107 curry paste recipes

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

A Thai-American fusion chili that blends ground beef and kidney beans with panang curry paste and garlic chili sauce. Smoky, aromatic, and seriously spicy. Ready in one hour.

Veal steaks pan-seared and finished in a curried onion sauce with tomato paste, evaporated milk, lemon, and a splash of cognac. A fast German-Indian crossover for weeknights.

Try this dish that brings memories from the Eastern Hemisphere and a taste you will love.

Browned veal cutlets simmered in a curried tomato-cream sauce brightened with fresh lemon and a splash of cognac. A 30-minute fusion dinner that blends European elegance with warm Indian spice.

Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, kaffir lime leaves, red curry paste, fish sauce, and fresh lime juice. A fragrant, spicy broth ready in 35 minutes.

Spicy, tangy Thai turkey meatballs with red curry paste and fish sauce, served with a sweet-sour cucumber dipping sauce. A quick party appetizer ready in 30 minutes that feeds a crowd.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

Curried deviled eggs stuffed with tuna and gherkins, coated in a creamy curry-mayo sauce with tomato paste. A bold Indian-inspired appetizer served chilled.

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.

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

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.

Pa Nang Nuah, a Thai panang beef curry simmered in coconut milk with red curry paste, kaffir lime leaves, fish sauce, and fresh basil. Rich, aromatic, and served over steamed rice.

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.