Hey there, fellow food lovers!
If you’re anything like me, you’re always on the lookout for exciting new flavors to try in the kitchen.
Spicy Thai red curry is one of those dishes that offers endless possibilities and bold tastes that are hard to beat.
From classic chicken versions to creative vegan options, there’s something for everyone.
Let’s explore some delicious recipes that will definitely add a kick to your meal planning!
Spicy Chicken and Vegetable Red Curry
Spicy Chicken and Vegetable Red Curry is a delightful dish that combines the rich and aromatic flavors of Thai cuisine with the comfort of a hearty curry. This dish is perfect for those who love a little heat and a lot of flavor in their meals. Made with succulent pieces of chicken, fresh vegetables, and a fragrant red curry paste, this dish is a feast for both the eyes and the palate.
The creamy coconut milk balances the spices perfectly, creating a rich and satisfying sauce that envelops the tender chicken and crisp vegetables. Preparing Spicy Chicken and Vegetable Red Curry at home allows you to customize the level of spiciness to your liking and guarantee the freshest ingredients are used.
It’s a versatile dish that can be paired with jasmine rice or noodles, making it a complete meal for any occasion. Whether you’re a fan of Thai food or trying it for the first time, this recipe will guide you through creating a delicious and authentic curry that will impress your family and friends.
Ingredients (serving size: 4-6 people):
- 1 1/2 pounds of chicken breast, sliced into thin strips
- 2 tablespoons of vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 carrots, sliced
- 1 zucchini, sliced
- 3 tablespoons of Thai red curry paste
- 1 can (14 ounces) of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- Fresh basil leaves for garnish
- Salt and pepper to taste
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by slicing the chicken breast into thin strips and setting it aside. Wash and slice all the vegetables—onion, red and green bell peppers, carrots, and zucchini—into thin, even pieces to guarantee they cook evenly.
- Cook the Chicken: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until it’s browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
- Sauté the Vegetables: In the same pan, add a little more oil if necessary, and sauté the onion until it becomes translucent. Add the bell peppers, carrots, and zucchini, and continue to cook for another 4-5 minutes until the vegetables are slightly tender but still crisp.
- Add Curry Paste: Reduce the heat to medium and add the Thai red curry paste to the pan with the vegetables. Stir well to coat the vegetables in the paste, releasing the flavors and aromas.
- Combine Ingredients: Return the cooked chicken to the pan and stir to combine with the vegetables and curry paste. Pour in the coconut milk, and stir well to blend all the ingredients together.
- Season and Simmer: Add the fish sauce, brown sugar, lime juice, salt, and pepper to the curry mixture. Stir well and let it simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Garnish and Serve: Once the curry has reached your desired consistency, remove it from the heat. Garnish with fresh basil leaves and serve hot with cooked jasmine rice.
Extra Tips:
When making Spicy Chicken and Vegetable Red Curry, consider making a little extra because it tastes even better the next day as the flavors continue to develop. You can also adjust the spiciness by adding more or less red curry paste depending on your taste preference.
If you prefer a thicker curry, simmer it a bit longer to reduce the liquid. Finally, for a vegetarian version, substitute the chicken with tofu or add more vegetables of your choice. Enjoy your homemade Thai curry experience!
Red Curry Shrimp With Coconut Milk
Red Curry Shrimp With Coconut Milk is a delightful dish that brings together the rich flavors of Thai cuisine. This aromatic curry combines succulent shrimp, creamy coconut milk, and a blend of vibrant spices, creating a harmonious and comforting meal. Perfect for a cozy dinner or a special occasion, this dish is both satisfying and easy to prepare.
The key to a successful Red Curry Shrimp lies in balancing the heat of the red curry paste with the sweetness and richness of the coconut milk, resulting in a flavor profile that’s both bold and delicate.
To make this dish, you’ll need to start by gathering a variety of fresh ingredients, verifying the shrimp are of high quality and properly cleaned. The dish isn’t only a feast for the taste buds but also a visual delight, with its enticing red hue and the green accents from fresh herbs.
Served over a bed of jasmine rice or alongside some crusty bread, Red Curry Shrimp With Coconut Milk is sure to impress your family and friends. This recipe serves 4-6 people, making it perfect for a small gathering or a family meal.
