30 Irresistible Thai Curry Main Dishes You Must Try

Thai curry main dishes bring a burst of excitement to your meals, boasting a delightful mix of spices, fresh herbs, and vibrant ingredients. Whether you’re craving a creamy coconut curry or a fragrant green curry, these dishes pack a punch of flavor that’s sure to please. Get ready to explore the rich tastes and aromas that make Thai curries a beloved culinary highlight!

Table of Contents

Red Curry Duck with Lychee

A dish of red curry duck served with lychee and garnished with fresh basil.

Red Curry Duck with Lychee is a delightful dish that combines the rich flavors of duck with a vibrant red curry. This recipe features tender duck pieces simmered in a creamy coconut milk curry infused with aromatic spices. The addition of sweet lychee adds a unique twist, balancing the heat of the curry with a fruity sweetness. Simple yet impressive, this dish is perfect for a special occasion or a cozy dinner at home.

This recipe is not overly complicated, making it accessible for both novice and experienced cooks. The result is a colorful plate that bursts with flavor, leaving your taste buds dancing with joy!

Ingredients

2 duck legs, skin-on
2 tablespoons red curry paste
1 can (400ml) coconut milk
1 cup chicken stock
1 cup lychee, peeled and pitted
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
Fresh basil leaves for garnish

Instructions

Prepare the Duck: Heat oil in a large skillet over medium heat. Add the duck legs, skin-side down, and sear until golden brown. Flip and cook for an additional 5 minutes. Remove from the skillet and set aside.
Make the Curry: In the same skillet, add the red curry paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk and chicken stock, stir to combine.
Add the Duck: Return the duck legs to the skillet. Stir in fish sauce and brown sugar. Bring to a simmer and cover. Cook for about 30-40 minutes, or until the duck is tender.
Incorporate the Lychee: Gently fold in the lychee during the last 5 minutes of cooking. Adjust seasoning to taste.
Serve: Plate the duck with the curry sauce and garnish with fresh basil leaves. Enjoy with steamed rice or rice noodles.

Panang Curry with Pork

A bowl of creamy Panang curry with sliced pork, garnished with fresh herbs and red bell pepper.

Panang Curry with Pork is a delightful Thai dish that brings a perfect balance of flavors. The dish is rich and creamy, thanks to the coconut milk and aromatic spices. The taste is slightly sweet with a hint of spice, making it a favorite among curry lovers. This recipe is not overly complicated, making it great for both beginners and experienced cooks.

The heart of this dish is the tender pork, which absorbs the flavors of the fragrant curry paste. It’s a comforting meal that pairs wonderfully with steamed rice. Enjoy a taste of Thailand right in your kitchen!

Ingredients

1 pound pork shoulder, thinly sliced
2 tablespoons Panang curry paste
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 cup broccoli florets
2 kaffir lime leaves (optional)
Fresh basil leaves for garnish

Instructions

Cook the Pork: In a large pan over medium heat, add the sliced pork and cook until browned, about 5-7 minutes.
Add the Curry Paste: Stir in the Panang curry paste and cook for another 2 minutes until fragrant.
Incorporate Coconut Milk: Pour in the coconut milk, fish sauce, and brown sugar. Mix well and bring to a simmer.
Add Vegetables: Add the sliced red bell pepper and broccoli. Cook for about 5-7 minutes until the vegetables are tender.
Finish the Dish: If using, tear the kaffir lime leaves and stir into the curry before serving. Garnish with fresh basil leaves.

Panang Curry with Lamb

Panang Curry with Lamb is a delightful blend of rich flavors and aromatic spices, making it a favorite in Thai cuisine. The dish showcases tender lamb simmered in a creamy coconut milk sauce, highlighted by zesty notes of lime and hints of basil. This comfort food is perfect for anyone looking to indulge in a fragrant and satisfying meal.

What’s great about this recipe is that it’s fairly simple to make. With a few key ingredients, you can whip up a delicious dish in no time, whether you’re an experienced cook or just starting out in the kitchen. Pair it with rice, and you have a complete meal that will impress everyone at the table!

Ingredients

1 pound lamb, cut into bite-sized pieces
2 tablespoons Panang curry paste
1 can (14 ounces) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 cup fresh basil leaves
1 lime, juiced
Cooked jasmine rice, for serving

Instructions

In a large pan over medium heat, add the Panang curry paste and a little coconut milk. Stir until it becomes fragrant.
Add the lamb pieces and cook until they are browned on all sides.
Pour in the remaining coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for about 15-20 minutes, until the lamb is tender.
Add the sliced red bell pepper and cook for an additional 5 minutes.
Stir in the basil leaves and lime juice just before serving.
Serve hot over jasmine rice.

Thai Green Curry Shrimp

Bowl of Thai Green Curry with shrimp and basil

Thai Green Curry Shrimp is a delightful dish that combines the sweetness of coconut milk with the vibrant flavors of green curry paste. The tender shrimp soak up all the aromatic spices, making each bite a flavorful experience. This recipe is not only delicious but also simple to prepare, perfect for a quick weeknight dinner or an impressive meal for guests.

The dish features fresh ingredients like bell peppers and basil, adding a pop of color and added freshness. The creamy sauce is fragrant, spicy, and just the right amount of sweet. You’ll find that making this dish at home is a great way to bring the taste of Thailand to your kitchen without much fuss.

