18 Spicy Thai Curry Recipes Delicious

Spice up your dinner routine with our mouthwatering collection of 18 Spicy Thai Curry Recipes! Whether you’re craving the creamy richness of Massaman or the fiery kick of Green Curry, these dishes promise to transport your taste buds straight to the streets of Bangkok. Perfect for home cooks looking to add some excitement to their meals, these recipes are sure to delight. Ready to turn up the heat? Let’s dive in!

Green Thai Chicken Curry

Let’s dive into making a vibrant Green Thai Chicken Curry, a dish that balances spicy, sweet, and creamy flavors perfectly. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• 1 tbsp vegetable oil
• 1 lb chicken breast, sliced into thin strips
• 2 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup bamboo shoots, drained
• 1 red bell pepper, sliced
• 1/2 cup Thai basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add 1 lb chicken breast strips to the pan, cooking until they turn white on all sides, approximately 5 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Stir in 2 tbsp green curry paste, coating the chicken evenly, and cook for 1 minute to release the flavors.
4. Pour in 1 can coconut milk and 1 cup chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Add 1 tbsp fish sauce and 1 tbsp brown sugar, stirring until the sugar dissolves completely.
6. Incorporate 1 cup bamboo shoots and 1 sliced red bell pepper, simmering for 10 minutes until the vegetables are tender. Tip: The curry should thicken slightly but remain fluid.
7. Remove from heat and fold in 1/2 cup Thai basil leaves. Tip: Adding basil off the heat preserves its vibrant color and aroma.

Here you have a creamy, aromatic Green Thai Chicken Curry with tender chicken and crisp vegetables. Serve it over steamed jasmine rice for a complete meal that’s bursting with flavor.

Red Thai Beef Curry

Zesty flavors and aromatic spices come together in this Red Thai Beef Curry, a dish that promises to transport your taste buds straight to the streets of Bangkok. Perfect for beginners, this recipe breaks down the process into simple, manageable steps, ensuring a delicious outcome every time.

Ingredients

• 1 tbsp vegetable oil
• 1 lb beef sirloin, thinly sliced
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup beef broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1/2 cup Thai basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb beef sirloin to the skillet, searing for 2 minutes on each side until lightly browned. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Stir in 2 tbsp red curry paste, coating the beef evenly, and cook for 1 minute to release the aromas.
4. Pour in 1 can coconut milk and 1 cup beef broth, stirring to combine. Bring to a simmer.
5. Add 1 tbsp fish sauce and 1 tbsp brown sugar, stirring until the sugar dissolves.
6. Mix in 1 red bell pepper and 1 cup bamboo shoots, simmering for 10 minutes until the vegetables are tender. Tip: The curry should thicken slightly but remain saucy.
7. Remove from heat and fold in 1/2 cup Thai basil leaves. Tip: The residual heat will wilt the basil perfectly.

With its tender beef, crisp vegetables, and creamy coconut sauce, this Red Thai Beef Curry is a harmony of textures and flavors. Serve it over steamed jasmine rice or with a side of crispy roti for an authentic Thai experience.

Yellow Thai Pumpkin Curry

Preparing a comforting bowl of Yellow Thai Pumpkin Curry is simpler than you might think, especially when you follow these methodical steps designed for beginners.

Ingredients

• 1 tbsp vegetable oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 tbsp grated ginger
• 2 tbsp yellow curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups cubed pumpkin
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, sautéing for 3 minutes until translucent.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Mix in 2 tbsp yellow curry paste, ensuring it coats the onions evenly.
5. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine.
6. Add 2 cups cubed pumpkin, bringing the mixture to a gentle boil.
7. Reduce heat to low, simmering uncovered for 20 minutes until the pumpkin is tender.
8. Stir in 1 tbsp brown sugar and 1 tbsp lime juice, adjusting the sweetness and acidity to your preference.
9. Garnish with 1/4 cup chopped cilantro before serving.

Rich in flavor and creamy in texture, this curry pairs wonderfully with steamed jasmine rice or can be enjoyed as a hearty soup on its own. The pumpkin absorbs the aromatic spices beautifully, offering a sweet and savory balance that’s irresistibly comforting.

Thai Massaman Curry with Potatoes

Let’s dive into creating a comforting bowl of Thai Massaman Curry with Potatoes, a dish that beautifully balances sweet, savory, and spicy flavors. This guide will walk you through each step, ensuring even beginners can achieve delicious results.

