red curry

Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world&#039;s most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can&#039;t be beaten!). SPICE Level: Mild to hot (Note 5). 

Thai Red Curry with Chicken

quantity homemade Thai Red Curry Paste

garlic (, minced)

tsp fresh ginger (, finely grated)

lemongrass paste (or finely chopped fresh (Note 3))

tbsp vegetable oil ((or canola or peanut))

(250 ml) chicken broth/stock (, low sodium)

400 ml / 14 oz coconut milk ((full fat!))

kaffir lime leaves ((Note 4))

tbsp sugar ((white, brown or palm))

fish sauce (,

/ 5 oz pumpkin or butternut squash,

green beans

Thai basil leaves ((Note 6))

red chilli

coriander / cilantro leaves

jasmine rice

Heat oil in a large heavy based skillet over medium high heat.

Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)

Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.

Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.

Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.

Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.

Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened - see video for Sauce thickness.

Remove from heat. Stir through a handful of Thai basil leaves.

Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Creamy coconut broth, spicy chilis, sweet kabocha squash, and the tangy zest of lemongrass and lime come together in this irresistible vegan Thai red curry. Every bite is bursting with flavors you'll love.

Vegan Thai Red Curry with Kabocha Squash & Tofu

brick extra-firm tofu (1.42 USD)

raw cashews, whole (1.29 USD)

(5-6 cups) kabocha squash (6.85 USD)

tbsp coconut oil (0.24 USD)

medium shallots, finely minced (0.80 USD)

tbsp fresh ginger, minced (0.04 USD)

garlic, minced (0.12 USD)

Thai chilis, minced (0.12 USD)

red bell pepper, julienned (0.82 USD)

tbsp red curry paste (0.34 USD)

full-fat coconut milk (1.08 USD)

vegetable broth (0.50 USD)

coconut sugar (0.09 USD)

tbsp liquid aminos or tamari (0.18 USD)

lime juice (0.24 USD)

tbsp lime zest (0.00 USD)

baby spinach (0.52 USD)

Lime wedges

cashews

Cilantro

Thai basil

Rice (brown

First, drain and press your brick of tofu. Set that aside to press while you get the cashews and kabocha squash ready.

If you don't have cashews that are already roasted, spread 3/4 cup (or slightly more for garnishes) whole, raw cashews evenly out on a baking pan.

Turn your toaster oven or oven to 250 degrees F. Bake the cashews for 15-20 minutes, checking and turning them frequently to prevent burning. Once golden brown, remove them from the oven and set aside.

Roasted Cashews

Prepare the Kabocha squash by washing it first since you won't need to peel the skin off. Then, cut it in half (be careful as it can be tricky to cut) and scrape out the insides. Tip: you can save the seeds to roast as a snack.

After both halves are scraped, chop your squash into 1-inch chunks with the skin still on. Set those aside while you cut the shallots, ginger, garlic, Thai chilis, and bell pepper. At this point, cut the tofu into 1/2-inch chunks as well.

Kabocha Squash

When your prep is done, melt 2 tbsp coconut oil in a Dutch oven over medium heat. Once hot, add in shallots, ginger, garlic, and Thai chili. Cook 2-3 minutes, or until fragrant.

Next, add in red curry paste and bell pepper. Stir to break up large chunks of curry paste, about 1-2 minutes. Then, add in kabocha squash and cook for 2 minutes more.

Once the kabocha squash is coated, mix in coconut milk, vegetable broth, coconut sugar, tamari or liquid aminos, and tofu cubes. Bring everything to a simmer, then reduce heat to low-medium and cover. The curry should stay at a simmer, but not be boiling (you may have to reduce it to low or just above).

Simmer your curry until the kabocha squash is tender, about 10-15 minutes. Lastly, add in the spinach, lime juice, lime zest, and cashews. Cover and cook for 4-5 minutes more at the same heat.

Taste and season with salt and black pepper to your preference. Serve curry warm with rice and a garnish of cilantro, Thai basil, and more lime wedges.

Curry

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Thai Butternut Squash Red Curry

coconut oil oil

large shallots, chopped (or 2 small)

butternut squash (about 1.5 pounds)

ginger

red curry paste

yellow curry powder

(15 coconut milk

broth

fish sauce (omit

sugar

baby spinach

basmati rice, crushed cashews/ peanuts, cilantro, lime wedges

Heat the oil in a large, deep skillet...

