Are you a fan of bold flavors and spicy dishes? Then you’re in luck! Red curry paste is a staple ingredient in many Thai and Southeast Asian cuisines, offering a rich and complex flavor profile that can elevate any dish. From savory meats to seafood and vegetables, the possibilities are endless with red curry paste.
In this article, we’ll be exploring 18 mouth-watering recipes that showcase the versatility of red curry paste. Whether you’re a seasoned cook or just starting out, these dishes will inspire you to get creative in the kitchen. So, let’s dive into the world of spicy and savory goodness!
Red Curry Chicken with Coconut Milk
This aromatic and flavorful dish is a perfect blend of spicy and creamy, featuring tender chicken cooked in a rich red curry sauce infused with coconut milk.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons red curry paste
– 1 can (14 oz) coconut milk
– 1/4 cup water
– 1 tablespoon fish sauce (optional)
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2. Add the chicken, onions, garlic, and ginger; cook until the chicken is browned, about 5-6 minutes.
3. Stir in the red curry paste and cook for 1 minute.
4. Pour in the coconut milk, water, fish sauce (if using), cumin, salt, and pepper; bring to a simmer.
5. Reduce heat to medium-low and let cook, uncovered, for 20-25 minutes or until the chicken is cooked through.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Thai Red Curry Shrimp with Bell Peppers
A flavorful and spicy Thai-inspired dish that combines succulent shrimp with crunchy bell peppers in a rich red curry sauce. This quick and easy recipe is perfect for a weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add bell peppers and cook until tender, about 3-4 minutes. Remove from pan.
3. In the same pan, add garlic and curry paste. Cook for 1 minute.
4. Add shrimp and cook until pink, about 2-3 minutes per side.
5. Pour in coconut milk and fish sauce (if using). Stir to combine.
6. Return bell peppers to the pan and simmer for an additional 2 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Vegetable Red Curry with Tofu
This vibrant and flavorful Thai-inspired curry combines the richness of red curry paste with the tenderness of firm tofu, surrounded by a medley of colorful vegetables. A perfect vegetarian main course or side dish.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons red curry paste
– 2 cups mixed vegetables (bell peppers, carrots, snap peas, mushrooms)
– 1 can (14 oz) coconut milk
– 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 and ginger; cook until fragrant (30 seconds).
3. Add curry paste; cook, stirring constantly, for 1 minute.
4. Add tofu and vegetables; stir to combine.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low; let curries mingle for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Red Curry Beef Noodle Soup
This Thai-inspired soup combines tender beef, flavorful red curry paste, and springy noodles in a rich and savory broth. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups chicken broth
– 1 can (14 oz) coconut milk
– 2 tbsp red curry paste
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook beef strips in a pot of boiling water until cooked through. Drain and set aside.
2. In the same pot, sauté sliced onion and minced garlic until softened.
3. Add red curry paste and cook for 1 minute, stirring constantly.
4. Pour in chicken broth and coconut milk. Bring to a simmer.
5. Add cooked beef back into the pot, along with rice noodles.
6. Cook for 10-12 minutes or until noodles are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Spicy Red Curry Mussels
Elevate your seafood game with this flavorful and spicy red curry mussel recipe, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon red curry paste
– 1/4 cup coconut milk
– 2 tablespoons fish sauce (optional)
– 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, garlic, and ginger; cook until onion is translucent, about 3 minutes.
3. Stir in curry paste; cook for 1 minute.
4. Add mussels; toss to coat with curry mixture.
5. Pour in coconut milk and fish sauce (if using); bring to a simmer.
6. Reduce heat to medium-low; cover skillet and cook until mussels open, about 5-7 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Red Curry Roasted Eggplant
Experience the sweet and spicy flavors of Thailand with this simple yet flavorful recipe. Red curry paste adds a depth of flavor to roasted eggplant that’s perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 2 medium eggplants
– 2 tbsp red curry paste
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup chicken broth
– 1/4 cup coconut milk
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. In a small bowl, mix together red curry paste, olive oil, salt, chicken broth, and coconut milk.