Ingredients

• 1 tbsp vegetable oil
• 1 lb chicken breast, cut into 1-inch pieces
• 1 cup Massaman curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups potatoes, peeled and cubed
• 1 cup onion, sliced
• 1/2 cup roasted peanuts
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1/2 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 lb chicken breast pieces to the pot, stirring occasionally until they turn white, approximately 5 minutes. Tip: Ensure the chicken is patted dry before adding to the pot for better browning.
3. Stir in 1 cup Massaman curry paste, coating the chicken evenly, and cook for 2 minutes to release the aromas.
4. Pour in 1 can coconut milk, stirring to combine with the curry paste and chicken. Bring to a gentle simmer.
5. Add 2 cups potatoes and 1 cup onion to the pot, ensuring they’re submerged in the liquid. Simmer for 15 minutes, or until the potatoes are fork-tender. Tip: Cut the potatoes into uniform sizes for even cooking.
6. Mix in 1/2 cup roasted peanuts, 1 tbsp fish sauce, and 1 tbsp palm sugar, stirring until the sugar dissolves. Tip: Taste and adjust the seasoning with more fish sauce or sugar if needed, but remember the flavors will deepen as it cooks.
7. Add 1/2 cup water if the curry is too thick, then simmer for an additional 5 minutes.

Zesty and rich, this curry offers a creamy texture with tender chunks of potato and chicken. Serve it over steamed jasmine rice or with a side of crispy roti for an authentic Thai experience.

Thai Panang Curry with Pork

Ready to dive into the aromatic world of Thai cuisine? This Panang Curry with Pork is a creamy, slightly sweet, and deeply flavorful dish that’s surprisingly simple to make at home. Let’s walk through each step together to ensure your curry turns out perfectly balanced and delicious.

Ingredients

• 1 tbsp vegetable oil
• 1 lb pork loin, thinly sliced
• 2 tbsp Panang curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 red bell pepper, sliced
• 1/2 cup Thai basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium-high heat until shimmering.
2. Add 1 lb thinly sliced pork loin to the pan, searing for 2 minutes on each side until lightly browned. Remove pork and set aside.
3. In the same pan, add 2 tbsp Panang curry paste, stirring constantly for 1 minute to release its aromas.
4. Pour in 1 can coconut milk and 1 cup chicken broth, whisking to combine with the curry paste. Tip: Scrape the bottom of the pan to incorporate any browned bits for extra flavor.
5. Bring the mixture to a simmer, then add 1 tbsp fish sauce and 1 tbsp palm sugar, stirring until the sugar dissolves.
6. Return the pork to the pan, adding 1 sliced red bell pepper. Simmer for 10 minutes, or until the pork is cooked through and the peppers are tender.
7. Stir in 1/2 cup Thai basil leaves just before serving. Tip: Tearing the basil leaves slightly before adding them will release more of their fragrance.
8. Serve hot over steamed jasmine rice. Tip: For an extra touch of authenticity, garnish with thinly sliced kaffir lime leaves.

Perfectly tender pork slices swim in a rich, creamy curry that’s both spicy and sweet, with the bell peppers adding a slight crunch. Try serving this vibrant dish in a hollowed-out pineapple for a festive presentation that’s sure to impress.

Thai Jungle Curry with Wild Boar

Venturing into the heart of Thai cuisine, we’re exploring a robust and aromatic dish that’s as wild as its name suggests. This recipe is a journey through bold flavors and traditional techniques, perfect for those looking to expand their culinary horizons.

Ingredients

• 1 lb wild boar, cut into 1-inch cubes
• 2 cups coconut milk
• 3 tbsp red curry paste
• 1 cup bamboo shoots, sliced
• 1 cup Thai eggplant, quartered
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 10 kaffir lime leaves, torn
• 1 cup fresh basil leaves
• 2 cups water

Instructions

1. Heat a large pot over medium heat and add 1 cup of coconut milk. Stir until it begins to simmer.
2. Add 3 tbsp of red curry paste to the pot. Stir continuously for 2 minutes to release the aromas.
3. Add 1 lb of wild boar cubes to the pot. Cook for 5 minutes, stirring occasionally, until the meat is lightly browned.
4. Pour in the remaining 1 cup of coconut milk and 2 cups of water. Bring to a boil, then reduce heat to low.
5. Add 1 cup of bamboo shoots and 1 cup of Thai eggplant. Simmer for 15 minutes, or until the vegetables are tender.
6. Stir in 2 tbsp of fish sauce and 1 tbsp of palm sugar. Adjust the seasoning if necessary.
7. Add 10 torn kaffir lime leaves and 1 cup of fresh basil leaves. Simmer for another 2 minutes to infuse the flavors.
8. Remove from heat and let it sit for 5 minutes before serving.