Ingredients

1 lb (450 g) shrimp, peeled and deveined
1 tablespoon vegetable oil
2 tablespoons green curry paste
1 can (14 oz) coconut milk
1 cup vegetable or chicken broth
1 cup bell peppers, sliced (red and green)
1 cup fresh basil leaves
1 tablespoon soy sauce
1 tablespoon fish sauce (optional)
1 teaspoon sugar
Juice of 1 lime

Instructions

Heat oil in a large pan over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
Pour in the coconut milk and broth, stirring to combine. Bring to a simmer.
Add the shrimp and bell peppers, cooking for about 5 minutes or until the shrimp are pink and cooked through.
Stir in the soy sauce, fish sauce, sugar, lime juice, and half of the basil leaves. Cook for an additional minute.
Serve hot, garnished with the remaining basil leaves over steamed rice or noodles.

Green Curry with Chicken

Green Curry with Chicken is a deliciously spicy dish that brings the vibrant flavors of Thailand right to your kitchen. The combination of fresh herbs, creamy coconut milk, and tender chicken creates a mouthwatering experience that warms the soul. It’s pretty straightforward to prepare, making it perfect for a weeknight dinner or a special occasion.

This dish stands out with its bright green color, mainly from green curry paste, and the aromatic basil that tops it off. The balance of heat and sweetness makes every bite delightful. Plus, it pairs beautifully with steamed rice, allowing you to soak up all that delicious sauce!

Ingredients

1 lb (450g) chicken breast, cut into bite-sized pieces
2 tablespoons green curry paste
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup mixed vegetables (bell peppers, zucchini, etc.)
Fresh basil leaves for garnish
Juice of 1 lime
Cooked jasmine rice for serving

Instructions

In a large pot, heat a bit of oil over medium heat and add the green curry paste. Cook for 1-2 minutes until fragrant.
Add the chicken pieces and stir until they are coated with the paste, cooking for about 5 minutes.
Pour in the coconut milk and chicken broth, stirring well. Bring to a gentle simmer.
Stir in the fish sauce and brown sugar. Let it cook for another 5-10 minutes until the chicken is cooked through.
Add mixed vegetables and cook for an additional 5 minutes until they are tender but still vibrant.
Remove from heat and stir in lime juice. Serve hot, garnished with fresh basil leaves over cooked jasmine rice.

Red Curry Tofu Stir-Fry

This Red Curry Tofu Stir-Fry is a delightful combination of flavors that brings the essence of Thai cuisine right to your kitchen. With its vibrant colors and rich, aromatic taste, this dish is not only pleasing to the palate but also easy to whip up. Perfect for a weeknight dinner, it showcases the creaminess of coconut milk combined with the heat of red curry paste, making it a truly satisfying meal.

In this stir-fry, tofu becomes wonderfully crispy, soaking up the delicious curry sauce, while the fresh vegetables add a wonderful crunch. It’s a simple recipe that anyone can master, offering a cozy, heartwarming meal that’s both healthy and filling.

Ingredients

1 block firm tofu, drained and cubed
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon red curry paste
1 can (400 ml) coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
Fresh basil leaves, for garnish
Cooked rice, for serving

Instructions

Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes. Heat the vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
Cook the Vegetables: In the same skillet, add the sliced onion and garlic. Sauté for 2-3 minutes until fragrant. Then, add the sliced bell peppers, cooking for another 5 minutes until they are tender.
Add the Sauce: Stir in the red curry paste and cook for 1 minute. Pour in the coconut milk, soy sauce, and brown sugar. Mix well and let it simmer for 5 minutes to thicken slightly.
Combine: Return the cooked tofu to the skillet, stirring gently to coat the tofu in the sauce. Cook for another 2-3 minutes until everything is heated through.
Serve: Remove from heat and garnish with fresh basil leaves. Serve hot over cooked rice.

Yellow Curry with Vegetables

A bowl of yellow curry with mixed vegetables garnished with cilantro.

Yellow curry with vegetables is a delightful and aromatic dish that captures the essence of Thai cuisine. It’s known for its warm golden hue and a mix of spices that create a mild yet flavorful experience. The combination of fresh vegetables makes it not only colorful but also packed with nutrients.

This recipe is simple to prepare, making it perfect for weeknight dinners or special occasions alike. With just a few ingredients and straightforward steps, you’ll have a comforting bowl of curry that’s perfect served over rice or enjoyed on its own.

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons yellow curry paste
1 can (400 ml) coconut milk
1 cup vegetable broth
2 cups mixed vegetables (carrots, bell peppers, zucchini)
1 cup diced potatoes
1 tablespoon soy sauce
1 tablespoon lime juice
Fresh cilantro for garnish

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the yellow curry paste and cook for 2 minutes, stirring continuously.
Pour in the coconut milk and vegetable broth, stirring well to combine.
Add the mixed vegetables and diced potatoes. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Stir in the soy sauce and lime juice. Serve hot, garnished with fresh cilantro.

