If you're craving bold, spicy flavors, you'll love these 10 Thai curry recipes! From the fragrant Green Thai curry bursting with fresh herbs to the rich and creamy Red Thai curry, there's something for everyone. Explore the vibrant Yellow curry, the nutty Massaman curry, and the unique Panang curry that's strikingly delicious. Don't miss out on the comforting Khao Soi or the fresh Coconut curry with vegetables. Keep exploring to uncover more mouthwatering options that'll tantalize your taste buds!
Green Thai Curry
Green Thai Curry is a fragrant and vibrant dish that embodies the essence of Thai cuisine. With its rich coconut milk base and a medley of fresh herbs, this curry showcases the unique flavors of green curry paste, which is typically made from green chilies, garlic, lemongrass, and galangal. The green color denotes freshness, making it a delightful and aromatic dish that can be tailored to include a variety of proteins and vegetables.
Traditionally, green Thai curry is served with jasmine rice and is enjoyed for its balance of heat and sweetness. This dish isn't only satisfying but also a fantastic way to introduce yourself to the world of Thai cooking. Whether you prefer chicken, shrimp, or a vegetarian version with tofu and vegetables, green Thai curry is both easy to prepare and incredibly delicious.
- 1 tablespoon vegetable oil
- 2-3 tablespoons green curry paste
- 400 ml coconut milk
- 300 grams chicken breast, sliced (or choice of protein)
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup eggplant, cubed
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon sugar
- Fresh basil leaves for garnish
- Cooked jasmine rice to serve
Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and sauté for about 1-2 minutes until fragrant. Pour in the coconut milk and bring it to a gentle simmer.
Add the sliced chicken or protein of your choice, followed by the vegetables. Stir in the fish sauce and sugar, and let it simmer for about 15-20 minutes until everything is cooked through and the flavors have melded together.
For best results, use fresh ingredients wherever possible, as they notably enhance the flavor of the curry. Feel free to adjust the amount of green curry paste based on your heat preference. If you prefer a thicker curry, allow it to simmer uncovered for a longer time.
Finally, garnish with fresh basil just before serving for an added burst of flavor.
Red Thai Curry
Red Thai curry is a fragrant and flavorful dish that hails from Thailand, known for its rich and vibrant red hue. The bright color comes from the red curry paste, which is made from a blend of fresh ingredients such as red chilies, garlic, lemongrass, ginger, and spices.
The dish is typically made using coconut milk, which adds a creamy texture and balances the heat of the curry. It's versatile, meaning you can add various proteins such as chicken, beef, shrimp, or tofu along with seasonal vegetables, allowing you to customize it to your taste.
When cooking Red Thai Curry, the key is to allow the flavors to build by sautéing the curry paste before adding coconut milk and other ingredients. The combination of creamy coconut milk and bold spices creates a delicious harmony that can transport you to the streets of Thailand.
Served over steaming jasmine rice or with rice noodles, it's a comforting dish that can be enjoyed on any occasion, whether it's a casual weeknight dinner or a special gathering with friends.
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 500g chicken breast, sliced (or tofu for a vegetarian option)
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 1 cup eggplant, cubed
- 2 tablespoons fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- Fresh basil leaves, for garnish
- Lime wedges, for serving
In a large skillet or wok, heat the vegetable oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until fragrant.
Then, add the sliced chicken (or tofu) and cook until browned. Pour in the coconut milk, stirring to combine, and add the vegetables, fish sauce, and brown sugar. Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve hot, garnished with fresh basil leaves and lime wedges on the side.
When making Red Thai Curry, feel free to adjust the level of spiciness by adding more or less curry paste according to your preference.
If you prefer a thicker curry, let it simmer uncovered to reduce the coconut milk. Experiment with different vegetables based on the season or what you have at home, such as spinach, green beans, or mushrooms.
The dish also pairs well with toppings like crushed peanuts or fresh chili for an extra kick!
