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+ servings

Easy Rice Cakes Red Curry

Author: Thomas
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 mins
Cook Time : 10 mins
Total Time : 20 mins
Servings 2 servings


  • 1 tablespoon oil
  • 1 shallot minced
  • 2 cloves of garlic minced
  • 1 and ½ tablespoon red curry paste
  • 1 13.5-ounce can full-fat coconut milk
  • ½ cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon coconut sugar or white sugar
  • 1 teaspoon curry powder use your favorite brand
  • 14 ounces sliced rice cakes
  • 1 tablespoon lime juice
  • fresh cilantro for topping


  • 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
Keyword : rice cakes curry, tteokbokki, vegan red curry
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