Massaman Curry with Beef

Massaman curry with beef is a delightful dish that combines rich flavors and tender meat. It’s a Thai curry that is often milder than other varieties, thanks to its unique blend of spices and the addition of coconut milk. The taste is a wonderful mix of savory, sweet, and slightly tangy, making it both comforting and satisfying.

This recipe is relatively simple to make, perfect for anyone looking to whip up a flavorful meal without too much stress. With the right ingredients and a bit of patience, you’ll have a delicious bowl of Massaman curry ready to impress your family and friends.

Ingredients

1.5 lbs beef, cut into cubes
2 tablespoons Massaman curry paste
1 can (14 oz) coconut milk
1 cup beef broth
2 potatoes, diced
1 onion, chopped
1 tablespoon fish sauce
2 tablespoons brown sugar
1/2 cup roasted peanuts
1 tablespoon tamarind paste
Fresh cilantro for garnish

Instructions

In a large pot, heat a bit of oil over medium heat. Add the chopped onion and sauté until translucent.
Add the beef cubes and cook until browned on all sides.
Stir in the Massaman curry paste, cooking for a minute until fragrant.
Pour in the coconut milk and beef broth, then add the diced potatoes.
Bring the mixture to a simmer and let it cook for about 1.5 hours, or until the beef is tender.
Stir in the fish sauce, brown sugar, and tamarind paste, adjusting the flavors to your liking.
Top with roasted peanuts and garnish with fresh cilantro before serving. Enjoy your Massaman curry with steamed rice!

Eggplant Red Curry

Eggplant Red Curry is a delightful dish that showcases the rich flavors of Thai cuisine. This recipe is both comforting and satisfying, with tender eggplant soaking up the aromatic coconut milk and spicy red curry paste. It’s perfect for a cozy dinner or a casual gathering with friends.

Making this dish is quite simple, allowing even novice cooks to whip it up without stress. The combination of fresh vegetables and fragrant spices creates a vibrant and delicious meal that everyone will enjoy.

Ingredients

2 medium eggplants, cut into bite-sized pieces
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon brown sugar
Fresh cilantro, for garnish
Cooked jasmine rice, for serving

Instructions

In a large pot, heat a little oil over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant.
Stir in the red curry paste and cook for another minute, allowing the spices to bloom.
Add the coconut milk, soy sauce, and brown sugar. Bring to a simmer.
Fold in the eggplant and bell peppers, cooking until the vegetables are tender, about 10-15 minutes.
Taste and adjust seasoning if needed. Serve hot over jasmine rice and garnish with fresh cilantro.

Coconut Curry Fish

Coconut Curry Fish is a delightful dish that brings a taste of Thailand right to your kitchen. It features tender pieces of fish simmered in a creamy coconut milk sauce infused with fragrant herbs and spices. The combination of flavors creates a balance between warmth and freshness that’s both comforting and invigorating.

This recipe is simple to make, requiring minimal preparation and cooking time. With a few key ingredients, you can whip up a delicious meal that impresses everyone at the dinner table. Perfect for a weekday dinner or a special occasion, this dish is sure to become a favorite!

Ingredients

1 lb white fish fillets (like cod or tilapia)
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
1 cup vegetable broth
1 small onion, diced
2 cloves garlic, minced
1 inch piece of ginger, grated
1 bell pepper, sliced
Fresh cilantro, for garnish
Salt and pepper, to taste

Instructions

Heat a large pot over medium heat. Add diced onion, minced garlic, and grated ginger, sautéing until softened.
Stir in the red curry paste and cook for another minute until fragrant.
Pour in the coconut milk and vegetable broth, then bring to a gentle simmer.
Add the fish fillets and bell pepper, cooking for about 10 minutes until the fish is cooked through and flakes easily.
Stir in the fish sauce and lime juice, adjusting seasoning with salt and pepper.
Serve hot, garnished with fresh cilantro. Enjoy your delicious Coconut Curry Fish!

Vegetable Massaman Curry

Vegetable Massaman Curry is a delightful dish that beautifully combines the rich flavors of Thai cuisine with a hint of Indian influence. This curry is known for its creamy texture and warm spices, making it both comforting and satisfying. The blend of vegetables with the aromatic coconut milk creates a dish that is not only tasty but also visually appealing.

Making this curry is straightforward, even for those new to cooking. It requires simple ingredients that come together to create a hearty meal that can be enjoyed on any occasion. With just a little prep, you’ll have a flavorful dish that can be served with rice or flatbreads.

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tablespoons Massaman curry paste
1 can (400 ml) coconut milk
2 medium potatoes, diced
2 carrots, sliced
1 bell pepper, chopped
1 cup green beans, trimmed
3 tablespoons tamarind paste
2 tablespoons brown sugar
Salt to taste
Fresh cilantro for garnish

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant.
Stir in the Massaman curry paste and cook for another minute, allowing the spices to bloom.
Add the coconut milk, potatoes, and carrots. Bring to a gentle simmer and cook for about 10 minutes until the vegetables begin to soften.
Add the bell pepper and green beans, then stir in the tamarind paste and brown sugar. Cook for an additional 10-15 minutes until all the vegetables are tender.
Season with salt to taste and garnish with fresh cilantro before serving.

