20 Spicy Thai Red Curry Paste Delicious Recipes

Ready to turn up the heat in your kitchen? Our roundup of 20 Spicy Thai Red Curry Paste Delicious Recipes is here to inspire your next culinary adventure! Whether you’re craving quick weeknight dinners or looking to impress with bold, aromatic flavors, these dishes promise to deliver. Perfect for home cooks eager to explore Thai cuisine, each recipe is a ticket to a flavor-packed journey. Let’s get cooking!

Thai Red Curry Chicken

Bring the vibrant flavors of Thailand to your kitchen with this easy-to-follow Thai Red Curry Chicken recipe, perfect for a cozy weeknight dinner.

Ingredients

• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves
• Cooked jasmine rice, for serving

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the chicken and cook until no longer pink, about 5 minutes.
2. Stir in 3 tbsp Thai red curry paste and cook for 1 minute until fragrant.
3. Pour in 1 can coconut milk, stirring to combine. Bring to a simmer.
4. Add the red bell pepper and 1 cup bamboo shoots. Simmer for 10 minutes until the vegetables are tender.
5. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar. Cook for another 2 minutes.
6. Remove from heat and fold in 1/2 cup fresh basil leaves.
7. Serve hot over cooked jasmine rice.

The magic of this dish lies in the balance of spicy, sweet, and savory flavors, all brought together by the creamy coconut milk.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper.

Vegetarian Thai Red Curry with Tofu

Warm up your kitchen with this vibrant Vegetarian Thai Red Curry with Tofu, a dish that’s as nourishing as it is flavorful, perfect for a cozy night in.

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 14 oz firm tofu, cubed
• 1 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in Thai red curry paste and cook for 1 minute, then pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a simmer.
3. Add red bell pepper and bamboo shoots, cooking for 5 minutes until vegetables begin to soften.
4. Gently add tofu cubes, simmering for another 5 minutes to heat through.
5. Remove from heat and stir in fresh basil leaves and lime juice.

The magic of this curry lies in the balance of spicy, sweet, and tangy flavors, all brought together with the creamy texture of coconut milk and the freshness of basil.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper.

Thai Red Curry Shrimp

Bring the vibrant flavors of Thailand to your kitchen with this easy Thai Red Curry Shrimp, a dish that’s as colorful as it is flavorful.

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 tbsp red curry paste and stir for 1 minute until fragrant.
2. Pour in the can of coconut milk, stirring to combine with the curry paste. Bring to a simmer.
3. Add the shrimp and red bell pepper to the skillet. Cook for 5 minutes, or until the shrimp are pink and cooked through.
4. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar. Simmer for another 2 minutes to blend the flavors.
5. Remove from heat and stir in the fresh basil leaves and lime juice.

The magic of this dish lies in the balance of spicy, sweet, and tangy flavors, all brought together by the creamy coconut milk. It’s a quick yet impressive meal that transports your taste buds straight to the streets of Bangkok.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper.

Thai Red Curry Beef

Warm up your kitchen with this aromatic Thai Red Curry Beef, a dish that balances spicy, sweet, and savory flavors in every bite.

Ingredients

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

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant.
2. Pour in half of the coconut milk, stirring to combine with the curry paste. Cook for 3 minutes until the mixture starts to thicken.
3. Add the beef slices to the skillet, cooking for 5 minutes or until the beef is no longer pink.
4. Stir in the remaining coconut milk, fish sauce, and brown sugar. Add the red bell pepper and bamboo shoots, simmering for 10 minutes until the vegetables are tender.
5. Remove from heat and fold in the Thai basil leaves until just wilted.
6. Serve the curry hot over cooked jasmine rice.

The magic of this dish lies in the layering of flavors—starting with the curry paste and finishing with fresh basil, creating a depth that’s hard to resist.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper.

Thai Red Curry Noodle Soup

Warm up with this comforting Thai Red Curry Noodle Soup, a perfect blend of spicy, sweet, and savory flavors that come together in under 30 minutes.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and stir for 1 minute until fragrant.
2. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
3. Add the fish sauce and brown sugar, stirring until the sugar dissolves.
4. Add the red bell pepper and rice noodles. Simmer for 5 minutes, or until the noodles are tender.
5. Divide the soup among bowls. Top with bean sprouts and cilantro, and serve with lime wedges on the side.

The magic of this soup lies in the balance of flavors—spicy curry, creamy coconut, and a hint of sweetness, all brightened up with a squeeze of lime.

Tip: For an extra kick, add a sliced Thai chili with the red bell pepper.