Ingredients:
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Juice of 1 lime
- Fresh basil leaves, for garnish
- Fresh cilantro, for garnish
- Jasmine rice, for serving
Cooking Instructions:
- Prepare the Shrimp: Rinse the shrimp thoroughly under cold water. Pat them dry with a paper towel and set aside. This step verifies that the shrimp cook evenly and absorb the flavors of the curry.
- Sauté the Aromatics: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
- Add Red Curry Paste: Stir in the red curry paste, cooking it for about 1 minute to release its flavors. This step is essential for enhancing the depth of the curry’s taste.
- Incorporate Coconut Milk: Pour in the coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Season the Curry: Add the fish sauce and brown sugar, stirring to dissolve the sugar completely. This adds a perfect balance of salty and sweet to the curry.
- Cook the Vegetables: Add the red bell pepper and snap peas to the pan. Simmer for about 4-5 minutes, until the vegetables are tender-crisp, maintaining their vibrant color and crunch.
- Finish with Shrimp and Lime: Add the shrimp to the curry, cooking for 3-4 minutes, or until they turn pink and are cooked through. Squeeze in the lime juice to add a fresh, zesty note.
- Garnish and Serve: Remove the pan from heat and garnish with fresh basil and cilantro. Serve the curry hot, over a bed of jasmine rice, and enjoy the delightful mix of flavors.
Extra Tips: For added depth of flavor, consider toasting the red curry paste in the oil before adding the aromatics. Be careful not to overcook the shrimp, as they can become rubbery; they should be just pink and opaque.
Adjust the heat level by increasing or decreasing the amount of curry paste to suit your taste preference. If you prefer a thicker curry, simmer it for a bit longer to allow it to reduce. Fresh herbs like basil and cilantro are essential to bring a revitalizing contrast to the rich curry, so don’t skip them.
Thai Red Curry With Tofu and Bamboo Shoots
Thai Red Curry With Tofu and Bamboo Shoots is a delightful combination of rich flavors and textures that make it a standout dish in any meal. This vegetarian curry is a perfect balance of spicy, savory, and creamy, thanks to the bold Thai red curry paste and the smooth, rich coconut milk. The addition of tofu provides a satisfying protein element, while bamboo shoots offer a unique crunch that complements the creamy sauce beautifully.
This dish isn’t only delicious but also quick and easy to prepare, making it an excellent choice for a weeknight dinner or a special gathering with friends and family.
The harmonious blend of spices in the Thai red curry paste forms the backbone of this dish, while the coconut milk tempers the heat and enriches the sauce. Bright green bell peppers and fresh basil leaves add color and fragrance, enhancing the overall appeal. This recipe serves 4-6 people and can be easily adjusted to suit personal preferences, whether you prefer more heat, a creamier texture, or added vegetables for a heartier meal.
Ingredients:
- 400g firm tofu, drained and cubed
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 400ml coconut milk
- 1 cup bamboo shoots, drained and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- 1 cup fresh basil leaves
- Salt to taste
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Tofu: Begin by draining the tofu and cutting it into cubes. Pat the cubes dry with a paper towel to remove excess moisture.
- Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the tofu cubes and cook until they’re golden brown on all sides, about 6-8 minutes. Remove the tofu from the pan and set aside.
- Make the Curry Base: In the same pan, add the remaining tablespoon of vegetable oil. Stir in the Thai red curry paste and cook for about 1-2 minutes until fragrant.
- Add Coconut Milk: Pour in the coconut milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add Vegetables: Add the bamboo shoots, red bell pepper, and green bell pepper to the curry. Stir well and let the vegetables cook in the simmering sauce for about 5-7 minutes, or until they’re tender.
- Season the Curry: Stir in the soy sauce, brown sugar, and lime juice. Taste and adjust seasoning with salt if necessary.
- Combine Tofu and Basil: Return the cooked tofu to the pan and gently stir to coat it with the curry sauce. Add the fresh basil leaves and allow the curry to simmer for another 2-3 minutes until the flavors meld together.
- Serve: Serve the Thai Red Curry With Tofu and Bamboo Shoots hot over cooked jasmine rice.
Extra Tips:
For a spicier curry, you can add more Thai red curry paste or a few slices of fresh chili peppers. If you prefer a less spicy dish, reduce the amount of curry paste.