Thai Basil Chicken Curry

Thai Basil Chicken Curry is a delightful dish that balances the rich flavors of coconut milk with the freshness of basil. This curry features tender chicken pieces simmered in a fragrant red curry sauce, making it a flavorful and satisfying meal. It’s not just tasty; it’s also simple to whip up, perfect for a quick weeknight dinner or a cozy weekend meal.

The combination of spices, along with the sweetness from the coconut milk, creates a comforting bowl that pairs well with jasmine rice. You’ll love the way the fresh basil elevates the dish, adding a burst of freshness that complements the creamy curry perfectly.

Ingredients

1 lb chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
3 tablespoons red curry paste
1 can (13.5 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon sugar
1 cup chicken broth
1 cup fresh Thai basil leaves
1 bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon lime juice
Cooked jasmine rice, for serving

Instructions

Heat the oil in a large skillet over medium heat. Add the onion and garlic, cooking until fragrant.
Add the chicken pieces and cook until they are browned on all sides.
Stir in the red curry paste, ensuring the chicken is well coated. Cook for another minute.
Pour in the coconut milk, chicken broth, fish sauce, and sugar. Stir to combine and bring to a simmer.
Add the sliced bell pepper and cook for about 5 minutes until the chicken is cooked through and the sauce has thickened.
Remove from heat and stir in the fresh basil and lime juice.
Serve hot over jasmine rice.

Sweet Potato Yellow Curry

This Sweet Potato Yellow Curry is a delightful dish that brings together the warmth of spices and the natural sweetness of sweet potatoes. It’s creamy, flavorful, and packed with nutrients, making it a perfect choice for a comforting meal. Plus, it’s simple to prepare, so you can enjoy a taste of Thailand without spending hours in the kitchen.

The combination of coconut milk, yellow curry paste, and fresh vegetables creates a rich sauce that pairs beautifully with rice or noodles. You’ll love how the sweet potatoes become tender and absorb all the vibrant flavors. Get ready for a satisfying dish that’s sure to please everyone!

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons yellow curry paste
2 cups sweet potatoes, cubed
1 can (14 oz) coconut milk
1 cup vegetable broth
1 cup green peas (fresh or frozen)
Salt to taste
Fresh cilantro, for garnish

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the yellow curry paste and stir well to combine with the onion mixture.
Add the cubed sweet potatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the sweet potatoes are tender.
Stir in the green peas and cook for an additional 5 minutes. Season with salt to taste.
Serve hot, garnished with fresh cilantro, over rice or noodles.

Pineapple Curry with Chicken

Pineapple curry with chicken is a delightful blend of sweet and savory flavors that transports your taste buds straight to Thailand. The juicy pineapple pieces complement tender chicken in a rich, creamy coconut sauce, making this dish both comforting and refreshing. Plus, it’s quite simple to whip up, perfect for a weeknight dinner or when you want to impress guests without spending all day in the kitchen.

This dish offers a wonderful balance of spices and fruits, creating a mouthwatering experience with every bite. The combination of tangy pineapple and aromatic curry makes it an exciting option for those looking to try something new. Let’s dive into the recipe!

Ingredients

1 pound chicken breast, diced
1 can (13.5 oz) coconut milk
2 cups pineapple chunks (fresh or canned)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, chopped
2 tablespoons red curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
Fresh cilantro for garnish

Instructions

Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
Add the diced chicken and cook until browned on all sides.
Stir in the red curry paste and sauté for another minute to release its flavors.
Pour in the coconut milk, fish sauce, and brown sugar. Mix well.
Add the pineapple chunks and sliced bell peppers. Let the curry simmer for about 15 minutes, allowing the flavors to meld together.
Serve hot, garnished with fresh cilantro. Enjoy your delicious pineapple curry with rice or noodles!

Thai Seafood Curry

Thai Seafood Curry is a vibrant and aromatic dish that captures the essence of coastal flavors. The combination of fresh seafood and a rich coconut milk base creates a delightful balance of sweetness and spice. It’s an easy recipe that can be whipped up in about 30 minutes, making it perfect for a weeknight dinner or a special gathering.

This curry bursts with zesty flavors from lemongrass and lime leaves, while the seafood adds a lovely texture. Whether you prefer shrimp, mussels, or calamari, this dish is sure to impress. Let’s dive into the recipe!

Ingredients

1 tablespoon vegetable oil
3 tablespoons red curry paste
1 can (400 ml) coconut milk
1 cup vegetable or seafood stock
400 grams mixed seafood (shrimp, mussels, calamari)
1 cup bell peppers, sliced
1 cup broccoli florets
1 tablespoon fish sauce
1 tablespoon lime juice
Fresh basil or cilantro for garnish
Rice for serving

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and sauté for about 1-2 minutes until fragrant.
Pour in the coconut milk and stock, bringing the mixture to a gentle simmer.
Add the mixed seafood, bell peppers, and broccoli. Cook for about 5-7 minutes or until the seafood is cooked through.
Stir in the fish sauce and lime juice, adjusting to taste.
Serve hot, garnished with fresh basil or cilantro, alongside rice.

Butternut Squash Red Curry

Butternut Squash Red Curry is a warm and inviting dish that captures the essence of Thai cuisine. With its rich flavors and creamy texture, this curry is both comforting and satisfying. The sweetness of the butternut squash pairs beautifully with the spiciness of red curry paste, making each bite a delightful experience.

