Best 20 Thai Red Curry Recipes

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Thai red curry is a flavorful and vibrant dish that is a staple of Thai cuisine. It is characterized by its rich red color and spicy, creamy sauce. The curry is typically made with a combination of red curry paste, coconut milk, and a variety of vegetables, herbs, and spices. Variations of Thai red curry can be found throughout the country, each region boasting its own unique take on the classic dish. Whether you prefer a mild or spicy curry, there is a Thai red curry recipe out there to tantalize your taste buds. With just a few simple ingredients and a little bit of time, you can easily create an authentic Thai red curry that will transport you to the bustling streets of Bangkok.

Let's cook with our recipes!

SHRIMP RED THAI CURRY



Shrimp Red Thai Curry image

This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.

Provided by MITCHNSTEVE

Categories     World Cuisine Recipes     Asian     Thai

Time 40m

Yield 4

Number Of Ingredients 5

2 (14 ounce) cans coconut milk
2 tablespoons red Thai curry paste
1 tablespoon fish sauce
1 fresh red chili pepper, seeded and minced
24 large shrimp, peeled and deveined

Steps:

  • In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
  • Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 8.3 g, Cholesterol 63.8 mg, Fat 46.8 g, Fiber 2.4 g, Protein 15.5 g, SaturatedFat 37.5 g, Sodium 506.2 mg, Sugar 0.7 g

THAI RED CHICKEN CURRY



Thai Red Chicken Curry image

I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. -Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 can (13.66 ounces) coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon red curry paste
2 cups frozen stir-fry vegetable blend
3 cups cubed cooked chicken breast
Cooked jasmine rice
Minced fresh cilantro, optional

Steps:

  • Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.

Nutrition Facts :

THAI RED CURRY CHICKEN & VEGETABLES



Thai Red Curry Chicken & Vegetables image

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

Steps:

  • Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges

THAI RED CURRY PASTE



Thai Red Curry Paste image

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Provided by Ajlake

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 4

Number Of Ingredients 14

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

Steps:

  • Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g

RED THAI CURRY CHICKEN SOUP



Red Thai Curry Chicken Soup image

Use boneless, skinless chicken breasts or thighs to make this easy and flavorful soup. Fresh lime juice and plenty of fresh herbs help temper the heat of the curry.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons vegetable oil
3 cloves garlic, chopped
One 2-inch piece fresh ginger, peeled and thinly sliced
6 tablespoons Thai red curry paste
8 cups low-sodium chicken broth
One 13.5-ounce can coconut milk
3 tablespoons fish sauce
One 4-inch piece lemongrass, lightly bruised
Kosher salt
Pinch of sugar
2 pounds boneless skinless chicken breast or thighs, thinly sliced
3 ounces dried rice vermicelli noodles
1 small red onion, thinly sliced
1/3 cup cilantro leaves
1 bunch scallions, white and light green parts only, thinly sliced
1/3 cup torn Thai basil leaves
Juice of 1 lime

Steps:

  • Heat the oil in a large pot over medium heat. When it shimmers, add the garlic, ginger, and Thai red curry paste and cook, stirring constantly, until dark red and very fragrant, about 5 minutes. Add the chicken broth, coconut milk, fish sauce, lemongrass, 1 teaspoon salt and a pinch of sugar. Bring the mixture to a boil, then reduce the heat to a simmer and cook, uncovered, until the lemongrass and ginger are tender, about 15 minutes. Discard the lemongrass.
  • Meanwhile, put the noodles in a medium bowl and cover with hot water. Let stand for 10 minutes, then drain and set aside. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside.
  • Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast and about 15 minutes for chicken thighs. Increase the heat to high and stir in the noodles. Bring the soup to a boil, then immediately remove from the heat. Stir in the lime juice. Serve the soup in bowls topped with the reserved onion and herb mixture.

RED THAI BEEF CURRY



Red Thai Beef Curry image

Here is a yummy red Thai curry recipe, it is also good made with lamb. I used Thai Kitchen brand, red curry paste. I do have a recipe for making your own from scratch which is great, and you can store the paste for up to 4 weeks in the fridge. As I didn't have any on hand I used a store bought one to save time and I have to say Thai Kitchen does do a good paste.