Always taste the curry before serving and adjust the balance of flavors with lime juice, soy sauce, or sugar as needed. For a more diverse texture, consider adding other vegetables like zucchini or broccoli. Remember to use firm tofu for the best results, as it holds its shape well during cooking.
Beef and Bell Pepper Red Curry Delight
Beef and Bell Pepper Red Curry Delight is an aromatic and flavorful dish that brings the authentic taste of Thailand right to your kitchen. This dish combines tender slices of beef with vibrant bell peppers, all simmered in a luscious red curry sauce that’s both spicy and creamy. The rich and complex flavors of this curry come from the perfect blend of coconut milk, red curry paste, and a variety of aromatic spices.
It’s a wonderful dish to serve over steamed jasmine rice, making it a complete and satisfying meal. Perfect for a family dinner or entertaining guests, this recipe serves 4-6 people and is both quick and easy to prepare, making it an ideal choice for busy weeknights. The vibrant colors and the aromatic scent of the red curry will make it a standout dish on your dining table.
The combination of fresh ingredients guarantees every bite is a delight, with the beef absorbing the rich flavors of the curry, while the bell peppers add a sweet crunch. Let’s explore the ingredients and steps to create this exquisite Thai red curry dish.
Ingredients (Serves 4-6):
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup green beans, trimmed
- 1 tablespoon fresh lime juice
- ¼ cup fresh basil leaves
- Salt, to taste
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by slicing the beef sirloin into thin strips. Slice the onion and bell peppers, mince the garlic, and trim the green beans. Set everything aside for easy access during cooking.
- Cook the Beef: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced beef and cook for about 3-4 minutes until it’s browned on all sides. Remove the beef from the skillet and set it aside.
- Sauté Aromatics: In the same skillet, add the sliced onion and minced garlic. Sauté for 2 minutes until the onion becomes translucent and the garlic is fragrant.
- Add Curry Paste: Stir in the red curry paste and cook for 1-2 minutes to release its flavors, making sure it’s well combined with the onion and garlic.
- Simmer the Curry: Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine, then bring the mixture to a gentle simmer.
- Add Vegetables: Add the sliced bell peppers and green beans to the skillet. Cook for about 5-6 minutes until the vegetables are just tender but still crisp.
- Combine Beef and Finish: Return the cooked beef to the skillet and stir to coat it in the curry sauce. Cook for an additional 2 minutes to warm the beef through. Stir in the fresh lime juice and basil leaves, then season with salt to taste.
- Serve: Serve the Beef and Bell Pepper Red Curry Delight hot over a bed of steamed jasmine rice. Garnish with additional basil leaves if desired.
Extra Tips:
When making Beef and Bell Pepper Red Curry Delight, it’s important to not overcook the vegetables to maintain their vibrant color and crunchy texture. Adjust the level of spiciness by adding more or less red curry paste according to your preference.
For a richer flavor, consider adding a spoonful of peanut butter to the curry sauce. This dish is highly customizable, so feel free to add other vegetables you enjoy, such as zucchini or snap peas. If you have leftovers, the flavors will deepen overnight, making it an excellent dish for meal prep.
Fiery Red Curry With Mixed Seafood
Fiery Red Curry With Mixed Seafood is a tantalizing dish that brings the vibrant and aromatic flavors of Thailand right to your dining table. This dish combines a rich and creamy red curry sauce with a medley of fresh seafood, creating a delightful balance of spicy, sweet, and savory tastes. The curry’s fiery heat is perfectly complemented by the subtle sweetness of coconut milk, making it a harmonious blend of flavors that will please anyone who enjoys a good kick in their meal.
The key to this dish lies in its fresh ingredients and the careful preparation of the curry paste, which forms the base of the sauce. The seafood is cooked just right, ensuring it remains tender and succulent, while the vegetables add a pleasant crunch. This recipe is perfect for a dinner party or a special occasion, offering a taste of Thailand that’s sure to impress your guests. Serve it over jasmine rice to soak up every last drop of the delicious sauce.
Ingredients for 4-6 servings:
- 1 pound mixed seafood (shrimp, scallops, squid, and mussels)
- 2 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup bamboo shoots, sliced
- 1/4 cup Thai basil leaves
- 2 kaffir lime leaves, torn
- 1 tablespoon lime juice
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Ingredients: Start by cleaning and preparing the mixed seafood. Peel and devein the shrimp, clean the squid and cut into rings, and scrub and debeard the mussels. Set aside.