This recipe is straightforward, perfect for both novice and experienced cooks. It requires minimal prep work and comes together quickly, allowing you to enjoy a home-cooked meal without spending hours in the kitchen.

Ingredients

1 medium butternut squash, peeled and cubed
1 can (400ml) coconut milk
2 tablespoons red curry paste
1 cup vegetable broth
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in garlic and ginger, cooking for another minute until fragrant.
Add the red curry paste, stirring well to combine with the onion mixture.
Pour in the cubed butternut squash, coconut milk, and vegetable broth. Stir to mix all ingredients.
Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, or until the squash is tender.
Once cooked, stir in lime juice and season with salt and pepper. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
Serve warm, garnished with fresh cilantro.

Thai Pumpkin Curry

Thai pumpkin curry is a delightful blend of creamy coconut milk and aromatic spices, bringing out the natural sweetness of the pumpkin. This dish is not only tasty and comforting but also quite simple to prepare, making it a great choice for both novice and experienced cooks.

The rich flavors of curry paste combined with tender pumpkin create a satisfying meal that’s perfect for any occasion. Serve it with rice or noodles for a complete dish that warms the heart.

Ingredients

1 medium pumpkin, peeled and diced
1 can (400ml) coconut milk
2 tbsp red curry paste
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 cup vegetable broth
1 tbsp soy sauce
1 tbsp brown sugar
Fresh basil or cilantro for garnish

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they become translucent.
Stir in the red curry paste and cook for another minute until fragrant.
Add the diced pumpkin, coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the pumpkin is tender.
Taste and adjust seasoning if needed. Garnish with fresh basil or cilantro before serving.

Larb Curry Salad

Larb Curry Salad is a delightful dish that brings together the savory flavors of Thai cuisine in a fresh salad format. It features a mix of minced meat, usually chicken or pork, with aromatic herbs, vegetables, and a zesty curry dressing. This dish is both vibrant and satisfying, making it a perfect choice for a light yet filling meal.

Simple to prepare, Larb Curry Salad combines a range of textures and tastes, from crunchy vegetables to the richness of the meat. The spices used give it a warm, fragrant quality while the herbs add a refreshing lift. It’s a fantastic way to enjoy a taste of Thailand at home!

Ingredients

1 lb ground chicken or pork
1 cup diced cucumber
1 cup diced bell pepper
1/2 cup chopped fresh cilantro
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon red curry paste
1 tablespoon sesame oil
1 tablespoon sugar
1/4 cup chopped roasted peanuts (for garnish)

Instructions

Cook the Meat: In a skillet over medium heat, cook the ground chicken or pork until browned and fully cooked. Drain excess grease if necessary.
Prepare the Dressing: In a bowl, mix the fish sauce, lime juice, red curry paste, sesame oil, and sugar until well combined.
Combine Ingredients: In a large bowl, combine the cooked meat, diced cucumber, bell pepper, and cilantro. Pour the dressing over the mixture and toss to combine thoroughly.
Serve: Transfer the salad to a serving dish and garnish with chopped peanuts. Enjoy it warm or chilled!

Curry Beef Stew

Curry Beef Stew is a delightful dish that combines tender chunks of beef with a rich, aromatic sauce. This recipe brings together a variety of spices and hearty vegetables, resulting in a meal that’s both comforting and satisfying. The flavors meld together beautifully, creating a warm and inviting stew that’s perfect for any occasion.

Not only is this dish bursting with flavor, but it’s also quite simple to make. With just a bit of prep work, you can let it simmer and fill your kitchen with mouthwatering aromas. It’s a great way to enjoy a taste of Thai cuisine in the comfort of your own home!

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons red curry paste
4 cups beef broth
2 cups potatoes, cubed
1 cup carrots, sliced
1 bell pepper, chopped
1 can coconut milk (13.5 oz)
1 tablespoon soy sauce
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
In the same pot, add the chopped onion, garlic, and ginger, sautéing until the onion is translucent.
Stir in the red curry paste, cooking for another minute until fragrant.
Add the beef back to the pot along with the beef broth, potatoes, carrots, and bell pepper. Bring to a boil.
Reduce heat and let it simmer for about 1.5 hours, or until the beef is tender.
Stir in the coconut milk and soy sauce, letting it cook for an additional 10 minutes. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.

Green Curry Noodle Soup

Green Curry Noodle Soup is a delightful blend of flavors that’ll warm your soul. This dish combines the fragrant notes of green curry paste with creamy coconut milk, creating a comforting broth that’s both spicy and savory. It’s a perfect choice for a quick dinner or a cozy night in.

Making this soup is simple, with minimal prep time required. Just gather your ingredients, whip up the broth, and let it simmer. The result is a comforting bowl of noodle soup that’s bursting with flavor and just the right amount of heat!

