If you're craving something delicious and packed with flavor, Thai red curry is where it's at! Whether you love chicken, are all about veggies, or can't resist seafood, there's a red curry recipe just for you. Each one brings its own twist, making your taste buds dance. Curious about what makes these dishes so special? Let's explore the five best red curry Thai recipes that'll have you cooking up a storm!
Classic Thai Red Curry With Chicken
Classic Thai Red Curry With Chicken is a delightful and aromatic dish that perfectly balances the rich flavors of coconut milk, tender chicken, and aromatic spices. This dish isn't only a staple in Thai cuisine but also an easy-to-make meal that can be prepared in under an hour.
The combination of red curry paste, fresh ingredients, and a hint of sweetness from palm sugar creates a harmonious flavor profile that will transport your taste buds straight to Thailand.
Ingredients:
- 1 lb chicken breast, thinly sliced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon vegetable oil
- 1 cup chicken broth
- 1 bell pepper, sliced
- 1 cup bamboo shoots, drained
- 1 cup Thai basil leaves
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- Cooked jasmine rice, for serving
Cooking Instructions:
In a large skillet or wok, heat the vegetable oil over medium heat. Add the red curry paste and sauté for about 1-2 minutes until fragrant.
Stir in the sliced chicken and cook until no longer pink, about 5-7 minutes. Pour in the coconut milk and chicken broth, and bring to a gentle simmer.
Once simmering, add the sliced bell pepper, bamboo shoots, fish sauce, and palm sugar. Continue to cook for another 5-10 minutes until the vegetables are tender and the chicken is cooked through.
Finally, stir in the Thai basil leaves just before serving.
Extra Tips:
For an authentic flavor, consider using homemade red curry paste if you have the time, as it can enhance the dish considerably.
Adjust the spiciness by adding more or less red curry paste according to your taste preference. Additionally, feel free to customize the vegetables in the curry, using favorites like zucchini or eggplant, and serve it over fragrant jasmine rice to soak up the delicious sauce.
Enjoy your culinary journey to Thailand!
Vegetarian Red Curry With Tofu and Vegetables
Vegetarian Red Curry with Tofu and Vegetables is a delightful and wholesome dish that brings together the rich flavors of Thai cuisine in a plant-based format. This vibrant curry isn't only packed with nutrients but also bursting with flavor, thanks to the aromatic red curry paste and a medley of fresh vegetables.
Perfect for a weeknight dinner or a cozy meal with friends, this recipe is both satisfying and easy to make, allowing you to enjoy the essence of Thai cooking right in your own kitchen.
Ingredients:
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Fresh basil leaves, for garnish
- Cooked rice, for serving
Cooking Instructions:
In a large skillet or wok, heat the vegetable oil over medium heat. Cut the tofu into bite-sized cubes and add it to the skillet, cooking until golden brown on all sides. Remove the tofu and set aside.
In the same skillet, add the sliced onion, garlic, and ginger, sautéing until the onion becomes translucent. Stir in the red curry paste and cook for another minute until fragrant.
Then, pour in the coconut milk and vegetable broth, mixing well to combine. Bring the mixture to a gentle simmer and add the bell pepper, broccoli, carrots, and snap peas. Let the vegetables cook for about 5-7 minutes until they're tender but still crisp.
Finally, return the tofu to the skillet, stir in the soy sauce and brown sugar, letting everything heat through before serving over cooked rice and garnishing with fresh basil leaves.
Extra Tips:
For a more personalized touch, feel free to customize the vegetables based on your preference or what you have on hand; zucchini, eggplant, or green beans work beautifully in this curry.
If you prefer a spicier dish, consider adding sliced Thai chilies or a dash of chili flakes. Additionally, if you're short on time, you can use pre-cut vegetables from the grocery store to speed up the preparation process.
This dish also keeps well in the refrigerator, making it perfect for meal prep or leftovers for lunch the next day.