- Cook the Curry Paste: Heat the vegetable oil in a large skillet or wok over medium heat. Add the red curry paste and stir-fry for about 1-2 minutes until fragrant.
- Add Coconut Milk: Slowly pour in the coconut milk, stirring constantly to combine with the curry paste. Bring the mixture to a gentle simmer.
- Season the Curry: Stir in the fish sauce and brown sugar, adjusting to taste. This will balance the flavors of the curry, providing a sweet and salty contrast.
- Add Vegetables: Add the sliced bell peppers, green beans, and bamboo shoots to the skillet. Cook for about 3-4 minutes, until the vegetables are slightly tender.
- Cook the Seafood: Add the mixed seafood to the curry. Simmer gently for about 5-7 minutes, until the seafood is cooked through and just tender.
- Finish with Herbs and Lime: Stir in the kaffir lime leaves, Thai basil leaves, and lime juice. Allow the flavors to meld for another minute.
- Serve: Spoon the Fiery Red Curry With Mixed Seafood over cooked jasmine rice and garnish with extra basil leaves if desired.
Extra Tips:
When preparing Fiery Red Curry With Mixed Seafood, it’s important to not overcook the seafood to maintain its tender texture. Adjust the level of spiciness by varying the amount of red curry paste according to your heat preference.
If you want to enhance the flavor, consider using homemade red curry paste. Additionally, always taste and adjust the seasoning, as the saltiness of fish sauce can vary between brands. For an extra layer of flavor, try grilling the seafood before adding it to the curry.
Eggplant and Sweet Potato Red Curry
Eggplant and Sweet Potato Red Curry is a delightful vegetarian dish that combines the rich flavors of Thai cuisine with the hearty textures of eggplant and sweet potatoes. This dish is perfect for a cozy dinner, offering a balance of sweet, spicy, and savory flavors that are certain to tantalize your taste buds.
The tender eggplant and sweet potatoes soak up the aromatic red curry sauce, creating a comforting meal that’s both satisfying and healthy. Whether you’re a fan of Thai food or simply looking to try something new, this curry is a must-try.
This recipe is designed to serve 4-6 people, making it an excellent choice for family dinners or small gatherings. The ingredients are easily accessible and the preparation is straightforward, guaranteeing you can enjoy a delicious home-cooked meal without spending hours in the kitchen.
With the right blend of spices and fresh ingredients, you can recreate the authentic taste of Thai red curry in your own home.
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 large eggplant, cut into cubes
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, sliced
- 1 cup vegetable broth
- 1 cup fresh basil leaves
- Salt and pepper to taste
- Cooked rice, for serving
Instructions:
- Prepare the Ingredients: Begin by washing and preparing all your vegetables. Cube the eggplant, dice the sweet potatoes, slice the red bell pepper, and thinly slice the onion. Mince the garlic and set all ingredients aside.
- Cook the Aromatics: In a large pan, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, sautéing them until the onion is translucent and fragrant, about 3-4 minutes.
- Add the Curry Paste: Stir in the red curry paste, cooking it for 1-2 minutes until it becomes fragrant and well combined with the onion and garlic.
- Simmer the Curry: Pour in the coconut milk, soy sauce, and brown sugar, stirring to combine everything evenly. Add the cubed eggplant, diced sweet potatoes, and sliced red bell pepper to the pan. Stir well to coat the vegetables with the curry sauce.
- Cook the Vegetables: Add the vegetable broth to the pan and bring the mixture to a gentle simmer. Cover the pan and let the curry cook for about 20-25 minutes, or until the eggplant and sweet potatoes are tender.
- Finish and Serve: Once the vegetables are cooked through, stir in the fresh basil leaves. Season the curry with salt and pepper to taste. Serve the Eggplant and Sweet Potato Red Curry hot over a bed of cooked rice.
Extra Tips:
For a richer flavor, you can add a splash of lime juice or fish sauce (if not strictly vegetarian) just before serving.
Adjust the level of spiciness by adding more or less red curry paste according to your preference. If you find the curry too thick, simply add a bit more vegetable broth to reach your desired consistency.
