15 Thai Curry Thanksgiving Recipe Variations for Coconut-Infused Holiday Meals

Thai Red Curry Turkey

Thai Red Curry Turkey is a unique and flavorful twist on the traditional Thanksgiving turkey. Infused with rich coconut milk, aromatic spices, and a hint of heat from red curry paste, this dish brings a delightful fusion of Thai cuisine to your holiday table, making your Thanksgiving feast truly memorable.

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the Thai red curry paste, coconut milk, chicken broth, ginger, garlic, lime juice, fish sauce, brown sugar, salt, and pepper to create the marinade.
3. Place the turkey in a roasting pan and pour the marinade over it, ensuring it is well coated. Let it marinate for at least 2 hours or overnight in the refrigerator.
4. Roast the turkey in the preheated oven for approximately 3 to 4 hours, basting every 30 minutes with the marinade until the internal temperature reaches 165°F (75°C).
5. Once cooked, let the turkey rest for at least 20 minutes before carving. Serve garnished with fresh cilantro. Enjoy your Thai Red Curry Turkey at Thanksgiving!

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Green Curry Pumpkin Soup

Green Curry Pumpkin Soup is a delicious and creamy dish that celebrates the flavors of fall with a Thai twist. This comforting soup combines the sweetness of pumpkin with the aromatic elements of green curry, coconut milk, and a hint of spice, making it a perfect starter for your Thanksgiving feast.

Instructions:

1. In a large pot, sauté the chopped onion, garlic, and ginger over medium heat until the onion is translucent.
2. Add the cubed pumpkin and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer until the pumpkin is tender, about 15-20 minutes.
3. Stir in the green curry paste and coconut milk, continuing to cook for an additional 5 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in lime juice, salt, and pepper to taste.
5. Serve hot, garnished with fresh cilantro. Enjoy your Green Curry Pumpkin Soup!

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Coconut Curry Stuffed Acorn Squash

Coconut Curry Stuffed Acorn Squash is a vibrant and hearty dish that brings together the earthy flavors of roasted acorn squash and a fragrant coconut curry filling. This festive recipe not only showcases seasonal ingredients but also offers a unique twist on the traditional stuffing, making it a stunning centerpiece for your Thanksgiving table.

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squash in half, scoop out the seeds, and brush the flesh with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
3. In a skillet, sauté the chopped onion and garlic in olive oil until soft. Add the bell pepper and cook for a few minutes, then stir in the chickpeas, spinach, red curry paste, and coconut milk, cooking until the spinach is wilted.
4. Remove the squash from the oven, flip them over, and fill each half with the coconut curry mixture.
5. Drizzle with lime juice and return them to the oven for an additional 10 minutes. Serve warm, garnished with fresh herbs if desired. Enjoy your Coconut Curry Stuffed Acorn Squash!

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Massaman Curry Sweet Potato Mash

Massaman Curry Sweet Potato Mash is a comforting and flavorful side dish that combines the natural sweetness of sweet potatoes with the rich spices of Massaman curry. This unique twist on traditional mashed potatoes is perfect for adding an exotic flair to your Thanksgiving feast, creating a delightful balance of sweet and savory flavors.

Instructions:

1. Peel and chop the sweet potatoes into uniform chunks. Boil in salted water until fork-tender (about 15-20 minutes), then drain.
2. In a large mixing bowl, combine the boiled sweet potatoes, coconut milk, Massaman curry paste, butter, brown sugar, and lime juice.
3. Mash the mixture using a potato masher or hand mixer until smooth and creamy. Season with salt and pepper to taste.
4. Transfer the mash to a serving dish, and garnish with chopped cilantro if desired. Serve warm alongside your Thanksgiving meal. Enjoy your Massaman Curry Sweet Potato Mash!

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Thai Yellow Curry Mashed Cauliflower

Thai Yellow Curry Mashed Cauliflower is a creamy and delectable side dish that brings a unique twist to traditional mashed vegetables. Combining the subtle heat of yellow curry with the light and fluffy texture of cauliflower, this dish is perfect for adding a flavorful touch to your Thanksgiving table while keeping it light and healthy.

Instructions:

1. Steam the cauliflower florets until very tender, about 10-15 minutes, then drain well.
2. In a large mixing bowl, combine the steamed cauliflower, coconut milk, yellow curry paste, butter, and minced garlic.
3. Mash the mixture until smooth using a potato masher or hand mixer, adjusting the texture to your preference. Season with salt, pepper, and lime juice to taste.
4. Transfer the mashed cauliflower to a serving dish and garnish with chopped scallions if desired. Serve warm alongside your Thanksgiving feast. Enjoy your Thai Yellow Curry Mashed Cauliflower!

