Curry Queso
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Take your queso game to a whole new level with this Curry Queso recipe! It’s creamy, cheesy, and infused with bold, irresistible Thai flavors thanks to coconut milk and vibrant red curry paste. The combo is rich and silky, with just the right amount of spice. It’s perfect for dipping chips, bread, or veggies, and it’s easy to make in just 10 minutes with big, bold flavors. Once you taste it, you’ll wonder why you haven’t been adding red curry paste to your queso all along!
Why you’ll love this queso dip
A few months back I visited one of my best friends in Nashville and we went to the grand opening of Curry Boys BBQ. Their slogan is “Thai curry meets Texas BBQ, what could be better?” And I’d have to agree! We tried just about everything on their menu, but the curry queso really blew me away! (What can I say, I love cheese!!)
After a few months of testing the recipe at home, I’ve finally perfected my version of red curry queso! It’s similar to Velvet Taco’s red curry coconut queso, and inspired by the Curry Boys BBQ queso from Nashville. Here’s why I love it and know that you will too!
- Sweet and heat! This recipe combines the cheesy goodness of traditional queso with sweet coconut milk and spicy red curry paste for a queso that’s full of big, bold flavors!
- It’s so easy to make! You only need 10 minutes and 7 ingredients to make this recipe.
- It’s versatile! You can serve it with chips, naan, or veggies for dipping, smother nachos in the queso sauce, or serve it with grilled or smoked meats for the ultimate flavor enhancer!
Ingredients
Here I explain the best ingredients for this red curry queso recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Butter
- All-purpose flour – to make this recipe gluten free, use cornstarch instead of flour.
- Milk
- Red curry paste – this ingredient can be found in the Asian section of most major grocery stores. You can also order my favorite brand, Mae Ploy Red Curry Paste, online. Once opened, it will stay good in the fridge for a long time.
- Coconut cream – coconut cream is made from simmering four parts shredded coconut in one part water, thus making it thicker, richer and great for making a super creamy queso dip. Full fat coconut milk can be used in place of coconut cream, but it’s made from simmering one part shredded coconut in one part water, so it’s not as thick and creamy. Always use unsweetened coconut milk or coconut cream to make this recipe.
- Velveeta – this American-style cheese melts perfectly for super creamy queso.
- Pepper jack cheese – to add even more spice to the queso.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and recipe video, scroll to the recipe card at the bottom of this post.
- Make a creamy roux. Melt butter in a sauce pan on the stovetop over medium heat. Once the butter melts, whisk in flour to form a roux. Simmer for 30 seconds, then slowly pour in milk and whisk to combine the roux and milk into a creamy sauce.
- Add the secret ingredients. Pour in coconut cream and add red curry paste. Stir to combine and simmer for 4-5 minutes.
- Make it cheesy. Add cubes of Velveeta and shredded pepper jack cheese. Reduce the heat on the stove to low heat. Stir continuously until the cheese melts. Transfer the queso to a bowl (preferably a “just in queso” bowl) to serve immediately. Optionally garnish with fresh cilantro and crumbled cotija cheese.
If you want to keep the queso warm for a party, transfer it to a slow cooker set to warm. It will stay warm for up to 6 hours in the slow cooker. I used this 3.5 quart casserole Crock Pot to serve it at a holiday party and it worked great!
What to serve with it
Tortilla chips, crackers, naan dippers, pita chips, or veggies are all great options to serve with this curry queso for dipping.
Inspired by Curry Boys BBQ, I also plan to make a copycat recipe of their nachos, which tops tortilla chips with smoked pulled pork, curry queso, and cilantro.
This queso is also delicious when you drizzle it over tacos. Try it on these pork carnitas tacos, chipotle brisket tacos, or steak tacos.
You could also make a bowl with coconut rice, your favorite grilled or smoked meats, and this curry queso. Now that’s a flavorful meal right there!
Storage and reheating
Store leftover red curry queso in an airtight container in the refrigerator for up to 6 days. Reheat the dip on the stove, in a Crock Pot, or in the microwave.
If you’re only reheating a small amount, I recommend reheating it in a small bowl in the microwave for 90 seconds. If you’re reheating more, you can add it to a small pot on the stove top over medium heat. Stir consistently until the dip is hot.
If you’re reheating a lot of the dip, transfer it from the fridge to a Crock Pot set to low for 30 minutes. After 30 minutes, switch the Crock Pot temperature to warm. This is a great make-ahead method for a party!
I do not recommend storing this curry queso dip in the freezer, as Velvetta is not meant to be frozen. The quality and consistency of the dip will not be the same after it’s frozen.
More fusion recipes
If you love this combination of Thai curry and Tex Mex Queso, check out these other fusion recipes that I know you’ll love!
Red Curry Coconut Queso
Video
Ingredients
- 3 tablespoons butter
- 2 tablespoons all-purpose flour, or 1 tablespoon cornstarch
- ½ cup 2% milk
- 3 tablespoons red curry paste
- 13.5 ounce can coconut cream
- 8 ounces Velveeta, cubed
- 1 cup pepper jack cheese, shredded
Optional garnishes
- 1 tablespoon fresh cilantro
- ¼ cup cotija cheese, crumbled
Instructions
- Place a saucepan on the stove over medium heat. Melt the butter, then whisk in the flour to make a roux. Let it simmer for 30 seconds.
- Add the milk, whisking until the roux is completely incorporated. Whisk in the curry paste and coconut cream, let it simmer for 4-5 minutes.
- Turn the heat to low, then mix in the cubes of Velveeta and shredded pepper jack cheese. Stir continuously until the cheese is melted.
- Pour the queso into a serving dish and optionally top with cotija cheese and cilantro.
Notes
- This queso has a medium spice level, if you’d like to reduce the heat to mild, only use 1 ½ tablespoons of red curry paste.
- To make this recipe gluten free, use cornstarch instead of flour.
- To keep the queso warm for a party, transfer it to a slow cooker, set to warm, for up to 6 hours.
Nutrition Facts
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