Mmm, can you smell that? The aromatic blend of spices, coconut milk, and fresh herbs that make Thai curries so irresistible! Whether you’re craving a quick weeknight dinner or want to impress guests with exotic flavors, these 34 recipes will transform your menu. Get ready to explore creamy, spicy, and utterly delicious dishes that bring Thailand’s vibrant cuisine right to your kitchen. Let’s dive in!
Classic Thai Green Curry with Chicken
Vibrant and aromatic, this classic Thai green curry with chicken brings the authentic flavors of Thailand to your kitchen with its harmonious blend of spicy, sweet, and savory notes. Perfect for a cozy weeknight dinner or an impressive meal for guests, it’s both approachable and deeply satisfying. Let’s dive into creating this beloved dish that promises to transport your senses.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 3 tbsp green curry paste
– 1 can (13.5 oz) coconut milk
– 1 cup chicken broth
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 1 cup Thai eggplant, quartered
– 1 red bell pepper, sliced into strips
– 0.5 cup fresh Thai basil leaves
– 2 tbsp vegetable oil
– 2 kaffir lime leaves
– 1 Thai chili, sliced (optional)
Instructions
1. Heat 2 tbsp vegetable oil in a large pot or wok over medium-high heat until shimmering, about 2 minutes.
2. Add 3 tbsp green curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant and the oil starts to separate—this deepens the flavor.
3. Pour in the thick cream from the top of the can of coconut milk (about 0.5 cup), reserving the thinner liquid, and cook for 2 minutes, stirring to combine.
4. Add 1.5 lbs chicken pieces and cook for 5-7 minutes, turning occasionally, until the chicken is no longer pink on the outside.
5. Stir in the remaining coconut milk, 1 cup chicken broth, 2 tbsp fish sauce, and 1 tbsp palm sugar, bringing the mixture to a gentle boil.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes to allow the chicken to tenderize and flavors to meld.
7. Add 1 cup Thai eggplant and 1 red bell pepper, simmering uncovered for 8-10 minutes until the vegetables are tender but still crisp.
8. Stir in 0.5 cup Thai basil leaves and 2 kaffir lime leaves, cooking for 1 minute until the basil wilts slightly.
9. Remove from heat and discard the kaffir lime leaves before serving.
Customize the spice level by adding sliced Thai chili for extra heat, if desired. Creamy and lush, this curry boasts a velvety texture with tender chicken and vibrant vegetables, offering a perfect balance of heat from the curry paste and sweetness from the coconut milk. Serve it over jasmine rice or with a side of crispy roti for a complete, restaurant-quality experience at home.
Vegan Thai Red Curry with Tofu
Warm, aromatic spices and creamy coconut milk come together in this vibrant vegan Thai red curry, offering a perfect balance of heat and sweetness that will transport your senses to the streets of Bangkok. Tender tofu cubes soak up the rich, complex flavors while colorful vegetables add delightful texture and freshness to every spoonful.
Ingredients
– 1 block extra-firm tofu
– 2 tbsp vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp Thai red curry paste
– 1 can (13.5 oz) coconut milk
– 1 cup vegetable broth
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 tbsp soy sauce
– 1 tsp brown sugar
– 1/4 cup fresh basil leaves
– 2 tbsp lime juice
Instructions
1. Press the tofu block between paper towels with a heavy weight for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add tofu cubes and cook for 5-7 minutes, turning occasionally until golden brown on all sides.
4. Remove tofu from skillet and set aside on a plate lined with paper towels.
5. Add remaining 1 tablespoon vegetable oil to the same skillet over medium heat.
6. Sauté diced onion for 3-4 minutes until translucent and fragrant.
7. Add minced garlic and grated ginger, cooking for 1 minute until aromatic.
8. Stir in Thai red curry paste and cook for 2 minutes to bloom the spices, stirring constantly.
9. Pour in coconut milk and vegetable broth, stirring to combine completely.
10. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to maintain simmer.