Yellow Thai Curry
Yellow Thai curry is a vibrant and aromatic dish that originates from Thailand, known for its rich flavor profile and beautiful golden hue. This curry is characterized by a blend of spices that gives it its distinct flavor. It typically features coconut milk, which creates a creamy base that balances the heat from the spices. The combination of turmeric, ginger, and garlic provides depth and warmth, making it a comforting meal perfect for any occasion.
In this recipe, you'll find that yellow curry is versatile, allowing you to customize it with your choice of proteins and vegetables. Whether you prefer chicken, shrimp, or tofu paired with an assortment of colorful vegetables, this curry is sure to please everyone's palate. Serve it over jasmine rice or with some fresh naan, and you'll have a delightful feast that transports you to the heart of Thailand.
Ingredients:
- 2 tablespoons yellow curry paste
- 1 can (400ml) coconut milk
- 1 pound chicken breast, sliced (or tofu for a vegetarian option)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon brown sugar
- Fresh basil leaves for garnish
- Cooked jasmine rice, for serving
In a large pan, heat a tablespoon of oil over medium heat, then add the chopped onion, minced garlic, and grated ginger, cooking until fragrant.
Stir in the yellow curry paste and cook for an additional minute, allowing the spices to bloom.
Add the sliced chicken and cook until it's no longer pink. Pour in the coconut milk and bring the mixture to a gentle simmer.
Next, add the sliced bell pepper, green beans, fish sauce, and brown sugar; stir well and let it simmer for about 10-15 minutes, until the vegetables are tender and the flavors have melded together.
When preparing yellow Thai curry, don't hesitate to tweak the spices and ingredients to suit your taste. If you prefer a spicier curry, consider adding more curry paste or some sliced chili peppers.
For a creamier texture, use full-fat coconut milk; for a lighter version, opt for light coconut milk or reduce the amount. Additionally, resting the curry for a few minutes before serving allows the flavors to develop even further. Enjoy your cooking!
Massaman Curry
Massaman Curry, a flavorful dish that blends Thai and Indian culinary traditions, is one of the most popular Thai curries. Characterized by its rich, nutty aroma and a hint of sweetness, this curry is often made with tender chunks of beef or chicken, but it's also delicious with vegetables for a vegetarian option.
The curry's base uses a unique massaman curry paste, made from a medley of spices that include cardamom, cinnamon, and cloves, giving it a warm and inviting profile.
This curry is traditionally slow-cooked, allowing the flavors to meld beautifully. Served with steamed jasmine rice or roti, Massaman Curry is both comforting and satisfying.
While it may require a few additional ingredients compared to other curries, the effort is well worth it for the delightful taste and aroma it brings to your table.
Ingredients:
- 2 tablespoons massaman curry paste
- 1 pound beef (or chicken), cut into chunks
- 1 can (13.5 oz) coconut milk
- 2 medium potatoes, peeled and cubed
- 1 onion, sliced
- 1/2 cup roasted peanuts
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1-2 cups beef or chicken broth
- Fresh cilantro for garnish (optional)
In a large pot, heat a bit of oil over medium heat and add the massaman curry paste. Stir it for a minute until fragrant, then add the meat and sear it until browned on all sides.
Next, pour in the coconut milk and enough broth to cover the meat. Add the potatoes, onion, peanuts, tamarind paste, brown sugar, and fish sauce. Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
A few tips to enhance your Massaman Curry experience include allowing the dish to sit for a little while after cooking, as this helps deepen the flavors even more.
You can adjust the sweetness and spiciness according to your preference by modifying the amount of brown sugar and curry paste. Additionally, adding in some fresh basil or lime juice before serving can elevate the dish and provide a revitalizing contrast to the rich curry.
Panang Curry
Panang Curry is a rich and creamy Thai dish, distinguished by its slightly sweet and aromatic flavor profile. This curry is often made with beef or chicken, simmered gently in a luscious blend of coconut milk, Panang curry paste, and a medley of fresh herbs and spices. The unique characteristic of Panang curry is the addition of kaffir lime leaves, which impart a citrusy note, elevating the dish's complexity and freshness.
