Are you ready to ignite your taste buds with bold flavors? Look no further than the spicy world of Thai red curry! This iconic dish has captured hearts and taste buds around the globe, and for good reason – its rich, velvety sauce packed with aromatic spices, chili peppers, and a hint of coconut cream is the perfect blend of sweet, sour, salty, and spicy. In this article, we’ll take you on a culinary journey through 18 mouth-watering red curry recipes that will elevate your dinner game to the next level.
From classic chicken and bamboo shoots to seafood-inspired mussels with basil, we’ve got a recipe for every taste bud and dietary preference. Whether you’re in the mood for something comforting like a hearty lentil soup or looking for a quick fix like a shrimp stir-fry, our collection of red curry recipes has got you covered.
Thai Red Curry with Chicken and Bamboo Shoots
This classic Thai dish combines the bold flavors of red curry paste with tender chicken, crunchy bamboo shoots, and creamy coconut milk. Perfect for a quick and delicious dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup bamboo shoots, sliced
– 1/4 cup fish sauce (or to taste)
– 1/4 cup 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 chicken and cook until browned, about 5-6 minutes. Remove from pot.
3. Add garlic, ginger, and curry paste; cook 1 minute.
4. Stir in coconut milk and bring to a simmer.
5. Add bamboo shoots, fish sauce, and sugar. Cook 2-3 minutes or until sauce thickens.
6. Return chicken to the pot and stir to coat with sauce.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Vegetable Red Curry with Coconut Milk
This Thai-inspired curry is a flavorful and nutritious meal option that’s ready in under 30 minutes. With a rich coconut milk base and a blend of colorful vegetables, this dish is perfect for a quick weeknight dinner.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (such as broccoli, bell peppers, and snap peas)
– 2 teaspoons red curry paste
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add bell pepper and carrot; cook for an additional 2-3 minutes.
4. Stir in curry paste and cook for 1 minute.
5. Pour in coconut milk and bring to a simmer.
6. Add mixed vegetables and season with salt and pepper.
7. Cook until the vegetables are tender, about 10-12 minutes.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Red Curry Shrimp with Pineapple
A flavorful and vibrant dish that combines the sweetness of pineapple with the spicy kick of red curry. This recipe is perfect for a quick and delicious dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup red curry paste
– 1/2 cup pineapple chunks
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic, ginger, and shrimp; cook until pink, about 2-3 minutes per side.
3. Stir in the coconut milk, red curry paste, and pineapple chunks. Bring to a simmer.
4. Reduce heat to low and let cook for 5-7 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Red Curry Beef with Bell Peppers
This recipe combines the rich flavors of red curry paste with tender beef and crunchy bell peppers, perfect for a quick and flavorful dinner. With just a few simple ingredients and minimal prep time, you can have this dish ready in no time!
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 tbsp vegetable oil
– 2 tbsp red curry paste
– 1 onion, thinly sliced
– 2 bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1 tsp fish sauce (optional)
– 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 and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add curry paste and cook for 1 minute, stirring constantly.
4. Add onion and bell peppers; cook until tender, about 5 minutes.
5. Add garlic, coconut milk, and fish sauce (if using). Stir to combine.
6. Return beef to the pan and stir to coat with the curry sauce. Cook for an additional 2-3 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Red Curry Lentil Soup
This comforting and flavorful Red Curry Lentil Soup is a perfect blend of Thai spices, tender lentils, and aromatic vegetables. Serve with steamed rice or crusty bread for a satisfying meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– 1 can coconut milk
– 2 teaspoons Thai red curry paste
– 4 cups vegetable broth
– 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 5 minutes.
2. Add garlic, ginger, and mixed vegetables. Cook for an additional 3-4 minutes.
3. Stir in curry paste and cook for 1 minute.
4. Add lentils, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 45 minutes
Red Curry Tofu and Eggplant Stir-Fry
This vibrant stir-fry combines the creamy richness of red curry paste with the tender sweetness of eggplant and the protein-packed punch of tofu. A flavorful and nutritious meal that’s ready in under 30 minutes!
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons red curry paste
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Stir-fry the onion and garlic for 2-3 minutes until softened.
4. Add the eggplant slices and stir-fry for an additional 3-4 minutes until tender.
5. Stir in the red curry paste and cook for 1 minute, allowing the flavors to meld.
6. Return the tofu to the pan and stir-fry everything together for about 2 minutes, ensuring the ingredients are well combined.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Red Curry Mussels with Basil
This recipe combines the brininess of mussels with the warm, spicy flavors of red curry and the brightness of fresh basil. Perfect for a quick and impressive dinner or appetizer.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 tablespoons red curry paste
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup coconut milk
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Rinse mussels under cold water, discarding any broken or open shells.
2. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add curry paste and cook for 1 minute, stirring constantly.
4. Pour in coconut milk and chicken broth. Bring to a simmer.
5. Add mussels, cover the skillet, and cook until mussels open, about 3-5 minutes.
6. Season with salt and pepper to taste. Garnish with chopped basil leaves.
Cooking Time: 10-12 minutes
Red Curry Butternut Squash Soup
Warm up with this vibrant and aromatic soup that combines the sweetness of butternut squash with the spicy kick of red curry. This easy-to-make recipe is perfect for a cozy evening in.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons red curry paste
– 4 cups chicken or vegetable broth
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes or until tender.
4. In a large pot, heat oil over medium heat. Add onion, garlic, and ginger; cook until softened (5 minutes).
5. Stir in red curry paste and cook for 1 minute.
6. Scoop out roasted squash flesh and add to the pot.
7. Pour in broth and bring to a simmer.
8. Reduce heat and let soup simmer for 20-25 minutes or until heated through.
9. Stir in coconut milk; season with salt and pepper to taste.
Cooking Time: 1 hour 15 minutes
Red Curry Pork with Green Beans
A flavorful and spicy twist on traditional pork and vegetables, this recipe combines the bold flavors of red curry paste with tender pork and crisp green beans.
Ingredients:
– 1 lb boneless pork shoulder or butt, cut into 2-inch cubes
– 2 tbsp red curry paste
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1/4 cup water
– 2 cups fresh green beans, trimmed
– 1 tsp fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet or Dutch oven, heat 1 tablespoon of oil over medium-high heat.
3. Add pork cubes and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
4. In the same skillet, add remaining 1 tablespoon of oil, garlic, and red curry paste. Cook for 1 minute, stirring constantly.
5. Stir in coconut milk, water, fish sauce (if using), salt, and pepper.
6. Add browned pork back to the skillet and simmer for 20-25 minutes or until tender.
7. About 10 minutes into the cooking time, add green beans to the skillet and stir occasionally.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 40-45 minutes
Red Curry Noodle Soup with Chicken
This vibrant and flavorful soup combines the warmth of red curry paste with juicy chicken and springy noodles, making for a satisfying meal any time of the year. With its aromatic spices and comforting broth, this recipe is sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp red curry paste
– 4 cups chicken broth
– 1 cup noodles (rice noodles or egg noodles work well)
– 1/2 cup coconut milk
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions. Set aside.
2. In a large pot or wok, heat curry paste over medium-high heat until fragrant, about 1 minute.
3. Add chicken and cook until browned, about 5 minutes. Remove from pot.
4. Add broth, coconut milk, garlic, and ginger. Bring to a simmer.
5. Return chicken to the pot and cook until cooked through.
6. Stir in noodles and season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Red Curry Salmon with Zucchini
This recipe combines the rich flavors of red curry paste with the omega-3 richness of salmon, all wrapped up in a delicious and healthy package. Serve it over your favorite sides for a satisfying meal.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 medium zucchinis, sliced
– 2 tbsp red curry paste
– 1/4 cup coconut milk
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together curry paste and coconut milk.
3. Place salmon fillets on a baking sheet lined with parchment paper. Brush the curry mixture evenly over each fillet.
4. Add sliced zucchinis to the baking sheet, drizzling with olive oil and seasoning with salt and pepper.
5. Bake for 12-15 minutes or until salmon is cooked through and zucchini is tender.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 12-15 minutes
Red Curry Chickpea Stew
This flavorful and aromatic stew combines the warmth of red curry paste with the creaminess of chickpeas, perfect for a cozy evening meal.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons red curry paste
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon coconut oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the red curry paste and cook for 1-2 minutes, until fragrant.
5. Add the chickpeas, vegetable broth, salt, and pepper. Bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Serve hot, garnished with fresh cilantro leaves if desired. Enjoy!
Red Curry Duck with Lychee
This Thai-inspired dish combines the rich flavors of red curry paste with the tender meat of duck, perfectly balanced by the sweetness of lychees. A unique and delicious twist on traditional duck recipes.
Ingredients:
– 1 lb duck breast or thighs, skin removed
– 2 tbsp red curry paste
– 2 tbsp coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup lychees, peeled and pitted
– 1 cup chicken broth
– 1 tsp fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add duck and cook until browned, about 5 minutes.
4. Stir in curry paste; cook for 1 minute.
5. Add lychees, chicken broth, and fish sauce (if using); simmer for 10-12 minutes or until duck is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves; serve hot.
Cooking Time: 20-22 minutes
Red Curry Pumpkin and Spinach Curry
A vibrant and flavorful curry that combines the warmth of red curry paste with the sweetness of roasted pumpkin and the earthiness of spinach.
Ingredients:
– 1 small to medium-sized pumpkin, peeled and cubed
– 2 tablespoons red curry paste
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 cup fresh spinach leaves
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pumpkin cubes in a single layer on a baking sheet for 20-25 minutes, or until tender.
2. In a large skillet, heat the coconut oil over medium-high heat. Add the onion and cook for 3-4 minutes, or until translucent.
3. Add the garlic, ginger, and red curry paste to the skillet. Cook for an additional 1-2 minutes, stirring constantly.
4. Stir in the roasted pumpkin, spinach, and coconut milk. Season with salt and pepper to taste.
5. Simmer the curry over low heat for 10-15 minutes, or until the flavors have melded together.
Cooking Time: 35-40 minutes
Red Curry Coconut Rice with Vegetables
A flavorful and aromatic one-pot dish that combines the warmth of red curry paste with the comfort of coconut rice, paired with a medley of colorful vegetables.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon red curry paste
– 1 can (14 oz) full-fat coconut milk
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 cup mixed vegetables (e.g., carrots, snap peas, corn)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add curry paste and cook, stirring constantly, for 1 minute.
3. Add coconut milk and bring to a simmer.
4. Add rice, water, onion, garlic, bell pepper, and mixed vegetables. Stir well.
5. Bring to a boil, then reduce heat to low, cover, and cook for 20-25 minutes or until rice is cooked and liquid absorbed.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Red Curry Lamb with Potatoes
Experience the bold flavors of Southeast Asia with this aromatic dish that combines tender lamb, potatoes, and a rich red curry paste.
Ingredients:
– 1 lb boneless lamb shoulder or shanks, cut into bite-sized pieces
– 2 large potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons red curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken or lamb broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes. Remove from pot.
3. Add garlic, ginger, and curry paste; cook, stirring constantly, for 1 minute.
4. Add potatoes, coconut milk, broth, and browned lamb. Bring to a simmer.
5. Reduce heat to low and cook, covered, until lamb is tender, about 1 hour 15 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 1 hour 15 minutes
Red Curry Scallops with Snap Peas
Add a pop of color and flavor to your plate with this easy and vibrant recipe. Succulent scallops are cooked in a rich red curry sauce, served alongside tender snap peas.
Ingredients:
– 12 large scallops
– 1/2 cup red curry paste
– 2 tablespoons coconut oil
– 1 onion, thinly sliced
– 1 cup snap peas, trimmed
– 1 can (14 oz) diced tomatoes
– 1 tablespoon fish sauce
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the sliced onion and cook until translucent, about 3 minutes.
3. Add the red curry paste and cook for an additional minute, stirring constantly.
4. Add the scallops and cook until browned on both sides, about 3-4 minutes per side.
5. Stir in the diced tomatoes, fish sauce, salt, and pepper.
6. Reduce heat to low and simmer for 2 minutes.
7. Add the snap peas to the skillet and cook until tender, about 1 minute.
8. Serve the scallops with the snap peas and garnish with cilantro leaves.
Cooking Time: 12-15 minutes
Red Curry Cauliflower and Peas
This vibrant and flavorful dish is a perfect blend of spices, texture, and color. With the sweetness of red curry paste, the crunch of cauliflower, and the tenderness of peas, this recipe is sure to become a favorite.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups fresh or frozen peas
– 2 tablespoons red curry paste
– 1 tablespoon coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the red curry paste and cook for 1-2 minutes, until fragrant.
5. Add the cauliflower and peas to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your dinner routine with these 18 mouth-watering red curry recipes! From classic Thai dishes like Chicken and Bamboo Shoots Curry, to innovative twists like Red Curry Shrimp with Pineapple or Red Curry Tofu and Eggplant Stir-Fry, there’s something for every palate. Try adding some heat to your meals with Vegetarian options like Red Curry Lentil Soup or Red Curry Chickpea Stew. Explore the versatility of red curry with different proteins like Beef, Pork, Salmon, and even Lamb! This article is a must-read for anyone looking to add flavor and excitement to their cooking.