Layered with complexity, this curry offers a harmonious blend of spicy, sweet, and savory notes. Serve it over steamed jasmine rice to soak up the rich, flavorful sauce, or alongside crisp vegetables for a refreshing contrast.

Thai Coconut Curry with Shrimp

Crafting a Thai Coconut Curry with Shrimp is an adventure in balancing flavors, where creamy coconut milk meets the zest of lime and the heat of curry paste. This dish is perfect for beginners eager to explore Thai cuisine, offering a straightforward path to a delicious meal.

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/4 cup fresh basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add 1 tbsp Thai red curry paste to the pan, stirring constantly for 30 seconds to release its aromas.
3. Pour in 1 can coconut milk and 1 cup chicken broth, bringing the mixture to a gentle simmer over medium heat.
4. Add 1 lb shrimp and 1 red bell pepper, sliced, cooking until the shrimp turn pink and opaque, about 3-4 minutes.
5. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar, adjusting the heat to maintain a simmer for 2 minutes.
6. Remove from heat and squeeze in the juice of 1 lime, stirring to combine.
7. Garnish with 1/4 cup fresh basil leaves before serving.

You’ll love the creamy texture of the curry, punctuated by the tender shrimp and crisp bell peppers. Serve it over steamed jasmine rice for a complete meal that’s as visually appealing as it is delicious.

Thai Pineapple Curry with Tofu

Ready to dive into a flavorful journey with a dish that balances sweet, spicy, and savory in every bite? This Thai Pineapple Curry with Tofu is a vibrant, comforting meal that’s surprisingly simple to make, even for beginners.

Ingredients

• 1 tbsp vegetable oil
• 1 block (14 oz) firm tofu, cubed
• 1 cup pineapple chunks
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 cup vegetable broth
• 1 red bell pepper, sliced
• 1/2 cup basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat (350°F).
2. Add 1 block (14 oz) firm tofu, cubed, and cook until golden brown on all sides, about 5 minutes. Tip: Pressing tofu before cooking removes excess water for better browning.
3. Remove tofu from the pan and set aside.
4. In the same pan, add 1 can (13.5 oz) coconut milk and 2 tbsp red curry paste. Stir well to combine and cook for 2 minutes until fragrant.
5. Add 1 tbsp soy sauce, 1 tbsp brown sugar, and 1/2 cup vegetable broth. Stir and bring to a simmer.
6. Add 1 cup pineapple chunks and 1 red bell pepper, sliced. Simmer for 5 minutes until the vegetables are tender but still crisp.
7. Return the tofu to the pan and stir gently to coat with the curry sauce. Cook for another 2 minutes to heat through.
8. Remove from heat and stir in 1/2 cup basil leaves. Tip: Adding basil at the end preserves its vibrant color and fresh flavor.
9. Serve hot over steamed rice. Tip: For an extra touch of sweetness, garnish with additional pineapple chunks.

Now, this Thai Pineapple Curry with Tofu offers a delightful contrast of textures, from the creamy coconut milk to the juicy pineapple and crisp bell peppers. The curry’s richness is perfectly balanced by the freshness of basil, making it a dish that’s as visually appealing as it is delicious.

Thai Basil Eggplant Curry

When you’re craving something aromatic and comforting, this Thai Basil Eggplant Curry is a perfect choice. It’s a vibrant dish that combines tender eggplant with a fragrant curry sauce, all brought together with fresh basil for a touch of brightness.

Ingredients

• 2 cups eggplant, cubed
• 1 tbsp vegetable oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 cup coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 cup Thai basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat (350°F).
2. Add 1 tbsp minced garlic and 1 tbsp minced ginger to the pan, sautéing for 1 minute until fragrant.
3. Stir in 2 tbsp red curry paste, cooking for another minute to release its flavors.
4. Pour in 1 cup coconut milk, stirring well to combine with the curry paste.
5. Add 2 cups cubed eggplant to the pan, ensuring each piece is coated with the curry sauce.
6. Simmer the mixture for 15 minutes, or until the eggplant is tender, stirring occasionally.
7. Mix in 1 tbsp soy sauce and 1 tbsp brown sugar, adjusting the heat to maintain a gentle simmer.
8. Finally, fold in 1/2 cup Thai basil leaves, cooking for just 1 minute more to wilt the basil.

