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Red Curry Coconut Queso with red onion and cilantro in a green bowl

Red Curry Coconut Queso

  • Author: Mike
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


Unique cheese dip inspired by Thai flavors for a complete twist on Taco Night!


  • 1/4 red onion, thinly sliced
  • 1 cup white vinegar
  • 1 tsp salt
  • 1 splash grenadine
  • 1/3 cup coconut milk
  • 1/3 cup half-and-half
  • 1 cup american cheese
  • 1 cup pepper jack cheese
  • 1 Tbsp Thai red curry paste
  • 1 4oz can mild green chilies
  • 1 Tbsp fresh cilantro
  • Tortilla Chips, for serving


  1. Slice red onion and place in small, heatproof bowl. Season with salt. Meanwhile, bring white vinegar to boil, then pour over onions in bowl. Add splash of grenadine and let sit while you make your queso.
  2. Warm coconut milk and half-and-half in a heavy saucepan over medium heat, stirring occasionally. Continue heating for about 5 minutes, until it begins to steam. While it is heating grate your pepper jack cheese and cut your american cheese into cubes.
  3. Add american cheese to pot and stir until it begins to melt, about 30 seconds. Then, gradually mix in grated pepper jack cheese and stir together. Stir in Thai red chili paste and mild green chilis. Continue stirring until thick enough that it barely sticks to a spoon. Remove from heat to thicken slightly more before serving.
  4. To serve, spoon into a heatproof bowl. Top with pickled red onions and torn fresh cilantro. Serve with tortilla chips and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Thai

Keywords: Queso Recipe, Cheese Dip, Appetizer Recipes

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