Provided by The Flying Chef

Categories     Curries

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 15

1 kg chuck (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef r) or 1 kg rump steak, chopped (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef r)
2 tablespoons peanut oil
1 brown onion, sliced
3 garlic cloves
2 teaspoons ginger
2 teaspoons lemongrass, sliced thinly
2 tablespoons red curry paste
1/2 teaspoon beef bouillon granules, concentrate (cube, powder, paste etc..)
1/2 cup water
3/4 cup coconut milk
1 teaspoon fish sauce
1 tablespoon lime juice
200 ml coconut cream
1 teaspoon sugar
1/4 cup fresh coriander, Chopped

Steps:

  • Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean.
  • Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk.
  • Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender.
  • Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through.
  • Serve with Thai fragrant rice such as Jasmine.

THAI RED CURRY CHICKEN SOUP



Thai Red Curry Chicken Soup image

Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!

Provided by Ginacooks

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Curry Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 9

2 tablespoons red curry paste
1 red bell pepper, thinly sliced
1 small onion, chopped
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
3 cups homemade chicken stock
2 cups shredded cooked chicken
1 ½ cups cooked basmati rice
4 tablespoons chopped fresh cilantro

Steps:

  • Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.
  • Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.

Nutrition Facts : Calories 302.9 calories, Carbohydrate 16.8 g, Cholesterol 36.8 mg, Fat 23.1 g, Fiber 1.5 g, Protein 16.4 g, SaturatedFat 14.3 g, Sodium 662.9 mg, Sugar 1.7 g

THAI RED CURRY SOUP



Thai Red Curry Soup image

Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 50m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil, divided
18 large shrimp, peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon grated fresh ginger
4 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 teaspoons fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
¼ cup fresh cilantro leaves, chopped
¼ cup fresh basil leaves, chopped
1 tablespoon fresh lime juice

Steps:

  • Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
  • Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
  • Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
  • Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
  • Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
  • Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

THAI RED CURRY CHICKEN AND EGGPLANT (AUBERGINE)



Thai Red Curry Chicken and Eggplant (Aubergine) image

Make and share this Thai Red Curry Chicken and Eggplant (Aubergine) recipe from Food.com.

Provided by Elmotoo

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (14 ounce) can coconut milk or 1 (14 ounce) can coconut cream
3 tablespoons red curry paste
1 lb boneless skinless chicken thighs, cubed
2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
2 tablespoons fish sauce
4 kaffir lime leaves, torn into pieces
1/2 lime, juice of
2 fresh red chilies, cut into very thin strips
1/2 cup Thai basil or 1/2 cup sweet basil, chopped

Steps:

  • Heat a heavy saute pan over medium high heat.
  • Add 1/4 can of the thicker coconut milk.
  • When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
  • Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
  • Add chicken and stir to coat well.
  • Cook for about 4 minutes until the chicken has changed color and firmed up.
  • Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
  • Stir in fish sauce and lime leaves.
  • Cook at a low simmer for 5 minutes.
  • Just before serving, stir in lime juice, chiles and basil.

THAI-INSPIRED RED CURRY SHRIMP



Thai-Inspired Red Curry Shrimp image

Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!

Provided by babyluv26

Categories     Main Dish Recipes     Curries     Seafood

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger root
1 medium onion, thinly sliced
2 large carrots, cut into 1/4-inch rounds
1 medium red bell pepper, diced
1 (15 ounce) can unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon Thai red curry paste, or more to taste
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
  • Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY



Roast Salmon with Thai Red Curry and Bok Choy image

Categories     Roast     Salmon     Curry     Spring     Bok Choy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

8 whole baby bok choy
2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)
4 6-ounce salmon fillets
*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.
**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

Steps:

  • Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.
  • Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.
  • Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

THAI RED CHICKEN CURRY FOR BEGINNERS



Thai Red Chicken Curry for Beginners image

This is a very simple, yet very tasty, Thai red curry recipe. All the ingredients can be found in your grocery store. Specialty Asian shops are also a good source for Thai ingredients. Serve over rice or noodles.