Off the heat, the curry should be creamy with chunks of soft eggplant, and the basil adds a fresh, peppery note. Serve it over steamed jasmine rice or with a side of crispy tofu for extra protein.

Thai Lemongrass and Galangal Curry

Begin your culinary journey with this aromatic Thai Lemongrass and Galangal Curry, a dish that balances spicy, sweet, and savory flavors in a creamy coconut broth. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 tbsp vegetable oil
• 1 cup chopped onion
• 3 tbsp minced lemongrass
• 2 tbsp minced galangal
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 lb chicken breast, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup sliced bell peppers
• 1/2 cup basil leaves

Instructions

1. Heat 2 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 cup chopped onion, cooking for 3 minutes until translucent.
3. Stir in 3 tbsp minced lemongrass and 2 tbsp minced galangal, cooking for 1 minute until fragrant.
4. Mix in 2 tbsp red curry paste, ensuring it coats the onions and herbs evenly.
5. Pour in 1 can coconut milk and 1 cup chicken broth, stirring to combine.
6. Add 1 lb sliced chicken breast, simmering for 10 minutes until chicken is cooked through.
7. Season with 1 tbsp fish sauce and 1 tbsp brown sugar, adjusting to balance flavors.
8. Incorporate 1 cup sliced bell peppers, cooking for an additional 3 minutes until slightly tender.
9. Remove from heat and stir in 1/2 cup basil leaves for a fresh aroma.

Serve this curry over steamed jasmine rice to soak up the rich, flavorful broth. The tender chicken and crisp bell peppers offer a delightful contrast, while the lemongrass and galangal infuse every bite with their distinctive, zesty flavors.

Thai Green Curry with Fish Balls

Always looking for a way to bring the vibrant flavors of Thailand into your kitchen? This Thai Green Curry with Fish Balls recipe is a perfect start, combining aromatic herbs and spices with the delicate texture of fish balls for a dish that’s both comforting and exotic.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 lb fish balls
• 1 cup bamboo shoots, sliced
• 1 cup Thai eggplant, quartered
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 5 kaffir lime leaves
• 1/2 cup Thai basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 2 tbsp green curry paste to the pot, stirring constantly for 1 minute to release the aromas.
3. Pour in 1 can coconut milk and 1 cup chicken broth, bringing the mixture to a gentle boil.
4. Add 1 lb fish balls, 1 cup bamboo shoots, and 1 cup Thai eggplant to the pot, reducing the heat to simmer for 10 minutes.
5. Stir in 2 tbsp fish sauce and 1 tbsp palm sugar, simmering for another 5 minutes to blend the flavors.
6. Tear 5 kaffir lime leaves slightly to release their fragrance and add them to the curry, simmering for 2 more minutes.
7. Remove the pot from heat and stir in 1/2 cup Thai basil leaves just before serving.

Combining the creamy coconut milk with the punchy green curry paste, this dish offers a harmonious balance of spicy, sweet, and savory. Serve it over steamed jasmine rice for a complete meal that transports you straight to the streets of Bangkok.

Thai Red Curry with Duck

Kickstart your culinary adventure with this Thai Red Curry with Duck, a dish that balances rich flavors and aromatic spices perfectly. Let’s guide you through creating this exotic meal with ease and confidence.

Ingredients

• 2 cups coconut milk
• 1 tbsp red curry paste
• 1 lb duck breast, sliced
• 1 cup bamboo shoots, sliced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 cup Thai basil leaves
• 2 cups jasmine rice, cooked

Instructions

1. Heat a large pan over medium heat and add 1 cup of coconut milk, stirring until it begins to simmer.
2. Add 1 tbsp red curry paste to the pan, whisking continuously for 2 minutes to blend with the coconut milk.
3. Introduce 1 lb of sliced duck breast to the pan, cooking for 5 minutes until the duck is lightly browned.
4. Pour in the remaining 1 cup of coconut milk, 1 cup of bamboo shoots, 1 tbsp fish sauce, and 1 tsp sugar, stirring to combine.
5. Reduce the heat to low and let the curry simmer for 15 minutes, allowing the flavors to meld together.
6. Tip: For a richer flavor, let the curry sit for 5 minutes off the heat before serving.
7. Gently fold in 1 cup of Thai basil leaves just before turning off the heat, ensuring they’re evenly distributed but not overcooked.
8. Tip: Always taste your curry before serving; if it’s too spicy, add a bit more coconut milk to balance the heat.
9. Serve the curry hot over 2 cups of cooked jasmine rice.
10. Tip: For an extra crunch, garnish with fresh bean sprouts or sliced red chilies.