4. Brush the mixture evenly onto both sides of the eggplant halves.
5. Roast for 30-35 minutes or until the eggplants are tender and caramelized.
6. Garnish with fresh cilantro leaves if desired.
Cooking Time: 30-35 minutes
Thai Red Curry Pumpkin Soup
Warm up with this comforting and aromatic Thai-inspired soup, perfect for a chilly evening. The sweetness of pumpkin pairs perfectly with the spicy kick of red curry paste.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 teaspoons Thai red curry paste
– 4 cups chicken or vegetable broth
– 1 can coconut milk
– 1 tablespoon 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 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in curry paste and cook for 1-2 minutes, or until fragrant.
4. Add pumpkin, broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until pumpkin is tender.
5. Season with fish sauce (if using), salt, and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Red Curry Pork with Bamboo Shoots
This bold and aromatic Thai-inspired dish combines tender pork with the earthy sweetness of bamboo shoots, all wrapped up in a rich red curry sauce.
Ingredients:
– 1 lb pork shoulder or butt, cut into bite-sized pieces
– 2 medium bamboo shoots, peeled and sliced into thin strips
– 2 tbsp red curry paste
– 2 tbsp coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup water or pork broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, bamboo shoots, and curry paste; cook for 1 minute.
4. Add the pork and cook until browned on all sides, about 5-6 minutes.
5. Stir in coconut milk and water or broth; bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes, or until pork is tender.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 25-30 minutes
Red Curry Salmon with Basil
Elevate your mealtime with this aromatic and spicy red curry salmon recipe, infused with the freshness of basil.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp red curry paste
– 1 can coconut milk
– 2 cups mixed bell peppers (red, yellow, green)
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– 2 tbsp vegetable oil
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.
4. Brush the curry mixture evenly over the salmon, leaving a 1-inch border around each fillet.
5. Top with mixed bell peppers and chopped basil leaves.
6. Drizzle with vegetable oil and season with salt and pepper to taste.
7. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Red Curry Fried Rice with Pineapple
A twist on traditional fried rice, this recipe combines the bold flavors of red curry paste with juicy pineapple chunks and savory chicken. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced pineapple
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon red curry paste
– 1/4 cup chicken broth
– 1/4 cup chopped scallions for garnish
– Salt and pepper to taste
– Cooked chicken (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and cook until translucent, about 3 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in red curry paste and cook for 30 seconds, until fragrant.
5. Add cooked rice, chicken broth, and pineapple. Stir-fry until heated through, about 2-3 minutes.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Garnish with chopped scallions and serve hot.
Cooking Time: Approximately 10-12 minutes.
Red Curry Duck with Lychee
This aromatic dish combines the rich flavors of red curry and succulent duck breast with the subtle sweetness of lychees. Perfect for a special occasion or a flavorful weeknight dinner.
Ingredients:
– 1 lb duck breast, skin removed
– 2 tbsp red curry paste
– 2 cups coconut milk
– 1 cup water
– 1/4 cup brown sugar
– 2 lychees, peeled and pitted
– 2 tbsp fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Sear the duck breast until browned, about 3-4 minutes per side.
3. Transfer the skillet to the oven and cook for 15-20 minutes or until cooked through.
4. Meanwhile, combine red curry paste, coconut milk, water, and brown sugar in a saucepan. Bring to a simmer over medium heat.
5. Add the lychees and fish sauce (if using) to the curry sauce. Simmer for an additional 2-3 minutes.
6. Slice the cooked duck breast into thin strips. Serve with the red curry lychee sauce and garnish with cilantro leaves.
Cooking Time: 35-40 minutes
Creamy Red Curry Butternut Squash
Warm up with this comforting and flavorful dish, perfect for a cozy night in.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red curry paste
– 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).
2. In a large bowl, toss squash with olive oil, onion, garlic, salt, and pepper until well coated.
3. Spread squash mixture on a baking sheet in a single layer.
4. Roast for 30-40 minutes, or until squash is tender.
5. Remove from oven and stir in red curry paste.
6. Pour in coconut milk and stir to combine.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Red Curry Chicken Skewers with Peanut Sauce
Add a flavorful twist to your outdoor gatherings with these Red Curry Chicken Skewers, served with a creamy and nutty Peanut Sauce. Perfect for a crowd, this recipe is easy to scale up or down depending on the number of guests.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/4 cup red curry paste
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1/4 cup chopped peanuts or cashews
– 10-12 bamboo skewers
– Peanut Sauce ingredients (below)
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon lime juice
– Salt and pepper, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together curry paste, olive oil, garlic, soy sauce, and honey.
