When it comes to bold and aromatic flavors, Thai cuisine has it all. And at the heart of many a delicious Thai dish lies the iconic red curry paste. Made from a blend of spices, including chilies, garlic, lemongrass, and galangal, this magical paste can elevate even the simplest ingredients into a culinary masterpiece.
In this article, we’ll explore 18 mouth-watering recipes that showcase the versatility of Thai red curry paste. From classic combinations with chicken and basil to more adventurous pairings like pumpkin soup or lamb chops, these recipes are sure to transport your taste buds to the bustling streets of Bangkok. Whether you’re a seasoned chef or just starting out on your culinary journey, there’s something here for everyone.
**Classic Thai Red Curry with Chicken and Basil: A Timeless Favorite**
Classic Thai Red Curry with Chicken and Basil
Savor the bold flavors of Thailand with this iconic red curry dish, perfect for a quick weeknight dinner or special occasion. This recipe combines tender chicken, fragrant basil, and creamy coconut milk in a rich and spicy sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, bamboo shoots, Thai basil)
– 2 tablespoons vegetable oil
– 4-6 Thai red curry paste
– 2 cups coconut milk
– 1 cup water or chicken broth
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh Thai basil leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from pan.
3. Add curry paste and cook for 1 minute, stirring constantly.
4. Pour in coconut milk, water or broth, and fish sauce (if using). Stir to combine.
5. Return the chicken to the pan and simmer for 10-12 minutes or until cooked through.
6. Stir in mixed vegetables and cook for an additional 2-3 minutes.
7. Season with salt and pepper to taste.
8. Garnish with fresh Thai basil leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Spicy Thai Red Curry Shrimp with Coconut Milk
Experience the bold flavors of Thailand with this quick and easy recipe. Succulent shrimp are cooked in a rich and spicy red curry sauce, perfect for serving over rice or noodles.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai red curry paste
– 2 cups coconut milk
– 1 cup water
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add curry paste and cook for 1 minute.
4. Add shrimp and cook until pink and just done.
5. Stir in coconut milk, water, salt, and pepper.
6. Bring to a simmer and cook for 5 minutes or until sauce has thickened slightly.
7. Serve hot, garnished with cilantro.
Cooking Time: 15-20 minutes
Vegetarian Thai Red Curry with Tofu and Vegetables
This recipe combines the bold flavors of Thailand with the convenience of a one-pot meal. Aromatic red curry paste, creamy coconut milk, and tender vegetables come together in a deliciously spicy and savory dish.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup firm tofu, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
– 2 tablespoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 tablespoon soy sauce
– 1 teaspoon sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add tofu and cook until golden brown, about 4-5 minutes.
4. Add mixed vegetables and curry paste; stir-fry for 2 minutes.
5. Pour in coconut milk and soy sauce; bring to a simmer.
6. Reduce heat to low and let cook for 10-12 minutes or until flavors meld together.
7. Season with salt, pepper, and sugar to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-22 minutes
Thai Red Curry Beef with Bell Peppers
This recipe combines the bold flavors of Thailand with tender beef and crunchy bell peppers, all wrapped up in a rich and spicy red curry sauce.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 2 tbsp Thai red curry paste
– 2 cups coconut milk
– 1 cup water
– 1 tsp fish sauce (optional)
– 1 tsp brown sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from pan.
3. Add bell peppers and cook until tender, about 5 minutes.
4. Add garlic, curry paste, coconut milk, water, fish sauce (if using), and brown sugar to the pan. Stir well.
5. Return beef to the pan and simmer for 10-15 minutes or until cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Thai Red Curry Noodle Soup with Chicken
This aromatic and spicy Thai-inspired soup combines tender chicken, flavorful red curry paste, and springy noodles for a comforting and satisfying meal. With its bold flavors and vibrant colors, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon red curry paste
– 2 cups chicken broth
– 1 cup coconut milk
– 1/2 cup rice noodles
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 2 kaffir lime leaves (optional)
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Cook the noodles according to package instructions and set aside.
2. In a large pot or wok, heat oil over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add garlic and curry paste to the pot; cook for 1 minute, stirring constantly.
4. Pour in broth and coconut milk; bring to a simmer.
5. Add chicken back to the pot and season with salt and sugar. Simmer for 10-15 minutes or until chicken is cooked through.
6. Taste and adjust seasoning as needed. Garnish with cilantro and kaffir lime leaves, if using.
Cooking Time: 20-25 minutes
Thai Red Curry Fish with Lemongrass and Kaffir Lime
This vibrant curry dish combines the freshness of lemongrass and kaffir lime with the bold flavors of Thai red curry paste, resulting in a harmonious balance of spicy and aromatic notes.
Ingredients:
– 4 fish fillets (such as tilapia or cod), cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 2 kaffir lime leaves
– 2 tablespoons Thai red curry paste
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add lemongrass, kaffir lime leaves, onion, and garlic; sauté until fragrant, about 1 minute.
