October 23, 2026

Big flavors for cold winters. Two Thai curries absolutely worth making

by Justin from My Complete Cooking

When the temperatures start dropping here in North Dakota, it's hard to beat a big bowl of something hot and comforting. Soups, stews, casseroles, and slow cooker meals are all great, but sometimes I want something with a little more excitement.

For me, that's where curry comes in.

I love experimenting with different cuisines, especially when it comes to bold flavors. In fact, I recently went through my saved recipes and realized I have something like 26 different curry recipes! Most of them are Thai, with a handful of Indian curries mixed in.

The nice thing is that I've made these recipes and ranked them over the years, so I can usually go straight to the ones I know I enjoy.

Sometimes recipes call for a long list of specialty ingredients that you might only use once. I don't mind going out of my way for certain dishes, but I also know that isn't always practical for someone who just wants to put a good dinner on the table.

That's one reason I like using prepared Thai curry pastes. A small can of Maesri curry paste, some coconut milk, and ingredients you probably already have in your kitchen can turn into an incredibly flavorful meal.

I'm sharing two curry recipes that I've made and enjoyed, along with my own variations and tips. One is a rich, hearty Massaman curry that comes together on the stovetop. The other is an easy Thai red curry you can make in the slow cooker.

And I'll share some ideas for changing up the meat, vegetables, and spice levels so you can make them your own.

Easy Chicken Massaman Curry

My variation of Massaman Curry by Lauren Allen at Tastes Better From Scratch.

If you're new to Thai curry, Massaman is a great place to start.

It's rich, creamy, a little sweet, and full of warm spices. Unlike some of the hotter Thai curries, Massaman tends to have a gentler flavor, although the heat will depend on the curry paste you use.

The potatoes, carrots, and chicken make this one especially filling. It's almost like a comforting chicken stew, but with a completely different flavor.

And there's peanut butter in the sauce, which adds another layer of richness without making the entire dish taste like peanut butter.

Ingredients

2 tablespoons olive oil, coconut oil, or vegetable oil
½ onion, chopped
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium gold or russet potatoes, peeled and cut into small cubes
2 carrots, peeled and thinly sliced (about ⅛ inch)
2 teaspoons freshly grated ginger
2 cloves garlic, minced
1 (4 ounce) can Massaman curry paste
2 (13.5-ounce) cans coconut milk
1 tablespoon peanut butter
2 tablespoons brown sugar
Juice of 1 lime
2 teaspoons fish sauce
½ cup chopped roasted peanuts, for garnish
Fresh cilantro, for garnish
Cooked rice, for serving

Instructions

Heat the oil in a large pot over medium-low heat. Add the onion and sauté for about a minute until it begins to soften.
Add the carrots and potatoes and cook for another minute or two.
Add the chicken, ginger, garlic, and curry paste. Cook for about 3 minutes, stirring everything together.
Pour in the coconut milk and bring the mixture to a gentle boil.
Reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are tender and the chicken is cooked through to 165°F.
Stir in the fish sauce, brown sugar, peanut butter, and lime juice. Simmer for another 5 minutes.
Serve over your favorite rice and garnish with roasted peanuts and fresh cilantro.

A few of my tips

Can't find Massaman curry paste? You can make a Massaman-inspired alternative with red curry paste and a little extra peanut butter. A pinch of cinnamon, cumin, and cardamom can also help introduce some of those warm, characteristic Massaman flavors.

Change up the protein. Chicken thighs work well, and you could also use shrimp or tofu. Just adjust the cooking time to suit the protein.

Watch the heat. Different curry pastes can vary significantly in spiciness. If you're unsure, start with less paste and work your way up.

Slow Cooker Thai Red Curry

My potato-and-carrot variation of Thai Coconut Chicken Curry by Kristen Stevens at The Endless Meal.

This is the kind of recipe that's perfect when you want something homemade but don't feel like spending the evening standing over the stove.

Everything starts in the slow cooker, where the chicken and vegetables cook with red curry paste, ginger, garlic, and a few other simple ingredients.

Then you stir in the coconut milk and kale toward the end.

Red curry has a brighter, more aromatic flavor than Massaman. Depending on the paste, it can also have quite a bit more heat.

I also like how flexible this recipe is. Potatoes and carrots make it hearty enough for a cold winter evening, but you can easily work in other vegetables you enjoy.

Ingredients

1 to 2 cups chicken stock
2 to 4 tablespoons Thai red curry paste
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon minced ginger
1 tablespoon fish sauce
3 cloves garlic, minced
1 pound boneless, skinless chicken thighs, cut into bite sized pieces
2 large potatoes, cubed
3 large carrots, cut into 1 to 2 inch chunks
1 medium yellow onion, chopped
1 to 2 chile peppers, optional
1 (14 ounce) can coconut milk
1 large bunch kale, torn into small pieces (approximately 2 packed cups)
Fresh cilantro, lime wedges, and additional chile peppers, for serving
Cooked rice, for serving

Instructions

Add the chicken stock, red curry paste, soy sauce, brown sugar, ginger, fish sauce, and garlic to your slow cooker. Stir everything together.
Add the chicken, potatoes, carrots, chopped onion, and optional chile peppers. Stir again to distribute the sauce throughout.
Cover and cook on HIGH for approximately 4 hours, until the chicken has reached 165°F and the vegetables are tender.
Stir in the coconut milk and kale. Cover and allow the kale to wilt and the coconut milk to heat through while you prepare your rice.
Serve over rice with fresh cilantro, lime wedges, and additional chile peppers if you'd like more heat.

