thai curry recipe

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice.

Massaman curry

olive oil coconut oil

onion (, chopped)

lb. chicken breasts (, chopped, or substitute shrimp

potatoes

carrots (,

ginger

garlic

curry paste

(13.5 oz) coconut milk

Tbsp. peanut butter (, smooth or crunchy)

Tbsp. brown sugar

lime

fish sauce (optional)

peanuts

Cilantro (, garnish)

Heat the oil in a large pot over medium low heat. Add onion and sauté for a minute until softened. Add the carrots and potatoes and cook for a minute or two. Add chicken, ginger, garlic and curry paste and sauté for 3 minutes.

Add coconut milk. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until the chicken and potatoes are cooked through. Stir in the fish sauce, brown sugar, peanut butter and lime juice. Simmer 5 more minutes.

Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

https://content.jwplatform.com/videos/AcZw6sH0.mp4

This Thai inspired Massaman Curry recipe includes onions, carrots, potatoes, and chicken simmered in massaman curry sauce and served over steamed rice. It’s easy to make and easy to customize.

Massaman Curry

Thai Chicken Curry with Coconut Milk is an Asian-inspired recipe that&#039;s so easy and so tasty, you&#039;d think you were eating at a fancy restaurant. If you&#039;ve ever wanted to try making Thai food before but were too scared, this is the recipe that will change your mind forever!  

Thai Chicken Curry with Coconut Milk

chicken breasts

red bell peppers, chopped

white or yellow onion, chopped

yellow curry powder

red curry paste

red pepper flakes (more to taste)

coconut milk

salt (more

water corn starch

In a large skillet over medium heat, combine chicken, peppers, and onions. Drizzle with oil, give it a good stir to coat, and cook for 6-8 minutes, stirring occasionally til chicken is just cooked through.

Sprinkle yellow curry powder over everything and stir 1 minute.

Add coconut milk, red curry paste, crushed red pepper flakes and salt. Bring to a low boil.

Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.

Taste, add more salt if needed. Serve immediately over steamed white rice or rice noodles. Garnish with fresh cilantro if desired.

Enjoy this creamy, rich, and aromatic Thai Chicken Curry at home with just one pan, simple ingredients, and in under 30 minutes. It&#039;s perfect for a simple, flavorful mid-week meal or to impress guests!

Thai Chicken Curry {30 Minutes}

lbs chicken breasts

ginger knob (minced)

avocado oil

coconut milk (full fat)

tbsp red curry paste

tomato paste (low sodium)

maple syrup

kaffir lime leaves or basil leaves

black pepper (to taste)

Cilantro and lime (for garnish (optional))

Preheat large deep skillet or wok on medium heat and swirl oil to coat. Add garlic and ginger and saute for 30 seconds, stirring constantly. It burns fast.

Add chicken sprinkled with a pinch of salt, and cook for 5 minutes, stirring occasionally. Doesn't have to be cooked through.

Add coconut milk, curry paste, tomato paste, maple syrup, kaffir lime leaves (if using), salt and pepper. Reduce heat to low and cook uncovered for 15 minutes.

Garnish with fresh basil or cilantro, a bit of lime juice. Traditionally, Thai chicken curry is served with steamed rice. However, you can also enjoy it with quinoa or brown rice. For a low carb option, serve with cauliflower rice or alone.

https://content.jwplatform.com/videos/qcHCiXf6.mp4

Enjoy this creamy, rich, and aromatic Thai Chicken Curry at home with just one pan, simple ingredients, and in under 30 minutes. It's perfect for a simple, flavorful mid-week meal or to impress guests!

Thai Chicken Curry

1-pot vegetable Thai curry, made with 10 ingredients in just 30 minutes! We like to serve it with some rice to have a satisfying and nutritious meal.

1-Pot Vegetable Thai Curry

can coconut milk (400 ml)

water (250 ml)

tbsp yellow curry paste, see notes

potatoes,

carrot, carrot

broccoli (3.5 oz or 100 g), chopped

red onion, chopped

oz firm tofu (200 g), chopped

tbsp cane, coconut or brown sugar

tbsp tamari or soy sauce

Add the coconut milk, water and yellow curry paste to a wok stir fry pan or a large pot, stir and bring to a boil, then cook over medium-high heat for 2 to 3 minutes.