3. Add curry paste; cook for 30 seconds, stirring constantly.
4. Add fish pieces; cook for 3-4 minutes per side, or until cooked through.
5. Stir in coconut milk; season with salt and pepper to taste.
6. Garnish with cilantro, if desired.
Cooking Time: 15-20 minutes
Thai Red Curry Pumpkin Soup with Coconut Cream
This creamy and aromatic soup combines the warmth of Thai red curry paste with the comfort of roasted pumpkin, finished with a dollop of coconut cream. Perfect for a chilly fall evening or a cozy weekend lunch.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 4 cups chicken broth
– 1 can (14 oz) coconut milk
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with oil, garlic, and curry paste. Roast for 30 minutes.
2. In a large pot, combine roasted pumpkin, chicken broth, and coconut milk. Bring to a simmer.
3. Reduce heat to low and let soup simmer for 15-20 minutes or until pumpkin is tender.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Thai Red Curry Mussels with Fresh Herbs
Experience the bold flavors of Thailand with this quick and delicious mussel dish, infused with the warmth of red curry paste and the freshness of herbs.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 tablespoon red curry paste
– 2 cloves garlic, minced
– 1/4 cup coconut milk
– 1/4 cup water
– 1 tablespoon fish sauce (optional)
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro, basil, and mint leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add curry paste and cook, stirring constantly, for 1 minute.
3. Add garlic and cook for an additional 30 seconds.
4. Add mussels, coconut milk, water, fish sauce (if using), cumin, salt, and pepper.
5. Cover skillet and cook until mussels open, about 5-7 minutes.
6. Garnish with fresh herbs and serve immediately.
Cooking Time: 10-12 minutes
Thai Red Curry Pork with Pineapple and Cashews
This recipe combines the rich flavors of Thai red curry with tender pork, sweet pineapple, and crunchy cashews. Perfect for a quick and delicious dinner or lunch.
Ingredients:
– 1 pound boneless pork shoulder or butt, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup pineapple chunks
– 1/4 cup chopped cashews
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and pork; cook until browned, about 5 minutes.
3. Add curry paste; cook, stirring constantly, for 1 minute.
4. Pour in coconut milk; stir to combine.
5. Add pineapple and cashews; simmer for 10-15 minutes or until the flavors meld together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Thai Red Curry Lentil Stew with Spinach
This hearty and flavorful stew combines the comfort of lentils with the bold flavors of Thai red curry, all wrapped up in a nutritious and satisfying package. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons Thai red curry paste
– 2 cloves garlic, minced
– 1 onion, chopped
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1/4 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh spinach leaves, for serving
– Chopped cilantro or scallions, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the curry paste and cook, stirring constantly, for 1-2 minutes.
3. Add the lentils, broth, coconut milk, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Stir in fresh spinach leaves until wilted.
6. Serve hot, garnished with cilantro or scallions if desired.
Cooking Time: 40-50 minutes
Thai Red Curry Stuffed Bell Peppers
Add a flavorful twist to traditional stuffed bell peppers with the bold and aromatic flavors of Thai red curry. This unique recipe combines sweet and spicy notes, making it perfect for adventurous eaters.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1/2 cup cooked rice
– 1/2 cup Thai red curry paste
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, green beans)
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, curry paste, oil, onion, garlic, mixed vegetables, and soy sauce.
3. Stuff each bell pepper with the rice mixture, filling them as full as possible.
4. Place stuffed peppers in a baking dish and cover with aluminum foil.
5. Bake for 30 minutes, then remove foil and continue cooking for an additional 15-20 minutes or until peppers are tender.
6. Garnish with cilantro leaves before serving.
Cooking Time: 45-50 minutes
Thai Red Curry Rice Cakes with Sweet Chili Sauce
Experience the bold flavors of Thailand with this easy-to-make recipe that combines crispy rice cakes with a spicy and sweet curry sauce. Perfect as an appetizer or snack.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup water
– Vegetable oil for frying
– For the curry sauce:
+ 2 tablespoons vegetable oil
+ 1 tablespoon Thai red curry paste
+ 2 cups coconut milk
+ 1/2 cup fish sauce (optional)
+ 1 tablespoon lime juice
+ 1/4 teaspoon palm sugar
– Sweet chili sauce: 1/2 cup ketchup, 1/4 cup sweet chili sauce
Instructions:
1. Mix rice flour, salt, and sugar in a bowl.
2. Add cooked rice and water to the bowl; mix until a dough forms.
3. Shape into small patties.
4. Fry patties in hot oil until golden brown; drain excess oil.
5. In a pan, heat curry paste over medium heat; add coconut milk, fish sauce (if using), lime juice, and palm sugar. Simmer for 5 minutes.