3. Add chicken pieces and toss to coat; let marinate for at least 30 minutes.
4. Thread chicken onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until cooked through.
6. Serve with Peanut Sauce, garnished with chopped peanuts or cashews and fresh cilantro (optional).
Cooking Time: 20-25 minutes
Red Curry Stir-Fried Green Beans
A vibrant and flavorful twist on the classic green bean stir-fry, this recipe combines the natural sweetness of green beans with the spicy kick of red curry paste.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon red curry paste
– 1/4 cup chicken or vegetable broth
– 1/4 teaspoon salt
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and stir-fry for 30 seconds until fragrant.
3. Add the green beans and red curry paste; stir-fry for 4-5 minutes until the beans are tender-crisp.
4. Pour in the broth and salt; stir-fry for an additional minute to combine flavors.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 10-12 minutes
Red Curry Coconut Ramen
Warm up with a bowl of spicy and savory Red Curry Coconut Ramen! This comforting noodle dish combines the rich flavors of Thai red curry paste, creamy coconut milk, and springy ramen noodles.
Ingredients:
– 1 package ramen noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 1 can (14 oz) coconut milk
– 2 teaspoons Thai red curry paste
– 2 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in curry paste and cook for 1 minute.
5. Pour in coconut milk and broth. Bring to a simmer.
6. Add cooked noodles and season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Red Curry Glazed Grilled Prawns
Red Curry Glazed Grilled Prawns: A sweet and spicy fusion of Thai flavors that elevates grilled prawns to new heights!
Ingredients:
– 12 large prawns, peeled and deveined
– 1/4 cup red curry paste
– 2 tablespoons honey
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together red curry paste, honey, soy sauce, brown sugar, garlic, and lime juice.
3. Brush the glaze evenly onto both sides of the prawns.
4. Grill prawns for 2-3 minutes per side, or until pink and cooked through.
5. Garnish with cilantro leaves and serve immediately.
Cooking Time: 6-8 minutes
Red Curry Scallops with Lemongrass
This recipe combines the sweetness of scallops with the bold flavors of red curry and the brightness of lemongrass, creating a dish that’s both exotic and familiar.
Ingredients:
– 12 large scallops
– 2 stalks lemongrass, bruised
– 2 tablespoons red curry paste
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the oil over medium-high. Add the lemongrass and cook until fragrant, about 30 seconds.
3. Add the curry paste and garlic; cook, stirring constantly, for 1 minute.
4. Add the scallops and cook for 2-3 minutes per side, or until seared.
5. Transfer the skillet to the oven and bake for 8-10 minutes, or until scallops are cooked through.
6. Stir in coconut milk; season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Red Curry Fish Cakes with Cucumber Relish
This recipe combines the flavors of Thailand with a delicious and refreshing twist on traditional fish cakes. Crispy on the outside, tender on the inside, and served with a cooling cucumber relish.
Ingredients:
– 1 pound cod or tilapia fillet, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red bell pepper
– 2 cloves garlic, minced
– 2 tablespoons Thai red curry paste
– 2 eggs
– Salt and pepper to taste
– Vegetable oil for frying
– Cucumber Relish:
+ 2 cups thinly sliced cucumber
+ 1/4 cup plain Greek yogurt
+ 1 tablespoon lime juice
+ Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together fish, panko breadcrumbs, red bell pepper, garlic, curry paste, eggs, salt, and pepper.
3. Shape into patties and coat with additional panko breadcrumbs.
4. Fry in hot oil until golden brown, about 3-4 minutes per side.
5. Serve with Cucumber Relish (mix all relish ingredients together and refrigerate for at least 30 minutes before serving).
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 18 flavorful red curry paste recipes! From classic dishes like Red Curry Chicken with Coconut Milk and Thai Red Curry Shrimp with Bell Peppers, to unique creations like Creamy Red Curry Butternut Squash and Red Curry Glazed Grilled Prawns, there’s something for every spicy lover. Whether you’re in the mood for a comforting noodle soup or a quick stir-fry, these recipes will transport your taste buds to the streets of Thailand. With a variety of protein options and creative twists on traditional dishes, this article is sure to inspire your next culinary adventure!