Get ready to spice up your mealtime with these 20 delicious Thai curry recipes! From creamy and mild to spicy and bold, our list has something for everyone. Whether you’re a fan of chicken, shrimp, beef, pork, or tofu, we’ve got you covered. And the best part? These curries are surprisingly easy to make at home.
In this article, we’ll take you on a culinary journey through Thailand’s rich and flavorful curry tradition. You’ll find recipes that combine the perfect balance of sweet, sour, salty, and spicy flavors with aromas like lemongrass, galangal, and kaffir lime leaves. So go ahead, explore our collection of mouthwatering Thai curries, and discover new ways to add excitement to your cooking routine!
Spicy Green Curry with Chicken and Basil
This vibrant and flavorful curry is a staple of Thai cuisine, perfect for a quick and delicious meal. With the combination of spicy green curry paste, succulent chicken, and fresh basil, this dish is sure to tantalize your taste buds.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp green curry paste
– 2 cups coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, Thai basil leaves)
– 1 tsp fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
2. Add the green curry paste and cook for 1 minute, stirring constantly.
3. Pour in the coconut milk and mixed vegetables. Bring to a simmer.
4. Reduce heat to low and let cook for 10-15 minutes or until the chicken is cooked through.
5. Season with fish sauce (if using), salt, and pepper to taste.
6. Garnish with fresh basil leaves and serve over steamed rice.
Cooking Time: 20-25 minutes
Creamy Red Curry with Coconut Milk and Shrimp
This Thai-inspired curry recipe combines succulent shrimp with a rich and creamy red curry sauce, made possible by the addition of coconut milk. A perfect blend of flavors and textures, this dish is sure to delight.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons red curry paste
– 2 cups coconut milk
– 1 cup water
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add shrimp; cook until pink and just done.
4. Stir in curry paste; cook 1 minute.
5. Pour in coconut milk and water; bring to simmer.
6. Reduce heat to low; let sauce thicken slightly (about 10 minutes).
7. Season with fish sauce, salt, and pepper.
8. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Panang Curry with Beef and Peanuts
This rich and creamy curry is a twist on the classic Panang recipe, featuring tender beef and crunchy peanuts. With its bold flavors and aromas, it’s perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound beef strips (sirloin or ribeye)
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Panang curry paste
– 2 cups coconut milk
– 1 cup water
– 1/2 cup peanuts
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the beef in boiling water until tender; set aside.
2. Heat oil in a large pan over medium-high heat. Add garlic and ginger; cook for 1 minute.
3. Add curry paste; cook for 30 seconds.
4. Stir in coconut milk, water, and peanuts. Bring to a simmer.
5. Add cooked beef; stir to combine.
6. Simmer for 10-15 minutes or until the sauce thickens slightly.
7. Season with salt and black pepper.
8. Garnish with cilantro leaves.
9. Serve hot over steamed rice.
Cooking Time: 20-25 minutes
Yellow Curry with Potatoes and Carrots
This vibrant yellow curry is a flavorful and comforting dish that’s perfect for a weeknight dinner. With the addition of potatoes and carrots, it becomes a hearty and satisfying meal.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 4-5 medium-sized carrots, peeled and sliced
– 1/2 cup yellow curry paste
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and curry paste; cook for 1 minute, stirring constantly.
4. Add the potatoes and carrots; stir to combine with the curry paste mixture.
5. Pour in the coconut milk and water; bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 25-30 minutes
Massaman Curry with Tofu and Cashews
Experience the rich flavors of Thailand with this creamy Massaman curry, infused with tender tofu and crunchy cashews. This vegan twist on a classic dish is sure to delight your taste buds.
Ingredients:
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Massaman curry paste
– 1 can (14 oz) coconut milk
– 1/4 cup water or vegan broth
– 1/4 cup cashews
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add garlic, ginger, and curry paste; cook until fragrant (1 minute).
3. Add tofu, coconut milk, water or broth, and cashews; stir to combine.
4. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 20 minutes
Thai Jungle Curry with Pork and Eggplant
Experience the bold flavors of Thailand with this aromatic and spicy jungle curry recipe, featuring tender pork and eggplant in a rich coconut-based sauce.
