Thai curries may seem exotic, but they cook in 15 minutes—perfect for weeknights—and with more than 16 million combos (and that's not even counting garnishes!), you're sure to create one you like. Check out our favorites, then create your own Thai curry.
Panang Curry with Chicken, Asparagus, and Mushrooms
Thai Yellow Curry with Shrimp and Scallops
Thai Red Curry with Pork
Panang Curry with Chicken, Asparagus, and Mushrooms
by Robert Danhi
Fragrant, peanut-laced Panang curry paste and coconut milk become the foundation for this quick curry.
Serves 4
1 (13.5- to 14-oz.) can coconut milk, more for garnish
1/4 cup Panang curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
1 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
1-1/2 cups bite-size asparagus pieces
1-1/2 cups oyster mushrooms, pulled apart into bite-size pieces
1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
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Thai Yellow Curry with Shrimp and Scallops
by Robert Danhi
Turmeric-laced yellow curry paste, the mildest of Thai curry pastes, is frequently paired with seafood, in this case shrimp and scallops for a mellow curry punctuated by sweet notes from the tomatoes.
Serves 4
1 (13.5- to 14-oz.) can coconut milk
1/4 cup yellow curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
1/2 lb. large shrimp, peeled and de-veined
1 cup sliced unripe green papaya (1/4-inch-thick bite-size slices)
1 cup bite-size asparagus pieces
1/2 lb. scallops, cut into bite-size pieces
1 cup halved cherry tomatoes
1/4 cup loosely packed chopped fresh cilantro
Lime wedges, for garnish
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Thai Red Curry with Pork
by Robert Danhi
Fresh baby corn, carrots and strips of cucumber for garnish all add a pleasantly crunchy texture to this curry.
Serves 4
1 (13.5- to 14-oz.) can coconut milk
1/4 cup red curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
1 lb. boneless pork shoulder, cut into 1/4-inch-thick bite-size slices
1 cup sliced carrots (sliced 1/8-inch thick on an angle)
3 1/8-inch-thick slices fresh ginger or galangal
1 cup bite-size pieces fresh baby corn
1 cup stemmed, halved or quartered shiitake mushrooms
3/4 cup loosely packed fresh Italian or Thai basil leaves
Cucumber strips or wedges, for garnish
Whole fresh cilantro leaves, for garnish
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