Cooking Panang Curry isn't only about combining ingredients, but it also involves an art of balance—between the heat of the curry paste, the sweetness of the coconut milk, and the savoriness of the meat or tofu used. It's an ideal dish for those looking to explore authentic Thai cuisine at home. Whether served over steamed jasmine rice or with a side of fresh vegetables, Panang Curry promises a delightful culinary experience.
- 1 lb (450 grams) beef or chicken, thinly sliced
- 1 can (14 oz) coconut milk
- 3-4 tablespoons Panang curry paste
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon fish sauce
- 3-5 kaffir lime leaves, torn
- 1 red bell pepper, sliced
- Fresh Thai basil leaves for garnish
- Cooked jasmine rice, for serving
In a large pan or wok over medium heat, pour in half of the coconut milk and allow it to heat for a couple of minutes. Add the Panang curry paste and stir until fragrant.
Next, add the sliced beef or chicken, coating it with the curry paste. Once the meat is browned, pour in the remaining coconut milk, palm sugar, fish sauce, and kaffir lime leaves. Simmer for about 15-20 minutes until the meat is fully cooked and tender.
Stir in the red bell pepper in the last few minutes of cooking, allowing it to soften without losing its crunch.
When preparing Panang Curry, make certain that you adjust the level of sweetness and saltiness to your taste. If you prefer a thicker curry, simmer it for a bit longer to reduce the liquid.
Additionally, this curry can be made vegetarian by using tofu or assorted vegetables instead of meat, and for a vegan option, simply omit the fish sauce or replace it with a soy-based alternative. Always remember to pair the curry with a bowl of steamed jasmine rice to soak up the delicious sauce!
Jungle Curry
Jungle curry, or "Kaeng Pa," is a vibrant and aromatic dish that hails from the lush rainforests of Thailand. Unlike many other Thai curries, jungle curry doesn't use coconut milk, allowing the freshness of the vegetables and the spices to shine through. With its bold flavors, this curry is a perfect representation of Thai cuisine's ability to balance heat, sweetness, and earthiness all in one dish. Featuring a variety of vegetables and protein, such as chicken or pork, it offers a delightful dining experience that can satisfy any palate.
Preparing jungle curry is a fantastic way to immerse yourself in Thai cooking while embracing the use of fresh, wholesome ingredients. The essence of this dish lies in its homemade curry paste, which usually includes a mix of traditional Thai herbs and spices like lemongrass, galangal, and kaffir lime leaves.
This versatile recipe can be adapted to include an array of vegetables based on what you have available, making it both a flavorful and sustainable choice for any meal.
Ingredients:
- 500g chicken breast (or pork, beef, or tofu)
- 2 cups mixed vegetables (eggplant, zucchini, bell peppers, and green beans)
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3-4 tablespoons homemade or store-bought jungle curry paste
- 2 cups chicken stock or water
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1-2 Thai bird's eye chilies (to taste)
- Fresh basil leaves (for garnish)
- Kaffir lime leaves (optional, for extra flavor)
In a large wok or pot, heat the vegetable oil over medium heat and add the sliced onion, cooking until translucent. Stir in the jungle curry paste and fry for a minute until fragrant.
Then, add the chicken or chosen protein, stirring until it's well coated with the paste. Pour in the chicken stock or water, and bring it to a simmer before adding the mixed vegetables.
Cook for about 10-15 minutes or until the meat is cooked through and the vegetables are tender. Finally, season with fish sauce and sugar, adjusting the spice level with bird's eye chilies as desired. Garnish with fresh basil leaves and kaffir lime leaves if using, and serve hot.