11. Add sliced red bell pepper and broccoli florets, cooking for 5-6 minutes until vegetables are tender-crisp.
12. Return cooked tofu to the skillet and stir gently to combine.
13. Add soy sauce and brown sugar, stirring until sugar dissolves completely.
14. Simmer for 3-4 minutes to allow flavors to meld together.
15. Remove from heat and stir in fresh basil leaves and lime juice just before serving.
The finished curry boasts a luxurious, velvety texture with firm tofu that provides satisfying bite against the tender-crisp vegetables. Serve over jasmine rice to soak up the fragrant sauce, or enjoy with rice noodles for a lighter variation that highlights the curry’s vibrant citrus notes and subtle heat.
Thai Massaman Curry with Beef
Aromatic and deeply comforting, this Thai Massaman Curry with Beef melds tender chunks of meat with a rich, spiced coconut broth, creating a harmonious balance of sweet, savory, and subtly spicy notes. It’s a dish that invites you to savor each spoonful, perfect for a cozy evening meal.
Ingredients
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 onion, sliced
– 4 tbsp Massaman curry paste
– 1 can (13.5 oz) coconut milk
– 2 cups beef broth
– 2 potatoes, peeled and cubed
– 1 tbsp fish sauce
– 1 tbsp palm sugar
– 1/2 cup roasted peanuts
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 1.5 lbs beef chuck cubes and sear for 3–4 minutes per side until browned, working in batches to avoid overcrowding the pot.
3. Remove the beef and set aside, then add 1 sliced onion to the pot and sauté for 5 minutes until softened.
4. Stir in 4 tbsp Massaman curry paste and cook for 1 minute until fragrant, toasting the spices for deeper flavor.
5. Pour in 1 can coconut milk and 2 cups beef broth, scraping the bottom of the pot to incorporate any browned bits.
6. Return the beef to the pot, bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours until the beef is tender.
7. Add 2 cubed potatoes, 1 tbsp fish sauce, and 1 tbsp palm sugar, stirring to combine.
8. Simmer uncovered for 20 minutes until the potatoes are fork-tender and the sauce has thickened slightly.
9. Stir in 1/2 cup roasted peanuts and cook for 2 more minutes to warm through.
10. Remove from heat and let rest for 5 minutes before serving to allow the flavors to meld.
The curry boasts a luxuriously creamy texture with tender beef that falls apart effortlessly, while the peanuts add a delightful crunch. Serve it over jasmine rice to soak up the aromatic sauce, or pair it with a side of crisp cucumber salad for a refreshing contrast.
Authentic Thai Yellow Curry with Shrimp
Radiant with golden hues and aromatic spices, this authentic Thai yellow curry with shrimp transports your senses to the bustling streets of Bangkok. Succulent shrimp swim in a velvety coconut broth infused with complex flavors that balance heat, sweetness, and tang. It’s a dish that promises both comfort and culinary adventure in every spoonful.
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 3 tbsp yellow curry paste
– 1 can (13.5 oz) coconut milk
– 1 cup chicken broth
– 2 tbsp fish sauce
– 1 tbsp palm sugar
– 1 cup diced potatoes
– 1 cup sliced onions
– 1 red bell pepper, sliced
– 1/4 cup chopped cilantro
– 2 tbsp lime juice
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 3 tbsp yellow curry paste and cook for 2 minutes, stirring constantly to release its aromas.
3. Pour in 1 can coconut milk and 1 cup chicken broth, then bring to a gentle simmer.
4. Add 1 cup diced potatoes and cook for 10 minutes until slightly tender.
5. Stir in 1 cup sliced onions and 1 sliced red bell pepper, cooking for another 5 minutes.
6. Add 1 lb shrimp and simmer for 3-4 minutes until they turn pink and opaque.
7. Mix in 2 tbsp fish sauce and 1 tbsp palm sugar until fully dissolved.
8. Remove from heat and stir in 1/4 cup chopped cilantro and 2 tbsp lime juice.
Hearty and luxuriously creamy, this curry boasts tender shrimp and vegetables enveloped in a rich, fragrant sauce. Serve it over jasmine rice to soak up every drop of the spiced coconut broth, or pair it with crispy roti for a delightful textural contrast.
