When it comes to adding a depth of flavor to your meals, red curry paste is a great starting point. This spicy condiment originates from Thailand and is made from a blend of chili peppers, garlic, lemongrass, and other aromatics. With its rich, slightly sweet, and fiery flavor profile, red curry paste can elevate everything from stir-fries to soups to noodle dishes.
In this article, we’ll explore 18 mouth-watering recipes that showcase the versatility of red curry paste. From classic Thai dishes like curries and stir-fries, to innovative fusion creations, these recipes will inspire you to experiment with this flavorful ingredient. Whether you’re a seasoned cook or just starting out in the kitchen, there’s something for everyone in this collection.
Stay tuned for our first recipe, which combines red curry paste with coconut milk and a medley of colorful vegetables for a hearty and satisfying meal…
Thai Red Curry with Coconut Milk and Vegetables
This vibrant and flavorful curry is a staple of Thai cuisine, made with the rich flavors of red curry paste, coconut milk, and a variety of colorful vegetables. Serve over steamed rice or noodles for a satisfying meal.
Ingredients:
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (such as bell peppers, carrots, and snap peas)
– 1/4 cup fish sauce (or to taste)
– 1/4 cup water
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add garlic and ginger; cook until fragrant, about 30 seconds.
3. Add curry paste; cook, stirring constantly, for 1 minute.
4. Pour in coconut milk and water; stir to combine.
5. Add mixed vegetables; cook until tender, about 5-7 minutes.
6. Season with fish sauce and salt/pepper to taste.
7. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 15-20 minutes
Red Curry Paste Marinated Grilled Chicken
Experience the bold flavors of Southeast Asia with this simple recipe, where succulent chicken is marinated in a rich red curry paste and grilled to perfection.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp red curry paste
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1 tsp garlic, minced
– 1/4 cup coconut milk
– 1/4 cup brown sugar
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine red curry paste, soy sauce, honey, ginger, and garlic. Blend until smooth.
2. Place chicken breasts in a large ziplock bag. Pour marinade over the chicken, making sure they are fully coated. Seal and refrigerate for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Let rest for a few minutes before slicing and serving.
Cooking Time: 15-20 minutes
Spicy Red Curry Shrimp with Pineapple
A flavorful and vibrant dish that combines succulent shrimp with the sweetness of pineapple, all wrapped up in a spicy red curry sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup red curry paste
– 2 cups coconut milk
– 1 cup pineapple chunks
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
– Lime wedges, for serving
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook until fragrant, 1 minute.
3. Add curry paste; cook, stirring constantly, 1-2 minutes.
4. Add coconut milk and bring to a simmer.
5. Add shrimp and pineapple; cook, stirring occasionally, 4-6 minutes or until shrimp are pink and cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro, if desired.
8. Serve hot with lime wedges.
Cooking Time: 15-20 minutes
Red Curry Beef Stir-Fry with Bell Peppers
This quick and flavorful stir-fry combines tender beef strips, crunchy bell peppers, and a rich red curry sauce. Perfect for a weeknight dinner or a weekend treat.
Ingredients:
– 1 lb beef striploin, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 large onion, thinly sliced
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon red curry paste
– 2 cups mixed mushrooms (button and cremini)
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
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 onion, bell peppers, and garlic; cook until vegetables are tender, about 5 minutes.
4. Stir in red curry paste; cook for 1 minute.
5. Add mushrooms and cooked beef back to the pan; stir to combine.
6. Cook for an additional 2-3 minutes or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Garnish with cilantro or scallions, if desired.
Cooking Time: Approximately 20-25 minutes
Creamy Red Curry Lentil Soup
This comforting and flavorful soup is a perfect blend of spices, lentils, and creaminess, making it an excellent choice for a cozy evening meal. With the warmth of red curry and the comfort of creamy coconut milk, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon red curry paste
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the oil over medium heat. Add onion, garlic, and ginger; cook until softened.
2. Add red curry paste; cook for 1 minute, stirring constantly.
3. Add lentils, broth, and coconut milk. 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. Garnish with cilantro leaves.
Cooking Time: 45-50 minutes
Red Curry Paste Infused Coconut Rice
This recipe combines the creamy richness of coconut milk with the bold, spicy flavor of red curry paste for a unique and delicious side dish.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup coconut milk
– 2 tablespoons red curry paste
– 1 tablespoon vegetable oil
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, heat the oil over medium heat. Add the red curry paste and cook, stirring constantly, for 1 minute.