Ingredients

2 tablespoons green curry paste
1 can (400ml) coconut milk
4 cups chicken or vegetable broth
1 cup cooked chicken, shredded (or tofu for a vegetarian option)
200g rice noodles
1 cup baby spinach
1 tablespoon fish sauce (or soy sauce for vegetarian)
1 tablespoon lime juice
Fresh cilantro for garnish
Chopped green onions for garnish

Instructions

In a large pot, heat a little oil over medium heat and add green curry paste. Stir for about 1 minute until fragrant.
Add coconut milk and chicken or vegetable broth. Bring to a simmer.
Add the cooked chicken (or tofu) and rice noodles to the pot. Let cook for about 5 minutes until the noodles are tender.
Stir in the baby spinach, fish sauce, and lime juice. Allow to cook for another 2 minutes.
Serve hot, garnished with fresh cilantro and chopped green onions.

Chicken Curry with Peanuts

This Chicken Curry with Peanuts is a delightful dish that balances creamy and nutty flavors with fragrant spices. The combination of tender chicken pieces simmered in a rich coconut milk sauce, accented by the crunch of peanuts, creates a comforting meal that’s both satisfying and delicious.

Not only is it a treat for the taste buds, but this recipe is also simple to prepare. Perfect for weeknight dinners or special occasions, it offers a taste of Thailand that you can easily recreate at home!

Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can (400 ml) coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 cup roasted peanuts, roughly chopped
Fresh cilantro, for garnish
Steamed rice, for serving

Instructions

Heat the oil in a large pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the chicken pieces and cook until lightly browned on all sides. Stir in the red curry paste, ensuring the chicken is well-coated.
Pour in the coconut milk, soy sauce, and brown sugar. Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
Stir in the chopped peanuts and cook for an additional 2 minutes. Remove from heat.
Serve the curry over steamed rice, garnished with fresh cilantro and additional peanuts if desired.

Green Curry Fried Rice

Green Curry Fried Rice is a delightful twist on traditional fried rice, combining fragrant jasmine rice with the bold flavors of Thai green curry. With tender vegetables and your choice of protein, this dish is both satisfying and quick to prepare, making it a perfect weeknight meal.

The creamy coconut milk and fresh herbs infuse each bite with a vibrant taste that will transport you straight to Thailand. Plus, it’s an easy way to use up leftover rice! Let’s get cooking!

Ingredients

2 cups cooked jasmine rice
1 tablespoon green curry paste
1 cup coconut milk
1 cup mixed vegetables (like bell peppers, broccoli, and peas)
1 cup diced chicken or tofu (optional)
2 tablespoons vegetable oil
2 green onions, chopped
Salt to taste
Fresh cilantro, for garnish

Instructions

Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and stir-fry for about 1 minute until fragrant.
Add your protein (if using) and cook until browned and cooked through. Then mix in the mixed vegetables and stir-fry for another 2-3 minutes.
Pour in the coconut milk and stir well, letting it simmer for a minute.
Add the cooked jasmine rice to the pan, breaking apart any clumps. Stir-fry everything together for about 5 minutes, ensuring the rice is heated through and well combined with the curry sauce.
Season with salt to taste and stir in the chopped green onions just before serving. Garnish with fresh cilantro and enjoy!

Tom Kha Gai Curry

Tom Kha Gai is a delightful Thai curry that’s both fragrant and comforting. It brings together the rich, creamy taste of coconut milk with the tang of lime and the warm notes of galangal. This dish is known for its perfect balance of flavors, making it a favorite for many. Not only is it delicious, but it’s also quite simple to whip up, making it an excellent choice for a weeknight dinner or a special occasion.

The combination of tender chicken, mushrooms, and aromatic herbs creates a satisfying experience in every bite. It’s light yet filling, and the heat can be adjusted to suit your taste. Perfect served with jasmine rice, Tom Kha Gai will surely impress anyone at your table!

Ingredients

400g chicken breast, thinly sliced
400ml coconut milk
2 cups chicken broth
3-4 slices galangal (or ginger if unavailable)
2-3 stalks lemongrass, cut into 2-inch pieces and smashed
4-5 kaffir lime leaves, torn
200g mushrooms, sliced
2-3 Thai bird chilies, smashed (adjust for spice level)
2 tablespoons fish sauce
1 tablespoon lime juice
Coriander leaves for garnish

Instructions

Prepare the Broth: In a pot, combine the chicken broth, coconut milk, galangal, lemongrass, and kaffir lime leaves. Bring to a gentle simmer over medium heat.
Add Chicken: Once the broth is simmering, add the sliced chicken and cook for about 5-7 minutes or until the chicken is cooked through.
Add Mushrooms and Season: Stir in the mushrooms and bird chilies, allowing them to cook for another 3-4 minutes. Season with fish sauce and lime juice, tasting to adjust the flavor as needed.
Serve: Remove from heat and discard the lemongrass and galangal pieces. Ladle the soup into bowls and garnish with fresh coriander leaves.
Enjoy: Serve hot with jasmine rice for a complete meal.

Coconut Vegetable Curry

Coconut Vegetable Curry is a delightful dish that combines the richness of coconut milk with a colorful array of vegetables. Its creamy texture and mild sweetness create a comforting flavor, making it perfect for anyone looking for a warm, satisfying meal. This recipe is not only delicious but also simple to prepare, making it a great choice for a quick weeknight dinner or a cozy weekend treat.

The vibrant colors and fresh ingredients will bring life to your table. You can easily adapt this curry by adding your favorite vegetables or even some protein if you desire. It’s a versatile dish that shines with both taste and nutrition!

