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These chewy rice cakes are cooked in a rich and spicy red curry sauce infused with shallots, garlic, coconut milk, and lime. It’s super creamy, packed with flavor, and so easy to make!

Sliced rice cakes in a red curry sauce.

This recipe came to mind after ending up buying the wrong kind of rice cakes to make regular Tteokbokki. I had these sliced rice cakes sitting in my pantry and thought it would be super tasty in a curry. Let’s be honest. It was a total success!

📘 What is Tteok

Tteok (떡) is a type of Korean rice cake that is prepared from rice that is steamed, pounded, and shaped into a long log. It can also be found sliced into thin ovals, which is what we are going to use in this recipe.

Ingredients like coconut milk, rice cakes, soy sauce, shallots, and garlic.

🥣 How to Make Rice Cakes Red Curry

This curry couldn’t be easier to prepare. It requires just 20 minutes and 10 ingredients! You will need the following:

  • Rice cakes – Called “Tteokguk Tteok” in Korean, this type of rice cake is basically regular rice cakes that are sliced into thin ovals. You can find Korean rice cake ovaletts online or in most Asian stores.
  • Shallots and garlic – If you don’t have any shallot on hand, simply use half of an onion.
  • Red curry paste – Curry paste is what brings the most flavor to this dish. Not all curry pastes are vegan, so make sure to check the ingredients and use a vegan red curry paste.
  • Curry powder – For extra flavor and to add a vibrant orange color.
  • Sugar – To balance with the spiciness of the red curry paste. I went with coconut sugar to keep this recipe refined sugar-free, but any type of sugar will work.
  • Coconut milk – Use full-fat coconut milk for a rich and creamy curry. If you want to make this curry lighter in calories, light coconut milk will work as well.
  • Soy sauce – For saltiness and umami. You can also use tamari or coconut aminos for a gluten-free version.
  • Lime – To add a fresh and zesty flavor!

The first step is to sauté the aromatics: shallots, garlic, and the red curry paste for a few minutes.

Next, add the coconut milk, soy sauce, sugar, curry powder, water, and the sliced rice cakes. Let everything simmer for 8-10 minutes, and you are almost done!

Tip: Make sure to stir very regularly using a wooden spoon or spatula to prevent the rice cakes from sticking to the bottom of the pan.

To finish, add a squeeze of lime and chopped cilantro for freshness! I also sprinkled some red pepper flakes for extra spiciness.

Rice cakes in a red curry sauce.


Can I use the regular long and thick rice cakes?

Yes, simply slice them in diagonally to make thin ovals.

Is this recipe Korean-inspired?

Not at all. It just makes use of Korean rice cakes.

Can I add vegetables to this curry?

Sure! Simply sauté the vegetables for a few minutes before adding the coconut milk and the rice cakes.

How long does this curry keep?

This red curry is definitely best served immediately, like most pasta dishes. It will, however, keep for up to 2 days in the refrigerator. Reheat gently over low-medium heat for a few minutes. You might have to add a bit more water or coconut milk.

Close up of sliced rice cakes topped with cilantro and red pepper flakes.

This tteok red curry is delicious served as is but can also be served with sautéed greens like pak choy, kale, or spinach on the side for a more filling meal!

🍛 More Curry Recipes

Let me know in the comments if you try this recipe!

Sliced rice cakes in a red curry sauce.
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Easy Rice Cakes Red Curry

Author: Thomas Pagot
Chewy rice cakes simmered in a rich and creamy red curry sauce! Infused with garlic, shallots, lime, and coconut milk, this plant-based dish is easy and super flavorful!
Prep Time : 10 minutes
Cook Time : 10 minutes
Total Time : 20 minutes
Servings 2 servings



  • Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot and garlic and cook for 2-3 minutes or until fragrant. Next, add the red curry paste and cook for another 30 seconds.
  • Pour in the full-fat coconut milk, water, soy sauce, coconut sugar, red curry powder, and rice cakes.
  • Bring to a simmer and let simmer for about 8 minutes or until the rice cakes are perfectly tender. Make sure you keep stirring very regularly to prevent the rice cakes from sticking to the bottom of the skillet.
  • Remove from heat, stir in the lime juice, and top with chopped cilantro! Enjoy as is or with sautéed greens on the side!
Course : Entree, Main Course
Cuisine : Asian, Korean
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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Ooh, this looks good, I have a half-pound of leftover rice cakes that I need to use up and may reduce this recipe accordingly.

Btw, if you still have some of the sliced rice cakes kicking around, they’re very good in soups! I’ve previously braised some baby bok choy in a pan, then added rice cakes and a good deal more vegetable stock, turns out deliciously with some sesame oil at the end.

I picked up a bag of dried rice cakes at an Asian grocery store a while back but have no clue how to rehydrate/prep for use. Any ideas?