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Curry Recipes

Updated on December 2, 2012

Delicious Curry Recipes

Nothing warms up my tummy like a bowl of fresh curry and brown rice. I live for cold days as it gives me a reason to bring the rich aromas of Thai curry into my house. Typically, we make curry once a week as it will last for several days and it tastes better the next day, anyway.

This lens is dedicated to curry recipes that will make great dinners, lunches and holiday feasts throughout the colder seasons.

If you are looking to make a new Thanksgiving tradition, there are plenty of curry recipes here that will fit right in!

All pictures will lead you back to the recipe and food blog that it was found on. Furthermore, these pictures are not for your reproduction without consent of the blog owner.


Thai Red Curry - Kitchen Runaway

Thai Red Curry

Prep: 15 minutes Cook time: 30 minutes Serves 6

2 medium russet potatoes, cubed into 1 inch pieces

½ large onion, thinly sliced

1 zucchini, cut in half lengthwise and then slice about ¼ inch thick)

5-6 mushrooms, quartered

2 chicken breasts, cubed into 1 inch pieces

2 garlic cloves, finely chopped

1 tsp of grated ginger

1 jar of Thai red curry sauce (11 oz)

½ C of coconut milk or milk

1 C frozen green peas

1 red bell pepper, julienne

½ C of shredded coconut


Boil the potatoes in salted water until tender, drain and set aside.

In a large pan, heat pan with olive oil and cook onions until translucent over medium high heat, remove onions and set aside.

In the same pan, saute the zucchinis and mushrooms until tender, add more oil if needed, remove the zucchinis and mushrooms and set aside with the onions.

Add chicken, garlic and ginger to pan and season lightly with salt and black pepper. Cook until done, add Thai red curry sauce, cooked vegetables and potatoes to pan.

Pour the coconut milk or regular milk (it can be whole, 2% or non-fat – whatever you have) in the Thai red curry jar, close the lid and shake well.

Pour the milk into the pan.

Reduce heat to medium low, add red bell peppers, green peas and cover pan. Let simmer for 5-10 minutes. Season with salt and pepper.

In a medium saute pan over medium heat, add shredded coconut to dry pan. Using a spatula stir constantly until toasted.

Serve curry over rice and top with toasted coconut.

Yellow Curry is the Color of My Eye....

Is Yellow or Red Curry Better?

Yellow Curry - From Pham Fatale


Yields: 6 servings

1-½ pounds chicken (see tips), boneless and skinless

3/4 cup Greek yogurt

1 tablespoon kosher salt

2 teaspoons papaya paste (see tips)

½ teaspoon baking powder

½ teaspoon ground coriander

2-½ teaspoons red chili powder, to taste

1 teaspoon black pepper, freshly ground

3 Yukon Gold potatoes, boiled, skinned and cut into quarters

3 shallots, chopped

1 tablespoon grated palm sugar

5 cloves garlic

1 (2-inch) chunk galangal (or ginger)

1 small kaffir lime leaf (optional), torn in half

2 teaspoons lemongrass purée (see tips)

2 fresh curry leaves, torn in half

2 (5.6-ounce) cans unsweetened coconut milk

1 teaspoon turmeric powder

2 tablespoons cashew nuts, roasted and coarsely chopped

2 tablespoons almonds, blanched, skinned and coarsely chopped

3 tablespoons canola oil

1 tablespoon cilantro, chopped


One day ahead (if marinating overnight).

Making nut paste: In a blender or mortar and pestle, grind the cashew nuts and almonds into a fine powder.

For the galangal garlic paste: Clean the chunk of galangal and remove any dirt. Peel the galangal root with the edge of a spoon, then finely chop the root. Place the chopped galangal and 3 cloves of garlic in a blender (or a mortar and pestle), adding about 2 tablespoons (or more) of water for a smooth flow. Set aside.

Marinating the chicken:

Cut the chicken into 1-½" pieces. Wash and pat them dry using paper towels.

Season with kosher salt, ground coriander, 1 teaspoon of cayenne pepper and black pepper. Add 1 teaspoon galangal garlic paste, papaya paste, ½ cup of yogurt and baking powder. Toss well. Place the chicken in a large bowl or a sealable zip-top bag. Drizzle with about 1 tablespoon of oil. Marinate in the refrigerator for at least 2 hours or preferrably overnight.

How to make coconut chicken curry:

The next day, remove the chicken from the marinating liquid and pat the meat dry one more time using paper towels.

In a wok, heat the oil. Add the shallots and cook on heat high until slightly golden. Lower the heat to medium-low and continue cooking until soft and tender, about 6 minutes. Transfer the caramelized shallots to a bowl. Set aside.

In the same wok, add the rest of the garlic. Cook until slightly golden. Place the chicken pieces and sear the meat until golden. Quickly transfer the chicken pieces to a platter. At this point the chicken isn't cooked completely; it will finish cooking in the coconut gravy.

In the wok, add more oil (if necessary). Add the curry leaves, kaffir lime, the remaining red chili powder, lemongrass, turmeric powder, the rest of the galangal garlic paste, nut paste and yogurt. Mix the thick paste for less than a minute. Add the chicken, shallots, palm sugar, cilantro, potatoes and 1 can of coconut milk.

Bring to a boil, then lower the heat to medium-low. Scrape the caramelized bits from the bottom of the wok using a wooden spoon. Reduce (uncovered) the liquid by cooking for about 10 minutes. Add the second can of coconut milk. Adjust seasoning of the gravy (if necessary) with salt and pepper.

Bring to a boil one last time. Turn off the heat. Cover and let sit until you're ready to serve. Remove and discard the curry leaves and kaffir lime leaves (if possible).

Curry of All Colors

What Color is Your Favorite Curry???

See results

Kang Kari

Thai Yellow Curry


2 oz (60 grams) chicken

4 oz (100 ml) coconut milk

6 oz(170 ml) water

1 tablespoon yellow curry paste

2 pc star anise

1 stick cinnamon

1 tablespoon sugar

2 tablespoon Thai fish sauce

8 small tomatoes, cut into a 1" cubes

1/4 white onion, cut into a 1" cubes

8 slices of carrot


1. At low heat in a large, well-seasoned pan, mix the oil with the star anise, cinnamon, onion, tomato, and yellow curry paste. Add the chicken. Stir until half-cooked.

2. Add the coconut milk, and the remaining ingredients. Stir and bring to a boil. Reduce to a simmer and then serve over brown rice.

Southern Thailand's Vegetarian Curry - From Bon Appetit


2 tablespoons vegetable oil

2 large shallots, thinly sliced

2 tablespoons Panang Curry Paste (click for recipe)

2 tablespoons chopped peeled ginger

2 1/3 cups canned unsweetened coconut milk, divided

1 1/2 cups (or more) vegetable stock

8 fresh or frozen kaffir lime leaves

2 dried chiles de árbol

1 4-lb. kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded

1 small head of cauliflower (about 1 1/2 lb.), cored, broken into 1"–2" florets

1 pound carrots, peeled, cut on a diagonal into 1/2" slices

2 red bell peppers, cut into 1/2" squares

1/4 cup liquid tamarind concentrate or 2 Tbsp. tamarind paste mixed with 2 Tbsp. water

1/2 cup thinly sliced fresh basil, divided

2 tablespoons fish sauce (such as nam pla or nuoc nam)

1 tablespoon fresh lime juice

1 12-oz. package firm tofu, drained, patted dry, cut into 1" cubes

Kosher salt

1/4 cup cup chopped peanuts

Steamed jasmine rice


Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste, and ginger; stir until shallots begin to soften, 2–3 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes. Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits.

Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15–20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10–15 minutes. Transfer squash to a plate.

Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.

Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.

Thai Green Curry - Zen Can Cook

Thai Green Curry

Serves 4

For the green curry paste (or use 4 Tbs of good quality green curry paste):

4 green Thai chilies, chopped

1 tablespoon galangal (or ginger), chopped

2 tablespoons lemongrass, white part only – chopped finely

2 Kaffir lime leaves, chopped

1 1/2 cups cilantro leaves

1/4 cup cilantro stems, chopped

1 small onion, chopped

2 cloves garlic, chopped

1 teaspoon ground coriander seeds

1 teaspoon ground cumin seeds

1 teaspoon shrimp paste

1 teaspoon sugar

salt to taste

1/2 cup water

For the Thai Green Curry:

peanut oil

1 onion, sliced

1 green pepper, cut into strips

1 small eggplant, cut into strips

1 tablespoon ginger, julienned

1 1/2 lb chicken, white or dark meat, cut into strips

1 1/2 cans unsweetened coconut milk

1 cup fresh chicken stock

1 tablespoon Thai fish sauce

1 or 2 limes

2 Kaffir lime leaves

Thai basil leaves

salt to taste

For the green curry paste:

Put the ingredients in the bowl of a food processor and process down to a paste by adding the water little by little. Add some coconut milk if needed. If you have the patience the paste can be made with a mortar and pestle.

For the Thai green curry:

Heat the oil in a large skillet. Add the onion, green pepper, eggplant and ginger and sautee for a few minutes. Season with salt. Add 4 or 5 tablespoons of the green curry paste and stir until fragrant. Add the coconut milk, chicken stock and Kaffir lime leaves and bring to a very slow simmer. Add the chicken pieces and continue to cook for 15 minutes or until the chicken is cooked and the vegetables are tender. Season with salt, Thai fish sauce, lime juice and add Thai basil leaves to the pot. Cook for a few more minutes and serve with plenty of steamed jasmine rice.

Super Spiced Yellow Curry - Sreelus Tasty Travels


* 1 can of coconut milk coconut milk

* 1 big tbsp. of freshly ground pepper

* 1-cup yellow curry paste (My recommendation Trader Joes Thai Yellow curry)

* 1 small cup potato, peeled and cut into 1/4-inch pieces

* 2 carrots, peeled and sliced into 1/4-inch thick rounds

* 1 small onion, chopped

* 1 small zucchini, chopped

* 1 small cup of broccoli cut into small florets

* 1/2 red/green bell pepper, cored, seeded and chopped into small pieces

* 1 Thai chili optionally Jalapeno

* ½ cup green onions

* 1 cup of Thai basil

1 big tbsp freshly grounded pepper


1. Bring the coconut milk and yellow curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute

2. Add the potato, carrots, zucchini,onion, bell pepper, broccoli, and chili, basil sprigs and pepper.

3. Reduce the heat and simmer, covered, for 30 minutes.

4. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes.

Red Prawn Curry

Thai Chicken Red Curry - Expat Recipe


500 grams boneless chicken breast

2 onions chopped fine

2 tbsp ginger garlic paste

2 tbsp Thai red curry paste

1/2 – 1 can coconut milk

2 chopped green chillies

Coriander leaves

1 cup water

salt to taste

4 tbsp oil


Cut the boneless chicken into pieces and keep aside.

Heat oil in a wok and add the onions and fry til they change color.

Then add the ginger garlic paste. Fry for 2-3 minutes.

Add the red curry paste and the water. Bring to boil and then add the chicken pieces. Cook till chicken is done.

Then add the coconut milk and capsicum (optional). Cook for more 2-3 minutes adjusting the heat. Do not overcook.

Finally add the green chillies and chopped coriander leaves.

Thai Curry Noodles

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