Healthy Thai Curry Recipes
Thai curry paste delivers a spicy kick-in-the-pants in this healthy peanut noodle recipe. If you haven't tried kohlrabi yet, here's your excuse to buy it. The bulbous vegetable is related to broccoli and Brussels sprouts, but has a milder, sweet flavor and fabulous crunch.
Yellow curry paste is generally spicier than green but not as spicy as red, making it just right for this easy stir-fried chicken thigh recipe. Sizzling the curry paste in oil before making the curry gives it a boost in complexity.
This healthy fish-and-vegetable curry recipe is made with yellow curry paste, but any Thai curry paste--red or green--will work. Serve with sautéed green beans and brown basmati rice to soak up all the delicious sauce.
If you're looking for a basic green Thai chicken curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists--some brands contain shrimp and some don't.
We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.
This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If you're using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout.
This easy Thai-inspired coconut curry shrimp is loaded with vegetables and gets tons of flavor from prepared green curry paste and coconut milk. The sweet and spicy sauce gets sopped up by a bed of hot brown rice. Serve with a crunchy Asian slaw to round out the meal.
Curry quick enough for a weeknight supper--especially if you use precut cauliflower and baby spinach.
Creamy Thai curry sauce gives tofu a spicy, satisfying kick. You can adjust the amount of curry paste depending on your spice preference. Serve with brown basmati rice and lime wedges.
Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (a root that's similar in flavor to ginger). It can pack a lot of heat, so be sure to taste as you go. Look for the curry paste in jars or cans in the Asian section of the supermarket or specialty store. Make it a Meal: Ladle the stew over rice to soak up every bit of the delicious sauce.
Thai flavors--curry paste, fish sauce, lime and coconut milk--and a cabbage and cilantro slaw update this healthy slow-cooker pulled-pork sandwich recipe. A smaller slow cooker (such as a 4-quart model) is ideal for this healthy crock pot pulled-pork recipe. Look for red curry paste in jars in the Asian section of the supermarket.
This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which is available at well-stocked supermarkets and Asian-foods stores. We call for red curry paste but use whatever type you prefer. This recipe also works with about 4 pounds of mussels. Serve with crusty bread to soak up any leftover sauce.
Inspiration and Ideas
Thai curry paste, a flavorful combination of chiles, lemongrass, galangal (similar to ginger), garlic and kaffir lime leaves, adds a jolt of flavor to this healthy sesame noodles recipe. Green, red and yellow curry paste are pretty interchangeable but green is the hottest, red is medium and yellow is mild. Be sure to rinse the rice noodles until they're cold, then give them a good shake in the colander until they're well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie “noodles” for the cooked pasta.