Thai Panang Curry with Pork
Bold and aromatic, this Thai Panang Curry with Pork delivers a symphony of rich, creamy flavors that dance on the palate, making it an irresistible centerpiece for any dinner table. Its velvety sauce, infused with fragrant spices and tender pork, offers a comforting yet sophisticated experience that transports you straight to the streets of Bangkok. Perfect for both weeknight dinners and special occasions, this dish balances heat, sweetness, and umami in every spoonful.
Ingredients
– 1 tbsp vegetable oil
– 1 lb pork shoulder, cut into 1-inch cubes
– 1/4 cup Panang curry paste
– 1 (13.5 oz) can coconut milk
– 1 tbsp palm sugar
– 1 tbsp fish sauce
– 1/2 cup Thai basil leaves
– 2 kaffir lime leaves
– 1 red bell pepper, sliced into strips
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb pork shoulder cubes and sear for 4-5 minutes, turning occasionally, until browned on all sides.
3. Reduce heat to medium and push pork to one side of the skillet.
4. Add 1/4 cup Panang curry paste to the empty side and cook for 1 minute, stirring constantly to release its aromas.
5. Pour in 1 (13.5 oz) can coconut milk and stir to combine with the curry paste, creating a smooth base.
6. Add 1 tbsp palm sugar and 1 tbsp fish sauce, stirring until the sugar dissolves completely.
7. Bring the mixture to a gentle simmer, then reduce heat to low and cover the skillet.
8. Cook for 20 minutes, stirring occasionally, until the pork is tender and cooked through.
9. Add 1/2 cup Thai basil leaves, 2 kaffir lime leaves, and 1 red bell pepper sliced into strips.
10. Simmer uncovered for 5 minutes, until the bell pepper is slightly softened but still crisp.
11. Remove from heat and discard the kaffir lime leaves before serving.
The curry boasts a luxuriously creamy texture that clings to the tender pork, while the bell pepper adds a refreshing crunch. Its complex flavor profile—earthy from the curry paste, subtly sweet from the coconut milk, and aromatic from the basil—makes it ideal served over jasmine rice or with a side of crispy roti for dipping.
Spicy Thai Jungle Curry
Lush and vibrant, this Spicy Thai Jungle Curry transports your senses to the heart of Thailand’s rainforests with its aromatic blend of fiery chilies, fragrant herbs, and tender protein. Unlike traditional curries that rely on coconut milk for creaminess, this version celebrates bold, unadulterated flavors that dance on the palate. Perfect for those seeking an authentic, heat-forward dish that’s both exhilarating and deeply satisfying.
Ingredients
– 2 tbsp vegetable oil
– 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
– 1 tbsp red curry paste
– 2 Thai bird’s eye chilies, minced
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 1 cup chicken broth
– 1 tbsp fish sauce
– 1 tsp palm sugar
– 1 cup eggplant, diced into 1/2-inch cubes
– 1/2 cup bamboo shoots, drained
– 1/4 cup Thai basil leaves
– 1 lime, cut into wedges
Instructions
1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 lb chicken thighs and sear for 4-5 minutes, turning occasionally, until golden brown on all sides.
3. Stir in 1 tbsp red curry paste, 2 minced Thai bird’s eye chilies, 3 minced garlic cloves, and 1 tbsp grated ginger, cooking for 1-2 minutes until fragrant. Tip: Toast the curry paste briefly to deepen its flavor without burning.
4. Pour in 1 cup chicken broth, 1 tbsp fish sauce, and 1 tsp palm sugar, stirring to combine and dissolve the sugar.
5. Bring the mixture to a boil, then reduce heat to medium and simmer for 10 minutes, allowing the flavors to meld.
6. Add 1 cup diced eggplant and 1/2 cup bamboo shoots, simmering for an additional 8-10 minutes until the eggplant is tender but not mushy. Tip: Cut eggplant uniformly to ensure even cooking.
7. Remove from heat and fold in 1/4 cup Thai basil leaves just before serving to retain their bright aroma. Tip: Add basil off the heat to preserve its delicate flavor.
