Are you looking for a way to add some excitement to your dinner routine? Look no further! Red curry is a flavorful and spicy dish that’s packed with nutrients and can be made with a variety of ingredients. From classic Thai dishes to innovative twists, we’ve got you covered with our collection of 20 delicious red curry recipes.
Whether you’re in the mood for something hearty and comforting or light and refreshing, these recipes have got it all. We’ll take you on a culinary journey from the streets of Bangkok to the coast of India, exploring the rich flavors and aromas of red curry. So, what are you waiting for? Let’s get cooking!
Thai Red Curry with Chicken and Bamboo Shoots
This classic Thai dish combines the bold flavors of red curry paste, succulent chicken, and crunchy bamboo shoots for a truly unforgettable meal. With its rich aroma and velvety texture, this curry is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed bamboo shoots (fresh or canned), sliced
– 2 medium red bell peppers, sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons Thai red curry paste
– 2 cups coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes.
3. Add bamboo shoots, bell peppers, and garlic; stir-fry for 2-3 minutes.
4. Stir in curry paste; cook for 1 minute.
5. Pour in coconut milk and chicken broth; bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-15 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
9. Serve hot over steamed rice or noodles.
Cooking Time: 25-30 minutes
Vegetable Red Curry with Coconut Milk
This flavorful curry recipe is a perfect blend of spices, vegetables, and coconut milk, making it a delicious and comforting meal for any occasion. With its vibrant red color and rich aroma, this dish is sure to impress!
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14 oz) diced tomatoes
– 1 cup mixed vegetables (such as broccoli, carrots, and snap peas)
– 2 teaspoons red curry paste
– 1 can (15 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until tender, about 3-4 minutes.
3. Stir in curry paste and cook for an additional minute.
4. Add diced tomatoes, mixed vegetables, and coconut milk; stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Red Curry Shrimp with Pineapple
This Thai-inspired dish combines succulent shrimp with a bold and aromatic red curry paste, sweet pineapple chunks, and crunchy bell peppers. Perfect for a quick and flavorful weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons red curry paste
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 1 bell pepper, sliced
– 1 cup pineapple chunks
– 1 can (14 oz) coconut milk
– 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 shrimp and cook until pink, about 2-3 minutes per side; remove from skillet.
3. In the same skillet, add the curry paste and cook for 1 minute, stirring constantly.
4. Add the garlic, onion, and bell pepper; cook until the vegetables are tender, about 5 minutes.
5. Stir in the pineapple chunks and coconut milk; bring to a simmer.
6. Return the shrimp to the skillet and cook until heated through, about 2-3 minutes.
7. Season with salt and pepper to taste; garnish with cilantro.
Cooking Time: 15-20 minutes
Red Curry Beef with Bell Peppers
This vibrant and flavorful dish combines tender beef strips with crunchy bell peppers and a rich red curry sauce, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 large bell peppers (any color), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons red curry paste
– 2 cups coconut milk
– 1 teaspoon fish sauce (optional)
– 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 beef and cook until browned, about 3-4 minutes. Remove from pan.
3. Add garlic, ginger, and curry paste; cook for 1 minute, stirring constantly.
4. Add bell peppers and cook until tender, about 5 minutes.
5. Stir in coconut milk and fish sauce (if using). Bring to a simmer.
6. Return beef to the pan and cook until heated through, about 2-3 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Red Curry Lentil Soup
This vibrant red curry lentil soup is a flavorful and nutritious meal perfect for a chilly evening or as a comforting pick-me-up any time of the year. The combination of tender lentils, aromatic spices, and creamy coconut milk will leave you craving more.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon red curry paste
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, curry paste, and cumin; cook for 1 minute, stirring constantly.
3. Add lentils, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 35-45 minutes
Red Curry Tofu and Eggplant Stir-Fry
This vibrant and flavorful stir-fry combines the creamy heat of red curry paste with the tender texture of tofu and eggplant. Serve over steamed rice or noodles for a satisfying and healthy meal.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon red curry paste
– 1 cup mixed bell peppers (any color), sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Add the eggplant and cook until tender, about 5 minutes.