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Coconut Curry Brussels Sprouts

Coconut Curry Brussels Sprouts are a vibrant and flavorful side dish that elevates traditional Brussels sprouts with a delightful twist of curry and creamy coconut milk. This dish balances the earthiness of roasted Brussels sprouts with the tropical notes of coconut and the warm spices of curry, making it a perfect addition to your Thanksgiving spread.

Instructions:

1. Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper on a baking sheet.
2. Roast the Brussels sprouts for about 20-25 minutes until golden brown and tender, turning halfway through.
3. In a saucepan over medium heat, combine coconut milk, red curry paste, minced garlic, and lime juice. Stir until well combined and heated through.
4. Once the Brussels sprouts are done, transfer them to the saucepan and toss them in the coconut curry mixture until evenly coated.
5. Serve warm, garnished with fresh cilantro if desired. Enjoy your Coconut Curry Brussels Sprouts at your Thanksgiving feast!

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Thai Basil Coconut Creamed Corn

Thai Basil Coconut Creamed Corn is a rich and creamy side dish that infuses the classic creamed corn with the aromatic flavors of Thai basil and coconut milk. This dish provides a delightful balance of sweetness from the corn, creaminess from the coconut, and a burst of freshness from the basil, making it a unique and flavorful addition to your Thanksgiving table.

Instructions:

1. In a large skillet, melt the butter over medium heat, then add minced garlic and sauté until fragrant (about 1 minute).
2. Stir in the fresh corn kernels and cook for about 5 minutes, allowing them to soften slightly.
3. Add the coconut milk, salt, and pepper, and bring to a gentle simmer, cooking for another 5-7 minutes.
4. Remove from heat and stir in the Thai basil leaves and lime juice until evenly mixed.
5. Serve warm as a creamy, aromatic side dish for your Thanksgiving feast!

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Green Curry Cranberry Sauce

Green Curry Cranberry Sauce is a vibrant and zesty twist on the traditional Thanksgiving cranberry sauce. Infused with the aromatic flavors of green curry paste, this sauce perfectly balances tangy cranberries with a hint of coconut cream, adding a unique flair to your holiday table. It’s not only a delightful condiment for turkey but also a refreshing accompaniment to any savory dish.

Instructions:

1. In a medium saucepan, combine the cranberries, sugar, and water. Cook over medium heat until the cranberries begin to burst, about 10 minutes.
2. Stir in the green curry paste and cook for an additional 2-3 minutes to incorporate the flavors.
3. Remove from heat and mix in the coconut cream, lime juice, and salt until smooth and well combined.
4. Allow the sauce to cool to room temperature, then refrigerate until ready to serve. Enjoy this tangy and spicy cranberry sauce with your Thanksgiving meal!

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Coconut Chicken Curry Pot Pie

Coconut Chicken Curry Pot Pie is a comforting and flavorful twist on the traditional pot pie, bringing together tender chicken, a rich coconut curry sauce, and a flaky crust. This dish is perfect for Thanksgiving, combining the warmth of familiar flavors with a Thai-inspired flair that will impress your guests and leave them craving more.

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a skillet, sauté the onion and garlic until softened. Add in the shredded chicken, mixed vegetables, coconut milk, and green curry paste. Stir until well combined and heated through. Season with salt and pepper.
3. Pour the chicken mixture into a greased pie dish and cover it with the puff pastry, sealing the edges. Cut slits in the pastry to allow steam to escape.
4. Brush the pastry with beaten egg for a golden finish.
5. Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown. Let cool slightly before serving. Enjoy your Coconut Chicken Curry Pot Pie!

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Thai Red Curry Glazed Carrots

Thai Red Curry Glazed Carrots are a vibrant and flavorful side dish that adds a Thai-inspired twist to your Thanksgiving table. The sweetness of the carrots blends beautifully with the spicy, rich red curry flavors, creating a dish that will not only complement turkey but also delight your guests’ palates.

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the sliced carrots and sauté for about 5-7 minutes until they start to soften.
2. Stir in the red curry paste, coconut milk, and brown sugar. Mix well to coat the carrots in the sauce.
3. Reduce the heat and let the mixture simmer for about 10 minutes, allowing the carrots to cook through and absorb the flavors. Add lime juice and salt to taste.
4. Remove from heat and garnish with fresh cilantro before serving. Enjoy your Thai Red Curry Glazed Carrots!