Provided by Duan van der Westhuizen

Categories     World Cuisine Recipes     Asian     Thai     Main Dishes     Curry

Time 50m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
4 medium shallots, thinly sliced
1 medium red bell pepper, julienned
1 red chile pepper, finely chopped
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
1 (13.5 ounce) can coconut milk, divided
2 teaspoons Thai red curry paste
1 ½ pounds skinless, boneless chicken breast, thinly sliced
¼ cup chopped Thai basil
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon fish sauce
1 cup diced tomatoes
¼ cup chopped Thai basil
1 stalk scallion, finely chopped

Steps:

  • Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.
  • Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
  • Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 14.1 g, Cholesterol 64.6 mg, Fat 21.1 g, Fiber 2 g, Protein 26.6 g, SaturatedFat 13.5 g, Sodium 166 mg, Sugar 5.5 g

GRILLED FILLET OF PACIFIC SALMON WITH THAI RED CURRY SAUCE AND B



Grilled Fillet of Pacific Salmon With Thai Red Curry Sauce and B image

A spicy red curry sauce that cuts through the richness of the salmon, a cool crisp cabbage salad for contrast, and nutty basmati rice to sop it all up.

Provided by Celeste

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 25

1 cup basmati rice
1/2 teaspoon unsalted butter
1 1/2 cups water
2 cups loosely packed thinly sliced cabbage
1/3 cup loosely packed julienned cucumber
2 tablespoons cilantro leaves
2 tablespoons mint leaves
2 tablespoons tomato puree
2 teaspoons peanut oil
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1 teaspoon coriander seed, cracked
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1 1/4 cups unsweetened coconut milk
2 tablespoons firmly packed brown sugar
2 teaspoons firmly packed brown sugar
4 (6 ounce) king salmon fillets or 4 (6 ounce) atlantic salmon fillets, each 3/4 inch thick
1 tablespoon olive oil
salt & freshly ground black pepper
1/2 teaspoon soy sauce
2 teaspoons rice vinegar
1 tablespoon coarsely chopped roasted peanuts

Steps:

  • Prepare a fire in a charcoal grill or preheat a gas grill.
  • To make the rice, preheat the oven to 350 degrees.
  • Wash the rice in a colander under cold running water for 1 minute, then drain well and set aside for 10 minutes.
  • In a small ovenproof saucepan, combine the rice, butter, and water.
  • Cover with a tight-fitting lid and cook over high heat until strong steam comes out from under the lid.
  • Remove from the heat, put the pan in the oven, and bake for 12 to 14 minutes, or until the rice is tender and all the water is absorbed.
  • Set aside and keep warm.
  • To start the salad, combine the cabbage, cucumber, cilantro, and mint in a medium bowl, and toss well.
  • Cover and refrigerate.
  • To make the sauce, in a medium saucepan over a medium heat, heat the peanut oil and saute the garlic and ginger until the garlic is lightly browned.
  • Remove the pan from the heat and add the coriander seeds, curry powder, curry paste, paprika, and cumin.
  • Decrease the heat to low and saute for abou t 2 minutes to release the oils and flavors; be careful not to burn the mixture.
  • Stir in the coconut milk, tomato puree, soy sauce, and brown sugar.
  • Increase the heat, bring the sauce almost to a boil, and remove from heat. (Don't let the sauce boil, or the sauce will separate.).
  • Keep warm or reheat gently before serving.
  • Meanwhile, to cook the salmon, brush the fillets with the olive oil and season with salt and pepper.
  • Grill the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
  • Or, heat a grill pan or skillet over high heat until very hot and cook the fillets for about 2 1/2 minutes per side for medium rare, or until browned on the outside but still slightly translucent in the center.
  • To finish the salad, toss the cabbage mixture with the soy sauce and rice vinegar in a large bowl.
  • To serve, place about 1/2 cup rice in the center of each of 4 warmed plates.
  • Ladle 1/2 cup sauce around the rice, then place a fillet on top of the rice.
  • Top each fillet with a tall mound of the cabbage salad.
  • Sprinkle the sauce with peanuts.

Nutrition Facts : Calories 656.1, Fat 32.1, SaturatedFat 16.4, Cholesterol 78.7, Sodium 225.1, Carbohydrate 52.3, Fiber 3.8, Sugar 11.3, Protein 41.6

SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN



Slow Cooker/Crock Pot Thai Red Curry Chicken image

Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements

Provided by Sonya01

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
1 kg chicken thigh fillet, trimmed, cut in half crossways
114 g Thai red curry paste (see note)
1 cup continental real chicken stock
150 g fresh shiitake mushrooms, stems trimmed, halved
230 g sliced bamboo shoots, drained
1 tablespoon fish sauce
1 tablespoon brown sugar
140 ml coconut milk
1/3 cup basil leaves
steamed jasmine rice, to serve

Steps:

  • Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
  • Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
  • Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
  • Stir in basil. Spoon curry over rice. Serve.