Thai Red Curry Pumpkin Soup

Warm up your kitchen with this Thai Red Curry Pumpkin Soup, a creamy blend of sweet pumpkin and spicy curry that’s as comforting as it is vibrant.

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 4 cups pumpkin puree
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• Fresh cilantro and lime wedges, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in the Thai red curry paste and cook for another minute until fragrant.
3. Add the pumpkin puree, coconut milk, and vegetable broth, stirring to combine. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
5. Return the soup to the pot and stir in the brown sugar, lime juice, and salt. Heat through for another 2 minutes.
6. Serve hot, garnished with fresh cilantro and lime wedges.

The magic of this soup lies in the balance of flavors—sweet pumpkin, spicy curry, and tangy lime—creating a depth that’s unexpectedly harmonious.

Tip: For an extra creamy texture, use full-fat coconut milk and don’t skip the blending step.

Thai Red Curry Mussels

Dive into the flavors of Thailand with these succulent Thai Red Curry Mussels, a dish that brings the ocean’s bounty and aromatic spices together in perfect harmony.

Ingredients

• 2 lbs fresh mussels, cleaned and debearded
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves, chopped
• 1 lime, juiced

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
2. Stir in the Thai red curry paste and cook for another minute, then pour in the coconut milk, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
3. Add the mussels to the pot, cover, and steam for 5-7 minutes until the mussels open. Discard any that remain closed.
4. Remove from heat and stir in the fresh basil and lime juice.

The magic of this dish lies in the balance of spicy, sweet, and tangy flavors, all enveloped in creamy coconut milk. It’s a quick yet impressive meal that transports your taste buds straight to the streets of Bangkok.

Tip: Serve with crusty bread to soak up every last drop of the delicious curry sauce.

Thai Red Curry Fried Rice

Transform your leftover rice into a vibrant, flavor-packed meal with this Thai Red Curry Fried Rice, a dish that’s as colorful as it is delicious.

Ingredients

• 2 cups cooked jasmine rice, preferably day-old
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 cup frozen peas, thawed
• 2 tbsp Thai red curry paste
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and diced onion, sautéing for 2 minutes until fragrant.
2. Add the diced red bell pepper and thawed peas, stirring for another 2 minutes until the vegetables are slightly softened.
3. Stir in the Thai red curry paste, soy sauce, and sugar, mixing well to coat the vegetables.
4. Add the cooked jasmine rice, breaking up any clumps. Stir-fry for 5 minutes, ensuring the rice is evenly coated with the curry mixture and heated through.
5. Remove from heat and fold in the chopped cilantro. Serve hot with lime wedges on the side for squeezing over.

The magic of this dish lies in the bold Thai red curry paste, which infuses every grain of rice with a depth of flavor that’s both spicy and aromatic.

Tip: For an extra protein boost, toss in some cooked shrimp or chicken during the last minute of cooking.

Thai Red Curry with Bamboo Shoots

Warm up your kitchen with this aromatic Thai Red Curry with Bamboo Shoots, a dish that brings the vibrant flavors of Thailand right to your table with minimal fuss.

Ingredients

• 1 can (14 oz) bamboo shoots, drained and rinsed
• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1/2 cup fresh basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 2 tbsp Thai red curry paste and stir for 1 minute until fragrant.
2. Pour in 1 can coconut milk and 1 cup chicken broth, stirring to combine. Bring to a simmer.
3. Add bamboo shoots and red bell pepper to the pot. Simmer for 10 minutes, stirring occasionally.
4. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar. Cook for another 5 minutes.
5. Remove from heat and fold in fresh basil leaves just before serving.

The magic of this curry lies in the balance of spicy, sweet, and savory flavors, all brought together by the creamy coconut milk. It’s a weeknight winner that feels anything but ordinary.

Tip: For an extra kick, add a sliced Thai chili with the bamboo shoots.

Thai Red Curry with Eggplant

Warm up your kitchen with this aromatic Thai Red Curry with Eggplant, a dish that balances spicy, sweet, and savory flavors in every bite.

Ingredients

• 1 can (13.5 oz) coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp vegetable oil
• 1 medium eggplant, cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1/2 cup fresh basil leaves
• 1/2 cup water

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the Thai red curry paste and stir for 1 minute until fragrant.
2. Pour in half of the coconut milk, stirring to combine with the curry paste. Cook for 2 minutes until the mixture starts to thicken.
3. Add the eggplant, red bell pepper, and bamboo shoots to the skillet. Stir to coat the vegetables with the curry mixture.
4. Pour in the remaining coconut milk and water. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, or until the eggplant is tender.
5. Stir in the fish sauce and brown sugar. Taste and adjust seasoning if necessary. Remove from heat and fold in the fresh basil leaves.