When making jungle curry, feel free to experiment with the vegetables you include; seasonal produce can enhance the flavor and nutrition of your dish. Additionally, don't hesitate to adjust the amount of curry paste to suit your taste preferences – some enjoy a more pronounced kick while others prefer a milder flavor.
If you want to thicken the curry, a handful of shredded coconut can be stirred in towards the end of cooking. Always verify that your ingredients are fresh, as this will greatly elevate the taste and authenticity of your jungle curry.
Khao Soi (Northern Thai Curry Noodle Soup)
Khao Soi is a beloved dish from Northern Thailand that beautifully combines creamy coconut milk with a rich curry flavor, typically served over egg noodles. This dish unites a variety of fragrant spices and herbs, offering a unique taste profile that's both comforting and exotic.
Traditionally, Khao Soi is topped with crispy fried noodles, adding a delightful texture and crunch that perfectly complements the soft, chewy noodles beneath. The essence of Khao Soi lies in its balance of flavors—spicy, savory, and sweet—which is achieved through the use of curry paste, coconut milk, and lime.
With its roots in Burmese cuisine, Khao Soi has evolved in popularity across the region, making it a staple for both locals and travelers. Making this dish at home is simpler than it might seem, as it calls for a handful of accessible ingredients that come together to create a flavorful experience.
- 2 cups egg noodles
- 1 cup coconut milk
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable or chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- Salt, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Crispy fried noodles, for garnish (optional)
In a large pot, heat the vegetable oil over medium heat and sauté the chopped onion, garlic, and ginger until fragrant and soft. Add in the red curry paste and cook for another minute.
Pour in the coconut milk, followed by the broth, soy sauce, fish sauce, and brown sugar. Let the mixture simmer for about 10-15 minutes to allow the flavors to meld. In the meantime, cook the egg noodles according to package instructions.
Once cooked, drain the noodles and serve them in bowls, topped with the curry sauce. Finish with a sprinkle of fresh cilantro, a squeeze of lime, and a handful of crispy fried noodles for added texture.
For the best results, consider making your own curry paste if you have the time—this can elevate the flavor substantially. Adjust the spice levels to your preference by adding more or less curry paste.
Also, feel free to include protein variations such as chicken or tofu, which can be cooked in the broth for added richness. Khao Soi can also be a great dish to prepare ahead of time, as the flavors only get better as they sit. Just be sure to cook the noodles right before serving to maintain their perfect texture.
Coconut Curry With Vegetables
Coconut curry with vegetables is a vibrant, comforting dish that captures the essence of Thai cuisine. The combination of creamy coconut milk and aromatic spices brings a warm, delightful flavor that perfectly complements a variety of vegetables. It's an excellent option for both vegans and vegetarians or anyone looking to enjoy a healthy, flavorful meal.
This recipe is also highly versatile, allowing you to incorporate your favorite seasonal veggies. Preparing coconut curry is quick and easy, making it an ideal choice for weeknight dinners or meal prep. The dish isn't only delicious but also visually appealing, showcasing a colorful array of veggies in a luscious sauce.
You can serve it over jasmine rice, quinoa, or even noodles for a complete meal that will satisfy your taste buds and nourish your body.
Ingredients:
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
In a large saucepan, heat the olive oil over medium heat. Add the sliced onion, garlic, and ginger, sautéing until the onion becomes translucent. Stir in the red curry paste and cook for another minute until fragrant.
Pour in the coconut milk, and then add the chopped vegetables—red bell pepper, zucchini, broccoli, and snap peas. Simmer for about 10-15 minutes until the vegetables are tender but still crisp. Finish by adding the soy sauce and lime juice, stirring to combine. Serve hot over rice or quinoa, and garnish with fresh cilantro.
When cooking this coconut curry, feel free to customize the vegetable selection based on what you have on hand or your personal preferences. You can also adjust the spice level by adding more or less curry paste, or incorporating additional spices like chili flakes for heat.
For extra depth of flavor, consider adding some fresh basil or Thai basil towards the end of cooking, and don't shy away from experimenting with different protein options such as tofu or chickpeas for added substance.