Ingredients:
– 1 lb pork shoulder or ribs, cut into bite-sized pieces
– 2 medium eggplants, sliced
– 2 tablespoons vegetable oil
– 4-6 Thai red chilies, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– Salt and pepper to taste
– Fresh Thai basil leaves for garnish
Instructions:
1. Heat oil in a large wok or Dutch oven over medium-high heat.
2. Add pork, cooking until browned, about 5 minutes. Remove from pan and set aside.
3. Add eggplant, chilies, garlic, and ginger to the pan. Cook, stirring occasionally, until eggplant is tender, about 10 minutes.
4. Pour in coconut milk, water or broth, fish sauce, and sugar. Stir to combine.
5. Return pork to the pan and simmer, uncovered, for 15-20 minutes or until meat is tender.
6. Season with salt and pepper to taste. Garnish with Thai basil leaves. Serve over steamed jasmine rice.
Cooking Time: 30-40 minutes
Vegan Red Curry with Mixed Vegetables
This vibrant and flavorful curry is a perfect blend of spices, herbs, and mixed vegetables, making it a great option for a quick and satisfying vegan meal. Serve with steamed rice or noodles for a complete meal.
Ingredients:
– 2 tablespoons vegan red curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 carrot, peeled and grated
– 1 zucchini, sliced
– 1 can (14 oz) coconut milk
– 2 cups mixed vegetables (such as broccoli, cauliflower, and mushrooms)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion, garlic, bell pepper, carrot, and zucchini. Cook until the vegetables are tender, about 5 minutes.
3. Stir in curry paste and cook for 1 minute.
4. Pour in coconut milk and add mixed vegetables. Bring to a simmer.
5. Reduce heat to low and let it cook for 10-12 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-22 minutes
Green Curry with Fish and Bamboo Shoots
This flavorful Thai-inspired dish combines the richness of fish with the earthy sweetness of bamboo shoots, all wrapped up in a vibrant green curry sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb fish fillets (such as tilapia or catfish), cut into bite-sized pieces
– 2 cups mixed bamboo shoots, sliced
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons green curry paste
– 2 cups coconut milk
– 1 cup fish sauce
– 1/4 cup chopped cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and green curry paste; cook for 1 minute, stirring constantly.
3. Add fish, bamboo shoots, coconut milk, and fish sauce. Stir to combine.
4. Bring mixture to a simmer and cook for 8-10 minutes, or until fish is cooked through and bamboo shoots are tender.
5. Season with salt and pepper to taste. Garnish with cilantro, if desired.
Cooking Time: 15-18 minutes
Red Curry Duck with Pineapple
This Thai-inspired recipe combines the rich flavors of red curry paste with the tender juiciness of duck, all wrapped up in a sweet and tangy pineapple glaze. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 duck breast (boneless)
– 2 tbsp red curry paste
– 1/4 cup coconut milk
– 1/4 cup water
– 1/4 cup pineapple juice
– 2 tbsp honey
– 1 tsp fish sauce (optional)
– 1/4 cup chopped fresh cilantro
– 1/2 cup sliced pineapple
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together red curry paste, coconut milk, water, and pineapple juice.
3. Season the duck breast with salt and pepper, then place it in a shallow baking dish.
4. Pour the curry mixture over the duck, making sure it’s fully coated.
5. Roast for 20-25 minutes or until cooked through.
6. Meanwhile, mix honey and fish sauce (if using) for the glaze.
7. During the last 2 minutes of cooking, brush the duck with the glaze and top with sliced pineapple.
8. Garnish with cilantro and serve hot.
Cooking Time: Approximately 30-40 minutes
Yellow Curry Chicken with Sweet Potatoes
This recipe combines the warm flavors of yellow curry with the natural sweetness of sweet potatoes, perfect for a comforting and aromatic meal. The addition of chicken makes it a satisfying and filling option.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium sweet potatoes, peeled and cubed
– 2 tablespoons yellow curry paste
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat coconut oil over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. Add onion, garlic, and ginger to the skillet; cook until onion is translucent.