The magic of this curry lies in the layering of flavors—starting with the curry paste bloomed in oil, which deepens the dish’s complexity. Serve it over steamed rice for a comforting meal that’s anything but ordinary.

Tip: For an extra kick, add a sliced Thai chili with the vegetables.

Thai Red Curry with Bell Peppers

Warm up your kitchen with this vibrant Thai Red Curry, packed with crisp bell peppers and creamy coconut milk for a comforting yet exotic meal.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 bell peppers (any color), sliced into strips
• 1/2 cup fresh basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 2 tbsp Thai red curry paste and stir for 1 minute until fragrant.
2. Pour in the coconut milk and 1 cup chicken or vegetable broth, stirring to combine. Bring to a simmer.
3. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar until dissolved. Add the bell peppers and simmer for 5-7 minutes, until just tender.
4. Remove from heat and stir in the fresh basil leaves.

The magic of this curry lies in the balance of spicy, sweet, and savory flavors, all brought together by the richness of coconut milk.

Tip: For an extra layer of flavor, garnish with a squeeze of lime juice and a sprinkle of crushed peanuts before serving.

Thai Red Curry with Pineapple

Bring a taste of Thailand to your kitchen with this vibrant Thai Red Curry with Pineapple, a perfect blend of sweet, spicy, and creamy flavors that’s sure to impress.

Ingredients

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

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add 2 tbsp red curry paste and stir for 1 minute until fragrant.
2. Pour in the coconut milk and 1 cup chicken broth, stirring to combine. Bring to a gentle simmer.
3. Add the chicken breast strips and cook for 5 minutes, or until the chicken is no longer pink.
4. Stir in the pineapple chunks, red bell pepper, 1 tbsp fish sauce, and 1 tbsp brown sugar. Simmer for another 5 minutes, until the vegetables are tender.
5. Remove from heat and fold in the fresh basil leaves just before serving.

The sweetness of pineapple against the heat of the curry creates a delightful contrast, while the creamy coconut milk ties it all together beautifully.

Tip: For an extra kick, add a sliced Thai chili with the curry paste.

Thai Red Curry with Cashews

Warm up your kitchen with this fragrant Thai Red Curry with Cashews, a dish that balances creamy coconut milk with a spicy kick and a satisfying crunch.

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup cashews
• 1 lb chicken breast, sliced
• 1/4 cup fresh basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 tbsp red curry paste and stir for 1 minute until fragrant.
2. Pour in the coconut milk and 1 cup chicken broth, stirring to combine. Bring to a simmer.
3. Add 1 tbsp fish sauce and 1 tbsp brown sugar, stirring until the sugar dissolves.
4. Add the chicken breast slices and cook for 5 minutes, until they start to turn white.
5. Add the red bell pepper and broccoli florets, simmering for another 5 minutes until the vegetables are tender and the chicken is cooked through.
6. Stir in the cashews and fresh basil leaves, cooking for 1 minute more.

The cashews add a delightful crunch to this creamy curry, making every bite a mix of textures and flavors.

Tip: For an extra layer of flavor, toast the cashews in a dry pan before adding them to the curry.

Thai Red Curry with Coconut Milk

Warm up your kitchen with this fragrant Thai Red Curry, a creamy and spicy dish that’s surprisingly simple to make at home.

Ingredients

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

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the Thai red curry paste and stir for 1 minute until fragrant.
2. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
3. Add the fish sauce and brown sugar, stirring until the sugar dissolves.
4. Add the red bell pepper and bamboo shoots. Simmer for 5 minutes.
5. Add the chicken breast slices. Cook for 8-10 minutes, or until the chicken is fully cooked.
6. Stir in the fresh basil leaves just before serving.

The magic of this curry lies in the balance of spicy, sweet, and savory flavors, all brought together by the creamy coconut milk.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper.

Thai Red Curry with Sweet Potatoes

Warm up your kitchen with this vibrant Thai Red Curry with Sweet Potatoes, a dish that balances spicy, sweet, and creamy flavors in every bite.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
2. Stir in the Thai red curry paste and cook for another minute to release its flavors.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
4. Add the sweet potatoes and red bell pepper, cooking for 15 minutes until the vegetables are tender.
5. Mix in the brown sugar, soy sauce, and lime juice, stirring well to combine. Simmer for an additional 5 minutes.
6. Remove from heat and fold in the fresh basil leaves.