4. Add the garlic, red curry paste, and bell peppers to the pan. Cook for an additional 2-3 minutes, stirring frequently.
5. Return the tofu to the pan and stir to combine with the curry sauce.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Red Curry Mussels with Basil
This Thai-inspired recipe combines the brininess of mussels with the bold flavors of red curry paste, coconut milk, and fresh basil. Perfect for a quick and impressive dinner or appetizer.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 teaspoons red curry paste
– 1 can coconut milk
– 1/4 cup fish sauce (or to taste)
– 2 tablespoons fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add red curry paste; cook for 1 minute, stirring constantly.
3. Add mussels, coconut milk, and fish sauce. Stir to combine.
4. Bring to a simmer; cook, covered, until mussels open, about 5-7 minutes.
5. Stir in chopped basil. Season with salt and pepper to taste.
Cooking Time: 12-15 minutes
Red Curry Butternut Squash Soup
This vibrant soup combines the sweetness of butternut squash with the bold flavors of Thai red curry. Perfect for a chilly evening, it’s a cozy and comforting treat that’s sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups chicken or vegetable broth
– 2 teaspoons red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with oil, salt, and pepper on a baking sheet; roast for 30 minutes.
3. In a large pot, sauté onion, garlic, and ginger in oil until softened.
4. Add roasted squash, coconut milk, broth, and curry paste; simmer for 20-25 minutes or until soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: About 50 minutes
Red Curry Pork with Green Beans
This recipe combines the bold flavors of red curry paste with tender pork and crisp green beans, making for a quick and satisfying meal.
Ingredients:
– 1 lb boneless pork shoulder, cut into bite-sized pieces
– 2 tbsp red curry paste
– 2 cups chicken broth
– 1/4 cup coconut milk
– 1 tsp fish sauce (optional)
– 1/2 cup green beans, trimmed
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large skillet or wok, heat 1 tbsp oil over medium-high heat.
2. Add pork and cook until browned, about 5 minutes. Remove from skillet.
3. Add remaining 1 tbsp oil, curry paste, garlic, and ginger to the skillet. Cook for 1 minute, stirring constantly.
4. Pour in chicken broth and coconut milk; bring to a simmer.
5. Return pork to the skillet; add green beans. Simmer until green beans are tender, about 3-4 minutes.
6. Season with fish sauce (if using), salt, and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: Approximately 20-25 minutes.
Red Curry Salmon with Zucchini Noodles
A flavorful and healthy dish that combines the richness of salmon with the brightness of red curry and the noodles’ subtle sweetness.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 medium zucchinis
– 2 tbsp red curry paste
– 1/4 cup coconut milk
– 2 tsp honey
– 1 tsp grated ginger
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together curry paste, coconut milk, honey, and ginger.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the red curry mixture evenly over both sides of the salmon.
4. Roast the salmon in the preheated oven for 12-15 minutes or until cooked through.
5. Meanwhile, spiralize the zucchinis into noodles and set aside.
6. Serve the roasted salmon on top of the zucchini noodles, garnished with fresh cilantro leaves.
Cooking Time: 25 minutes
Red Curry Chickpea Stew
This Thai-inspired stew is a flavorful and nutritious meal perfect for any time of the year. With the combination of chickpeas, red curry paste, and aromatic spices, you’ll be transported to the streets of Bangkok with each spoonful.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 tablespoons red curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; cook until softened, about 3-4 minutes.
3. Stir in red curry paste and cook for an additional minute.
4. Add chickpeas, coconut milk, vegetable broth, and fish sauce (if using). Bring to a simmer.
5. Reduce heat to low and let stew cook for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
8. Serve hot over rice or noodles.
Cooking Time: 25-30 minutes
Red Curry Duck with Lychee
This aromatic dish combines the rich flavors of red curry paste, tender duck breast, and sweet lychees to create a truly unique culinary experience.