THAI RED CURRY WITH PORK AND NOODLES



Thai Red Curry with Pork and Noodles image

Lime juice and fresh basil brightenpork and noodles in a red curry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 12

6 ounces wide rice noodles
2 tablespoons vegetable oil
4 garlic cloves, minced
3 tablespoons Red Curry Paste for Thai Pork and Noodles
12 ounces ground pork
3/4 cup homemade or low-sodium store-bought chicken stock
1/4 cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

Steps:

  • Bring a large pot of water to a boil. Add noodles; cook until just softened, about 2 minutes. Drain, and rinse under cold water. Set aside.
  • Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 2 minutes. Add pork; cook, stirring to break up meat, until very little pink remains, about 2 minutes.
  • Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, 6 to 8 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
  • Add noodles; toss well with tongs. Cook until noodles are tender and coated with sauce, 1 to 2 minutes. Serve immediately, garnished with basil, bean sprouts, and lime wedges.

THAI RED CURRY SOUP WITH CHICKEN AND VEGETABLES



Thai Red Curry Soup with Chicken and Vegetables image

Categories     Soup/Stew     Chicken     Coconut     Basil     Curry     Eggplant     Green Bean     Simmer     Boil     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons corn oil
1 tablespoon Thai red curry paste
12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
4 ounces green beans, cut into 1-inch lengths
2 small Japanese eggplants, cut into 1-inch pieces
3 cups canned low-salt chicken broth
3 cups canned unsweetened coconut milk
1 tablespoon fish sauce (nam pla)
1/4 cup chopped fresh basil

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

THAI RED CURRY NOODLES WITH VEGETABLES



Thai Red Curry Noodles With Vegetables image

Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.

Provided by Melissa Clark

Categories     dinner, curries, noodles, main course

Time 50m

Yield 4 servings

Number Of Ingredients 28

1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available)
2 cloves garlic, roughly chopped
1 shallot, sliced
1 fresh hot red chile, seeded and roughly chopped
2 tablespoons prepared Thai red curry paste
1 tablespoon coconut oil
1 tablespoon grated fresh ginger
1 lemongrass stalk, tough outer leaves trimmed off, inner leaves finely chopped
Finely grated zest and juice of 1 lime
2 teaspoons Asian fish sauce
1 teaspoon curry powder
3/4 teaspoon cumin seeds
1/2 teaspoon ground coriander
3 tablespoons coconut oil
5 ounces sliced shiitake mushrooms (about 3 cups)
6 scallions, thinly sliced
3 cloves garlic, thinly sliced
1 fresh hot red chile, seeded and thinly sliced
Kosher salt
4 ounces thin dried noodles, such as ramen, egg noodles, rice noodles, etc.
1 (14-ounce) can full-fat coconut milk
1 1/2 tablespoons Asian fish sauce, more to taste
Juice of 1/2 lime, plus more to taste
1 cup sliced red bell pepper
1 cup sliced snow peas or green beans
5 ounces baby bok choy, spinach or tatsoi torn into bite-size pieces
Lime wedges, for garnish
Optional garnishes (use all or any combination of the following): 1/2 cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hard-cooked eggs

Steps:

  • Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
  • In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
  • Meanwhile, cook the noodles according to package directions. Drain and set aside.
  • Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
  • Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
  • Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.

THAI RED CURRY WITH CHICKEN



Thai Red Curry with Chicken image

You don't need too many special ingredients on hand to make this delicious Thai red curry meal!

Provided by Jordan VanDijk

Categories     Main Dish Recipes     Curries     Chicken

Time 1h

Yield 4

Number Of Ingredients 15

1 ½ cups water
1 cup jasmine rice
2 tablespoons peanut oil, divided
1 pound skinless, boneless chicken breast, cut in bite-sized pieces
2 cloves garlic, minced, divided
salt and ground black pepper to taste
1 (1/2 inch) piece fresh ginger, minced
2 tablespoons Thai red chile paste
1 (14 ounce) can coconut milk
1 cup chicken broth
1 stalk lemongrass, bruised
3 makrut lime leaves (optional)
1 medium lime, juiced
1 teaspoon fish sauce
1 crown broccoli, cut into bite-sized pieces

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Keep warm until ready to use.
  • Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, 1/2 of the garlic, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, 8 to 10 minutes. Remove chicken to a plate.
  • Add remaining oil to the same pan. Saute remaining garlic and ginger until fragrant, about 1 minute. Stir in chile paste. Add coconut milk and stir until blended. Simmer for 5 minutes.
  • Add chicken broth, lemongrass, lime leaves, lime juice, and fish sauce. Simmer, uncovered, for 10 minutes.
  • Add chicken and broccoli, and simmer gently for 10 more minutes. Taste and season as necessary. Serve over warm rice.