Pumpkin Coconut Curry Risotto

Pumpkin Coconut Curry Risotto is a creamy and comforting dish that perfectly marries the flavors of pumpkin with coconut and aromatic curry spices. This risotto not only serves as an excellent side dish for your Thanksgiving feast but can also stand alone as a satisfying vegetarian main course. Its velvety texture and warm flavors are sure to impress your guests.

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent.
2. Stir in the Arborio rice and cook for about 2 minutes until lightly toasted.
3. Slowly add vegetable broth, one ladle at a time, allowing the rice to absorb the liquid before adding more, stirring frequently.
4. After about 15 minutes, add the pumpkin puree, coconut milk, curry powder, salt, and black pepper. Continue to cook for another 5-10 minutes until the rice is creamy and al dente.
5. Remove from heat and garnish with fresh basil or cilantro before serving. Enjoy your Pumpkin Coconut Curry Risotto!

Coconut Curry Vegetable Medley

Coconut Curry Vegetable Medley is a vibrant and flavorful dish that showcases a variety of seasonal vegetables bathed in a rich coconut curry sauce. This dish is not only vegetarian but also gluten-free, making it a great addition to your Thanksgiving table, bringing warmth and a hint of tropical flair. It’s versatile and can be served as a side or a main course, pairing well with rice or quinoa.

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add sliced onion and minced garlic, sautéing until fragrant and translucent.
2. Stir in the mixed vegetables and cook for about 5-7 minutes, until they are tender but still crisp.
3. Add the minced ginger, curry powder, salt, and black pepper, stirring to combine.
4. Pour in the coconut milk, bringing the mixture to a gentle simmer. Cook for an additional 5-10 minutes until the vegetables are fully coated in the curry sauce.
5. Garnish with fresh cilantro before serving. Enjoy your Coconut Curry Vegetable Medley alongside your Thanksgiving feast!

Massaman Turkey Meatballs

Massaman Turkey Meatballs are a delightful twist on traditional Thanksgiving fare, infusing the rich flavors of Thai cuisine into tender meatballs made from ground turkey. This dish combines fragrant spices, coconut milk, and a hint of sweetness, creating a comforting and satisfying option for the holiday table. They can be served as an appetizer or as a main dish alongside rice or noodles, making them a versatile addition to your Thanksgiving spread.

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine ground turkey, chopped onion, minced garlic, minced ginger, Massaman curry paste, egg, breadcrumbs, fish sauce, salt, and black pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and golden brown.
5. Meanwhile, in a saucepan, heat coconut milk over medium heat and stir in any remaining Massaman curry paste for added flavor. Simmer until warmed through.
6. Serve meatballs drizzled with coconut sauce and garnish with fresh cilantro and lime wedges. Enjoy your Massaman Turkey Meatballs as a unique and flavorful addition to your Thanksgiving feast!

Coconut Curry Quinoa Salad

Coconut Curry Quinoa Salad is a vibrant and nutritious dish that combines the nutty flavors of quinoa with the rich essence of coconut and aromatic curry spices. This salad is perfect for a Thanksgiving side dish or even as a light main course, offering a refreshing balance to heavier holiday fare. Packed with colorful vegetables and a zesty dressing, it’s a delightful way to incorporate Thai flavors into your Thanksgiving celebration.

Instructions:

1. Rinse the quinoa under cold water, then cook it in a saucepan with coconut milk and vegetable broth according to package instructions. Once cooked, let it cool.
2. In a large mixing bowl, combine the cooked quinoa, diced bell peppers, grated carrots, cucumber, sliced green onions, and chopped cilantro.
3. In a small bowl, whisk together curry powder, lime juice, fish sauce, salt, and black pepper to create the dressing. Pour it over the salad and toss to combine.
4. Serve the Coconut Curry Quinoa Salad chilled or at room temperature, garnished with extra cilantro and lime wedges if desired. Enjoy this refreshing and flavor-packed dish at your Thanksgiving feast!

Thai Green Curry Pumpkin Pie

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the pumpkin puree, coconut milk, Thai green curry paste, brown sugar, and honey. Mix well until smooth.
3. Add in the eggs, cinnamon, nutmeg, ginger, and salt, and whisk until fully combined.
4. Pour the filling into the pie crust, smoothing out the top with a spatula.
5. Bake for 45-50 minutes or until the filling is set and a knife inserted in the center comes out clean.
6. Allow the pie to cool before serving. Enjoy this unexpected yet delicious Thai-inspired dessert at your Thanksgiving gathering!