Feel free to experiment by adding other vegetables like zucchini or mushrooms for added nutrition and flavor. Remember to taste and adjust the seasoning throughout the cooking process to guarantee the perfect balance of flavors.
Spicy Red Curry Noodle Soup
Spicy Red Curry Noodle Soup is a vibrant and comforting dish that combines aromatic Thai spices with creamy coconut milk, creating a rich and flavorful broth. The addition of fresh vegetables, tofu or chicken, and rice noodles makes this soup a well-balanced meal that’s perfect for any occasion.
The bold flavors of the red curry paste are mellowed by the sweetness of coconut milk, while the lime juice adds a revitalizing tang to the dish. This soup is a fantastic option for those who enjoy a bit of heat in their meals, as the red curry paste provides a gentle kick that can be adjusted according to personal preference.
It’s also a versatile recipe, allowing you to use whichever vegetables or proteins you have on hand. Whether you’re entertaining guests or simply enjoying a cozy night in, Spicy Red Curry Noodle Soup is sure to impress with its delicious layers of flavor.
Ingredients (Serves 4-6):
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cups vegetable or chicken broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 pack (14 oz) rice noodles
- 1 cup tofu or cooked chicken, cubed
- 1 cup bean sprouts
- 2 tablespoons lime juice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by gathering all the ingredients. Slice the onion and bell peppers, mince the garlic, and grate the ginger. Set aside the tofu or chicken, and soak the rice noodles according to package instructions.
- Cook the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the Curry Paste: Stir in the Thai red curry paste and cook for 2-3 minutes, allowing the flavors to develop and the paste to darken slightly.
- Build the Broth: Pour in the vegetable or chicken broth and coconut milk, stirring well to combine. Add the fish sauce and brown sugar, adjusting the flavor to taste. Bring the mixture to a gentle simmer.
- Add Vegetables and Protein: Add the sliced bell peppers and cubed tofu or chicken to the pot. Simmer for 10-15 minutes until the vegetables are tender and the protein is heated through.
- Incorporate the Noodles: Add the soaked rice noodles to the pot, stirring gently to guarantee they’re submerged in the broth. Cook for an additional 2-3 minutes until the noodles are tender.
- Finish the Soup: Stir in the lime juice and bean sprouts, removing the pot from heat. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls, garnishing with fresh cilantro and serving with lime wedges on the side.
Extra Tips:
For an even spicier kick, consider adding fresh sliced chili peppers or a dash of chili oil to the soup. Remember to taste as you go and adjust the seasoning to your liking.
If you’re looking to make this dish vegetarian, simply omit the fish sauce or substitute it with soy sauce. Additionally, for a gluten-free option, verify that your red curry paste is certified gluten-free, as some brands may contain wheat-based ingredients.
Enjoy this delightful Thai-inspired soup as a main course or a hearty appetizer.
Thai Red Curry With Pineapple and Pork
Thai Red Curry With Pineapple and Pork is a delightful combination of sweet, spicy, and savory flavors, making it a perfect dish for those who love a bit of adventure in their meals. The succulent pork and juicy pineapple chunks come together in a rich and creamy red curry sauce, offering a harmonious balance that’s both comforting and exotic.
This dish isn’t only a feast for the taste buds but also a visually appealing masterpiece with its vibrant colors and enticing aroma.
Whether you’re hosting a dinner party or simply looking to spice up your weeknight meals, this Thai Red Curry With Pineapple and Pork is sure to impress. The tropical sweetness of the pineapple complements the heat of the red curry paste, while the tender pork adds a robust texture that satisfies the palate.
Serve it with steamed jasmine rice or rice noodles for a complete and satisfying meal that will transport you straight to the bustling streets of Thailand.
Ingredients (Serves 4-6):
- 1 1/2 lbs (680g) pork shoulder or tenderloin, thinly sliced
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 1 can (14 oz/400ml) coconut milk
- 1 cup pineapple chunks (fresh or canned)
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 red bell pepper, thinly sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1/4 cup Thai basil leaves
- 1 tablespoon lime juice
- Salt to taste
- Cooked jasmine rice for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by thinly slicing the pork shoulder or tenderloin. If using fresh pineapple, cut it into bite-sized chunks. Trim the green beans and slice the red bell pepper thinly. Set all prepared ingredients aside.