Curry lovers will adore the creamy texture and the harmonious blend of spicy, sweet, and savory notes in this dish. Consider serving it in a hollowed-out pineapple for an unforgettable presentation that delights all senses.

Thai Yellow Curry with Chickpeas

Delving into the vibrant flavors of Thailand doesn’t require a passport, just a pot and a few key ingredients. Today, we’re simplifying Thai Yellow Curry with Chickpeas, a dish that balances creamy coconut milk with the earthy warmth of turmeric and cumin, perfect for a cozy dinner.

Ingredients

• 1 tbsp vegetable oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp yellow curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 cups cooked chickpeas
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion, sautéing until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking until fragrant, about 1 minute.
4. Mix in 2 tbsp yellow curry paste, coating the onions evenly, and cook for 2 minutes to release the flavors.
5. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine, then bring to a gentle simmer.
6. Add 2 cups cooked chickpeas, 1 cup diced potatoes, and 1 cup diced carrots, ensuring they’re submerged in the liquid.
7. Simmer uncovered for 20 minutes, or until the vegetables are tender, stirring occasionally.
8. Stir in 1 tbsp lime juice, 1 tbsp brown sugar, and 1/2 tsp salt, adjusting the heat to low and cooking for an additional 2 minutes.

Finished with a silky texture and a harmonious blend of sweet, spicy, and tangy notes, this curry shines when served over steamed jasmine rice or with a side of crispy roti for dipping.

Thai Mussaman Curry with Lamb

Bold flavors and aromatic spices come together in this Thai Mussaman Curry with Lamb, a dish that’s as rich in history as it is in taste. Perfect for beginners, this recipe breaks down the process into manageable steps, ensuring a delicious outcome every time.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 cups coconut milk
• 1/4 cup Mussaman curry paste
• 1 tbsp vegetable oil
• 1 cup potatoes, peeled and cubed
• 1/2 cup onions, sliced
• 1/4 cup roasted peanuts
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1/2 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1/4 cup Mussaman curry paste to the pot and stir for 1 minute until fragrant.
3. Add 2 lbs lamb shoulder cubes to the pot, browning on all sides for about 5 minutes.
4. Pour in 2 cups coconut milk and 1/2 cup water, stirring to combine.
5. Bring the mixture to a simmer, then reduce heat to low and cover. Cook for 1 hour, stirring occasionally.
6. Add 1 cup potatoes, 1/2 cup onions, 1 tbsp fish sauce, and 1 tbsp palm sugar to the pot. Stir well.
7. Cover and cook for another 20 minutes, or until potatoes are tender.
8. Stir in 1/4 cup roasted peanuts and cook for an additional 5 minutes.
9. Remove from heat and let stand for 5 minutes before serving.

Creating a harmonious blend of tender lamb and creamy coconut milk, this curry offers a comforting warmth with every bite. Serve it over steamed jasmine rice or with a side of crisp cucumber salad for a refreshing contrast.

Thai Green Curry with Bamboo Shoots

Very few dishes bring the vibrant flavors of Thailand to your kitchen like a well-made Thai Green Curry with Bamboo Shoots. This guide will walk you through each step to create this aromatic dish, ensuring even beginners can achieve delicious results.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp green curry paste
• 1 cup coconut milk
• 1 cup chicken broth
• 1 cup bamboo shoots, sliced
• 1 lb chicken breast, sliced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup Thai basil leaves
• 1 red bell pepper, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add 2 tbsp green curry paste to the pan, stirring constantly for 30 seconds to release its aromas.
3. Pour in 1 cup coconut milk and 1 cup chicken broth, bringing the mixture to a gentle boil.
4. Add 1 lb sliced chicken breast, simmering for 10 minutes or until the chicken is fully cooked.
5. Stir in 1 cup sliced bamboo shoots and 1 sliced red bell pepper, cooking for an additional 5 minutes.
6. Season with 1 tbsp fish sauce and 1 tsp sugar, adjusting the heat to maintain a simmer for 2 minutes.
7. Remove from heat and fold in 1/2 cup Thai basil leaves until just wilted.

Great job! Your Thai Green Curry should now have a perfect balance of creamy coconut milk, tender chicken, and crisp bamboo shoots, with a hint of sweetness and spice. Serve it over steamed jasmine rice for an authentic Thai meal experience.