3. Add the rice to the saucepan and stir to coat with the curry paste mixture. Cook for 1-2 minutes.
4. Add the water and coconut milk to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff the rice with a fork and season with salt to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 20-22 minutes
Vegetable Red Curry Noodle Bowl
This vibrant and flavorful dish combines the comfort of noodles with the bold flavors of red curry, perfect for a quick weeknight dinner. With minimal prep time and a variety of colorful vegetables, this recipe is a great way to get your daily dose of nutrients.
Ingredients:
– 1 cup rice noodles
– 2 cups mixed vegetables (bell peppers, carrots, snap peas, mushrooms)
– 2 tablespoons red curry paste
– 2 cups vegetable broth
– 1 tablespoon coconut oil
– 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 skillet, heat coconut oil over medium-high heat. Add mixed vegetables and cook until tender, about 5 minutes.
3. Stir in red curry paste and cook for an additional minute, until fragrant.
4. Pour in vegetable broth and bring mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked noodles with the curry sauce and vegetables. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Red Curry Glazed Salmon with Mango Salsa
This recipe combines the bold flavors of Thai red curry with the sweetness of mango, creating a unique and delicious glaze for salmon. The result is a dish that’s both exotic and approachable.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup red curry paste
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– Salt and pepper, to taste
– Mango Salsa (see below)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together red curry paste, honey, soy sauce, rice vinegar, and ginger.
3. Place salmon fillets on a baking sheet lined with parchment paper. Brush the red curry glaze evenly over both sides of the salmon.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, prepare Mango Salsa (recipe below).
Mango Salsa:
– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp lime juice
– Salt and pepper, to taste
Combine all ingredients in a bowl. Serve immediately.
Cooking Time: 12-15 minutes
Red Curry Tofu and Eggplant Stir-Fry
This flavorful stir-fry combines the creamy heat of red curry paste with crispy tofu, tender eggplant, and a medley of aromatic spices. A perfect fusion of East meets West flavors for a quick and satisfying meal.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized cubes
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons red curry paste
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the 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 pan and set aside.
3. In the same pan, add the curry paste and garlic. Cook for 1 minute, stirring constantly.
4. Add the eggplant slices and stir-fry until tender, about 5 minutes.
5. Return the tofu to the pan and stir in soy sauce.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Red Curry Paste Spiced Meatballs
Elevate your appetizer game with these flavorful meatballs infused with the bold and aromatic flavors of red curry paste. Perfect for snacking or serving as an accompaniment to your favorite dish.
Ingredients:
– 1 pound ground beef
– 2 tablespoons red curry paste
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– Optional: chopped fresh cilantro or scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, red curry paste, breadcrumbs, egg, soy sauce, and sesame oil. Mix well with your hands until just combined.
3. Use your hands to shape mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. Serve warm, garnished with chopped cilantro or scallions if desired.
Cooking Time: 18-20 minutes
Red Curry Mussels with Lemongrass
This recipe combines the brininess of mussels with the bold flavors of red curry paste, lemongrass, and aromatics. Perfect for a quick and impressive appetizer or main course.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 stalk lemongrass, bruised
– 2 teaspoons red curry paste
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic and lemongrass; cook for 1 minute.
4. Add mussels, curry paste, and coconut milk. Stir to combine.
5. Cover and cook until mussels open, about 5-7 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Red Curry Butternut Squash Soup
Warm up with this comforting and flavorful soup that combines the sweetness of butternut squash with the spicy kick of red curry paste. Perfect for a chilly evening or as a starter for your next dinner party.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and chopped
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons red curry paste
– 4 cups chicken or vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium heat. Add garlic and ginger; cook until fragrant, about 1 minute.
2. Add chopped squash, curry paste, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until squash is tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree soup until smooth.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Red Curry Paste Roasted Cauliflower
Elevate your roasted cauliflower game with this simple and flavorful recipe, infused with the bold flavors of red curry paste. Perfect as a side dish or added to salads, wraps, and bowls.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tbsp red curry paste
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together red curry paste and olive oil until smooth.