6. Serve rice cakes with warm curry sauce and sweet chili sauce on the side.
Cooking Time: 20-25 minutes
Thai Red Curry Chicken Skewers with Peanut Sauce
Elevate your outdoor gatherings or weeknight dinners with these flavorful Thai-inspired skewers, served with a creamy peanut sauce for dipping. Perfect for grilled meats and bold flavors, this recipe is sure to please!
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup Thai red curry paste
– 2 tablespoons coconut oil
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 10-12 bamboo skewers
– Peanut Sauce (see below)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together curry paste, coconut oil, soy sauce, brown sugar, ginger, salt, and pepper.
3. Add chicken pieces and toss until coated evenly.
4. Thread 2-3 chicken pieces onto each skewer.
5. Grill for 8-10 minutes per side or until cooked through.
6. Serve with Peanut Sauce (see below).
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut cream
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
Combine all ingredients in a bowl and mix until smooth. Serve with grilled skewers.
Cooking Time: 15-20 minutes
Thai Red Curry Eggplant with Basil and Mint
Experience the bold flavors of Thailand with this vibrant curry dish that combines tender eggplant with aromatic basil and mint. This quick and easy recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 2 cups mixed vegetables (bell peppers, carrots, and snap peas)
– 1 cup coconut milk
– 2 teaspoons fish sauce
– 1 teaspoon palm sugar
– Salt and pepper to taste
– Fresh basil leaves and mint sprigs for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant.
2. Add curry paste and cook, stirring constantly, for 1 minute.
3. Add eggplant and mixed vegetables; cook until the eggplant is tender and the vegetables are slightly caramelized.
4. Stir in coconut milk, fish sauce, and palm sugar. Bring to a simmer.
5. Season with salt and pepper to taste. Garnish with fresh basil and mint.
6. Serve hot over steamed jasmine rice or noodles.
Cooking Time: 20-25 minutes
Thai Red Curry Quinoa Salad with Roasted Vegetables
This vibrant salad combines the warm, spicy flavors of Thai red curry with the nutty goodness of quinoa and the sweetness of roasted vegetables. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tablespoons Thai red curry paste
– 1 tablespoon coconut oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and chopped
– 1 zucchini, chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. In a large skillet, heat coconut oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Add bell pepper and zucchini; cook for an additional 5 minutes or until tender.
5. Stir in Thai red curry paste; cook for 1 minute.
6. Combine cooked quinoa with roasted vegetables and season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Thai Red Curry Coconut Soup with Mushrooms
This creamy and aromatic soup is a perfect blend of Thai flavors, featuring tender mushrooms cooked in a rich red curry coconut broth. Serve hot with steamed rice or noodles for a satisfying meal.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– 1 cup chicken or vegetable broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and curry paste; cook for 1 minute, stirring constantly.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Pour in coconut milk and broth; bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
6. Season with fish sauce (if using), salt, and pepper to taste.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Thai Red Curry Lamb Chops with Mint Yogurt
Elevate your lamb chops with the bold flavors of Thai red curry and refreshing mint yogurt. This exotic dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound lamb chops
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh mint leaves for garnish
– Yogurt sauce ingredients: 1 cup plain yogurt, 2 tablespoons honey, 1/4 teaspoon lime zest
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat oil over medium-high. Add lamb chops and cook for 2-3 minutes per side or until browned.
3. Remove lamb from skillet, then add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
4. Add coconut milk and bring to simmer. Return lamb to skillet and cook for an additional 5-7 minutes or until cooked through.
5. Meanwhile, mix yogurt sauce ingredients in a bowl.
6. Serve lamb chops with yogurt sauce spooned over top and garnished with fresh mint leaves.
Cooking Time: 20-25 minutes
Thai Red Curry Stir-Fried Noodles with Vegetables
This spicy and flavorful dish combines the bold flavors of Thai red curry paste with the comfort of stir-fried noodles and colorful vegetables. Perfect for a quick weeknight dinner or lunch, this recipe is easy to make and packed with nutrients.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 1 cup mixed bell peppers (any color), sliced
– 1 cup snap peas, sliced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 2 tablespoons soy sauce (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a large wok or skillet over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add curry paste and stir-fry for 30 seconds, until fragrant.
4. Add bell peppers and snap peas. Stir-fry for 2-3 minutes, until vegetables are tender-crisp.
5. Add cooked noodles and soy sauce (if using). Stir-fry for an additional minute, until noodles are well coated.
6. Garnish with cilantro and serve immediately.
Cooking Time: 15-20 minutes
Summary
Discover the bold flavors of Thailand with these 18 mouth-watering recipes featuring authentic Thai red curry paste. From classic dishes like chicken and basil, to seafood options like shrimp with coconut milk and fish with lemongrass, there’s something for everyone. Try vegetarian options like tofu and vegetable stir-fry or lentil stew, or go bold with beef and bell pepper, or lamb chops with mint yogurt. Each recipe showcases the versatility of Thai red curry paste and is sure to satisfy your taste buds. Get ready to transport your palate to the streets of Bangkok!