Thai Basil Chicken Curry
Thai Basil Chicken Curry, or "Pad Krapow Gai," is a delightful and aromatic dish that balances the flavors of tender chicken, pungent garlic, and fragrant Thai basil. This dish isn't just easy to whip up but also a go-to comfort food for many who enjoy the vibrant tastes of Thai cuisine.
With the perfect blend of spicy, savory, and herbal notes, this curry is sure to please your palate and impress your dinner guests.
To start, the ingredients in this recipe are simple yet packed with flavor, making it an ideal choice for a weeknight dinner or a weekend feast. Fresh Thai basil is the star of the show, providing a unique flavor profile that sets this curry apart.
With the addition of soy sauce, fish sauce, and other key components, the dish comes together quickly, allowing you to enjoy an authentic taste of Thailand right from your kitchen.
Ingredients:
- 1 lb boneless chicken (sliced into thin strips)
- 2 tablespoons vegetable oil
- 4 cloves garlic (minced)
- 2-3 Thai bird chilies (sliced, adjust to taste)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup Thai basil leaves
- Steamed jasmine rice (for serving)
To prepare the Thai Basil Chicken Curry, heat the vegetable oil in a pan over medium heat. Add the minced garlic and sliced Thai bird chilies, sautéing until fragrant.
Next, add the sliced chicken and cook until browned. Stir in the oyster sauce, soy sauce, fish sauce, and sugar, and continue to cook for a few more minutes until the chicken is cooked through.
Finally, add the Thai basil leaves and stir until just wilted. Serve the curry hot over steamed jasmine rice for a hearty meal.
When preparing this dish, feel free to adjust the level of spiciness to your preference by adding more or fewer chilies.
Additionally, you can substitute the chicken with other proteins such as shrimp or tofu for a vegetarian option. Ensuring that the basil is added at the very end of the cooking process helps maintain its vibrant color and fresh flavor.
Enjoy your culinary adventure with this delicious Thai Basil Chicken Curry!
Tom Kha Gai (Thai Coconut Soup With Chicken)
Tom Kha Gai, a fragrant Thai coconut soup, is beloved for its balance of flavors and aromatic ingredients. This soup is a warm, comforting dish that combines tender chicken with rich coconut milk, zesty lemongrass, and sharp galangal. With just the right blend of herbs and spices, it creates an unforgettable experience that transports you straight to Thailand. It's not just a meal but an experience that warms the soul.
Making Tom Kha Gai is simple and quick, making it a perfect weeknight dinner or an impressive dish for guests. The key to a great Tom Kha Gai lies in using fresh ingredients and a careful balance of flavors. You can customize the spice level and adjust the seasoning based on your preference, ensuring that every bowl is tailored just for you.
- 4 cups coconut milk
- 1 cup chicken broth
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 2 stalks lemongrass, cut into 4-inch pieces and smashed
- 5 slices galangal or ginger
- 3-4 kaffir lime leaves, torn
- 1 cup mushrooms, sliced
- 2-3 Thai bird's eye chilies, smashed (adjust based on spice preference)
- 2-3 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
In a large pot, combine the coconut milk and chicken broth over medium heat. Add the lemongrass, galangal, and kaffir lime leaves, bringing it to a gentle simmer.
After a few minutes, add the sliced chicken and cook until the chicken is tender and cooked through. Stir in the mushrooms, chilies, fish sauce, and sugar, allowing it to simmer for another 5-10 minutes.
Finally, remove from heat, stir in the lime juice, and garnish with fresh cilantro and green onions before serving.
For an extra layer of flavor, try roasting the galangal and lemongrass before adding them to the soup to enhance their aroma. Additionally, if you prefer a thicker soup, you can blend a portion of it before adding back the chicken and mushrooms.
Remember that the flavors will deepen as the soup sits, so letting it rest for a bit before serving can enhance the overall taste.