4. Stir in curry paste and cook for 1 minute.
5. Add sweet potatoes, chicken broth, and cooked chicken to the skillet. Season with salt and pepper.
6. Transfer the mixture to a baking dish and bake for 30-40 minutes or until sweet potatoes are tender.
Cooking Time: 40-50 minutes
Spicy Panang Curry with Lamb
This creamy and aromatic curry from southern Thailand is a perfect dish for lamb lovers. The bold flavors of panang curry paste, coconut milk, and spices will transport your taste buds to the bustling streets of Bangkok.
Ingredients:
– 1 pound lamb shoulder or shanks, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4-6 Thai red chilies, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons panang curry paste
– 1 can (14 oz) coconut milk
– 1 cup lamb or beef broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add lamb and cook until browned, about 5 minutes. Remove from heat.
2. In the same pan, add chopped chilies, garlic, and ginger. Cook until fragrant, about 1 minute.
3. Stir in curry paste and cook for 1 minute.
4. Add coconut milk and broth. Bring to a simmer.
5. Return lamb to the pan and season with salt and pepper. Simmer for 30-40 minutes or until lamb is tender.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Massaman Curry Chicken with Onions
Experience the bold flavors of Thailand with this simple yet aromatic Massaman Curry recipe. Rich and slightly sweet, it’s a perfect dish to enjoy with your loved ones.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 2 tbsp Massaman curry paste
– 2 tbsp vegetable oil
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the onions and cook until caramelized, stirring occasionally.
2. Add the chicken to the skillet and cook until browned, about 5 minutes.
3. Stir in the curry paste and cook for 1 minute.
4. Pour in the coconut milk and water/broth mixture. Bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Green Curry with Tofu and Spinach
This vibrant and aromatic curry is a flavorful vegetarian twist on the classic Thai dish. With tender tofu and wilted spinach, this recipe makes for a quick and satisfying meal.
Ingredients:
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup firm tofu, cubed
– 2 cups mixed spinach leaves
– 2 tablespoons Thai green curry paste
– 2 cups coconut milk
– 1/2 cup water
– 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 garlic, cooking until softened (3-4 minutes).
3. Add tofu and cook until golden brown (5-6 minutes).
4. Stir in curry paste and cook for 1 minute.
5. Pour in coconut milk and water, stirring to combine.
6. Bring mixture to a simmer, then reduce heat to low.
7. Add spinach and cook until wilted (2-3 minutes).
8. Season with salt and pepper to taste.
9. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Red Curry with Scallops and Snap Peas
This recipe combines the sweetness of scallops with the crunch of snap peas, all wrapped up in a bold and spicy red curry sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 large scallops
– 1 cup snap peas, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons red curry paste
– 1 can (14 oz) coconut milk
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook 1 minute, until fragrant.
3. Add red curry paste; cook 30 seconds, until slightly darkened.
4. Pour in coconut milk; stir to combine.
5. Add scallops and snap peas; cook 2-3 minutes, or until scallops are cooked through.
6. Season with salt; garnish with cilantro.
7. Serve immediately over rice or noodles.
Cooking Time: 10-12 minutes
Yellow Curry with Shrimp and Zucchini
This flavorful and aromatic curry dish combines succulent shrimp, tender zucchini, and a rich yellow curry sauce. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon yellow curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic and ginger; cook, stirring occasionally, until fragrant (1 minute).
3. Add curry paste; cook, stirring constantly, for 30 seconds.
4. Add coconut milk and water or broth; bring to a simmer.
5. Add shrimp and zucchini; cook, stirring occasionally, until seafood is pink and vegetables are tender (6-8 minutes).
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves.
Cooking Time: 12-15 minutes
Thai Green Curry Mussels
Thai Green Curry Mussels: A Spicy Delight!
