8 Best Red Thai Curry Recipes

Spicy Red Thai Curry with Chicken

A tantalizing blend of spices and tender chicken makes this red Thai curry an all-time favorite.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 lb chicken breast, sliced
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 cups mixed vegetables (bell peppers, zucchini)
• Fresh basil leaves for garnish

Cooking method:

1. Heat oil in a large pan over medium heat and add the red curry paste, stirring for about a minute.
2. Add the sliced chicken and cook until browned.
3. Stir in the coconut milk, fish sauce, and brown sugar, and bring to a simmer.
4. Add the mixed vegetables and simmer until tender, approximately 10 minutes.
5. Garnish with basil leaves before serving.

Red Thai Curry with Shrimp and Pineapple

A delightful combination of shrimp and pineapple brings a sweet and savory taste to this curry.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1 cup pineapple chunks
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 red bell pepper, sliced
• Fresh cilantro for garnish

Cooking method:

1. Heat oil in a pan and sauté the red curry paste for a minute.
2. Add shrimp and cook until they turn pink.
3. Pour in coconut milk, fish sauce, and lime juice, and bring to a simmer.
4. Add pineapple and bell pepper, cooking for 5 minutes.
5. Garnish with cilantro before serving.

Vegetarian Red Thai Curry with Tofu

This vibrant vegetarian curry is packed with flavor and a delightful array of veggies.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon coconut oil
• 1 block (14 oz) firm tofu, cubed
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 2 cups vegetables (broccoli, carrots, snap peas)
• Fresh lime wedges for serving

Cooking method:

1. Heat coconut oil in a pan and sauté red curry paste.
2. Add tofu cubes, stirring until golden brown.
3. Pour in coconut milk, soy sauce, and maple syrup, and bring to a simmer.
4. Add vegetables and cook until tender, about 8-10 minutes.
5. Serve with fresh lime wedges.

Red Thai Curry with Beef and Eggplant

Rich and flavorful, this dish combines tender beef with creamy eggplant for a satisfying meal.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 lb beef slices
• 1 can (14 oz) coconut milk
• 2 small eggplants, sliced
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 cup bamboo shoots
• Thai basil leaves for garnish

Cooking method:

1. In a hot pan, cook the curry paste in oil for a minute.
2. Add beef slices and cook until browned.
3. Stir in coconut milk, fish sauce, and sugar, and bring to a simmer.
4. Add eggplants and bamboo shoots, cooking until soft.
5. Garnish with Thai basil leaves before serving.

Red Thai Curry with Duck and Lychee

This luxurious curry combines succulent duck with the sweetness of lychee for an exquisite taste experience.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 lb duck breast, sliced
• 1 can (14 oz) coconut milk
• 1 cup canned lychee, drained
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 1 red chili, sliced
• Fresh coriander for garnish

Cooking method:

1. Sauté the curry paste in oil in a pan over medium heat.
2. Add duck and cook until browned.
3. Pour in coconut milk, fish sauce, and palm sugar, and bring to a simmer.
4. Stir in lychee and red chili, cooking for 5 more minutes.
5. Garnish with coriander before serving.

Red Thai Curry with Pumpkin and Chickpeas

This hearty and warming curry combines the earthy flavors of pumpkin and chickpeas for a wholesome dish.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon olive oil
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups pumpkin, cubed
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• Fresh spinach for serving

Cooking method:

1. Heat olive oil in a large saucepan and sauté the curry paste.
2. Add pumpkin cubes and cook for 5 minutes.
3. Pour in coconut milk, chickpeas, soy sauce, and maple syrup, and bring to a boil.
4. Simmer until pumpkin is tender, about 15 minutes.
5. Serve topped with fresh spinach.

Red Thai Curry with Salmon and Bok Choy

Perfectly cooked salmon paired with crisp bok choy delivers both flavor and nutrition.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 lb salmon fillets
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 heads bok choy, chopped
• Fresh dill for garnish

Cooking method:

1. In a pan, heat oil and sauté the red curry paste.
2. Add salmon and cook until just done.
3. Pour in coconut milk, fish sauce, and lime juice, and bring to a simmer.
4. Add bok choy and cook until wilted.
5. Garnish with fresh dill before serving.

Red Thai Curry with Lamb and Sweet Potato

A robust lamb curry enriched with the sweetness of sweet potatoes for a comforting meal.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 lb lamb, cubed
• 1 can (14 oz) coconut milk
• 2 sweet potatoes, cubed
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Fresh mint leaves for garnish

Cooking method:

1. Heat oil in a pan and sauté the red curry paste.
2. Add lamb cubes and cook until browned.
3. Pour in coconut milk, fish sauce, and brown sugar, and bring to a simmer.
4. Add sweet potatoes and cook until tender, about 20 minutes.
5. Garnish with mint leaves before serving.

Red Thai Curry with Pork and Green Beans

A quick and easy curry with succulent pork and crisp green beans for a satisfying dish.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 lb pork tenderloin, sliced
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 cup green beans, trimmed
• Fresh lime zest for serving

Cooking method:

1. In a pan, heat oil and sauté the red curry paste.
2. Add pork slices and cook until browned.
3. Stir in coconut milk, soy sauce, and honey, and bring to a simmer.
4. Add green beans and cook until tender-crisp.
5. Serve with fresh lime zest.

Red Thai Curry with Cauliflower and Cashews

A delightful vegan curry featuring the nutty flavor of cashews and the hearty texture of cauliflower.

Ingredients:

• 2 tablespoons red curry paste
• 1 tablespoon coconut oil
• 1 can (14 oz) coconut milk
• 1 head cauliflower, cut into florets
• 1 cup roasted cashews
• 1 tablespoon soy sauce
• 1 tablespoon agave syrup
• Fresh coriander for garnish

Cooking method:

1. Heat coconut oil in a pan and sauté the red curry paste.
2. Add cauliflower florets and cook for 5 minutes.
3. Pour in coconut milk, soy sauce, and agave syrup, and bring to a simmer.
4. Stir in roasted cashews and cook for another 5 minutes.
5. Garnish with fresh coriander before serving.