Red Curry Coconut Queso
This Coconut Red Curry Queso recipe is creamy, cheesy, and packed with bold flavor. Easy to make and perfect for dipping chips or topping nachos!
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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
Calories 76kcal (4%)Carbohydrates 2g (1%)Protein 3g (6%)Fat 7g (11%)Saturated Fat 5g (25%)Polyunsaturated Fat 0.1gMonounsaturated Fat 1gCholesterol 9mg (3%)Sodium 140mg (6%)Potassium 65mg (2%)Fiber 0.3g (1%)Sugar 1g (1%)Vitamin A 321mg (6%)Vitamin C 0.4mgCalcium 72mg (7%)Iron 0.3mg (2%)
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