Add the potatoes and carrot and cook for 10 minutes.

Finally, add the rest of the ingredients, stir and cook for another 10 minutes or until the veggies are cooked. Serve immediately.

 Keep leftovers in a sealed container in the fridge for 4 to 5 days.

Currently in my winter home in Southern Thailand - decided to check out the recipe, as it is simple, and I had most of the ingredients in my fridge already. Went to the market to get fresh curry paste and palm sugar (I don't use sugar normally). They were out of yellow paste (nam phrik gaeng garee) and I was too lazy to go to another market, so got massaman paste (nam phrik massaman) instead.

Worked fine, I added around 2 tbsp of the paste, but the end product was def. too mild - still very tasty, but next time I will go for 4 tbsp (or more). YMMV, and bear in mind that my system is quite used to local spices.

In general - a great, straight-forward recipe. Will try further variations with different veggies and pastes. Thanks!

Made this today with a few changes, but it was absolutely fantastic. I used 3 tbsp curry paste (the Thai kitchen brand is vegan too!) because I love really spicy things. I also omitted the red onion and instead began the recipe sautéing a sweet onion in a touch of oil. Finally I used tofu puffs instead of regular, uncooked firm tofu because I was trying to recreate a dish I had at a Thai restaurant and that’s how they prepared their tofu. All in all this is a fantastic base recipe and 100% a keeper!

You can make this Thai curry dish and freeze half so, once it&#8217;s defrosted, it&#8217;s ready to be cooked for a quick dinner later on. If you like this, you&#8217;ll love our Vietnamese recipe too; sticky pork meatballs with rice noodles

Thai meatball coconut curry

olive oil

red peppers, sliced

curry

x coconut milk

spring onions, thinly sliced

lemongrass

lime wedges, to serve

almonds

rice,

For the meatballs

pork mince

spring onions, finely diced

Bunch of fresh coriander, leaves

ginger,

limes

In a large bowl, mix the ingredients for the meatballs. Season and, with wet hands, form into about 40 walnut-size balls. Put on a large plate and chill for 15 minutes or until needed.

Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs, in 2 batches, and fry for 10 minutes until cooked through and browned. Remove and set aside.

In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute. Stir in the coconut milk, chillies, spring onions, lemongrass and lime juice. Gently simmer for a few minutes, then add the almonds and cook for a few minutes to warm through (add a little water if the curry sauce seems too thick).

Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with coriander leaves and serve with rice and lime wedges.

Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months. Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot. Serve as in step 4.

Get ready for some spice with this delicious curry that will see you crowned king of the jungle.

Thai jungle fish curry

chat potatoes

vegetable oil

onion, thinly sliced

gluten-free Thai jungle curry paste (see note)

fish stock

tbsp fish sauce

lime juice

brown sugar

skinless firm white fish

coriander,

white rice,

red chilli, sliced (optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

This Thai Green Curry is an absolute flavor bomb, with spicy, salty, umami and sweet Thai flavors. You can customize it from mild to Thai Hot!

Thai Green Curry

Tbsp oil

1.5 lbs chicken thighs,

4-5 garlic cloves, chopped

Tbsp ginger, peeled and chopped

chicken stock, low sodium if you prefer

broccoli,

carrot,

red pepper, diced

green pepper, diced

zucchini, sliced

peas peas

soy sauce

Tbsp fish sauce

Tbsp brown sugar

lemongrass (optional)

basil leaves

Heat oil in a curry pot. Add in...

Heat oil in a curry pot. Add in chicken and sauté till it is no longer pink. Stir in 4 Tbsp Thai green curry paste and cook for 5-6 minutes. Add in ginger, garlic and carrots, sauté for another 2-3 minutes.

Add in coconut milk along with chicken stock,...

Add in coconut milk along with chicken stock, soy sauce, fish sauce, brown sugar, basil leaves, and lemongrass (only the inside white part, bruised slightly). Let it simmer for 10-15 minutes for all the flavors to develop.

Add in veggies like broccoli, bell peppers, zucchini,...

Add in veggies like broccoli, bell peppers, zucchini, and Thai eggplants. Cook for 5-6 minutes, or until they start to get soft.

Taste for salt, sugar and spice and adjust...

Taste for salt, sugar and spice and adjust according to your taste by adding sugar, fish sauce or more green curry paste.