- Cook the Pork: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork and stir-fry until it’s browned on all sides, about 4-5 minutes. Remove the pork from the skillet and set it aside.
- Make the Curry Base: In the same skillet, add the remaining tablespoon of vegetable oil. Reduce the heat to medium and add the red curry paste. Stir-fry the paste for about 1-2 minutes until fragrant, making sure it doesn’t burn.
- Combine Coconut Milk and Paste: Slowly pour in the coconut milk while stirring continuously to combine it with the curry paste. Allow the mixture to simmer for 3-4 minutes, which will thicken the sauce and enhance the flavors.
- Add Vegetables and Pineapple: Add the pineapple chunks, red bell pepper, and green beans to the skillet. Stir well to coat them in the curry sauce, then simmer for another 5 minutes until the vegetables are tender but still crisp.
- Season the Curry: Stir in the fish sauce, palm sugar (or brown sugar), and lime juice. Taste and adjust the seasoning with additional salt or sugar if needed. Return the cooked pork to the skillet and mix well.
- Finish with Basil: Just before serving, add the Thai basil leaves to the curry and give it a final stir. The basil will add a fresh aroma and enhance the overall flavor of the dish.
- Serve: Serve the Thai Red Curry With Pineapple and Pork hot over a bed of steamed jasmine rice. Garnish with extra Thai basil leaves if desired.
Extra Tips:
To achieve the best flavor, choose a high-quality red curry paste; the paste is essential in defining the dish’s taste. If you prefer a milder curry, reduce the amount of red curry paste or add more coconut milk to balance the heat.
Opt for fresh pineapple if available, as it adds a natural sweetness and acidity that complements the dish beautifully. Finally, remember that Thai basil isn’t the same as regular basil, so try to find Thai basil for an authentic flavor, but if unavailable, substitute with regular basil or even mint for a different twist.
Vegan Red Curry With Chickpeas and Spinach
Vegan Red Curry With Chickpeas and Spinach is a vibrant and nourishing dish that packs a flavorful punch. This curry is rich in protein and nutrients thanks to the combination of chickpeas and spinach, making it a perfect meal for those seeking a hearty plant-based option. The spices and ingredients used in this recipe come together to create a fragrant and aromatic dish that’s sure to satisfy your craving for something spicy and delicious.
This curry isn’t only full of flavors but also simple to prepare, making it an ideal choice for a weeknight dinner or a weekend feast. The creamy coconut milk base complements the spices, while the chickpeas provide a satisfying bite. Adding fresh spinach towards the end of cooking guarantees it retains its vibrant color and nutrients, giving the dish a beautiful presentation. Serve it with steamed jasmine rice or warm naan for a complete meal.
Ingredients (Serves 4-6):
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (400 ml) coconut milk
- 1 can (400 g) chickpeas, drained and rinsed
- 2 cups fresh spinach leaves
- 1 red bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Aromatics: In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the Curry Paste: Stir in the Thai red curry paste, allowing it to cook for about 1-2 minutes. This step is essential as it helps to release the flavors from the curry paste and integrates it with the aromatics.
- Incorporate the Coconut Milk: Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5 minutes.
- Add Chickpeas and Vegetables: Add the drained chickpeas and sliced red bell pepper to the pan. Stir to coat them in the curry sauce. Let them cook for about 7-10 minutes until the bell pepper is tender yet crisp.
- Finish with Spinach and Seasoning: Stir in the fresh spinach leaves, letting them wilt into the curry. Add soy sauce, lime juice, and salt to taste. Mix everything well, making sure the spinach is just cooked.
- Serve: Remove from heat and serve the curry over a bed of cooked jasmine rice. Garnish with fresh cilantro for a burst of color and added flavor.
Extra Tips:
When cooking Vegan Red Curry With Chickpeas and Spinach, it’s important to taste and adjust the seasoning as needed, especially with the balance of soy sauce and lime juice, to suit your palate.
If you prefer a spicier curry, you can increase the amount of red curry paste or add a pinch of chili flakes. Remember, the consistency can be adjusted by adding a little water if you find the curry too thick.
Finally, allowing the curry to sit for a bit before serving can enhance the flavors, making it even more delicious.
