67 thai red curry recipes

Thai Red Curry is easily the most popular dish from Thailand. Made with an aromatic mix of fresh vegetables, herbs & spices, and red chilies; it offers a harmony of tastes and textures that is truly amazing. Its rich, spicy and bold taste, with a subtle hint of sweetness, is effectively hot without being overpowering. It’s warm and comforting and just perfect for days when you are craving for something simple yet indulgent. A traditional spicy Thai Red Curry is usually best enjoyed with fragrant steamed rice but in some places, it is also eaten with noodles.

A classic and tasty Thai food. Fresh green beans, sweet potatoes and versatile tofu are cooked in creamy coconut milk and delicious yet spicy Thai curry paste. A little cilantro and fresh lime juice added in the end brightens up the whole dish and adds tons of refreshing taste.

Homemade Thai red curry paste pounded in a mortar with dried chilies, lemongrass, galangal, shallots, garlic, and kaffir lime. Authentic flavor no jar can match.

Succulent prawns swim in coconut-lemongrass curry with snap peas and Thai red curry paste. Jasmine rice infused with actual jasmine tea makes this 40-minute Thai feast special.

Tender chicken simmered in a rich coconut milk and red curry paste sauce with zucchini, jalapeños, and fresh basil. A quick, creamy Thai red curry ready in 40 minutes.

Rich Thai red curry with prawns and butternut squash in coconut milk sauce, ready in 60 minutes for weeknight Thai dinners with authentic restaurant flavor.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Thai red curry scallops (Chuu-Chii) with homemade curry paste, coconut cream, kaffir lime leaves, and fish sauce. Includes a from-scratch paste recipe using galangal, lemongrass, and shrimp paste.

Thai peanut sauce with coconut milk, red curry paste, chili paste, and peanut butter. Rich, spicy, and ready in 20 minutes. Serve with satay or as a dip.

Thai cashew chicken stir fry hits hot with red curry paste, chili paste, and fish sauce, then finishes with roasted cashews and scallions. A 20-minute wok dinner that beats takeout.

Kashmiri chicken marinates slashed drumsticks and thighs in yogurt and curry paste, then simmers them with cumin, ginger, and ground almonds for a creamy, mildly spiced curry.

Crockpot Thai red curry shrimp simmers coconut milk, crushed tomatoes, and red curry paste with cauliflower and sweet peppers, then adds tender shrimp at the very end. An easy, lighter slow cooker curry that's big on flavor.

Evil Jungle Prince is a Thai red curry chicken with coconut milk, lemongrass, kaffir lime leaves, red chili peppers, fish sauce, and fresh basil served over shredded cabbage. Also works as a vegetarian stir-fry.

Homemade Thai red curry paste with dried chilies, garlic, lemongrass, coriander root, cumin, and shrimp paste. Stores for months and beats anything from a jar.

Thai red fish cakes (tod mun pla) with red curry paste, lemongrass, lime zest, and crunchy green beans. Bouncy texture, fragrant heat, perfect with sweet chili sauce.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.