A few of my tips

Adjust the consistency. The recipe calls for 1 to 2 cups of chicken stock. I'd start with one cup if you prefer a thicker, creamier curry. You can always add more later.

Experiment with vegetables. Bell peppers, green beans, butternut squash, and sweet potatoes are all worth trying. Just be mindful that softer vegetables may need less time in the slow cooker.

Add a little freshness at the end. I love finishing red curry with fresh cilantro and a squeeze of lime. It's amazing what a difference those fresh flavors make.

Make Your Curry Your Own

This is probably my favorite thing about cooking with Thai curry paste. Once you're comfortable with the basics, there are so many different ways to make it.

You don't necessarily need to follow one recipe with the exact same meat and vegetables every time.

Here are a few combinations worth trying, depending on which type of curry you're making.

Red Curry

Proteins: Chicken, shrimp, or tofu
Vegetables: Bell peppers, green beans, zucchini, or winter squash

Massaman Curry

Proteins: Chicken, beef, or tofu
Vegetables: Potatoes, carrots, or onions

Panang Curry

Proteins: Beef, chicken, or pork
Vegetables: Bell peppers or green beans

Green Curry

Proteins: Chicken, shrimp, or tofu
Vegetables: Eggplant, green beans, or bamboo shoots

These are just a few ideas to get you started. The ingredients and cooking times aren't identical for every curry, so you may need to make some adjustments depending on what you choose.

The ingredients and cooking times aren't identical for every curry, so think of these as starting points rather than substitutions you can make without adjusting anything else.

You can also fine-tune the finished sauce.

If you want more heat, add more curry paste or fresh chile peppers. If it's too spicy, a little more coconut milk can help mellow it out.

For a sweeter curry, try a small amount of brown sugar or palm sugar. For a brighter finish, add a squeeze of lime.

If the sauce seems thin, simmer it uncovered to reduce it, or start with less stock next time.

And if you're making a vegetarian curry, check the labels on your curry paste and any sauces you're using. Some contain shrimp or fish ingredients even when the rest of the recipe is meat free.

A Few Ingredients Worth Keeping Around

You really don't need a cabinet full of specialty ingredients to start making these curries at home.

I'd recommend keeping a few cans of full fat coconut milk and your favorite curry pastes in the pantry. I particularly like the Maesri brand because the small cans are convenient and there are several varieties to experiment with.

Fish sauce is another ingredient worth trying. It might smell pretty strong right out of the bottle, but a small amount adds a wonderful savory depth to the finished dish.

Fresh ginger, garlic, and lime also go a long way. These are ingredients I already use in plenty of other recipes, so they aren't going to sit forgotten in the back of the refrigerator.

And you need some good rice to soak up all that sauce!

A Local Shopping Tip for Bismarck/Mandan Cooks

Speaking of ingredients, I have to mention one of my favorite places to shop when I'm making dishes like these.

If you live in the Bismarck-Mandan area and haven't visited Asian Gourmet Market at 800 E. Bowen Avenue in Bismarck, you're really missing out.

Seriously, this place is fantastic.

Don't let the name fool you into thinking it's just for Asian cooking, either. They have an incredible variety of ingredients from cuisines around the world. Whether you're making Thai, Chinese, Indian, or exploring an entirely different cuisine, it's worth taking a look around.

And their produce section is especially amazing. Every time I go I pick up something I've never tried before.

One of my favorite things about cooking different cuisines is discovering ingredients that you simply don't come across in a typical grocery store. This is the kind of place where you can find an ingredient you've been looking for, then end up discovering three more things you want to try.

When it comes to curry, it's a great place to look for curry pastes, coconut milk, fresh herbs, interesting vegetables, rice, noodles, spices, and all those little extras that make exploring international cooking so much fun.

If you've ever avoided trying a recipe because you figured there was no way you'd find the ingredients here in North Dakota, I would definitely recommend checking them out.

You might be surprised by just how much is available in Bismarck.

Don't Be Afraid to Try Something Different

Next time you're thinking about making a big pot of stew, maybe make one of these instead!

If you've never made Thai curry at home, I would probably start with the Massaman. It's familiar enough to feel like comfort food, but the flavor is something completely different.

And if you already enjoy curries, the slow cooker red curry is a great one to add to your winter rotation.

Happy cooking!

One More Thing Before You Go!

With the holidays right around the corner, I also wanted to share something I've been working on.

I've been adding a lot of new content to my cooking website, My Complete Cooking, including a Holiday Roast Guide to help take some of the guesswork out of preparing those big holiday meals.

There's also a handy Turkey Thawing Schedule, because if there's one thing you don't want to discover a day before Thanksgiving, it's that your turkey is still frozen solid!

And something I'm especially excited about is bringing my personal recipe collection to the website.

Over the years, I've cooked, tested, and ranked hundreds of recipes. I'm now adding selections from my "Best of the Best" collection, which is reserved for those recipes that really stood out to me. These aren't just recipes that looked good online. They're dishes I've actually made and enjoyed enough to put among my favorites.

If you're looking for a little inspiration for Thanksgiving, the holidays, or just your next great dinner, I'd love for you to stop by and take a look.

Visit My Complete Cooking

See you next month!

Justin shares recipes monthly at On Your Table. Links to recent posts:

Three recipes I've made recently

My favorite time of year to cook