8. Serve immediately with lime wedges on the side for squeezing over the curry.
Zesty and robust, this curry boasts a texture that’s simultaneously tender and crisp, with the eggplant melting into the broth while the bamboo shoots provide a satisfying crunch. The flavors are a harmonious balance of spicy, savory, and subtly sweet, making it ideal served over jasmine rice or alongside fresh vegetables for a lighter meal.
Thai Pumpkin Curry with Chickpeas
Unveiling the harmonious blend of autumn’s bounty and Thai-inspired spices, this curry transforms humble pumpkin into an exquisite centerpiece. Rich coconut milk envelops tender squash and protein-packed chickpeas, creating a dish that comforts while it captivates the senses. Perfect for crisp fall evenings, it balances sweet, savory, and spicy notes with effortless sophistication.
Ingredients
– 2 tablespoons vegetable oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons red curry paste
– 1 (13.5-ounce) can coconut milk
– 2 cups pumpkin, peeled and cubed into 1-inch pieces
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 cup vegetable broth
– 1 tablespoon brown sugar
– 1 tablespoon fish sauce
– 1 teaspoon lime juice
– ¼ cup fresh basil leaves, torn
Instructions
1. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add 1 medium diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 cloves minced garlic and 1 tablespoon grated ginger, cooking for 1 minute until aromatic but not browned.
4. Add 2 tablespoons red curry paste and cook for 1 minute, toasting the spices to deepen their flavor.
5. Pour in 1 can coconut milk, scraping the bottom of the pot to incorporate any browned bits.
6. Add 2 cups cubed pumpkin, 1 can drained chickpeas, 1 cup vegetable broth, 1 tablespoon brown sugar, and 1 tablespoon fish sauce.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes until the pumpkin is fork-tender.
8. Stir in 1 teaspoon lime juice and ¼ cup torn basil leaves just before serving.
Now, the curry achieves a velvety texture where the pumpkin melts into the sauce, while chickpeas provide a satisfying bite. Its complex flavor profile—creamy, slightly sweet, and gently spiced—shines when served over jasmine rice or with a side of crispy roti for dipping.
Thai Eggplant and Coconut Curry
Warm, aromatic spices and creamy coconut milk come together in this exquisite Thai eggplant and coconut curry, offering a harmonious blend of savory and subtly sweet flavors that transport your senses straight to Southeast Asia. Perfect for a cozy weeknight dinner or an impressive dinner party centerpiece, this dish showcases tender eggplant simmered in a rich, fragrant curry base that’s both comforting and elegantly complex.
Ingredients
– 2 tablespoons vegetable oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons red curry paste
– 1 can (13.5 ounces) coconut milk
– 1 pound Thai eggplant, quartered
– 1 tablespoon fish sauce
– 1 teaspoon brown sugar
– 1/4 cup fresh basil leaves
– 1 red chili, sliced (optional)
Instructions
1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 cloves minced garlic and 1 tablespoon grated ginger, cooking for 1 minute until fragrant to avoid burning.
4. Add 2 tablespoons red curry paste and cook for 2 minutes, stirring constantly to toast the spices and deepen the flavor.
5. Pour in 1 can coconut milk, scraping the bottom of the skillet to incorporate any browned bits for a richer sauce.
6. Add 1 pound quartered Thai eggplant, 1 tablespoon fish sauce, and 1 teaspoon brown sugar, stirring to combine.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes until the eggplant is tender when pierced with a fork.
8. Uncover and simmer for an additional 5 minutes to slightly thicken the curry, stirring occasionally.
9. Remove from heat and stir in 1/4 cup fresh basil leaves and optional 1 sliced red chili for a fresh finish.
Just before serving, garnish with extra basil for a vibrant touch. The curry boasts a velvety texture with eggplant that melts in your mouth, complemented by the creamy coconut and aromatic spices. Serve it over jasmine rice or with crusty bread to soak up every last bit of the luxurious sauce, making each bite a delightful experience.
Thai Curry Noodle Soup
Journey to the vibrant streets of Bangkok with this aromatic Thai curry noodle soup, where fragrant spices and creamy coconut milk create a harmonious balance of heat and sweetness. Just imagine tender rice noodles swimming in a rich, golden broth, garnished with fresh herbs and crisp vegetables for a truly authentic experience.