Add snap peas and cook for 2-3 minutes.

Serve it with some more fresh basil leaves,...

Serve it with some more fresh basil leaves, lime wedges, and white jasmine or basmati rice.

Thai Coconut Curry Braised Chicken Thighs are rich and bold in flavor, with spicy Thai curry paste and creamy coconut milk, but crazy simple to prepare.

Thai Coconut Curry Chicken Thighs

Tbsp cooking oil (0.04)

boneless, skinless chicken thighs (5.30)

Tbsp red Thai curry paste (0.62)

garlic, minced (0.16)

Tbsp grated ginger (0.05)

13 coconut milk (2.17)

chicken broth* (0.13)

tsp fish sauce (0.02)

cooked jasmine or basmati rice (1.10)

cilantro (0.20)

green onions** (0.17)

lime (0.33)

Heat a large deep skillet or soup pot over medium heat. Add the cooking oil, then swirl to cover the surface of the skillet. Add the chicken thighs to the skillet and cook until browned on each side (about 3-5 minutes each side). Remove the chicken from the skillet.

Add the Thai curry paste, minced garlic, and grated ginger to the skillet. Stir and sauté the aromatics for about one minute.

Add the coconut milk, chicken broth, and fish sauce to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet. Add the chicken back to the skillet, place a lid on top, and allow the skillet come to a simmer. Turn the heat down to low or medium-low and let the thighs simmer in the coconut sauce for 15 minutes.

To serve, scoop about 1 cup of cooked rice into the bottom of each bowl. Add one of the braised chicken thighs, then top with a ladle or two of the coconut broth. Add fresh cilantro leaves, sliced green onion, and a wedge or two of fresh lime to each bowl.

A delicious vegan curry recipe with butternut squash, yams, and chickpeas is so cozy and comforting during the fall and winter months! Serve it up with steamed brown rice for a healthy meal!

Butternut Squash and Yam Curry

Tbsp coconut oil (or avocado oil)

onion

jewel

butternut squash

garlic (minced)

coriander

tsp cumin

garlic powder

tsp cardamom

cayenne pepper (optional)

½ tsp ground turmeric

tsp kosher salt

(14-ounce) cans full-fat canned coconut milk*

garbanzo beans (drained)

brown rice

chives (chopped)

cilantro (chopped)

In a large skillet or large thick-bottomed pot (I recommend a 12-inch skillet with a deep lip), heat oil to medium-high heat.

Add the onion and sauté about 2 minutes.

Add the butternut squash, yam, and grated ginger. Stir and sauté about 3 minutes.

Add the garlic and spices, and sauté another 3 minutes before adding the coconut milk and garbanzo beans. Stir well to incorporate everything together.

Cover the skillet with a lid and bring the butternut squash curry to a full boil. Reduce the heat to a simmer and continue cooking until vegetables are cooked through, stirring periodically, about 10 to 15 minutes.

If serving the curry with rice, prepare the rice while the curry is cooking.

Serve with chopped Thai basil, or cilantro and chopped chives.

Dianne says, &quot;Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the refrigerator, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety.&quot;

Vegetable Curry Recipe

neutral-flavored oil (such

(14 oz) light coconut milk

vegetable stock

cauliflower florets

beans

carrots (chopped)

(15 oz) chickpeas (drained and rinsed)

spinach

Sea salt (to taste)

Black pepper (to taste)

Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes.

Top 11 thai curry recipe recipes from across the web

The most viewed thai curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Massaman curry

Thai Chicken Curry with Coconut Mil...

Thai Chicken Curry {30 Minutes}

1-Pot Vegetable Thai Curry

Thai meatball coconut curry

Thai jungle fish curry

Thai Green Curry

Thai Coconut Curry Chicken Thighs

Butternut Squash and Yam Curry

Vegetable Curry Recipe

Chicken Massaman Curry

Top 11 thai curry recipe recipes from across the web

The most viewed thai curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Massaman curry

Thai Chicken Curry with Coconut Mil...

Thai Chicken Curry {30 Minutes}

1-Pot Vegetable Thai Curry

Thai meatball coconut curry

Thai jungle fish curry

Thai Green Curry

Thai Coconut Curry Chicken Thighs

Butternut Squash and Yam Curry

Vegetable Curry Recipe

Chicken Massaman Curry

The most viewed thai curry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine