Cilantro and Thai Red Curry Butter

Tess Geer


Compound butters, butter with additional ingredients added to it to enhance the flavor, are important in French cuisine. However, one doesn't need to stick to traditional recipes. This butter absolutely explodes with flavor! It is fantastic with meat, fish, chicken and especially corn on the cob! Try adding a pat to a steak or burger just off the grill. If you have never tried Thai Red Curry, you are in for a treat. Found in the Asian aisle of most grocery stores, it comes as a paste. It is not at all hot, and the flavor is incredible. Paired with cilantro, it's a marriage made in heaven!

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10 Min


No-Cook or Other


1/2 c
butter, unsalted (one stick) room temperature
2 Tbsp
thai red curry paste
1/3 c
cilantro, fresh, finely minced (measured after mincing)
1/2 tsp
1/8 tsp
black pepper

Directions Step-By-Step

Add all ingredients to a small bowl. With a spatula, combine thoroughly.
Place butter on a sheet of wax paper and form into a log.
Roll wax paper around butter log and twist ends.
Place inside a zip lock bag. Roll bag up, squeezing out air, and seal. Freeze for up to three months, cutting off as needed for use. You can also refrigerate. Will keep in the fridge for up to three days.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy