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Spicy Lemongrass Curry
Rated 5.0 stars by 1 users
Category
appetizers
Cuisine
Mexican
This Spicy Lemongrass Curry Queso puts a bold, Southeast Asian-inspired twist on a classic cheesy dip. Creamy Monterey Jack, sharp white cheddar, and mozzarella melt together with Red Boat Spicy Lemongrass Curry for a rich, flavorful queso with just the right amount of heat. Sautéed bell peppers and onions add sweetness and texture, while fresh scallions brighten every bite. Serve it warm with crispy tortilla chips for a crowd-pleasing appetizer that's perfect for game day, parties, or any gathering.
Ingredients
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1 jar of Red Boat Spicy Lemongrass Curry
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8 oz Monterey Jack cheese, shredded
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8 oz sharp white cheddar cheese, shredded
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8 oz mozzarella, shredded
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1 12 oz can evaporated milk
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1 green bell pepper, diced
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1 red bell pepper, diced
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1 yellow onion, diced
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Scallions, thinly sliced
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Tortilla chips, for serving
Directions
To a pot over medium heat, add a little oil along with onion, green bell pepper, and red bell pepper. Saute until softened.
Pour in a jar of Red Boat Spicy Lemongrass Curry and stir to coat the vegetables.
Pour in the evaporated milk and stir to combine. Reduce heat to low.
Slowly stir in the Monterey Jack a handful at a time until fully melted. Repeat with the cheddar, and then the mozzarella. If the cheese starts to separate or look like it’s curdling, turn off the heat and whisk constantly to bring it back together.
Transfer to a serving bowl, garnish with scallions and enjoy with tortilla chips!
