20 Quick Thai Curry Recipes

Thai Green Curry with Chicken

This classic Thai green curry offers a harmonious blend of spice and sweetness, perfect for a comforting meal.

Ingredients:

• 1 tablespoon vegetable oil
• 2 tablespoons green curry paste
• 1 can (400 ml) coconut milk
• 500 grams chicken breast, sliced
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 cup bamboo shoots, drained
• 1 cup bell peppers, sliced
• A handful of fresh basil leaves

Cooking method:

1. Heat oil in a large pan over medium heat and add the green curry paste, cooking for 1-2 minutes until fragrant.
2. Stir in the coconut milk and bring to a gentle simmer.
3. Add the chicken slices and cook until tender.
4. Mix in the fish sauce, sugar, bamboo shoots, and bell peppers, and simmer for another 5 minutes.
5. Garnish with fresh basil leaves before serving.

Spicy Red Curry Shrimp

This fiery red curry with succulent shrimp is a quick dish packed with flavor and perfect for seafood lovers.

Ingredients:

• 2 tablespoons red curry paste
• 1 can (400 ml) coconut milk
• 500 grams shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• A handful of cilantro leaves

Cooking method:

1. In a pot, mix red curry paste with coconut milk and bring to a simmer.
2. Add shrimp and cook until pink and opaque.
3. Stir in fish sauce, lime juice, and sugar.
4. Add cherry tomatoes and bell pepper, cooking for 3-5 minutes.
5. Top with cilantro leaves before serving.

Massaman Curry with Beef

Rich and aromatic, this Massaman curry combines tender beef with a medley of spices and creamy coconut sauce.

Ingredients:

• 2 tablespoons Massaman curry paste
• 500 grams beef chuck, cut into cubes
• 1 can (400 ml) coconut milk
• 2 potatoes, peeled and cubed
• 1 onion, quartered
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1/4 cup peanuts

Cooking method:

1. Brown the beef cubes in a pan, then add Massaman curry paste, stirring to coat.
2. Pour in coconut milk and simmer until beef is tender.
3. Add potatoes, onion, fish sauce, and sugar, cooking until potatoes are soft.
4. Sprinkle with peanuts before serving.

Sweet Yellow Curry with Tofu

This sweet and creamy yellow curry with tofu boasts a subtle warmth, making it a delightful vegetarian option.

Ingredients:

• 2 tablespoons yellow curry paste
• 1 can (400 ml) coconut milk
• 300 grams firm tofu, cubed
• 1 cup carrots, sliced
• 1 cup green beans, trimmed
• 2 tablespoons soy sauce
• 1 tablespoon sugar

Cooking method:

1. Heat curry paste in a pan with coconut milk and bring to a simmer.
2. Add tofu cubes and cook for 5 minutes.
3. Stir in carrots, green beans, soy sauce, and sugar, cooking until vegetables are tender.

Penang Curry with Pork

Penang curry is a flavorful dish with tender pork in a rich, creamy sauce that is full of depth and an aromatic punch.

Ingredients:

• 2 tablespoons Penang curry paste
• 1 can (400 ml) coconut milk
• 500 grams pork loin, sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1/2 cup peanuts, crushed
• A handful of kaffir lime leaves, torn

Cooking method:

1. Cook Penang curry paste in coconut milk until aromatic.
2. Add pork slices and cook until done.
3. Mix in fish sauce, lime juice, and sugar.
4. Sprinkle with crushed peanuts and kaffir lime leaves before serving.

Thai Jungle Curry with Vegetables

This fiery and vibrant jungle curry is loaded with vegetables, delivering a punch of flavor without the coconut milk.

Ingredients:

• 2 tablespoons jungle curry paste
• 2 cups vegetable stock
• 1 cup eggplant, diced
• 1 cup zucchini, sliced
• 1 cup bell peppers, sliced
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• A handful of Thai basil leaves

Cooking method:

1. Heat jungle curry paste in a pot with vegetable stock.
2. Add eggplant, zucchini, and bell peppers, and cook until tender.
3. Stir in soy sauce and sugar.
4. Garnish with Thai basil leaves before serving.

Green Curry Udon Noodles

This creative twist on traditional curry combines the vibrant flavors of green curry with hearty udon noodles for a satisfying meal.

Ingredients:

• 2 tablespoons green curry paste
• 1 can (400 ml) coconut milk
• 400 grams udon noodles
• 200 grams shrimp, peeled and deveined
• 1 cup broccoli florets
• 1 tablespoon fish sauce
• 1 tablespoon sugar

Cooking method:

1. Heat green curry paste in coconut milk until fragrant.
2. Add shrimp and broccoli, cooking until shrimp turns pink.
3. Stir in fish sauce and sugar.
4. Toss cook udon noodles in the curry mixture before serving.

Thai Pineapple Curry with Chicken

Sweet pineapple chunks add a tropical twist to this delightful Thai curry with chicken, delivering an exotic burst of flavor.

Ingredients:

• 2 tablespoons red curry paste
• 1 can (400 ml) coconut milk
• 500 grams chicken thigh, sliced
• 1 cup pineapple chunks
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• A handful of fresh basil leaves

Cooking method:

1. Cook red curry paste in coconut milk until aromatic.
2. Add chicken slices and cook until tender.
3. Mix in pineapple, fish sauce, and sugar.
4. Garnish with fresh basil leaves before serving.

Coconut Curry Pumpkin Soup

This velvety pumpkin soup enriched with coconut curry is both warming and refreshing, perfect for a cozy meal.

Ingredients:

• 2 tablespoons yellow curry paste
• 1 can (400 ml) coconut milk
• 1 kg pumpkin, peeled and cubed
• 1 onion, chopped
• 2 cups vegetable stock
• Salt to taste
• A handful of cilantro leaves

Cooking method:

1. Sauté onion with curry paste until onions are translucent.
2. Add pumpkin cubes and vegetable stock, cooking until pumpkin is soft.
3. Blend until smooth and stir in coconut milk.
4. Season with salt and garnish with cilantro leaves before serving.

Thai Red Curry Noodle Soup

This aromatic red curry noodle soup is a comforting bowl of flavors with a kick, perfect for a satisfying meal.

Ingredients:

• 2 tablespoons red curry paste
• 1 can (400 ml) coconut milk
• 300 grams rice noodles
• 200 grams chicken breast, sliced
• 1 cup bean sprouts
• 2 tablespoons fish sauce
• 1 tablespoon lime juice

Cooking method:

1. Cook red curry paste in coconut milk until fragrant.
2. Add chicken slices and cook until done.
3. Mix in fish sauce and lime juice, then add cooked rice noodles.
4. Serve topped with bean sprouts.