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder...

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.

Serve with basmati rice topped with crushed nuts,...

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

Vegan Red Curry แกงเผ็ดมังสวิรัติ

water

6-8 pc dried shiitake mushrooms

bamboo shoots, canned, strips

coconut milk

tomato paste

soy sauce

½ Tbsp Golden Mountain Sauce

Tbsb palm sugar, chopped

kaffir lime leaves

g medium firm tofu (smooth variety if possible)

red peppers

Soak shiitake mushrooms in hot water for at least 30 minutes or until the mushrooms are fully hydrated. Remove from water (reserve the water) and squeeze out water from the mushrooms. Slice off the stems and discard, and cut the cap into 1/4-inch slices.

Rinse bamboo shoots well, then boil in water for 5 minutes. Drain and rinse. This will remove the odour from the bamboo which some find unpleasant.

Add 3/4 cup of the coconut milk into a heavy bottomed pot and reduce over medium heat until thick and the coconut oil starts separating from the coconut milk. If using canned coconut milk, this may not happen, in which case just proceed with the recipe.

Add curry paste and stir to break it up and mix with coconut milk, then and tomato paste and keep stirring until the oil starts to sizzle around the edges of the paste.

Add remaining coconut milk and 1 cup of mushroom water and bring to a boil. Add soy sauce, Golden Mountain sauce and palm sugar and stir to dissolve the sugar.  Add bamboo shoots, mushrooms, and tear in kaffir lime leaves and stir. Then gently add the tofu pieces and push them down so they are submerged, being careful not to break the tofu. Simmer for at least 10 minutes, if it looks a little thick, you can add more mushroom water. Add red peppers and cook for 1 minute. Stir in Thai basil and remove from heat. Serve with jasmine rice. Enjoy!

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This creamy sweet potato and red lentil curry takes around 30 minutes to cook and is the perfect cozy recipe! It's vegan, gluten-free and super flavorful!

Creamy Sweet Potato & Red Lentil Curry

olive oil

white onion (, diced)

garlic ((about 3 cloves))

curry powder

red curry paste ((I like this one))

potato

red lentils

(14.5 oz) can lite coconut milk (or full fat)

vegetable broth ((or water))

Salt & pepper

Cauliflower rice

Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 - 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.

Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.

Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.

Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.

Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro. I also love serving this with a side of sauteed spinach or kale!

https://content.jwplatform.com/videos/FbZdVTge.mp4

Sweet Potato & Red Lentil Curry

This is the only curry recipe I need and I make this curry monthly.  It is so delicious!!!!

A great way to have a vaguely healthy coconut milk curry

My partner and I have made this dish three times now because it's so good. We visited Thailand in Dec 2019 and came home in love with the cuisine and its ability to be vegan, and this recipe was the first we found that really felt authentic! Thank You, Pai! 
Tip for future recipe followers (that we learned while in Thailand): you can "liven up" store bought curry paste by cooking it with fresh garlic, ginger, &amp; shallots (we did it as a step 0 before starting the coconut milk)

https://content.jwplatform.com/videos/VYNkmbIz.mp4

Vegan Thai Red Curry Recipe แกงเผ็ดมังสวิรัติ Thai Recipes.mp4

These Healthy Turkey Meatballs in Curry Sauce are moist and juicy, then covered in a creamy red curry sauce that is bursting with Asian flavor. Made with lean turkey, they are a low-fat and high-protein dinner, snack, or appetizer.

Healthy Turkey Meatballs in Curry Sauce

turkey

panko

onions

garlic (pressed)

tbsp grated ginger (or ginger paste)

soy sauce (or coconut aminos)

tbsp red curry paste

tsp kosher salt

tsp black pepper

tbsp groundnut oil (or peanut oil)

red bell pepper (sliced)

onion

tbsp minced ginger

tbsp honey

x 13.5 oz can full-fat unsweetened coconut milk

peanuts

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Combine all meatball ingredients in a large bowl and, using your clean hands, mix well to blend.