Ingredients

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon ginger, minced
1 bell pepper, chopped
1 carrot, sliced
1 zucchini, diced
1 cup broccoli florets
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon lime juice
Salt, to taste
Fresh cilantro, for garnish

Instructions

Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the garlic and ginger, cooking for another minute until fragrant.
Stir in the bell pepper, carrot, zucchini, and broccoli. Cook for about 5 minutes, allowing the vegetables to soften slightly.
Pour in the coconut milk and add the red curry paste. Stir until the paste is fully dissolved and the mixture is well combined.
Add soy sauce and lime juice, then bring to a simmer. Let it cook for 10-15 minutes, stirring occasionally, until the vegetables are tender.
Season with salt to taste and garnish with fresh cilantro before serving. Enjoy your Coconut Vegetable Curry with rice or noodles!

Curried Lentil Stew

Curried lentil stew is a wholesome and hearty dish that brings the comforting warmth of Thai cuisine right to your table. With a perfect blend of spices, tender lentils, and a creamy base, this stew offers a delightful explosion of flavors that can brighten up any meal. Plus, it’s simple to make, making it an excellent choice for both weeknight dinners and meal prep.

The balance of spices gives this dish a unique taste that is both savory and satisfying. Whether you serve it alongside rice or crusty bread, it promises to be a hit with everyone. Let’s dive into the ingredients and instructions to whip up this delicious curried lentil stew!

Ingredients

1 cup dried lentils (red or green)
2 tablespoons coconut oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 can (14 oz) coconut milk
4 cups vegetable broth
1 can (14 oz) diced tomatoes
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Rinse the lentils under cold water and set aside.
In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in curry powder, turmeric, and cumin, and cook for 30 seconds to release the spices’ aromas.
Pour in the coconut milk, vegetable broth, and diced tomatoes, then add the rinsed lentils. Stir to combine.
Bring the mixture to a boil, then lower the heat and simmer for about 25-30 minutes, or until the lentils are tender.
Season with salt and pepper. Adjust the thickness by adding more broth if desired.
Garnish with fresh cilantro before serving. Enjoy your comforting bowl of curried lentil stew!

Spicy Crab Curry

Spicy Crab Curry is a delightful dish that bursts with flavor and warmth. This recipe combines fresh crab with a rich, aromatic curry sauce that tantalizes the taste buds. The heat from the spices mingles perfectly with the sweetness of the crab, creating a meal that’s both comforting and exciting.

Making this curry is quite straightforward, even for those who may not consider themselves expert cooks. With just a few ingredients and simple steps, you can whip up this vibrant dish that’s perfect for a cozy dinner or an impressive feast with friends.

Ingredients

1 lb fresh crab, cleaned and cut into pieces
2 tablespoons vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons red curry paste
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon sugar
Fresh cilantro, for garnish
Cooked jasmine rice, for serving

Instructions

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red curry paste and stir well, allowing it to cook for about 2 minutes.
Pour in the coconut milk, fish sauce, and sugar, stirring to combine. Bring the mixture to a simmer.
Add the crab pieces to the pot, ensuring they are coated with the curry sauce. Cover and cook for 10-15 minutes until the crab is cooked through.
Serve the spicy crab curry over jasmine rice and garnish with fresh cilantro.

Egg Curry with Coconut

Egg curry with coconut is a warm, comforting dish that perfectly balances rich flavors and a hint of spice. The creamy coconut milk melds beautifully with aromatic spices, creating a satisfying sauce that envelopes the eggs. It’s simple to make, making it a great option for a quick weeknight dinner or a cozy weekend meal.

This curry not only pleases the palate with its delightful blend of tastes but also fills your kitchen with an enticing aroma. Serve it with steamed rice or flatbreads for a complete meal that everyone will enjoy!

Ingredients

4 large eggs
1 cup coconut milk
1 tablespoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric powder
1 teaspoon chili powder (adjust to taste)
Salt to taste
Fresh cilantro for garnish

Instructions

Hard-boil the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10-12 minutes. Drain, cool, and peel the eggs.
Prepare the curry base: In a pan, heat coconut oil over medium heat. Add chopped onions and sauté until golden. Then, stir in garlic and ginger, cooking for an additional minute.
Add spices: Mix in curry powder, turmeric, chili powder, and salt. Cook for a couple of minutes to toast the spices.
Incorporate coconut milk: Pour in the coconut milk, stirring to combine. Let it simmer for about 5 minutes to thicken slightly.
Add eggs: Gently add the peeled eggs to the curry, allowing them to soak up the flavors for 3-4 minutes.
Garnish and serve: Remove from heat, garnish with fresh cilantro, and serve hot with rice or bread.

Red Curry Beef Meatballs

Red Curry Beef Meatballs are a delightful twist on a classic dish. This recipe combines juicy beef meatballs with a rich and creamy red curry sauce, offering a perfect balance of heat and flavor. The taste is both aromatic and slightly spicy, making it a wonderful main dish for any occasion.

Not only is this dish packed with flavor, but it’s also quite simple to prepare. You can whip it up quickly, making it a great option for weeknight dinners or special gatherings. Serve it with rice or noodles to soak up that delicious curry sauce!