The magic of this curry lies in the harmony of creamy coconut milk with the earthy sweetness of sweet potatoes, all brought together with a kick of red curry paste.

Tip: For an extra layer of flavor, toast the curry paste in the oil before adding the other ingredients.

Thai Red Curry with Green Beans

Warm up your kitchen with this vibrant Thai Red Curry with Green Beans, a dish that balances spicy, sweet, and savory flavors in every bite.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lb green beans, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1/2 cup fresh basil leaves

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the Thai red curry paste and cook for 1 minute, stirring constantly, until fragrant.
2. Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Bring to a simmer.
3. Stir in the fish sauce and brown sugar until the sugar dissolves.
4. Add the green beans and red bell pepper to the skillet. Simmer for 10-12 minutes, until the vegetables are tender but still crisp.
5. Remove from heat and stir in the fresh basil leaves.

The magic of this curry lies in the fresh basil added at the end, which infuses the dish with a bright, herbal note that contrasts beautifully with the rich coconut milk.

Tip: For an extra kick, add a sliced Thai chili with the vegetables.

Thai Red Curry with Mushrooms

Warm up your kitchen with this comforting Thai Red Curry with Mushrooms, a dish that’s as vibrant in flavor as it is simple to make.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 lb mixed mushrooms (such as shiitake and button), sliced
• 1 red bell pepper, sliced
• 1/2 cup fresh basil leaves
• Cooked jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the Thai red curry paste and cook for 1 minute, stirring constantly, until fragrant.
2. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
3. Stir in the brown sugar and soy sauce until dissolved.
4. Add the mushrooms and red bell pepper to the skillet. Simmer for 10 minutes, or until the vegetables are tender.
5. Remove from heat and stir in the fresh basil leaves.
6. Serve the curry hot over cooked jasmine rice.

The magic of this curry lies in the balance of spicy, sweet, and savory flavors, all brought together by the creamy coconut milk. It’s a weeknight winner that feels anything but ordinary.

Tip: For an extra layer of flavor, toast the curry paste in the oil for an additional minute before adding the liquids.

Thai Red Curry with Zucchini

This Thai Red Curry with Zucchini is a vibrant, flavorful dish that brings a touch of Thailand to your kitchen with minimal fuss.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1/2 cup fresh basil leaves

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the Thai red curry paste and cook for 1 minute, stirring constantly, until fragrant.
2. Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring to a simmer.
3. Stir in the brown sugar and soy sauce, then add the zucchini and red bell pepper. Simmer for 10 minutes, or until the vegetables are tender.
4. Remove from heat and stir in the fresh basil leaves. Serve hot over rice.

The magic of this dish lies in the balance of spicy, sweet, and savory flavors, all wrapped up in a creamy coconut sauce that’s irresistibly good.

Tip: For an extra kick, add a sliced Thai chili with the vegetables.

Thai Red Curry with Butternut Squash

Warm up your kitchen with this vibrant Thai Red Curry with Butternut Squash, a perfect blend of sweet, spicy, and creamy flavors that come together in under 30 minutes.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the red curry paste and cook for 1 minute until fragrant.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
4. Add the butternut squash, brown sugar, fish sauce, salt, and black pepper. Simmer uncovered for 15-20 minutes, until the squash is tender.
5. Remove from heat and stir in the fresh basil leaves and lime juice.

The magic of this dish lies in the balance of flavors—the sweetness of the squash, the heat from the curry, and the freshness of the basil create a symphony in every bite.

Tip: For an extra layer of flavor, toast the curry paste in the oil before adding the onions and garlic.

Thai Red Curry with Chickpeas

Warm up your kitchen with this vibrant Thai Red Curry with Chickpeas, a hearty dish that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant.
2. Stir in the Thai red curry paste and cook for another minute to release its flavors.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
4. Add the chickpeas and red bell pepper, cooking for 10 minutes until the vegetables are tender.
5. Mix in the soy sauce, brown sugar, and lime juice, stirring well to combine. Simmer for an additional 2 minutes.
6. Garnish with fresh cilantro before serving.

The creamy coconut milk and spicy curry paste create a perfect balance, while the chickpeas add a satisfying texture. It’s a dish that brings the essence of Thai cuisine right to your table.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper.

Conclusion

We hope this roundup of 20 Spicy Thai Red Curry Paste recipes inspires your next kitchen adventure! From quick weeknight dinners to impressive dishes for guests, there’s something for every home cook. Don’t forget to share your favorites in the comments and pin your must-try recipes on Pinterest. Happy cooking!