Coconut Shrimp Red Curry
Coconut Shrimp Red Curry is a delightful and fragrant dish that combines the sweetness of coconut milk with the rich flavors of red curry paste, creating a perfect base for succulent shrimp. This dish isn't only quick to prepare but also offers a wonderful balance of flavors, making it a great option for weeknight dinners or special occasions.
Served with steamed jasmine rice or rice noodles, this red curry will transport your taste buds straight to Thailand.
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Fresh basil leaves, for garnish
- Lime wedges, for serving
- Cooked jasmine rice or rice noodles, for serving
Cooking Instructions:
In a large skillet, heat the vegetable oil over medium heat. Add the red curry paste and sauté for about 1-2 minutes until fragrant.
Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a gentle simmer, then add the fish sauce and brown sugar, stirring until the sugar is dissolved.
Add the shrimp, bell pepper, and snap peas or green beans, cooking for about 5-7 minutes until the shrimp turn pink and the vegetables are tender-crisp.
Remove from heat, and garnish with fresh basil leaves.
Extra Tips:
For a spicier kick, feel free to add more red curry paste or some sliced fresh chilies to the dish.
You can also customize the vegetables based on what you have on hand; zucchini, mushrooms, or baby corn work wonderfully in this recipe.
If you prefer a thicker curry, let it simmer a bit longer to reduce the liquid.
Finally, serving the curry with lime wedges adds a zesty freshness that improves the overall flavor of the dish.
Enjoy your culinary adventure!
Beef Red Curry With Eggplant
Beef Red Curry with Eggplant is a delightful Thai dish that balances the rich flavors of tender beef with the aromatic spices of red curry paste and the creaminess of coconut milk. The eggplant adds a lovely texture and absorbs the delicious sauce, making this dish a comforting option for any meal.
Perfectly paired with jasmine rice, this recipe will transport your taste buds to the heart of Thailand.
Ingredients:
- 1 lb beef (sirloin or flank), thinly sliced
- 2 cups eggplant, diced
- 1 can (400ml) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves
- 1 tablespoon lime juice
- Cooked jasmine rice, for serving
Instructions:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes.
Stir in the red curry paste, allowing it to coat the beef, then pour in the coconut milk. Bring the mixture to a gentle simmer, and add the fish sauce, brown sugar, and diced eggplant.
Cook for about 10 minutes, stirring occasionally, until the eggplant is tender. Finally, add the sliced red bell pepper and Thai basil, cooking for another 2-3 minutes.
Finish with a splash of lime juice, then serve hot over jasmine rice.
Extra Tips:
When preparing Beef Red Curry with Eggplant, feel free to adjust the level of spiciness by adding more or less red curry paste according to your taste.
If you can't find Thai basil, regular basil can be used as a substitute, though the flavor will differ. For a twist, consider adding other vegetables such as zucchini or green beans.
To improve the dish, you can also serve it with a side of pickled vegetables for a revitalizing contrast. Enjoy the vibrant flavors and make it your own!
Red Curry Pumpkin Soup
Red Curry Pumpkin Soup is a warm and comforting dish that beautifully combines the rich flavors of pumpkin with the aromatic spices of red curry. This soup isn't only delicious but also packed with nutrients, making it a great choice for a cozy meal.
Perfect as an appetizer or a main dish, it can be served with crusty bread or over a bed of rice for a heartier option. With its vibrant color and enticing aroma, this soup is sure to impress anyone at your dinner table.
Ingredients:
- 2 cups pumpkin puree (fresh or canned)
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups vegetable broth
- Salt to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions:
In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for an additional minute until fragrant. Stir in the red curry paste to coat the onions, then add the pumpkin puree and coconut milk, mixing well.
Gradually pour in the vegetable broth, stirring until fully combined. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld.
Once done, use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Return the blended soup to the pot, season with salt to taste, and heat through before serving.
Extra Tips:
For a more complex flavor, consider roasting the pumpkin before blending it into the soup; this adds a delightful caramelization.
If you prefer a spicier kick, feel free to add more red curry paste or include chopped fresh chili peppers.
To make it a complete meal, you can add cooked lentils or chickpeas for added protein.