Ingredients

1 lb ground beef
1/4 cup breadcrumbs
1/4 cup cilantro, chopped
1 teaspoon garlic powder
1 teaspoon ginger, minced
1 tablespoon soy sauce
1 can (14 oz) coconut milk
2-3 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Preheat the oven to 400°F (200°C). In a large bowl, mix ground beef, breadcrumbs, cilantro, garlic powder, ginger, soy sauce, salt, and pepper. Form the mixture into meatballs, about 1 inch in size.
Place the meatballs on a baking sheet lined with parchment paper and bake for 20 minutes, or until cooked through.
In a large skillet, combine coconut milk, red curry paste, fish sauce, and lime juice over medium heat. Stir until well mixed and simmer for 5 minutes.
Add the baked meatballs to the skillet, coating them with the curry sauce. Let simmer for an additional 5-10 minutes to allow the flavors to meld.
Serve hot, garnished with fresh cilantro, alongside rice or noodles.

Thai Green Curry Quinoa

A bowl of quinoa mixed with colorful vegetables and garnished with cilantro

Thai Green Curry Quinoa is a delightful fusion dish that combines the rich flavors of Thai green curry with nutritious quinoa. The creaminess of coconut milk, the heat of green curry paste, and the freshness of vegetables create a comforting meal that’s both satisfying and healthy. It’s easy to whip up, making it perfect for weeknight dinners or meal prep.

The combination of spiced quinoa and vibrant veggies not only tastes amazing but also offers a colorful presentation. You’ll enjoy the burst of flavors with every bite, making it a hit among family and friends. Plus, it’s adaptable; you can switch up the vegetables based on your preference or what you have on hand!

Ingredients

1 cup quinoa
2 cups vegetable broth
1 can (14 oz) coconut milk
2 tablespoons green curry paste
1 cup bell peppers, chopped
1 cup zucchini, chopped
1 cup snap peas
1 tablespoon soy sauce
1 tablespoon lime juice
Fresh cilantro for garnish

Instructions

Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
In a large skillet, heat coconut milk and green curry paste over medium heat. Stir until well combined.
Add the chopped bell peppers, zucchini, and snap peas to the skillet. Cook for about 5-7 minutes, until the vegetables are tender.
Stir in the cooked quinoa, soy sauce, and lime juice. Mix well and heat through.
Serve warm, garnished with fresh cilantro. Enjoy your delicious Thai Green Curry Quinoa!

Thai Chicken and Shrimp Curry

This Thai Chicken and Shrimp Curry is a delightful mix of flavors that brings comfort and warmth to your table. It has a creamy coconut base with a perfect blend of spices, making it both aromatic and satisfying. The combination of tender chicken and juicy shrimp creates a wonderful contrast, while fresh herbs add a pop of brightness.

What’s great about this dish is how simple it is to prepare. With just a few key ingredients and minimal steps, you can whip up a colorful and delicious meal that will impress anyone. Serve it over rice to soak up all the lovely sauce!

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon red curry paste
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 pound chicken breast, diced
1 pound shrimp, peeled and deveined
1 bell pepper, sliced
1 cup snap peas
2 tablespoons fish sauce
1 tablespoon brown sugar
Fresh cilantro for garnish
Cooked jasmine rice for serving

Instructions

Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened.
Stir in the red curry paste, cooking for about 1 minute until fragrant.
Add the coconut milk and chicken broth, stirring to combine.
Bring the mixture to a simmer, then add the diced chicken. Cook until the chicken is cooked through, about 5-7 minutes.
Add the shrimp, bell pepper, and snap peas. Cook for an additional 3-4 minutes until the shrimp is pink and vegetables are tender-crisp.
Stir in the fish sauce and brown sugar, adjusting to taste. Cook for another minute.
Serve hot over jasmine rice, garnished with fresh cilantro.

Curry Chicken and Eggplant Skewers

These curry chicken and eggplant skewers are a delightful combination of flavors, bringing a taste of Thai cuisine right to your grill. The chicken is marinated in a rich curry sauce that infuses it with a warm, savory profile, while the eggplant adds a lovely texture and absorbs all the flavors beautifully. This recipe is not only simple to prepare but also perfect for summer gatherings or a quick weeknight dinner.

The skewers are fun to make and even more enjoyable to eat, making them a hit with both kids and adults. The char from grilling enhances the flavors, creating a smoky, aromatic dish that pairs well with rice or a fresh salad. Get ready to impress your guests with these delicious skewers!

Ingredients

1 pound chicken breast, cubed
1 medium eggplant, sliced into rounds
1/4 cup Thai red curry paste
1 tablespoon soy sauce
2 tablespoons honey
2 tablespoons vegetable oil
1 tablespoon lime juice
Fresh cilantro, for garnish
Skewers (soaked in water if wooden)

Instructions

Marinate the Chicken: In a large bowl, mix together the curry paste, soy sauce, honey, vegetable oil, and lime juice. Add the cubed chicken, tossing to coat evenly. Cover and refrigerate for at least 30 minutes.
Prepare the Skewers: Preheat your grill to medium-high heat. Thread the marinated chicken and eggplant slices onto the skewers, alternating between the two.
Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and the eggplant is tender.
Serve: Remove from the grill and garnish with fresh cilantro. Enjoy with rice or a light salad!