Nutrition Facts : Calories 596.9 calories, Carbohydrate 51.9 g, Cholesterol 66.1 mg, Fat 31.7 g, Fiber 3.1 g, Protein 30.5 g, SaturatedFat 21 g, Sodium 532.2 mg, Sugar 2.8 g

MUSSELS WITH THAI RED CURRY



Mussels with Thai Red Curry image

Categories     Fruit     Garlic     Ginger     Herb     Shellfish     Tomato     Appetizer     Quick & Easy     Dinner     Coconut     Seafood     Mussel     Curry     Fall     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 as a first course

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
5 plum tomatoes, seeded, chopped
2 tablespoons minced garlic
1 tablespoon chopped peeled fresh ginger
2 14-ounce cans unsweetened coconut milk
1 tablespoon (or more to taste) Thai red curry paste
1/4 cup plus 3 tablespoons chopped fresh cilantro
1 teaspoon salt
3 pounds mussels, scrubbed, debearded

Steps:

  • Melt 1/4 cup butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger; sauté until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 1/4 cup chopped cilantro and salt. Simmer 4 minutes to blend flavors. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Transfer mixture to serving bowl. Garnish with 3 tablespoons chopped cilantro.

THAI RED CURRY BEEF WITH RICE



Thai Red Curry Beef with Rice image

This is a great, exotic curry dish with a kick! Easy to make vegetarian by not using the beef and adding even more vegetables. Served over jasmine rice and it is delicious!

Provided by Elisa

Time 1h

Yield 8

Number Of Ingredients 14

4 ounces Thai red curry paste
1 (14 ounce) can coconut milk
3 tablespoons canola oil
3 cups eggplant slices, cut into half moons
1 ½ pounds New York steak, cut into 1/4-inch strips
1 medium red bell pepper, cut into strips
1 (16 ounce) package firm tofu, drained and cubed
1 cup frozen peas and carrots
1 cup cherry tomatoes, halved
½ cup slivered Thai basil
¼ cup chopped Thai chile peppers
1 medium lime, juiced
2 stalks lemon grass, chopped
4 cups hot cooked jasmine rice

Steps:

  • Whisk coconut milk and red curry paste together in a saucepan over medium heat until hot, 2 to 3 minutes.
  • Warm the oil in a large saute pan over medium-high heat. Add eggplant to the hot pan and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce.
  • Add steak and cook, stirring occasionally until meat is cooked through and eggplant is tender, 8 to 10 minutes. Transfer contents to a large stock pot.
  • Add frozen peas and carrots, cherry tomatoes, basil, chile peppers, lime juice, and lemon grass; bring to a simmer. Simmer, stirring occasionally until hot and bubbling, about 8 minutes.
  • Serve immediately over hot rice.

Nutrition Facts : Calories 467 calories, Carbohydrate 35.3 g, Cholesterol 44.3 mg, Fat 34.9 g, Fiber 3.6 g, Protein 27.3 g, SaturatedFat 13.9 g, Sodium 308.9 mg, Sugar 2 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
  • Use Fresh Ingredients: The fresher your ingredients, the better your curry will taste. If possible, use organic vegetables and herbs.
  • Choose the Right Curry Paste: There are many different types of curry pastes available, so choose one that suits your taste. If you're not sure, start with a mild paste and adjust the heat level to your liking.
  • Don't Overcook the Vegetables: Vegetables should be cooked until they are tender but still have a bit of crunch. Overcooked vegetables will become mushy and lose their flavor.
  • Add Protein: You can add protein to your curry, such as chicken, shrimp, or tofu. This will make it a more filling and satisfying meal.
  • Serve with Rice: Curry is traditionally served with rice. However, you can also serve it with noodles or bread.

Conclusion:

Thai red curry is a delicious and flavorful dish that is easy to make at home. With a few simple ingredients and a bit of time, you can create a restaurant-quality curry that your family and friends will love. So next time you're looking for a quick and easy meal, give Thai red curry a try.

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