Cheesy Thai Red Curry Chicken & Rice
Why You’ll Love This Recipe
When creamy cheese meets spicy Thai red curry, the result is next-level comfort. This dish takes everything you love about Thai curry—rich coconut milk, bold spice, savoury depth—and melts it into a cheesy, smoky sauce that clings to tender chicken and fluffy rice. It’s warm, flavourful, and just a little addictive.
Does cheese really go with Thai red curry sauce?
YES. And not just any cheese…a smoky cheddar. Trust me on this one. I’m completely obsessed with exploring new flavour mash-ups, and this one hits all the right notes. You get that signature Thai red curry heat and richness, and then boom! The creaminess of melted smoked cheddar takes it somewhere totally unexpected (and totally delicious). It’s spicy, it’s savoury, it’s comforting, and honestly? It’s one of my favourite weeknight go-tos right now.
What is Smoked Cheddar Cheese?
Smoked cheddar is exactly what it sounds like…cheddar cheese that’s been infused with smoky flavour, usually through a cold-smoking process. It’s rich, creamy, and has this deep, savoury aroma that makes it the perfect match for spicy Thai curry. You’ll usually find it in the specialty cheese section at most supermarkets.
That said, don’t stress if you can’t get your hands on it. I’ve made this dish with good ol’ regular cheddar and it’s still absolutely delicious. You could even experiment with other hard cheeses like gruyère or a sharp vintage cheddar for something a little different. The creamy meltiness is what you’re after, and the cheese you love will probably work a treat.
Steps
In a mixing bowl, combine the chicken with all the marinade ingredients. Mix well, then set aside for at least 20 minutes to soak in all those flavours.
Heat a frying pan over medium-low heat and add the cooking oil. Add the marinated chicken thighs and reduce heat to low. Cook gently for 10–15 minutes or until cooked through and slightly caramelised.
Meanwhile, place a pot or a wok over medium heat. Add cooking oil and the red curry paste. Stir and cook for about 1 minute until the paste is fragrant and sizzling. Add the coconut milk, palm sugar, water and cheese slices. Stir until the cheese melts into the sauce, and the mixture is creamy and smooth. Let it simmer gently and then set aside.
Preheat your oven grill to high. To serve, slice the chicken fillets. Spoon the rice into oven-proof shallow bowls or one large casserole dish. Spoon over the cheesy red curry sauce. Top each piece of chicken mozzarella and place under the hot grill until the cheese has melted (you can also get fancy here and use a blow torch like I did in my video reel for this recipe!). Sprinkle with chilli slices and cucumber for a fresh finish. Dive in while it’s hot!
SERVES
4
