Thai Curry Recipe: 2 Popular Variations You'll Love

Liputan6.com, Jakarta Are you looking for a delicious Thai curry recipe to try at home? Thai food is loved all around the world for its balance of spicy, sweet, sour, and savory flavors. Among all the famous dishes, curry is one of the most popular choices. Its creamy sauce, fragrant spices, and tender ingredients make it a meal people never forget.

There are many kinds of Thai curry, but two stand out the most. Thai red curry and Thai green curry are loved for their rich taste and vibrant colors. Each curry has its own unique flavor, from the mild sweetness of green curry to the spicy kick of red curry. That is why many people search for the perfect Thai curry recipe to make in their own kitchen.

In this article, we will explore two tasty variations of the classic Thai curry recipe: the Thai red curry and Thai green curry. Each recipe comes with some tips and tricks to help you get the best result. We will also share some side dish ideas to serve with your Thai curry. We gathered the recipes and tips from various sources, Tuesday (9/9/2025).

Thai red curry is one of the most famous dishes in Thai cuisine. It is known for its bold red color, creamy texture, and spicy taste. This curry is made with red curry paste, coconut milk, vegetables, and your choice of protein. It is perfect for anyone who enjoys a rich and warming dish.

Ingredients:

- 2 tablespoons red curry paste

- 1 can (400 ml) coconut milk

- 250 grams chicken breast, thinly sliced (main protein)

- 1 red bell pepper, sliced

- 1 zucchini, sliced

- 1 carrot, sliced

- 1 tablespoon fish sauce

- 1 teaspoon sugar

- Fresh Thai basil leaves

- 1 tablespoon vegetable oil

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the red curry paste and stir for about 1–2 minutes until it becomes fragrant.

2. Pour half of the coconut milk into the pan. Stir well until the paste and coconut milk blend into a smooth sauce.

3. Add the chicken slices and cook until they are mostly done, about 5 minutes.

4. Add the remaining coconut milk along with the bell pepper, zucchini, and carrot. Stir everything together and let it simmer for another 10 minutes.

5. Add fish sauce and sugar. Adjust the seasoning to your taste.

6. Finally, add fresh Thai basil leaves and stir them in just before serving.

Tips and Tricks:

- You can also swap chicken with tofu if you want a vegetarian-friendly version. This makes the dish lighter while still keeping the flavor.

- Use fresh vegetables for the best taste and crunchy texture. Older vegetables may become too soft and lose flavor when cooked.

- If you like it extra spicy, add more curry paste at the beginning. This helps the heat blend evenly into the sauce.

- Simmer the curry slowly over medium heat. This allows the flavors to blend deeply and keeps the coconut milk from separating.

- Serve the curry immediately while hot. The creamy texture and aroma are at their best when freshly cooked.

Thai green curry is lighter than red curry but still full of flavor. It is creamy, slightly sweet, and filled with herbs and spices. Traditionally, this curry is cooked with chicken, but shrimp or tofu can also be used. The green color comes from green curry paste and fresh green chilies. This dish is perfect if you prefer a mild yet flavorful curry.

Ingredients:

- 2 tablespoons green curry paste

- 1 can (400 ml) coconut milk

- 250 grams chicken breast, thinly sliced (main protein)

- 1 eggplant, cut into cubes

- 1 green bell pepper, sliced

- 100 grams green beans, trimmed

- 1 tablespoon fish sauce

- 1 teaspoon sugar

- Fresh kaffir lime leaves (optional)

- Fresh Thai basil leaves

- 1 tablespoon vegetable oil

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and stir for 1–2 minutes until fragrant.

2. Pour in half of the coconut milk and mix until the paste blends smoothly with the milk.

3. Add the chicken slices and cook until they are half-cooked, about 4–5 minutes.

4. Add the eggplant, bell pepper, and green beans, along with the rest of the coconut milk. Stir well and let it simmer for 8–10 minutes until the vegetables are tender.

5. Add fish sauce and sugar. Adjust seasoning as needed to balance the flavors.

6. Add kaffir lime leaves if using, and finish with fresh Thai basil leaves before serving.

Tips and Tricks:

- Do not overcook the chicken, as it will become dry. Remove it from the heat once it is just cooked through.

- You can also replace chicken with shrimp if you prefer seafood, or with tofu for a vegetarian or vegan option.

- You can replace chicken with shrimp for a lighter version, or use tofu to make the dish fully vegetarian or vegan.

- For more fragrance, gently crush kaffir lime leaves before adding them to the curry.

- If you want it creamier, add extra coconut milk. This also helps to mellow down the spice level.

- Always serve green curry with jasmine rice. The rice absorbs the rich sauce and makes the meal more satisfying.

Thai curry is delicious on its own, but pairing it with the right side dishes makes the meal even better. Here are some great options:

1. Steamed Jasmine Rice – The soft and fragrant rice balances the strong flavors of the curry.

2. Sticky Rice – A traditional Thai favorite that goes well with both red and green curry.

3. Roti or Flatbread – Perfect for dipping into the creamy curry sauce.

4. Thai Cucumber Salad – A refreshing side dish that cools the heat of spicy curry.

5. Spring Rolls – Crispy and light, they make a great starter alongside curry.

6. Steamed Vegetables – Healthy and simple, they add more texture and freshness to the meal.

7. Fried Tofu – A good vegetarian option that pairs well with curry sauce.