Comments on: Thai Red Curry with Vegetables

By: Christy

Christy — Mon, 07 Sep 2026 14:07:12 +0000

My family loved this. Something different than our usual. I have cooked many of your recipes and all are so good! I added shrimp to this for protein (we are pescatarian), otherwise made as is. Delicious!

By: Cookie and Kate

Cookie and Kate — Tue, 01 Sep 2026 03:04:35 +0000

In reply to Bill. Hi Bill, yes I think this is great candidate for freezing. The sauce helps it reheat well.

By: Kiersten Anderson

Kiersten Anderson — Wed, 26 Aug 2026 08:26:19 +0000

I’ve made this multiple times. So, so yummy. Great recipe. Amazing flavors.

By: Cookie and Kate

Cookie and Kate — Mon, 24 Aug 2026 04:05:44 +0000

In reply to Mandy. Hi Mandy, yes you can use it. You can whisk it to incorporate the coconut solids.

By: Mandy

Mandy — Fri, 21 Aug 2026 05:32:18 +0000

Okay, I have everything to make this, but I just looked at the back of a full fat coconut milk can (which feels solid btw) and see that it also has guar gum in it. It that still okay to use? I wanted to make this tomorrow for dinner. Thanks for any advice you can give.

By: Bill

Bill — Thu, 20 Aug 2026 15:30:42 +0000

Can I freeze this and eat the next week

By: Yanins

Yanins — Sun, 16 Aug 2026 22:43:48 +0000

Very unauthentic

By: Cookie and Kate

Cookie and Kate — Tue, 11 Aug 2026 03:25:49 +0000

In reply to Tim. Hi Tim, thanks for sharing about your preferred brand of curry paste.

By: Tim

Tim — Tue, 04 Aug 2026 02:21:39 +0000

Hi Kate-
Nice recipe – thanks! I liked the kale in there but am also considering some Thai basil I have in a pot outside. Obviously there are many ways to create a curry. My suggestion for your consideration is swapping out Thai Kitchen for Mae Ploy for the curry paste. I have tried the Thai Kitchen paste and for me it’s relatively bland. Mae Ploy is the real deal (and inexpensive on Amazon). I use their green curry paste a lot but the red is hotter, so you may have to adjust the amount used.

By: Laura

Laura — Sat, 01 Aug 2026 21:02:06 +0000

In reply to Cookie and Kate. Thanks so much!