Red Curry With Pumpkin and Lentils
Red Curry With Pumpkin and Lentils is a delightful dish that combines the rich, aromatic flavors of Thai cuisine with the comforting warmth of a hearty stew. This recipe is perfect for those who love a bit of spice and enjoy the natural sweetness of pumpkin paired with the earthy texture of lentils. The vibrant red curry paste provides a flavorful backdrop that complements the tender chunks of pumpkin and perfectly cooked lentils, creating a satisfying meal that’s both nourishing and delicious.
This dish isn’t only packed with flavor but also with nutrition. Pumpkin is an excellent source of vitamins A and C, while lentils provide plant-based protein and fiber. The creamy coconut milk balances the spiciness of the curry paste, creating a harmonious blend of flavors that’s sure to please your taste buds. Whether you’re cooking for a family dinner or entertaining guests, this Red Curry With Pumpkin and Lentils is sure to impress.
Ingredients (Serves 4-6):
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 2 cups pumpkin, peeled and cubed
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup spinach leaves
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Salt and pepper, to taste
- Cooked jasmine rice, for serving
Cooking Instructions:
- Heat the Oil: In a large pot over medium heat, add the vegetable oil. Once hot, add the chopped onion and sauté for about 5 minutes until the onion becomes translucent.
- Aromatics: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add Curry Paste: Add the red curry paste to the pot, stirring continuously for about 2 minutes to enhance its flavors.
- Coconut Milk & Pumpkin: Pour in the coconut milk and stir until the curry paste is fully incorporated. Add the cubed pumpkin and stir to combine.
- Lentils & Broth: Add the rinsed red lentils and the vegetable broth. Stir well, bring to a boil, then reduce the heat to a simmer.
- Season & Simmer: Add the soy sauce, fish sauce (if using), and brown sugar. Cover the pot and let the mixture simmer for about 20-25 minutes, or until the pumpkin and lentils are tender.
- Add Vegetables: Stir in the sliced red bell pepper and spinach leaves. Cook for an additional 5 minutes until the pepper is tender and the spinach has wilted.
- Finish with Lime: Remove from heat and stir in the lime juice. Adjust the seasoning with salt and pepper to taste.
- Serve: Serve the red curry hot, garnished with fresh cilantro, alongside bowls of cooked jasmine rice.
Extra Tips:
For the best flavor, use fresh ginger and garlic, as they greatly enhance the dish’s aromatic profile. If you prefer a milder curry, reduce the amount of red curry paste, or add more coconut milk to balance the heat.
This dish can easily be made vegan by omitting the fish sauce, or you can substitute it with a splash of soy sauce for an umami boost. Leftovers can be stored in the refrigerator for up to three days and often taste even better the next day, as the flavors continue to meld.
Spicy Duck Red Curry With Lychee
Indulge in the exquisite flavors of Spicy Duck Red Curry with Lychee, a dish that beautifully balances the richness of duck with the sweet and tangy notes of lychee. This Thai-inspired curry is a delightful blend of spices, coconut milk, and fresh herbs, creating a symphony of flavors that dance on your palate.
The tender duck meat is enveloped in a robust red curry sauce, while the lychee adds a unique sweetness, making it an irresistible dish for any occasion. Perfect for a family meal or a special gathering, this curry is designed to serve 4-6 people.
The complexity of flavors is achieved with a medley of aromatic ingredients like lemongrass, kaffir lime leaves, and Thai basil, each contributing to the dish’s distinct taste. Whether you’re a seasoned cook or a culinary adventurer, this recipe will guide you through the process of creating a harmonious and satisfying meal that’s bound to impress.
Ingredients for 4-6 servings:
- 1.5 pounds duck breast, skin on
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 cup canned lychees, drained
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 5 kaffir lime leaves, torn
- 1 lemongrass stalk, bruised
- 1 cup Thai basil leaves
- 1 tablespoon lime juice
- Cooked jasmine rice, for serving
Cooking Instructions:
1. Prepare the Duck: Trim any excess fat from the duck breast and score the skin in a crisscross pattern. Heat a skillet over medium-high heat and place the duck skin-side down. Cook for about 6-8 minutes until the skin is golden brown and crispy.
Turn the duck over and cook for an additional 3-4 minutes. Remove from heat and let it rest. Once cooled, slice the duck into thin strips.
