Keep in mind that green curry paste can be a little spicier than red (but the spice level varies depending on the brand). That little jar of red or green Thai curry sitting in your fridge adds a powerful punch of spicy flavor to whatever it’s added to. Use that same compound butter on fresh ears of corn. A dollop added to your soup will wake up the whole bowl. I recommend Thai red curry paste as it’s easy to get online or at Asian grocery stores. Up your panini game… a little bit really wakes up chicken, mozzarella, etc. My preferred brand is Maesri Red Curry Paste, which comes in a small can. Simple sautéed vegetables are fantastic with a bit stirred in at the last moment; Plain rice is not so plain with a spoonful of curry paste added in. And while it’s great for making curries, don’t be afraid to use it in other dishes too — here are some of our favorites ways to use it. This is an easy chicken curry recipe so we are going to use store-bought curry paste. Hi Heather, it’s perfectly fine to use green curry paste as the red and green varieties are pretty interchangeable in recipes. 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed; 1 tablespoon coconut oil or olive oil; 1 small white onion, chopped (about 1 cup); Pinch of salt, more to taste; 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger); 2 cloves garlic, pressed or minced; 1 Scale 1x 2x 3x Ingredients. And a recipe of mine that uses green curry paste is this one for Thai Chicken Noodle Soup.