Ingredients:
– 1 lb duck breast
– 2 tbsp red curry paste
– 1 cup coconut milk
– 1/4 cup brown sugar
– 1/4 cup water
– 1 tsp fish sauce (optional)
– 1/4 cup lychees, pitted and chopped
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine red curry paste, coconut milk, brown sugar, water, and fish sauce (if using). Blend until smooth.
3. Season the duck breast with salt and pepper. Place on a baking sheet lined with parchment paper.
4. Brush the duck with the curry paste mixture, making sure to coat evenly.
5. Roast in the preheated oven for 15-20 minutes or until cooked through.
6. Serve the duck with chopped lychees and garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Red Curry Noodle Soup with Bok Choy
This vibrant and flavorful soup combines the warmth of red curry paste with the crunch of bok choy, all wrapped up in a comforting bowl of noodles. Perfect for a quick and satisfying meal.
Ingredients:
– 8 oz rice noodles
– 2 tbsp red curry paste
– 4 cups vegetable broth
– 1/4 cup coconut milk
– 2 cups sliced bok choy
– 1/2 cup diced bell pepper
– 1/2 cup diced carrots
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large pot, combine red curry paste and vegetable broth. Bring to a simmer over medium heat.
3. Add coconut milk, bok choy, bell pepper, and carrots. Simmer for 5-7 minutes or until vegetables are tender.
4. Season with salt and pepper to taste.
5. Divide noodles among bowls. Ladle soup over the top.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Red Curry Scallops with Snap Peas
A flavorful and vibrant dish that combines succulent scallops with crunchy snap peas, all wrapped up in a rich and aromatic red curry sauce. Perfect for a quick and impressive dinner party or a cozy night in.
Ingredients:
– 12 large scallops
– 1 cup snap peas, sliced into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons red curry paste
– 1 can (14 oz) coconut milk
– 1/4 cup fish sauce
– 1/4 cup lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic and ginger; cook until fragrant, about 30 seconds.
3. Add curry paste; cook for 1 minute, stirring constantly.
4. Add coconut milk, fish sauce, and lime juice; stir to combine.
5. Add scallops; cook until opaque and cooked through, about 3-4 minutes per side.
6. Add snap peas during the last minute of cooking.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Red Curry Lamb with Sweet Potatoes
A flavorful and aromatic Thai-inspired dish that combines tender lamb, sweet potatoes, and a rich red curry sauce.
Ingredients:
– 1 lb lamb shoulder or neck fillet, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and cubed
– 2 tbsp red curry paste
– 2 cloves garlic, minced
– 1/4 cup coconut milk
– 1 tsp fish sauce (optional)
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the lamb and cook until browned, about 3-4 minutes. Remove from heat and set aside.
2. In the same pan, add the remaining 1 tablespoon of oil. Add the sweet potatoes and cook until they start to soften, about 5 minutes.
3. Stir in the red curry paste, garlic, coconut milk, fish sauce (if using), salt, and pepper. Bring to a simmer.
4. Add the lamb back into the pan and stir to coat with the curry sauce.
5. Reduce heat to low and let it cook for an additional 10-15 minutes or until the lamb is tender and the sweet potatoes are fully cooked.
Cooking Time: 25-30 minutes
Red Curry Coconut Rice with Cashews
This aromatic Thai-inspired dish combines fluffy coconut rice with the bold flavors of red curry paste, toasted cashews, and a hint of sweetness. Perfect as a side or main course, this recipe is sure to become a family favorite.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup unsweetened coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon vegetable oil
– 1/4 cup chopped cashews
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the oil over medium-high. Add curry paste and cook, stirring constantly, for 1 minute.