3. Add cauliflower florets and toss until evenly coated with the curry mixture.
4. Sprinkle salt, black pepper, and cilantro (if using) over the cauliflower.
5. Spread cauliflower on a baking sheet in a single layer.
6. Roast for 20-25 minutes or until tender and caramelized.
7. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 20-25 minutes
Red Curry Chicken and Bamboo Shoot Stew
This aromatic stew combines the rich flavors of red curry paste with tender chicken and crunchy bamboo shoots, perfect for a cozy dinner or lunch. With just a few simple ingredients and steps, you can create a flavorful and nutritious meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed bamboo shoots (fresh or canned)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tbsp red curry paste
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups chicken broth
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onions, garlic, curry paste, cumin, salt, and pepper. Cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
3. Add bamboo shoots, broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
4. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-35 minutes
Red Curry Paste Infused Fried Rice
Elevate your fried rice game with the bold flavors of red curry paste! This recipe combines the classic Thai condiment with fluffy rice, crispy vegetables, and savory protein for a dish that’s both familiar and excitingly new.
Ingredients:
– 2 cups cooked white or brown rice (preferably day-old)
– 1 tablespoon red curry paste
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 eggs, beaten
– Salt and pepper to taste
– Optional: cooked chicken, shrimp, or tofu for added protein
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add diced onion and cook until translucent, about 3 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in red curry paste and cook for 30 seconds.
5. Add mixed vegetables and cooked rice to the skillet. Stir-fry until heated through.
6. Push rice mixture to one side of the pan. Crack in beaten eggs and scramble until cooked through.
7. Mix eggs with rice and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Red Curry Coconut Milk Ice Cream
This unique ice cream flavor combines the creamy richness of coconut milk with the bold, spicy warmth of red curry. Perfect for adventurous eaters and curry lovers!
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 1/4 cup red curry paste
– 1 tsp vanilla extract
– 1/2 cup heavy cream
Instructions:
1. In a blender, combine coconut milk, sugar, and red curry paste. Blend until smooth.
2. Add vanilla extract and blend to combine.
3. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once almost set, add heavy cream and continue to churn until fully incorporated.
5. Transfer ice cream to an airtight container and freeze for at least 2 hours.
Cooking Time: None (no cooking required)
Yield: About 1 quart
Red Curry Paste Marinated Pork Skewers
Elevate your BBQ game with these succulent pork skewers marinated in a bold and aromatic red curry paste mixture. Perfect for a quick and flavorful dinner or a party appetizer.
Ingredients:
– 1 lb pork tenderloin, cut into 1-inch pieces
– 2 tbsp red curry paste
– 2 tbsp coconut oil
– 2 tbsp lime juice
– 2 cloves garlic, minced
– 1 tsp grated ginger
– Salt and pepper to taste
– Bamboo skewers, soaked in water for 30 minutes
Instructions:
1. In a blender or food processor, combine curry paste, coconut oil, lime juice, garlic, and ginger. Blend until smooth.
2. In a large bowl, whisk together the marinade and pork pieces. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread pork onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes per side, or until cooked through. Serve hot with your favorite sides.
Cooking Time: 16-20 minutes
Red Curry Spiced Pumpkin Soup
Warm up with this unique and flavorful Red Curry Spiced Pumpkin Soup recipe! This creamy and aromatic soup combines the comforting flavors of pumpkin with the bold spices of red curry, perfect for a chilly fall or winter evening.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and chopped into 1-inch cubes
– 2 tablespoons coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon red curry powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup coconut milk or heavy cream
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, curry powder, cinnamon, and nutmeg. Cook, stirring constantly, for 1-2 minutes.
3. Add the pumpkin and broth. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 20-25 minutes.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the coconut milk or heavy cream and season with salt and pepper. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Summary
Discover a world of flavor with these 18 spicy red curry paste recipes! From classic Thai dishes like Thai Red Curry with Coconut Milk and Vegetables, to creative twists like Spicy Red Curry Shrimp with Pineapple, there’s something for every taste. Try using red curry paste in marinated grilled chicken, beef stir-fries, or as a base for creamy soups and stews. And don’t forget the sweet treats – like Red Curry Coconut Milk Ice Cream! Whether you’re a spice lover or just looking to add some excitement to your meals, these recipes are sure to satisfy.