This recipe combines the freshness of mussels with the bold flavors of Thai green curry, perfect for a quick and impressive dinner.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups Thai green curry paste
– 1 can (14 oz) coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent, about 3 minutes.
3. Add curry paste; cook, stirring constantly, for 1 minute.
4. Pour in coconut milk and water; bring to a simmer.
5. Add mussels; cover skillet or wok with a lid.
6. Cook until mussels are open, about 3-5 minutes.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve immediately.
Cooking Time: 10-12 minutes
Red Curry with Chicken and Bell Peppers
This flavorful Thai-inspired dish combines juicy chicken, sweet bell peppers, and spicy red curry paste in a creamy coconut milk sauce. Serve over steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 2 tbsp red curry paste
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 can coconut milk
– 1/4 cup fish sauce
– 1 tsp sugar
– 1/4 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan.
3. Add bell peppers and mushrooms; cook until tender, about 5 minutes.
4. Stir in red curry paste; cook for 1 minute.
5. Pour in coconut milk, fish sauce, sugar, cumin, salt, and pepper. Bring to a simmer.
6. Return chicken to the pan; stir to combine.
7. Simmer for an additional 2-3 minutes or until chicken is cooked through.
8. Taste and adjust seasoning as needed.
9. Garnish with cilantro leaves and serve.
Cooking Time: 20-25 minutes
Yellow Curry with Pork and Green Beans
This flavorful and aromatic curry is a perfect combination of tender pork, crunchy green beans, and creamy yellow curry sauce. Serve it over steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 lb boneless pork shoulder, cut into bite-sized pieces
– 2 cups mixed green beans (such as snap peas, carrots, and green beans)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons yellow curry paste
– 2 cups coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add pork and cook until browned, about 5 minutes. Remove from the pan.
3. Add garlic and ginger; cook for 1 minute.
4. Stir in curry paste and cook for 1 minute.
5. Add coconut milk, green beans, and cooked pork; stir to combine.
6. Simmer, covered, for 15-20 minutes or until the flavors have melded together and the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Massaman Curry with Beef and Sweet Potatoes
Experience the rich flavors of Thailand with this hearty Massaman curry recipe, featuring tender beef and sweet potatoes.
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye), cut into bite-sized pieces
– 2 medium sweet potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Massaman curry paste
– 1 can (14 oz) coconut milk
– 1 cup beef broth
– 1/4 cup brown sugar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from pan.
2. In the same pan, add garlic and ginger; cook for 30 seconds.
3. Stir in curry paste and cook for 1 minute.
4. Add coconut milk, beef broth, sugar, salt, and pepper. Bring to a simmer.
5. Add sweet potatoes and cooked beef back to the pan. Simmer until sweet potatoes are tender, about 20-25 minutes.
6. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 30-35 minutes
Panang Curry with Chicken and Lime Leaves
This recipe combines the rich flavors of Panang curry paste with the brightness of lime leaves, making it a perfect dish for any occasion. Serve with steamed jasmine rice or roti for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp Panang curry paste
– 2 cups coconut milk
– 1 cup water
– 2 kaffir lime leaves, bruised
– 1 tsp fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pan.
3. In the same pan, add the curry paste and cook, stirring constantly, for 1 minute.
4. Add coconut milk, water, lime leaves, fish sauce (if using), salt, and pepper. Stir to combine.
5. Return the chicken to the pan and simmer, uncovered, until cooked through, about 10-15 minutes.
6. Garnish with cilantro leaves and serve over rice or roti.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meals with these 20 flavorful Thai curry recipes! From classic combinations like Spicy Green Curry with Chicken and Basil, to creamy concoctions like Creamy Red Curry with Coconut Milk and Shrimp, there’s something for everyone. Meat-lovers will enjoy Panang Curry with Beef and Peanuts, while vegetarians and vegans can indulge in Vegan Red Curry with Mixed Vegetables or Yellow Curry with Potatoes and Carrots. With a range of protein options, including chicken, beef, pork, tofu, and seafood, you’ll never tire of the bold flavors and aromas of these authentic Thai curries.
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