Ingredients
– 2 tbsp vegetable oil
– 1/2 cup red curry paste
– 1 can (13.5 oz) coconut milk
– 4 cups chicken broth
– 1 lb boneless chicken breast, sliced into thin strips
– 8 oz dried rice noodles
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 lime, juiced
– 1/2 cup bean sprouts
– 1/4 cup fresh cilantro leaves
– 1/4 cup sliced green onions
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1/2 cup red curry paste and cook, stirring constantly, for 3 minutes until fragrant and deepened in color.
3. Pour in 1 can coconut milk, stirring vigorously to combine with the curry paste until smooth.
4. Add 4 cups chicken broth and bring to a gentle simmer over medium-high heat, about 5 minutes.
5. Reduce heat to medium-low and add 1 lb sliced chicken breast, simmering for 8 minutes until cooked through.
6. While broth simmers, cook 8 oz rice noodles according to package directions, then drain and set aside.
7. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar until fully dissolved into the broth.
8. Remove pot from heat and stir in juice of 1 lime.
9. Divide cooked noodles evenly among four bowls.
10. Ladle hot broth and chicken over the noodles in each bowl.
11. Top each serving with 2 tbsp bean sprouts, 1 tbsp cilantro leaves, and 1 tbsp sliced green onions.
Perfectly balanced between spicy, sweet, and tangy, this soup features silky noodles that absorb the rich coconut curry broth beautifully. The crisp bean sprouts and fresh herbs provide delightful textural contrast, making it ideal served with extra lime wedges for squeezing at the table.
Thai Basil Curry with Duck
Delightfully aromatic and deeply satisfying, this Thai Basil Curry with Duck combines tender duck breast with the vibrant flavors of Southeast Asia. The rich coconut curry base, infused with fragrant basil and spicy chilies, creates a harmonious balance that will transport your senses to the streets of Bangkok. Perfect for an elegant dinner party or a cozy night in, this dish promises to impress with its complex layers of flavor and luxurious texture.
Ingredients
– 2 duck breasts
– 1 tablespoon vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2 Thai chilies, sliced
– 2 tablespoons red curry paste
– 1 can (13.5 oz) coconut milk
– 1 tablespoon fish sauce
– 1 teaspoon sugar
– 1 cup Thai basil leaves
– 1 red bell pepper, sliced
– Cooked jasmine rice, for serving
Instructions
1. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
2. Heat a large skillet over medium heat and place the duck breasts skin-side down; cook for 6-8 minutes until the skin is crispy and golden brown.
3. Flip the duck breasts and cook for another 4-5 minutes until the internal temperature reaches 165°F; remove from the skillet and let rest for 5 minutes before slicing.
4. In the same skillet, add 1 tablespoon vegetable oil and sauté 1 diced onion for 3-4 minutes until softened.
5. Add 3 minced garlic cloves, 1 tablespoon grated ginger, and 2 sliced Thai chilies; cook for 1 minute until fragrant.
6. Stir in 2 tablespoons red curry paste and cook for 30 seconds to release its aromas.
7. Pour in 1 can of coconut milk, 1 tablespoon fish sauce, and 1 teaspoon sugar; bring to a simmer over medium heat.
8. Add 1 sliced red bell pepper and cook for 3-4 minutes until slightly tender.
9. Slice the rested duck breasts into thin pieces and add them to the curry.
10. Stir in 1 cup of Thai basil leaves and cook for 1 minute until wilted.
11. Serve immediately over cooked jasmine rice.
Hearty and indulgent, the tender duck slices meld beautifully with the creamy, spice-infused curry, while the Thai basil adds a fresh, aromatic finish. For a creative twist, garnish with extra basil leaves and a squeeze of lime to brighten the rich flavors, making each bite a perfect balance of heat, sweetness, and herbaceous notes.
Thai Pineapple Curry with Prawns
Vividly aromatic and beautifully balanced, this Thai pineapple curry with prawns brings the vibrant flavors of Southeast Asia to your kitchen with elegant simplicity. The sweet-tart pineapple complements the rich coconut curry base, while plump prawns add luxurious texture and depth. Perfect for a sophisticated weeknight dinner or an impressive gathering with friends.