3. Stir in coconut milk and bring to a simmer.
4. Combine cooked rice with curry mixture and stir until well combined.
5. Transfer rice mixture to a serving dish. Top with toasted cashews and a sprinkle of salt.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Red Curry Stir-Fried Eggplant
Eggplant takes on a rich and creamy flavor profile when cooked with red curry paste and a medley of aromatic spices. This quick and easy recipe is perfect for a weeknight dinner.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon red curry paste
– 1 can (14 oz) coconut milk
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the eggplant slices and cook until they start to soften, about 5 minutes.
4. Stir in the red curry paste and cook for an additional minute.
5. Pour in the coconut milk and fish sauce (if using). Bring the mixture to a simmer.
6. Reduce heat to low and let the flavors meld together for 10-15 minutes or until the eggplant is tender.
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 Pumpkin and Spinach Curry
This vibrant curry combines the warmth of red curry paste with the comforting flavors of roasted pumpkin and spinach, perfect for a cozy fall evening. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon red curry paste
– 1 can coconut milk
– 1 cup fresh spinach leaves
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pumpkin cubes on a baking sheet for 20-25 minutes, or until tender.
2. Heat oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
3. Stir in red curry paste and cook for an additional minute.
4. Add coconut milk and bring to a simmer. Reduce heat to low and let cook for 5-7 minutes.
5. Add roasted pumpkin, spinach, salt, and pepper. Simmer for an additional 2-3 minutes or until spinach has wilted.
6. Serve hot, garnished with cilantro if desired.
Cooking Time: 35-40 minutes
Red Curry Chicken Skewers with Peanut Sauce
These vibrant skewers are a flavorful twist on traditional chicken satay, featuring tender chicken breast marinated in a bold red curry paste. Serve with a side of creamy peanut sauce for a well-rounded and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/2 cup red curry paste
– 1/4 cup coconut milk
– 2 tablespoons lime juice
– 1 tablespoon fish sauce
– 1 teaspoon brown sugar
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 10 bamboo skewers, soaked in water for at least 30 minutes
– Peanut Sauce (recipe below)
Peanut Sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together curry paste, coconut milk, lime juice, fish sauce, brown sugar, cumin, and smoked paprika.
3. Add chicken breast to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread marinated chicken onto bamboo 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 for dipping.
Cooking Time: 15-20 minutes
Red Curry Fish Cakes with Cucumber Relish
Red Curry Fish Cakes with Cucumber Relish: A Spicy and Refreshing Twist on Classic Fish Cakes!
Ingredients:
– 1 pound cod or tilapia fish, flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup red curry paste
– 2 tablespoons lime juice
– 1 egg, lightly beaten
– 1 tablespoon chopped cilantro
– Salt and pepper to taste
– Vegetable oil for frying
– For the Cucumber Relish:
+ 2 cups thinly sliced cucumber
+ 1/4 cup chopped red onion
+ 1 jalapeño pepper, seeded and finely chopped
+ 2 tablespoons lime juice
+ Salt to taste
Instructions:
1. In a bowl, mix together fish, panko breadcrumbs, red curry paste, lime juice, egg, and cilantro.
2. Divide the mixture into 4-6 portions, depending on desired size. Shape each portion into a pattie.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat. Fry the fish cakes until golden brown, about 3-4 minutes per side.
4. Meanwhile, prepare the Cucumber Relish by combining all ingredients in a bowl and refrigerating for at least 30 minutes to allow flavors to meld.
5. Serve the fish cakes with the Cucumber Relish on top.
Cooking Time: About 12-15 minutes total.
Summary
Get ready to spice up your dinner routine with these 20 mouth-watering red curry recipes! From classic Thai dishes like chicken and bamboo shoots, to international twists like coconut milk-based vegetable curry and lentil soup, there’s something for everyone. Whether you’re a meat-lover or vegetarian, this collection has got you covered. Try pairing shrimp with pineapple, beef with bell peppers, or tofu with eggplant in a flavorful stir-fry. And don’t forget the seafood options like mussels with basil and scallops with snap peas! Whatever your taste buds desire, these recipes will surely satisfy.