Thai Red Curry with Pineapple and Cashews

Gathering the vibrant flavors of Thailand into one dish, this Thai Red Curry with Pineapple and Cashews is a delightful balance of sweet, spicy, and savory. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 tbsp vegetable oil
• 1 cup red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup pineapple chunks
• 1/2 cup cashews
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup bell peppers, sliced
• 1 cup bamboo shoots
• 1/2 cup basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 1 cup red curry paste to the pan, stirring constantly for 1 minute to release its aromas.
3. Pour in 1 can coconut milk, stirring to combine with the curry paste until smooth.
4. Add 1 cup chicken broth, 1 tbsp fish sauce, and 1 tbsp brown sugar, bringing the mixture to a gentle simmer.
5. Incorporate 1 cup pineapple chunks, 1/2 cup cashews, 1 cup bell peppers, and 1 cup bamboo shoots into the curry, simmering for 10 minutes until vegetables are tender.
6. Stir in 1/2 cup basil leaves just before serving to retain their vibrant color and freshness.

After simmering, the curry should have a creamy texture with a perfect blend of sweetness from the pineapple and a nutty crunch from the cashews. Serve it over steamed jasmine rice or with a side of crispy roti for an authentic Thai experience.

Thai Yellow Curry with Sweet Potatoes

Delving into the world of Thai cuisine can be as exciting as it is flavorful, especially when starting with a dish as vibrant and comforting as Thai Yellow Curry with Sweet Potatoes. This recipe is perfect for beginners, offering a step-by-step guide to creating a dish that’s both nourishing and bursting with flavor.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp Thai yellow curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups sweet potatoes, cubed
• 1 cup vegetable broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion, sautéing for 3 minutes until translucent.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Mix in 2 tbsp Thai yellow curry paste, coating the onions evenly.
5. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine.
6. Add 2 cups cubed sweet potatoes, bringing the mixture to a simmer.
7. Reduce heat to low, cover, and cook for 20 minutes until sweet potatoes are tender.
8. Stir in 1 tbsp fish sauce and 1 tsp sugar, adjusting flavors as needed.
9. Garnish with 1/2 cup chopped cilantro before serving.

Zesty and creamy, this Thai Yellow Curry with Sweet Potatoes offers a delightful contrast of textures, from the soft sweet potatoes to the rich, velvety sauce. Serve it over a bed of jasmine rice or with a side of crispy roti for an unforgettable meal.

Thai Jungle Curry with Chicken

Unleash the vibrant flavors of Thailand with this Thai Jungle Curry with Chicken, a dish that’s as adventurous as it is delicious. Perfect for beginners, this recipe breaks down the process into simple, manageable steps, ensuring a flavorful outcome every time.

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 2 cups coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 cup bamboo shoots, sliced
• 1 cup Thai eggplant, quartered
• 1/2 cup Thai basil leaves
• 2 kaffir lime leaves, torn
• 1 tbsp vegetable oil

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 2 tbsp red curry paste to the pot and stir constantly for 1 minute to release the aromas.
3. Pour in 1 cup coconut milk, stirring to combine with the curry paste, and bring to a gentle simmer for 3 minutes.
4. Add 1 lb chicken thighs to the pot, ensuring each piece is coated with the curry mixture, and cook for 5 minutes until the chicken starts to turn opaque.
5. Stir in the remaining 1 cup coconut milk, 1 tbsp fish sauce, and 1 tbsp palm sugar, mixing well to dissolve the sugar.
6. Add 1 cup bamboo shoots and 1 cup Thai eggplant to the pot, stirring to incorporate, and simmer for 10 minutes until the vegetables are tender.
7. Tear 2 kaffir lime leaves and add them to the curry along with 1/2 cup Thai basil leaves, stirring gently to wilt the basil.
8. Remove the pot from heat and let the curry sit for 2 minutes to allow the flavors to meld.

Gloriously aromatic and packed with layers of flavor, this Thai Jungle Curry with Chicken boasts a creamy texture with a perfect balance of spicy, sweet, and savory. Serve it over steamed jasmine rice or with a side of crunchy cucumber slices for a refreshing contrast.

Conclusion

Mouthwatering and packed with flavor, these 18 Spicy Thai Curry Recipes are sure to spice up your mealtime. Whether you’re a curry connoisseur or new to Thai cuisine, there’s something here for everyone. Don’t forget to try these delicious dishes, share your favorites in the comments, and pin your must-make recipes on Pinterest. Happy cooking!

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