Clean your hands and wet them a bit to prevent the meat mixture from sticking. Take a spoonful of mixture and roll it between your palms to create a meatball. Repeat with remaining mixture and arrange the meatballs on the prepared baking sheet.

Bake for 15 minutes, or until cooked through.

Meatballs

Meanwhile, in a large pan heat the groundnut oil. Saute the onions and bell pepper for 3-4 minutes, stirring often. Add in the ginger, curry paste, honey and coconut milk.

Mix well and bring to a boil. Reduce the heat and allow the sauce to simmer for 8-10 minutes.

As soon as the meatballs are done baking, add them to the curry sauce.

Season with salt and pepper to taste and garnish with fresh cilantro and chopped peanuts.

Curry Sauce

Creamy Thai Sweet Potato Curry - packed with nutrition! our favorite easy, healthy, winter comfort food recipe. vegetarian and vegan.

Creamy Thai Sweet Potato Curry

shallots, thinly sliced

potatoes,

curry paste (see notes)

peanuts and cilantro

fish sauce

Start your rice, if you&#8217;re serving this over rice (highly recommend)! Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro. 

Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro. 

Creamy Thai Sweet Potato Curry Step 1

Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.

Creamy Thai Sweet Potato Curry Step 2

Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.

Creamy Thai Sweet Potato Curry Step 3

Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry to make the whole thing just sing harmony in your mouth. Yummy.

Creamy Thai Sweet Potato Curry Step 4

Serve over rice, topped with remaining peanuts/cilantro.

Creamy Thai Sweet Potato Curry Step 5

I'm obsessed with sweet potatoes and this looks AMAZING. I love how the potatoes are the bulk of the meal, rather than meat in other kinds of curries. Healthy, warm, cozy... everything I look for in a winter meal! Can't wait to try this!

This curry looks so delicious! I love creamy coconut curries, they are so comforting and tasty, perfect with a ton of brown rice. Love it how it can be adapted to vegans, pinned!x

You use "creamy" and "curry" in one sentence, and I'm all yours :) This sounds like just the type of comfort food I'll be eating once I get off my "smoothie-detox-whatever" I'm currently in the middle of :) This recipe sounds delish!

You crack me up!  I am convinced that this dish is super awesome and want to make it now!  Hubby does not care for Indian spices so it is the perfect week to try this since he'll be off on a biz trip for a few days.  Hope my gals like it, I know I will!  thanks for sharing ✨ Bita

https://content.jwplatform.com/videos/Bq7oLc1H.mp4

Creamy Thai Sweet Potato Curry – packed with nutrition! our favorite easy, healthy, winter comfort food recipe. vegetarian and vegan.



This speedy red curry is healthy weeknight meal the whole family will love. Salmon is rich in omega-3 and vitamins and a great source of protein.

Salmon red curry

each) skinless salmon fillets, cut into 3cm pieces

red onion,

ginger,

(100 grams) red curry paste

cherry tomatoes

sum,

lime juice

brown sugar

(300 grams) steamed jasmine rice

Coriander sprigs, to serve

This vibrant spicy Thai Red Fish Curry is ready in 20 min and loaded with fresh fish, vegetables and spices. It&#x27;s also dairy-free and gluten-free.

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Top 35 red curry recipes from across the web

The most viewed red curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Red Curry with Chicken

Vegan Thai Red Curry with Kabocha S...

Thai Butternut Squash Red Curry

Vegan Red Curry แกงเผ็ดมังสวิรัติ

Creamy Sweet Potato & Red Lentil Cu...

Vegan Red Curry แกงเผ็ดมังสวิรัติ

Healthy Turkey Meatballs in Curry S...

Creamy Thai Sweet Potato Curry

Salmon red curry

Thai Red Fish Curry

30-Minute Potato Cauliflower Red Le...

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Thai Beef with Red Curry

Grilled Red Curry Chicken

Braised Thai Curry Pork Ribs

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Thai chicken risotto

Basic Thai red curry paste

Thai Red Curry Duck

Vegan Red Curry Noodle Bowls

Instant Pot Thai Butternut Squash R...

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Thai Red Curry Chicken Meatballs

Easy Thai Prawn Curry

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The most viewed red curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mingle's Red Curry In A Hurry