2. Cook the Curry Paste: In a large saucepan or wok, heat the vegetable oil over medium heat. Add the red curry paste and sauté for 2-3 minutes until fragrant. This will release the essential oils and enhance the flavor of the curry.
3. Simmer the Curry: Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
4. Season the Curry: Add the fish sauce, palm sugar, kaffir lime leaves, and bruised lemongrass stalk. Stir well to dissolve the sugar.
5. Add Vegetables and Lychees: Add the sliced bell peppers, cherry tomatoes, and lychees to the curry. Cook for 5-7 minutes until the vegetables are tender but still vibrant.
6. Combine the Duck: Add the sliced duck to the curry, making sure it’s well-coated with the sauce. Allow it to simmer for an additional 5 minutes to absorb the flavors.
7. Finish and Serve: Stir in the Thai basil leaves and lime juice just before serving. Remove the lemongrass stalk and kaffir lime leaves. Serve the curry hot over a bed of jasmine rice.
Extra Tips:
When preparing Spicy Duck Red Curry with Lychee, confirm that the curry paste you use is fresh and of good quality, as it greatly impacts the flavor of the dish.
Adjust the level of spiciness by varying the amount of curry paste according to your taste. Remember to adjust the seasoning towards the end, as the flavors intensify upon simmering.
For an added touch of authenticity, garnish the dish with extra Thai basil leaves and a few slices of fresh red chili for a pop of color and heat.
Thai Red Curry With Crispy Tofu and Broccoli
Thai Red Curry With Crispy Tofu and Broccoli is a delightful, aromatic, and rich curry that combines the bold flavors of Thai cuisine with the satisfying crunch of crispy tofu and the nutritious benefits of broccoli. This dish is perfect for those who appreciate a harmonious blend of spicy, sweet, and savory notes.
The creamy coconut milk base is enriched with red curry paste, infusing the dish with authentic Thai flavors that are bound to excite your taste buds. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is approachable and straightforward, making it an excellent choice for a comforting weeknight dinner or an impressive meal for guests.
With a serving size suitable for 4-6 people, this curry isn’t only delicious but also highly versatile. You can easily adjust the spice level to your preference by varying the amount of red curry paste. Additionally, the combination of crispy tofu and tender broccoli provides a pleasing contrast in texture, while the fresh herbs and lime juice add a revitalizing finish.
Serve this curry over steamed jasmine rice or rice noodles to soak up the flavorful sauce, and enjoy a heartwarming, homemade Thai meal.
Ingredients (serves 4-6):
- 400g firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 2 cups broccoli florets
- 1 tablespoon vegetable oil (for curry)
- 3 tablespoons Thai red curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons fresh lime juice
- Fresh basil leaves, for garnish
- Fresh cilantro, for garnish
- Cooked jasmine rice or rice noodles, for serving
Cooking Instructions:
- Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. In a mixing bowl, toss the tofu cubes with cornstarch and soy sauce until evenly coated.
- Cook the Tofu: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for about 8-10 minutes, turning occasionally, until they’re golden brown and crispy on all sides. Remove and set aside.
- Blanch the Broccoli: Bring a pot of water to a boil, add the broccoli florets, and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- Start the Curry: In a large saucepan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
- Add Coconut Milk: Stir in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
- Add Vegetables: Add the red bell pepper and snap peas to the saucepan. Simmer for 5 minutes until the vegetables are just tender.
- Combine and Finish: Add the crispy tofu and blanched broccoli to the curry. Stir in the fresh lime juice. Cook for an additional 2-3 minutes, confirming everything is well-coated with the sauce and heated through.
- Serve: Remove from heat. Serve the curry over jasmine rice or rice noodles, garnished with fresh basil and cilantro.
Extra Tips:
For the crispiest tofu, make certain it’s thoroughly pressed to remove excess moisture before coating with cornstarch. Adjust the spice level by modifying the amount of red curry paste according to your taste preference.
If you prefer a milder curry, start with less paste and gradually add more to taste. Additionally, feel free to substitute or add other vegetables such as carrots or zucchini for variety. Fresh herbs like Thai basil or cilantro not only add flavor but also provide a beautiful presentation, so don’t skip on garnishing your finished dish.