Ingredients
– 1 lb large prawns, peeled and deveined
– 2 cups fresh pineapple chunks
– 1 can (13.5 oz) coconut milk
– 2 tbsp red curry paste
– 1 tbsp fish sauce
– 1 tbsp palm sugar
– 1 cup chicken broth
– 2 tbsp vegetable oil
– 1 red bell pepper, sliced
– 1/2 red onion, sliced
– 2 cloves garlic, minced
– 1 tbsp fresh lime juice
– 1/4 cup fresh basil leaves
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1/2 sliced red onion and sauté for 3 minutes until softened.
3. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Stir in 2 tbsp red curry paste and cook for 2 minutes to release its aromas.
5. Pour in 1 can coconut milk and 1 cup chicken broth, then bring to a gentle simmer.
6. Add 1 tbsp palm sugar and 1 tbsp fish sauce, stirring until fully dissolved.
7. Incorporate 2 cups pineapple chunks and 1 sliced red bell pepper, simmering for 5 minutes until slightly tender.
8. Gently add 1 lb prawns and cook for 3-4 minutes until they turn pink and opaque.
9. Stir in 1 tbsp fresh lime juice and 1/4 cup fresh basil leaves just before removing from heat.
10. Remove from heat and let rest for 2 minutes to allow flavors to meld.
Delightfully creamy with a perfect balance of sweet, spicy, and savory notes, this curry boasts tender prawns and juicy pineapple in every bite. Serve it over jasmine rice to soak up the luxurious sauce, or for a creative twist, present it in hollowed-out pineapple halves for a stunning tropical presentation that elevates any dining experience.
Thai Curry Meatballs in Coconut Sauce
Aromatic and deeply satisfying, these Thai curry meatballs simmered in a velvety coconut sauce offer an exquisite fusion of Southeast Asian flavors that will transport your senses. Perfect for weeknight dinners or entertaining guests, this dish balances spicy, sweet, and savory notes with effortless elegance.
Ingredients
– 1 lb ground chicken
– 1/4 cup panko breadcrumbs
– 1 large egg
– 2 tbsp Thai red curry paste
– 1 tbsp fish sauce
– 1 tsp grated ginger
– 2 cloves garlic, minced
– 1 tbsp vegetable oil
– 1 can (13.5 oz) coconut milk
– 1 tbsp brown sugar
– 1 tbsp lime juice
– 1/4 cup chopped cilantro
– 1/4 cup sliced green onions
Instructions
1. In a large bowl, combine 1 lb ground chicken, 1/4 cup panko breadcrumbs, 1 large egg, 1 tbsp fish sauce, 1 tsp grated ginger, and 2 cloves minced garlic.
2. Mix gently with your hands until just combined, being careful not to overwork the meat.
3. Shape the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add the meatballs in a single layer, working in batches if necessary to avoid crowding.
6. Cook for 3-4 minutes per side until golden brown, turning gently with tongs.
7. Remove the meatballs from the skillet and set aside on a clean plate.
8. Reduce heat to medium and add 2 tbsp Thai red curry paste to the same skillet.
9. Cook the curry paste for 1 minute, stirring constantly to release its aromas.
10. Pour in 1 can coconut milk, whisking continuously to combine with the curry paste.
11. Stir in 1 tbsp brown sugar and bring the sauce to a gentle simmer.
12. Return the meatballs to the skillet, spooning the sauce over them to coat evenly.
13. Simmer uncovered for 10-12 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
14. Remove from heat and stir in 1 tbsp lime juice.
15. Garnish with 1/4 cup chopped cilantro and 1/4 cup sliced green onions.
Buttery and tender, the meatballs soak up the rich coconut curry sauce, creating a luxurious texture that contrasts beautifully with the fresh herbal garnish. Serve over jasmine rice or with crusty bread to savor every last drop of the fragrant sauce, making it a memorable centerpiece for any dining occasion.
