry paste on hand (and neither the ingredients to make it), so I subbed about 2 tbsp of garam masala and made basically a different curry dish — more like an Indian curry than a Thai curry, but still delicious. I have never considered roasting vegetables before adding them to a curry, and I love how the broccoli remained so bright and gave the curry a rich, almost charred flavor.

THIS IS THE CURRY OF MY DREAMS.
I made this tonight and I LOVE IT! It’s quick and easy to make, and really tasty. I simmered some extra firm tofu chunks in the sauce to add some protein to the dish, and it was amazing. I imagine this is a really versatile recipe that you can make with cashews, or chickpeas for protein. Thank you for this awesome recipe! I see a lot of this in my future. :-)

I just made it for dinner and it was delicious! I used light coconut milk and served it with quinoa. Thank you for another amazing recipe :)

Dana- another awesome recipe! My family loved it (as always) :) thankyou so much!

I was prepping a pan of veggies to roast when this email hit my phone. Yep. Made it!! Awesome ? and doubled the red curry paste recipe so I can play with more stuff this week. Can I freeze the paste if I don’t use it quickly enough?