10 Thai Recipes Using Red Curry Paste
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If you’ve got a jar of red curry paste sitting in the fridge and you’re wondering what to make with it, you’ve come to the right place.
Most people use it to make a classic Thai curry, but it can do so much more. It’s just as good in stir-fries, fish cakes, soups, steamed dishes, and more.
These are the recipes with red curry paste I make most often, and the ones I’d recommend trying first.
1. Thai kabocha curry
I always look forward to kabocha season because it gives me a reason to make this kabocha curry again.
As the squash cooks, it becomes incredibly soft and almost melts into the coconut sauce. It also adds a natural sweetness that balances the heat of the red curry paste without taking over the dish.
I especially like making this curry during the cooler months when I want something al ittle more comforting.
2. Red curry chicken soup
Most people think of coconut milk when they hear Thai curry, but that’s not the only way to use red curry paste.
In this red curry soup recipe, the curry paste flavors a light broth filled with chicken and vegetables instead. It’s simple enough for a weeknight dinner and a great way to enjoy it in a completely different way.
3. Choo chee curry
At first glance, choo chee curry looks a lot like a regular red curry. It isn’t.
The sauce is thicker, richer, and coats the protein (most often fish or shrimp) instead of pooling around it like a traditional curry.
That thick sauce is exactly what sets this dish apart. Every bite is coated in curry, making the flavors feel even richer.
4. Tod mun pla (Thai fish cakes)
Tod mun pla has always been one of my favorite Thai appetizers.
The fish cakes are made with red curry paste, kaffir lime leaves, and long beans before being fried until golden on the outside and soft in the middle.
My niece and I had so much fun making these together, and they disappeared almost as quickly as they came out of the pan.
5. Red curry noodle soup
If you can’t decide between curry and noodles, this red curry noodle soup gives you both.
It has everything I love about Thai red curry, but the noodles soak up the broth in a way that rice never can. It’s not an authentic Thai dish, but I don’t mind that at all. The noodles are my favorite part of this recipe.
6. Bamboo shoot curry
Bamboo shoots aren’t the first ingredient most people think of when they make a curry.
That’s a shame because they work incredibly well in it. As they simmer in the coconut curry, they soak up all the flavor while keeping their signature crunch. It gives the curry a completely different texture from versions made with other vegetables.
If you’ve never cooked with bamboo shoots before, my bamboo shoot curry is a great dish to start with.
7. Pad prik king (red curry stir fry)
This popular Thai stir-fry is proof that curry paste isn’t just for curries.
Instead of simmering it in coconut milk, the curry paste is stir-fried with pork, long beans, and kaffir lime leaves until everything is coated in a rich, spicy sauce.
I often make pad prik king when I want a spicy dinner on the table quickly. You can easily swap the pork for chicken, beef, or your favorite protein.
8. Hor mok pla (steamed fish curry)
The first time I had hor mok pla, I wasn’t sure whether to call it a curry or a custard.
Fish is blended with red curry paste and coconut milk, then steamed until soft and silky inside banana leaf cups. It’s one of Thailand’s most unique dishes, and one that’s always worth ordering when you see it on a menu.
9. Gaeng daeng kai (red chicken curry)
When people think of Thai red curry, gaeng daeng gai is usually the dish that comes to mind.
Tender chicken simmers in a rich coconut curry sauce with bamboo shoots, peppers, and fresh Thai basil. If it’s your first time making a curry, this is the dish I recommend making.
10. Pad ped (chicken red curry stir-fry)
If you enjoy spicy food, pad ped is a recipe you need to try.
The chicken is stir-fried with red curry paste, fresh herbs, kaffir lime leaves, and green peppercorns instead of being simmered in coconut milk.
Make your own Thai red curry paste
Every recipe in this roundup works with store-bought red curry paste, and that’s what I use when I’m short on time. But if you’ve never made your own, I think you’ll be surprised by the difference.
Fresh chilies, lemongrass, galangal, garlic, kaffir lime zest, shrimp paste, and spices create a curry paste that’s brighter, fresher, and more aromatic than anything you’ll find in a jar. You also get to control the spice level and adjust the flavors to your own taste.
The best part is that you don’t have to make it every time you cook. I usually make a large batch, divide it into small portions, and freeze it. That way, I always have some ready whenever I’m craving one of these recipes.
Try my homemade Thai red curry paste recipe here.
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I hope this roundup has inspired you to try some new uses for Thai red curry paste. If you have another favorite use or recipe, I’d love to hear about it in the comments!