Easy Thai Fish Curry
Nestled in the vibrant tapestry of Thai cuisine, this elegant fish curry marries delicate seafood with aromatic spices for a dish that feels both exotic and effortlessly approachable. Using simple techniques and fresh ingredients, it transforms into a restaurant-worthy meal in under thirty minutes, perfect for weeknight dinners or impromptu gatherings.
Ingredients
– 1 lb white fish fillets
– 2 tbsp vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 1 cup chicken broth
– 1 tbsp fish sauce
– 1 tsp sugar
– 1 red bell pepper, sliced
– 1/4 cup basil leaves
– 1 lime, juiced
Instructions
1. Pat the fish fillets dry with paper towels and cut into 1-inch cubes.
2. Heat vegetable oil in a large skillet over medium heat until shimmering.
3. Add diced onion and cook for 3 minutes until translucent.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Add red curry paste and cook for 2 minutes, stirring constantly to deepen the flavors.
6. Pour in coconut milk and chicken broth, bringing the mixture to a gentle simmer.
7. Add fish sauce and sugar, stirring to combine.
8. Gently place fish cubes into the simmering liquid, ensuring they are submerged.
9. Cook for 5 minutes without stirring to prevent the fish from breaking apart.
10. Add sliced red bell pepper and cook for 3 minutes until slightly softened.
11. Remove from heat and stir in basil leaves and lime juice.
12. Let rest for 2 minutes to allow flavors to meld.
A symphony of textures awaits: the fish remains tender and flaky, while the peppers provide a subtle crunch. The creamy coconut base carries a perfect balance of spicy, sweet, and tangy notes, making it ideal served over jasmine rice or with a side of crispy roti for dipping.
Thai Lemongrass Curry with Vegetables
Journey to the vibrant streets of Thailand with this aromatic lemongrass curry, where fragrant herbs mingle with crisp vegetables in a velvety coconut broth. Just one spoonful transports you to bustling markets filled with exotic spices and the promise of culinary adventure. This plant-based delight celebrates the harmony of fresh ingredients, creating a symphony of flavors that dances on the palate.
Ingredients
– 2 tbsp vegetable oil
– 1 cup chopped yellow onion
– 3 stalks fresh lemongrass, bruised and cut into 2-inch pieces
– 2 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 2 cups vegetable broth
– 1 tbsp brown sugar
– 1 tbsp soy sauce
– 1 cup sliced bell peppers
– 1 cup broccoli florets
– 1 cup sliced carrots
– 1 cup snap peas
– 1/4 cup fresh basil leaves
– 1 lime, cut into wedges
Instructions
1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 cup chopped yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Bruise 3 stalks lemongrass with the back of a knife to release oils, then add to the pot and cook for 1 minute until fragrant.
4. Stir in 2 tbsp red curry paste and cook for 30 seconds to bloom the spices, being careful not to let it scorch.
5. Pour in 1 can coconut milk and 2 cups vegetable broth, then bring to a gentle simmer over medium-high heat.
6. Reduce heat to low, add 1 tbsp brown sugar and 1 tbsp soy sauce, and simmer uncovered for 10 minutes to develop flavors.
7. Add 1 cup sliced carrots and cook for 5 minutes until slightly tender but still crisp.
8. Incorporate 1 cup broccoli florets and 1 cup sliced bell peppers, cooking for another 4 minutes until bright and vibrant.
9. Stir in 1 cup snap peas and cook for 2 minutes until just tender, maintaining their crisp texture.
10. Remove from heat, discard lemongrass stalks, and stir in 1/4 cup fresh basil leaves until wilted.
11. Serve immediately in bowls, garnished with lime wedges for squeezing.
Silky coconut milk envelops each vegetable in a luxurious sauce, while the lemongrass infuses every bite with its citrusy perfume. The crisp-tender vegetables provide satisfying texture against the smooth curry base, making it perfect served over jasmine rice or with crusty bread to soak up every last drop of the fragrant broth.
Conclusion
Whether you’re a curry novice or a seasoned pro, these 34 Thai curry recipes offer endless inspiration to spice up your kitchen. We hope you find new favorites to share with family and friends! Don’t forget to leave a comment with your top picks and pin this article on Pinterest to save for your next culinary adventure.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
